Tasteful Wedding Trends on Catering, Food, & Beverage
🗺️ EPISODE HIGHLIGHTS
01:30 - Molly's journey from working at a daycare to becoming the catering sales director.
03:00 - Decision-making process: Buffet vs. plated meals, cost drivers, and consulting with vendors.
05:15 - Latest trends in wedding catering: Interactive food stations and personalized menus.
07:00 - Wedding bar trends: Flexibility and personalization, moving away from rigid traditions.
08:30 - Evolving wedding sizes: Smaller gatherings allow for extravagant culinary experiences.
12:00 - Navigating wedding planning with creativity and personalization.
14:00 - Molly's enthusiasm and expertise offering inspiration and practical advice.
What if the thing that makes your wedding feel like you isn’t the flowers or the favors…but the bite in your hand and the glass you’re holding?
Today I sat down with my friend and frequent collaborator, Molly Nett from Blackwoods Group Catering. If you’ve been around the Twin Ports wedding scene, you’ve probably tasted their work—maybe even that legendary Wave of Passion cake Caitlin insists should be legally mandated at every wedding.
We usually cross paths mid-event—me wrangling timelines, Molly’s team gliding in with trays like choreography—but this time we slowed down to talk through the questions couples ask us most about food + beverage. From buffet vs. plated to mocktails, late-night stations, and how to customize a menu without chaos, Molly let us peek behind the kitchen doors (and she brought real numbers 👀).
If you want help mapping service style to your venue and timeline, send me your guest count + floor plan and I’ll sketch the flow with you. And if you’re dreaming up something custom, Molly’s team is game to build it.
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All Mariah's Details!
Website: https://www.truenorthweddingsduluth.com/
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