I
Plated
Three courses brought to every seat at once, with a choice of mains you collect on the RSVP. The quietest room and the most formal evening.
From $62 per guest
Event catering · Winnipeg
Cooked in our kitchen, carried in and served at your tables.
We plan the menu with you, cook it on Marlowe Street and arrive with a captain, servers and bartenders who set the room, serve every course and clear it all away. Weddings, socials, milestone birthdays and private dinners for 20 to 250 guests.
Three ways to serve dinner
Plated, passed down the table, or set out on a line
The same kitchen and the same crew behind each one. What changes is how the food reaches your guests, and how many hands it takes.
I
II
Family-style
Platters of roast meats, perogies and vegetables set down the middle of each table and passed hand to hand. Our most requested style, and the one that gets tables talking.
From $54 per guest
III
Buffet
A hot line with a chef carving at the end, called up table by table so nobody waits long. Suits big halls and relaxed evenings.
From $46 per guest
How planning works
Three conversations, then we take it from there
One planner looks after your event from the first call. The captain who runs your evening reads the same notes.
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First
Tell us the date and the crowd
Send the request form or call. Within two working days we come back with availability, a draft menu and a first estimate, food and staff itemised.
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Then
Taste it and settle the details
Booked couples come to a tasting evening at our kitchen. Private hosts get a menu call. Final guest count, dietary list and floor plan are due 14 days out.
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On the day
We load in, serve and clear
The kitchen crew arrives hours ahead, the captain walks the room with your venue, and when the last plate is cleared we pack the van and leave the kitchen as we found it.
A Winnipeg habit we take seriously
The social late lunch
Around half past ten, when the dance floor is full and somebody's uncle asks about food, out it comes: the spread every Winnipeg social and wedding is expected to have.
- Light and dark rye
- Ham, salami and turkey
- Garlic kielbasa
- Marble and old cheddar
- Dill pickles
- Mustards
$14 per guest
Guest range
How many guests we cook for
20to250
Twenty guests is our smallest table. Parties under 40 choose from a shorter menu list so a small crew can cook it properly. Above 250 we would rather tell you so than cook it badly.
- You arrangethe venue and the liquor. Our bartenders pour it.
- We bringplates, cutlery, glassware and linens for every guest table.
- We refer outwedding cakes and other rentals, to people we trust.