Services & Formats — Provision & Co.
Curated gathering formats tailored to your architecture and timeline.
From unhurried family-style tables in Exchange District lofts to executive drop-off bento luncheons and roving standing canapés across Manitoba.
Artisanal Drop-Off Luncheons
Daytime executive catering delivered ready to unwrap. Warm hearth-baked sourdough, bespoke individual grain bowls, and house-cured charcuterie boxes for productive gatherings.
Illustrative Menu Framework autumn • winter
- Roasted prairie squash with cold-pressed pumpkin seed oil & sumac [V, GF]
- Heritage Red Fife grain bowls with fermented winter greens & hempseed tahini [VEG]
- Sourdough focaccia sandwiches with Lake Winnipeg smoked trout & shaved fennel [PR]
- Birch syrup & rolled oat financiers with charred plum preserves [SWEET]
Planning Note: Delivered in thermal oak crates 30 minutes before your agenda begins. All containers are 100% compostable molded fibre with unbleached linen napkins.
Family-Style Shared Feasts
Generous tactile platters passed down long wooden harvest tables. Designed for evening milestones, celebratory galas, and intimate gatherings where dialogue is central.
Curated Table Platter Sequence Paced 3 Courses
- I. Charred sourdough boule with house-churned cultured butter & sea salt
- II. Cider-braised Berkshire pork cheek with roasted turnip purée
- III. Ember-roasted heirloom carrots with clover honey & pumpkin seeds
- IV. Manitoba wild rice pilaf with roasted pine chanterelles & fresh thyme
Planning Note: Paced deliberately in courses over 2 to 3 unhurried hours. Includes heavy vintage ceramic ware, forged brass cutlery, and stonewashed linen tablerunners.
Roving Receptions & Cocktail Canapés
Handheld seasonal hors d'oeuvres and stationary grazing tables designed for gallery openings, corporate celebrations, and lively community evenings.
Passed Hors D'oeuvres Library tactile finger-food
- Smoked Goldeye blinis with dill crème fraîche & cold-water roe [CHILLED]
- Wild pine-mushroom tartlets with brown butter emulsions [WARM]
- Slow-cooked Manitoba bison rillettes on caraway toast with mustard caviar [SAVOURY]
- Fermented golden beet crisps with whipped goat curd & tarragon [CRISP]
Planning Note: Served on custom tactile black clay slabs by silent service stewards. Includes stationary wooden beverage and grazing bar staging setups.
COMPARATIVE FRAMEWORK
Format Specification Matrix
A side-by-side operational reference for Winnipeg event coordinators, gallery planners, and wedding hosts.
| Gathering Format | Guest Range | Service Style | Tableware Provided | Notice Required | Illustrative Benchmark |
|---|---|---|---|---|---|
|
Drop-Off Bento Luncheon
Corporate deskside & board meetings
|
12 – 80 guests | Unstaffed Delivery | Compostable molded bento + linen napkins | 48 hours notice | $28 – $36 /guest |
|
Family-Style Shared Feasts
Weddings, milestones & harvest dinners
|
25 – 140 guests | Full Hearth Staffing | Heavy vintage porcelain, brass & table linens | 2 weeks notice | $52 – $68 /guest |
|
Roving Cocktail Receptions
Exhibitions, brand galas & mixers
|
40 – 250 guests | Roving Service Stewards | Tactile dark ceramic trays & cocktail forks | 1 week notice | $40 – $55 /guest |
Exchange District Kitchen Consultations
Begin crafting your bespoke event brief.
Every gathering begins with a candid planning dialogue regarding venue logistics, acoustics, and seasonal prairie ingredients.
Sample Portfolio Concept Notice
Website demonstration notice: All menus and operational details are illustrative frameworks for local Manitoba hosts. No actual catering transaction will be charged.