On this episode of Wedding Day Podcast, host Sonja Babich and co-host Brooke Beise, Publisher of Minnesota Bride and Nebraska Wedding Day, sat down with Christie Altendorf, Director of Marketing, and Blake Wangelin, Chef de Cuisine, of D’Amico Hospitality — a powerhouse of the Twin Cities wedding and events scene. Broadcasting from Summit Hill Studios in Minnesota, the conversation dives deep into the latest wedding catering trends, guest‑experience strategies and behind‑the‑scenes insights that modern couples are searching for as they plan their celebration.

Christie walks listeners through D’Amico’s rich history — starting with two brothers from Cleveland and evolving into one of the Midwest’s most recognized names in hospitality. With 40 years in the business and a legacy of shaping the Minneapolis and St. Paul fine dining scene, D’Amico Hospitality has expanded to include full-service restaurants, the beloved D’Amico & Sons cafes and a robust catering division with 12 exclusive venues throughout the metro area. From Lake Minnetonka to downtown loft spaces, the brand continues to serve weddings of every style and scale with an unwavering commitment to quality and service.

The conversation spotlighted D’Amico’s immersive guest‑experience philosophy — what Christie calls “the soul” of their catering business. She explained how the recent shift from D’Amico Catering to D’Amico Hospitality reflects the full spectrum of services couples now expect in modern wedding planning. It’s no longer just about serving exceptional food; it’s about crafting a seamless, high‑touch experience from the moment a couple explores the website to the second their last guest exits the venue. Everything matters: floral‑lined arrivals, thoughtful event flow, tailored staff uniforms and every service detail that shapes the overall wedding day atmosphere.

Chef Blake provided a behind-the-scenes look into the creative culinary process, often driven by both client inspiration and internal imagination. A standout moment in the episode was their deep dive into an unforgettable activation for the ILEA Star Awards — where the D’Amico team created an “Alien Autopsy” late-night station, complete with edible “guts” (a cold noodle salad) served out of a mannequin’s belly. While not a wedding trend (yet!), the story captured the team’s willingness to bring any vision — no matter how wild — to life through food.

Sonja and Brooke also explored the real logistics of working with D’Amico, including the team’s ability to operate without an on-site kitchen, their deep training in service and venue logistics and their readiness to customize every detail from buffet table styling to menu design. The team shared how service attire was updated during the rebrand to maintain a polished and elevated look — something that’s often overlooked but profoundly impacts the guest experience.

To round out the conversation, Christie and Blake reflected on current food trends — highlighting how catering is increasingly about visual storytelling, from produce-forward tablescapes to playful bites like dressed-up mini hot dogs. Their closing advice for engaged couples: ask questions, even the ones you think are small, because every detail adds up to a better, more personal event.

On this episode of Wedding Day Podcast, host Sonja Babich and co-host Brooke Beise, Publisher of Minnesota Bride and Nebraska Wedding Day, sat down with Christie Altendorf, Director of Marketing, and Blake Wangelin, Chef de Cuisine, of D’Amico Hospitality — a powerhouse of the Twin Cities wedding and events scene. Broadcasting from Summit Hill Studios in Minnesota, the conversation dives deep into the latest wedding catering trends, guest‑experience strategies and behind‑the‑scenes insights that modern couples are searching for as they plan their celebration.

Christie walks listeners through D’Amico’s rich history — starting with two brothers from Cleveland and evolving into one of the Midwest’s most recognized names in hospitality. With 40 years in the business and a legacy of shaping the Minneapolis and St. Paul fine dining scene, D’Amico Hospitality has expanded to include full-service restaurants, the beloved D’Amico & Sons cafes and a robust catering division with 12 exclusive venues throughout the metro area. From Lake Minnetonka to downtown loft spaces, the brand continues to serve weddings of every style and scale with an unwavering commitment to quality and service.

The conversation spotlighted D’Amico’s immersive guest‑experience philosophy — what Christie calls “the soul” of their catering business. She explained how the recent shift from D’Amico Catering to D’Amico Hospitality reflects the full spectrum of services couples now expect in modern wedding planning. It’s no longer just about serving exceptional food; it’s about crafting a seamless, high‑touch experience from the moment a couple explores the website to the second their last guest exits the venue. Everything matters: floral‑lined arrivals, thoughtful event flow, tailored staff uniforms and every service detail that shapes the overall wedding day atmosphere.

Chef Blake provided a behind-the-scenes look into the creative culinary process, often driven by both client inspiration and internal imagination. A standout moment in the episode was their deep dive into an unforgettable activation for the ILEA Star Awards — where the D’Amico team created an “Alien Autopsy” late-night station, complete with edible “guts” (a cold noodle salad) served out of a mannequin’s belly. While not a wedding trend (yet!), the story captured the team’s willingness to bring any vision — no matter how wild — to life through food.

Sonja and Brooke also explored the real logistics of working with D’Amico, including the team’s ability to operate without an on-site kitchen, their deep training in service and venue logistics and their readiness to customize every detail from buffet table styling to menu design. The team shared how service attire was updated during the rebrand to maintain a polished and elevated look — something that’s often overlooked but profoundly impacts the guest experience.

To round out the conversation, Christie and Blake reflected on current food trends — highlighting how catering is increasingly about visual storytelling, from produce-forward tablescapes to playful bites like dressed-up mini hot dogs. Their closing advice for engaged couples: ask questions, even the ones you think are small, because every detail adds up to a better, more personal event.