Wedding Catering
Stonetswift designs wedding menus that honour the time of year — from a June garden reception to a January candlelit dinner.
Wedding catering at Stonetswift begins not with a brochure but with a conversation. We want to understand the shape of your day — the venue, the time of year, the number of guests, the cultures and dietary needs represented at your tables, and the feeling you want food to create. From there we draft a seasonal menu proposal that draws on the finest local ingredients available at the time of your wedding. A late August wedding might feature wild Manitoba blueberries in a shared dessert board; a March celebration could centre on slow-braised local bison and roasted root vegetables that carry genuine winter depth. We handle everything from passed canapes during cocktail hour through to plated mains, family-style sharing platters, and late-night snacks if the dancing calls for them.
A complete service so you can focus entirely on your day.
A one-hour consultation before we write a single dish — we map your timeline, service style, dietary requirements, and seasonal preferences together. You leave with clarity; we leave with everything we need to build a proposal.
Before you confirm, you taste. We host a private tasting session for up to four guests so you can make final decisions with your palate, not just descriptions on a page.
Our team arrives early, sets up the service area, and stays through to the final cleared table. We coordinate with your venue directly so the day runs without friction on your end.
The menu is built around what's genuinely excellent in Manitoba at the time of your event — not a generic all-season template. Seasonal menus reduce cost, improve flavour, and make your wedding food memorable.
“From the tasting in April through to the last course in July, Stonetswift was meticulous and warm. The summer menu — chilled cucumber soup, herb-crusted lamb, and a berry pavlova — was exactly what we envisioned. Not a single guest left hungry or unimpressed.”
Clara & James Fontaine, St. Norbert Estate, July
We recommend booking at least six months ahead for summer and autumn weddings, which are our busiest seasons. Winter and spring dates are often more flexible — reach out and we'll confirm availability quickly.
Absolutely. We build dietary requirements into the menu from the start rather than treating them as afterthoughts. We handle vegetarian, vegan, gluten-free, and most allergy constraints — just let us know during the planning session.
Yes. We've catered at farm properties, river-bank sites, backyards, and heritage buildings across the Winnipeg region. We bring the equipment required and plan for Manitoba weather accordingly.
We work with wedding parties from 30 guests upward. For smaller intimate dinners under 30, our private events service is often a better fit — and the per-head experience is exceptional.
Send us your date, guest count, and venue — we'll come back to you with a seasonal outline within two business days.