In this episode of Wedding Day Podcast, Iron Diamond Media owner Sonja Babich sits down with Eric Sandstrom, owner of Portland-based Art of Catering, to unpack the food, staffing, rentals and behind-the-scenes logistics that make a wedding meal happen. Eric also shares how his team approaches custom menus, plated and family-style service and a growing calendar of celebrations beyond the wedding day itself.

Eric entered the catering industry in 2005 before joining Art of Catering in 2010. He and business partner Christopher Dahl began preparing to purchase the company from founder Larry Grimes in 2017 and officially took ownership in September 2019. After navigating the pandemic and the rush of celebrations that followed, Eric says Portland's wedding calendar has begun settling into a different rhythm, with fewer July weddings and celebrations extending further into spring, fall and even winter.

Wherever the celebration takes place, the Art of Catering team arrives prepared to cook. Food is prepped in the company's kitchen, then finished on-site using equipment the team can bring with them. Eric jokingly calls the approach "guerrilla catering," recalling occasions when they have effectively created an auxiliary kitchen in the middle of a vineyard. That flexibility allows vegetables to be sautéed, proteins roasted and dishes finished shortly before they reach guests rather than spending hours being held hot. It also means the venue matters: kitchen facilities, back-of-house space and other logistical considerations can influence what a caterer is able to execute.

Those logistics help explain why a wedding catering proposal can surprise couples accustomed to restaurant prices. At a restaurant, Eric explains, expenses such as staff, tableware and operating infrastructure are spread across the business. A catered event has to account for its own food, beverages, staffing and rentals, along with the service required to bring everything together. Art of Catering also meets rental deliveries, counts items as they arrive, distributes them for setup and collects them at the end of the night. Eric says the company staffs events at a higher ratio as well, particularly for clients seeking an elevated level of food and service.

Menus begin with the couple themselves. Rather than relying on preset packages, Eric asks clients what they love—and what they hate—before developing a menu around their tastes, venue and event. One reliable combination includes marinated beef flank, honey-glazed wild salmon, roasted Willamette Valley vegetables and Art of Catering's mac and cheese made with Tillamook sharp cheddar and truffled crème fraîche. Service receives the same attention. For large plated dinners, the team divides the room into sections so multiple areas can be served simultaneously. Family-style meals have become increasingly popular, and Eric likes to begin those dinners with a plated salad before shared entrées arrive, sparing guests in formalwear from passing vinaigrette-dressed greens around the table.

Art of Catering is also entering a new chapter with its move to Portland's Central Eastside, where its expanded home includes kitchen and office space along with areas designed for private dining and events. During the interview, Eric envisioned rehearsal dinners, welcome parties, post-wedding brunches and intimate weddings there, reflecting another change he has noticed in celebrations: the traditional rehearsal dinner is increasingly becoming a larger welcome party that includes much of the wedding guest list. Whatever form dinner takes, Eric's perspective makes clear how much happens before a plate reaches the table—and how food, service and hospitality can become an experience guests remember alongside the wedding itself.

In this episode of Wedding Day Podcast, Iron Diamond Media owner Sonja Babich sits down with Eric Sandstrom, owner of Portland-based Art of Catering, to unpack the food, staffing, rentals and behind-the-scenes logistics that make a wedding meal happen. Eric also shares how his team approaches custom menus, plated and family-style service and a growing calendar of celebrations beyond the wedding day itself.

Eric entered the catering industry in 2005 before joining Art of Catering in 2010. He and business partner Christopher Dahl began preparing to purchase the company from founder Larry Grimes in 2017 and officially took ownership in September 2019. After navigating the pandemic and the rush of celebrations that followed, Eric says Portland's wedding calendar has begun settling into a different rhythm, with fewer July weddings and celebrations extending further into spring, fall and even winter.

Wherever the celebration takes place, the Art of Catering team arrives prepared to cook. Food is prepped in the company's kitchen, then finished on-site using equipment the team can bring with them. Eric jokingly calls the approach "guerrilla catering," recalling occasions when they have effectively created an auxiliary kitchen in the middle of a vineyard. That flexibility allows vegetables to be sautéed, proteins roasted and dishes finished shortly before they reach guests rather than spending hours being held hot. It also means the venue matters: kitchen facilities, back-of-house space and other logistical considerations can influence what a caterer is able to execute.

Those logistics help explain why a wedding catering proposal can surprise couples accustomed to restaurant prices. At a restaurant, Eric explains, expenses such as staff, tableware and operating infrastructure are spread across the business. A catered event has to account for its own food, beverages, staffing and rentals, along with the service required to bring everything together. Art of Catering also meets rental deliveries, counts items as they arrive, distributes them for setup and collects them at the end of the night. Eric says the company staffs events at a higher ratio as well, particularly for clients seeking an elevated level of food and service.

Menus begin with the couple themselves. Rather than relying on preset packages, Eric asks clients what they love—and what they hate—before developing a menu around their tastes, venue and event. One reliable combination includes marinated beef flank, honey-glazed wild salmon, roasted Willamette Valley vegetables and Art of Catering's mac and cheese made with Tillamook sharp cheddar and truffled crème fraîche. Service receives the same attention. For large plated dinners, the team divides the room into sections so multiple areas can be served simultaneously. Family-style meals have become increasingly popular, and Eric likes to begin those dinners with a plated salad before shared entrées arrive, sparing guests in formalwear from passing vinaigrette-dressed greens around the table.

Art of Catering is also entering a new chapter with its move to Portland's Central Eastside, where its expanded home includes kitchen and office space along with areas designed for private dining and events. During the interview, Eric envisioned rehearsal dinners, welcome parties, post-wedding brunches and intimate weddings there, reflecting another change he has noticed in celebrations: the traditional rehearsal dinner is increasingly becoming a larger welcome party that includes much of the wedding guest list. Whatever form dinner takes, Eric's perspective makes clear how much happens before a plate reaches the table—and how food, service and hospitality can become an experience guests remember alongside the wedding itself.