This episode of Wedding Day Podcast features Iron Diamond Media owner Sonja Babich and co-host Alexis Sanabria — Publisher of Washington Wedding Day and Oregon Wedding Day — in 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, roughly 350 weddings served annually and six restaurant concepts across seven locations, Shooby Doo Catering has built a reputation in the Pacific Northwest for delivering restaurant-quality cuisine at weddings and large-scale events — often in places where a kitchen doesn’t exist at all.

For couples looking for restaurant-style wedding catering, Shooby Doo Catering’s approach centers on one key principle: food should be cooked and finished on site. Rather than preparing meals hours in advance and holding them in warming boxes, Laurel and Shubert explained that their team builds temporary kitchens wherever the event takes place — whether that’s a museum, winery, tented field or private property. This allows dishes to be plated and served within minutes, creating a dining experience that mirrors a high-end restaurant rather than traditional banquet service. Shubert shared that this philosophy was born early in his career after seeing how poorly food held when cooked too far in advance, and it remains a non-negotiable standard for the company today.

Menu planning is equally hands-on and customized, a key consideration for couples navigating wedding menu design and seasonal catering options. While Shooby Doo Catering offers a core menu to guide the process, Laurel described how their sales and culinary teams collaborate closely to tailor each menu to the couple’s preferences, guest experience goals and seasonality. Their multiple restaurant brands also act as an ongoing test kitchen, allowing successful dishes and trending flavors to translate naturally into wedding menus. As a result, no two events are the same, and couples are encouraged to think beyond a one-size-fits-all offering.

A major differentiator in Shooby Doo Catering’s planning process is their emphasis on food tastings. Nearly every wedding couple participates in a complimentary tasting before signing a contract, using the experience to refine menu choices and build a relationship with the sales team. Tastings are intentionally designed to be relaxed and private, giving couples time to discuss feedback honestly before adjustments are made in real time. Laurel noted that this step is critical not only for menu confidence, but also for aligning expectations early — an approach that consistently leads to strong booking outcomes.

On the logistics side, Shooby Doo Catering often supports couples beyond food execution, including managing rental coordination to ensure the correct glassware, flatware and quantities are in place. The team discussed current trends favoring plated meals, especially as guest counts have decreased and couples prioritize an elevated dining experience. Interactive elements like carving stations and chef-attended food stations remain popular additions, offering both visual impact and freshness. Vendor meals are also treated with care, with dedicated vendor buffets serving the same food as guests to support the full wedding team throughout a long event day.

This episode of Wedding Day Podcast features Iron Diamond Media owner Sonja Babich and co-host Alexis Sanabria — Publisher of Washington Wedding Day and Oregon Wedding Day — in 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, roughly 350 weddings served annually and six restaurant concepts across seven locations, Shooby Doo Catering has built a reputation in the Pacific Northwest for delivering restaurant-quality cuisine at weddings and large-scale events — often in places where a kitchen doesn’t exist at all.

For couples looking for restaurant-style wedding catering, Shooby Doo Catering’s approach centers on one key principle: food should be cooked and finished on site. Rather than preparing meals hours in advance and holding them in warming boxes, Laurel and Shubert explained that their team builds temporary kitchens wherever the event takes place — whether that’s a museum, winery, tented field or private property. This allows dishes to be plated and served within minutes, creating a dining experience that mirrors a high-end restaurant rather than traditional banquet service. Shubert shared that this philosophy was born early in his career after seeing how poorly food held when cooked too far in advance, and it remains a non-negotiable standard for the company today.

Menu planning is equally hands-on and customized, a key consideration for couples navigating wedding menu design and seasonal catering options. While Shooby Doo Catering offers a core menu to guide the process, Laurel described how their sales and culinary teams collaborate closely to tailor each menu to the couple’s preferences, guest experience goals and seasonality. Their multiple restaurant brands also act as an ongoing test kitchen, allowing successful dishes and trending flavors to translate naturally into wedding menus. As a result, no two events are the same, and couples are encouraged to think beyond a one-size-fits-all offering.

A major differentiator in Shooby Doo Catering’s planning process is their emphasis on food tastings. Nearly every wedding couple participates in a complimentary tasting before signing a contract, using the experience to refine menu choices and build a relationship with the sales team. Tastings are intentionally designed to be relaxed and private, giving couples time to discuss feedback honestly before adjustments are made in real time. Laurel noted that this step is critical not only for menu confidence, but also for aligning expectations early — an approach that consistently leads to strong booking outcomes.

On the logistics side, Shooby Doo Catering often supports couples beyond food execution, including managing rental coordination to ensure the correct glassware, flatware and quantities are in place. The team discussed current trends favoring plated meals, especially as guest counts have decreased and couples prioritize an elevated dining experience. Interactive elements like carving stations and chef-attended food stations remain popular additions, offering both visual impact and freshness. Vendor meals are also treated with care, with dedicated vendor buffets serving the same food as guests to support the full wedding team throughout a long event day.