Seasonal flavours, unforgettable occasions
Stonetswift builds every menu around the season's best — locally sourced produce, thoughtful technique, and food that actually tastes like where you are.
Most caterers lock in a fixed menu and repeat it all year. We do the opposite. At Stonetswift, the menu starts with a single question: what's exceptional right now? In early summer that means tender Manitoba asparagus and sweet peas; by September it's roasted root vegetables and wild-harvested grain. Working with local farmers and producers in the Winnipeg region, we change our core offerings with each season, so the food on your event table is fresh, vibrant, and genuinely connected to this part of the country. The result isn't just better flavour — it means the meal your guests remember is specific to the day, not interchangeable with a thousand other events.
From the first consultation to the last plate cleared, here's what sets us apart.
We rotate our menu foundations four times a year to reflect Manitoba's growing seasons. You'll never receive a menu built around produce that had to travel 3,000 kilometres to reach your plate — freshness shows in every bite.
Our supplier relationships stretch across the Winnipeg region and into rural Manitoba. We source heritage grains, artisan cheeses, and market-garden vegetables from producers we know by name, not by invoice number.
Every menu is developed and tasted by our culinary lead before it leaves our kitchen. We cap the number of events we take each weekend so that quality never gets traded for volume.
Dietary needs, cultural traditions, venue constraints, alcohol pairings — we work through every detail with you in a dedicated planning session before we propose a single dish. The menu reflects your occasion, not our convenience.
“We hired Stonetswift for our October wedding at The Forks and the fall harvest menu was genuinely the best meal our guests had eaten at a wedding. The roasted squash starter and maple-glazed duck were still being talked about at Christmas.”
Rachel & Tom Kowalski, Winnipeg
Tell us about your event and we'll put together a seasonal proposal within two business days.
“Our annual leadership summit needed food that didn't feel like conference catering. Stonetswift delivered a bright spring menu — pea shoots, radish, smoked trout — that kept the room energised. We've rebooked for next year already.”
David Lafleur, Director of Operations, Borealis Group