Soul in Every Serving

Celebrating the Journey of Partyman Catering

Issue 6: The Moments that Made Us

For all the events we’ve planned, dishes we’ve plated, and miles we’ve traveled, it’s the in-between moments—the ones that don’t always make it to social media—that stay with us the longest.

The ones where a groom tears up during a toast and we’re all pretending not to cry in the kitchen. The ones where a sudden rainstorm means hauling a buffet table across a muddy field in formalwear. The ones where we look at each other at the end of a 16-hour day, exhausted and sweaty, and say: We did it. And we’d do it again tomorrow.

These are the moments that make Partyman, Partyman.

One of those unforgettable memories? For our Logistics Sous Chef Phoebe Henrick, it happened on a freezing winter night:

Sous Chef Phoebe Henrick of Partyman Catering serves freshly carved barbecue at a tasting event, standing behind a rustic buffet setup with glowing candles and elegant table styling.

“I was especially proud—even if it was miserable—catering out of a 10×10 tent in the bitter cold. The wind was blowing, it was late, and still the team made the best of it. Everyone stayed lighthearted, and the effort to keep the food hot despite the elements was extraordinary. It would’ve been easy to complain, but no one did.”

– Phoebe, Logistics Sous Chef

Weddings That Hit Close to Home

Over the years, we’ve had the honor of catering thousands of love stories—but a few of them hit especially close to home. We’ve now hosted nine weddings (and counting!) for members of our own team—a full-circle joy that never loses its magic:

  • Marji Jones – August 2009
  • Marissa & Jake Kocher – May 2016
  • Megan Dexter – September 2016
  • Amanda Osborn – June 2017
  • Danielle Ayers – October 2019
  • Cait Kehm – October 2019
  • Amanda “Lee” Kirchoff – September 2021
  • JT & Laura Thomas – December 2021
  • Meg Furnare – October 2022
  • Kayla Swift – April 2025

Each one was a celebration of love, yes—but also a celebration of us. Of this team. Of what it means to build something together and to be part of each other’s biggest days.

“My Wedding! My wife and I gave the team the freedom to do whatever they wanted in a station format. The only requests were cheese and pasta! They blew our minds with some of the most elaborate and creative stations I’ve ever seen—including a late-night station inspired by our favorite local watering hole.”

– JT, Director of Operations

Big Moments, Bigger Impact

Some events have tested us and made us better. Like the 1,000-guest Nordstrom grand opening in 2015—a production so large it felt like running a small city. Or the 400-guest TCG “dragon party” in 2018, where fantasy reigned supreme (and yes, there were dragons). We’ve pulled off events in sideways rain, blazing sun, and surprise blizzards. We’ve fed guests in barns, ballrooms, museums, and makeshift tents.

“Organized chaos makes us stronger.”

– Bitty, Design Coordinator

There have been speeches that made us cry, wardrobe malfunctions (usually ours), and the occasional groomsman trying to sneak into the kitchen for “just one more slider.”

And somehow—every time—we make it happen.

Traditions That Ground Us

When January hits, we turn the spotlight inward at our annual End-of-Year Celebration. It’s our time to gather, recognize, reflect, and laugh at the season’s most unforgettable moments.

A smiling woman with glasses and a red blazer sits on a wooden chair in a beautifully set event space, with a candelabra and decorated table in the background.

“I’ve made our ‘End of Year’ video since 2021. It’s a chaotic mix of silly photos, random clips from the season, and hilarious memories from team members. People might not expect that from our online aesthetic—but we’re a lot more peculiar than our socials suggest.”

– Danielle, Warehouse Supervisor

And when warmer weather rolls around, it’s time for our Funner Olympics—our annual company picnic turned full-blown, team-bonding showdown. We break into randomly assigned teams, compete in culinary- and event-themed games, and spend the day laughing, cheering, and (just a little) trash talking. The winning team takes home bragging rights, but the real prize is always the connection it builds. It’s silly, joyful, and rooted in exactly who we are: a team that works hard, plays hard, and never forgets to have fun doing it.

More Than a Team

We’ve watched our people grow—professionally and personally. We’ve celebrated their wins, supported them through hard seasons, and witnessed the kind of loyalty you can’t manufacture.

Because at the end of the day, this isn’t just about food or timelines or linen counts. It’s about people. It’s about showing up, digging in, and doing what it takes to create joy—again and again.

And that? That’s what makes it all worth it.

The Partyman Team

Coming Up Next: What the Next 25 Years Will Taste Like

The next course is calling.

In the final issue of History of Partyman Catering, we’re looking ahead—toward what’s possible, what’s purposeful, and what we’re still hungry for. From future flavors to lasting impact, we’re setting the table for the next 25 years.

Because when the heart is in the recipe, there’s always more to savor.

“The Next Course” drops soon.

Photos above were taken by:

Larry Tetamore
Katie Finnerty