Send a text

🎧 Listen to learn:

• What restaurant-style wedding catering actually means in practice
• What couples should expect during the wedding catering tasting process
• How menus are customized using seasonality and personal taste
• How cooking food fresh on site impacts quality and guest experience
• Plated dinners vs. food stations and current wedding catering trends
• How sustainability and food waste are handled behind the scenes

In this episode of Wedding Day Podcast, host Sonja Babich is joined by co-host Alexis Sanabria — Publisher for Washington Wedding Day — for a conversation with Laurel Dosch, Director of Catering, and Shubert Ho, Executive Chef and Owner of Seattle-based Shooby Doo Catering. With more than 15 years in business and approximately 350 weddings served annually, Shooby Doo Catering has built a reputation across the Pacific Northwest for delivering restaurant-quality cuisine at weddings — often in locations where a kitchen must be built from the ground up.

Laurel and Shubert walk through how restaurant-style wedding catering works on a logistical level, from building temporary kitchens at museums, wineries, and private properties to finishing dishes fresh on-site. They share insight into menu customization, complimentary tastings, rental coordination and vendor meals, along with current trends favoring plated dinners and interactive food stations. The conversation also touches on sustainability practices and the collaborative nature of Seattle’s wedding industry, offering valuable planning guidance for couples researching elevated wedding catering options.

Support the show

Produced by Dan Riggs Films & Summit Hill Studios summithillstudios.com
and Iron Diamond Media irondiamondmedia.com