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This week’s topics: how to choose a wedding caterer, wedding catering costs and pricing factors, sustainable wedding catering, seasonal wedding menus, locally sourced wedding ingredients, farm-to-table wedding food, what wedding caterers include, comparing wedding catering proposals, wedding bar service and dessert catering, planning the wedding reception menu
In this episode of Wedding Day Podcast, host Sonja Babich, CEO of Iron Diamond Media, and co-host Sydney Stevens, Editor of Wisconsin Bride and Nebraska Wedding Day and Managing Editor of Minnesota Bride, sit down with Dan Nowak, CEO, partner and "Tall Guy" behind Wisconsin-based catering company Tall Guy and a Grill Catering, a member of Brazan Standard Hospitality. With nearly 15 years in the hospitality industry, Nowak shares how a small catering venture inspired by his grandmother's cooking evolved into a multifaceted hospitality group serving weddings and large-scale events across the Midwest.
Nowak explains how the company expanded in 2022 with the launch of Brazan Standard Hospitality, allowing couples to access more than just catering services. In addition to Tall Guy and a Grill Catering, the group now includes Crafted Tavern, a bar catering service, and The Dessert Cart, a dessert-focused concept introduced in 2024. Together with tabletop rentals, the goal is to offer couples a streamlined, flexible approach to wedding hospitality—whether they want full-service catering or specific elements like bar service or desserts.
A major differentiator for the company is its commitment to sustainability. Tall Guy and a Grill is currently the only certified green caterer in Wisconsin through the Green Restaurant Association, a designation that requires meeting strict environmental standards. These include energy-efficient kitchen equipment, composting systems and responsible waste management. Sustainability also influences the menu itself, with approximately 25 percent of offerings designed as vegetarian options to reduce environmental impact while still appealing to a wide range of guests.
Local sourcing is another cornerstone of the company's approach to wedding catering. Nowak notes that more than half of the ingredients used in their menus come from Wisconsin, often sourced through farmers' markets, regional farms and local distributors. Seasonal cooking plays an important role as well, with menus designed around ingredients available at their peak. This allows couples to showcase regional flavors for their guests while supporting local agriculture.
The conversation also explores the realities of wedding catering costs. From fair wages for staff to scratch-made recipes and sustainable sourcing, Nowak explains how many factors contribute to modern catering pricing. He encourages couples to compare proposals carefully, paying close attention to what is included—from service staff and rentals to ingredient quality—while asking questions early in the planning process to avoid unexpected costs later.
After nearly 15 years in business, Nowak says the company's greatest success is building a strong team capable of executing multiple weddings in a single weekend while maintaining consistent quality. By prioritizing employee training, collaboration and work-life balance during the busy wedding season, the company has grown into a trusted partner for couples planning their celebrations. Along the way, signature menu items—from roasted tomato butter and chimichurri sauces to barbecue favorites and newer dishes like swordfish—continue to showcase the creativity and craftsmanship behind the brand's evolving wedding menus.
This episode is powered by Dan Riggs Films, Events to a T and Tall Guy and a Grill Catering.
Special thanks to members Linen Effects, Continental Diamond, Warpaint International.
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