In this episode of Wedding Day Podcast, host Sonja Babich and co-host Alexis Sanabria, Publisher of Oregon Wedding Day, sit down with James Fowler, owner and creative director of Portland-based Devil’s Food Catering. Known for its chef-driven menus, elevated service, and thoughtful approach to guest experience, Devil’s Food has become a go-to name in Pacific Northwest weddings.
James shares how he worked his way up from dishwasher to owner, what it means to build a custom menu that reflects a couple’s personality, and how the team tackles everything from plated dinners and buffets to creative family-style meals. He explains how seasonality, presentation, and pacing all factor into making wedding meals memorable—not just delicious.
The episode also dives into planning logistics, including how to navigate tastings, timelines, and dietary restrictions. James gives his take on why communication between planner and caterer is essential, and how small details (like pushing dinner 15 minutes late) can have a ripple effect across the day.
Whether you’re planning an intimate backyard celebration or a four-event wedding weekend, this episode offers behind-the-scenes insights on crafting a seamless and satisfying dining experience. And if you’re wondering how to elevate a buffet without using a single chafing dish—James has you covered.
🎧 Listen now to learn:
- When to book your wedding caterer (and how far ahead you should plan)
- Buffet vs. plated vs. family-style: What works best and why
- How to design your tasting to reflect the season of your event
- Smart strategies for handling dietary restrictions with style
- Why good service starts with great timing
- How custom bar programs and zero-proof cocktails add a luxe twist
Produced by Summit Hill Studios summithillstudios.com
and Iron Diamond Media irondiamondmedia.com
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