What began as a favor to family and friends over 20 years ago could easily have turned into a full-time job for Dorothy (Dot) Gragg and her daughter, Paula Gragg Ferguson. While each had her own career interests, catering and directing weddings became a good sideline business for the hardworking duo.

Between weddings, parties, and special gatherings, the two estimate that they have served around 300 events over the years.

The multi-talented team, which has often included the help of family members and close friends, has made an unofficial name for itself through time. Word of mouth, they know, is the best advertising and enough to keep them busy in their spare time.  

Catering is a lot of work, Dot and Paula admit, and while they have done their fair share and still love to work with food, their current primary focus is wedding planning and directing.
“We still do food events at church,” Paula says.

With a chuckle, they talk about the weddings that they’ve not only directed, but also catered the rehearsal dinner and set up for the reception.

“We can take care of many aspects of the wedding,” Paula adds. “There are times when we do almost everything except marry the couple.”

However, they easily recall the time when Paula actually stood in for the officiating minister during rehearsal because he was late. “If you direct weddings, you have to be prepared for anything – and make it seem like it was meant to be that way!”

Dot is a retired hairdresser and recent widow who takes care of her grandchildren during the day and helps with the care of her elderly mother-in-law.

Paula, wife of Matt Ferguson and loving stepmother to Leanna, works for Lowe's as a Store Environment Design Manager, responsible for the design of the kitchen area in Lowe’s stores. She has designed showrooms in the U.S., Canada, and Mexico.

Catering and wedding directing is a side job that both mother and daughter enjoy, simply, they say, because they are able to use their God-given talents while spending quality time together.
“Our family has always been close and it’s nice to be able to work with my mom and help make someone's wedding day perfect,” Paula says.

Known for her good cooking, Dot made her public debut in the late ‘70s and early ‘80s on the social committee at Mount Vernon Baptist Church. She was responsible for planning all the food events held at the church. Her volunteer services evolved into a family event, Paula recalls.

“Between planning, setting up, and serving, my dad (the late Paul Gragg), my brother Mitchell, and I were always involved and eager to help her,” Paula says. “Up until my dad’s death, he was always at our events and helped in someway – even if it was just eating!

“Since I have been married, Matt and Leanna have played a big part in what we do. It is always nice to have an extra set of hands and I'm glad that Leanna gets to experience it like I did growing up.”

Paula has taken on more of a lead role in planning food-related events at their church these days, but her mother is always a big part of everything she does. “I couldn't do it without her. That actually goes for catering too.”

Paula says her mother has always been better at food preparation. “And I do better with presentation,” to which she credits her professional background in design. “I do love to cook and have learned from my mom over the years. Mom has also catered to the ASU football coaches by baking a cake every time they win. She has done this ever since Coach Moore has been coaching at ASU. We do many different types of events, but weddings are our favorite. We still prefer to direct and help plan weddings, but we do still cater and we enjoy doing both.”


Pointers For The Perfect Day:

When asked about helpful advice to offer brides, especially regarding the reception, Dot and Paula agree on the importance of hiring a caterer and/or someone to be in charge – someone who will not be attending the actual wedding ceremony. While most people are on a budget, they say that it will be much better in the long run to hire someone to do the food than to rely on family and friends to do it.

“A lot of times family members want to be part of the wedding and it’s hard to have the reception ready and attend the wedding.”

Hiring someone takes the stress off the bride, her mother and the entire family, Dot adds. “The thing that people remember most about weddings is how the cake and the food looked and tasted.

“The bride should be able to enjoy herself and not be worried if everything is going to come together.”

Additional advice: make sure the reception flows well. “Think about how people will come in and then line up. Plan for more than one line if you have a lot of people. Also think about having drinks at a different location from the food. Consider color and texture of the food and plan for a variety: hot/cold, sweet/salty, color and texture. Also think about presentation. Food can be a centerpiece. Varied heights on the table help create interest and candles can always set off a table. Greenery, grapes and other fruit can always be used as fillers to bring the table together.

Both Dot and Paula offer another very important piece of advice: “Plan, plan, plan. The more you can plan in advance, the better things will go on your wedding day. Make sure whoever is in charge understands exactly how you envision your wedding and how it needs to flow. It is her (or his) job to make your day what you have always dreamed of it being.”


Mix all ingredients together on high for 12 minutes. Bake in greased tube pan @ 325 degrees for 1 hour and 20 min.


Melt butter in saucepan on top of stove over low heat. Add brown sugar, stir constantly until sugar mixes with butter (approximately 2 minutes) Add milk and let come to a boil, remove from heat and cool for 10 minutes. Add powdered sugar and mix well.


Mix Worcestershire sauce, Dijon mustard, and poppy seeds with melted butter. Slice pack of party rolls in half (top/bottom). Spread mixture on bottom half; add ham and cheese and cover with top half. Bake at 350 degrees until cheese is melted.


Mix all ingredients together and refrigerate. It’s better when made the day before. Serve with fresh finger-size vegetables and or favorite chips or crackers. Amaze your guest and serve the dip in a cabbage bowl. (See below.) Red Cabbage can be great for adding color to your table.

Trim core end from bottom of a large cabbage head to create a flat base. Cut 1” from top of cabbage to form a cavity by scooping out the center but leaving 1” thick sides. Fill center with a dip of your choice.


Mix Kool-Aid, sugar, water and pineapple juice together. Refrigerate until chilled. Pour into punch bowl and then add ginger ale and sherbet. Mix together and serve.