OCEAN STATE ON A PLATE
“ We’ re seeing more menus that showcase fresh seafood and regional ingredients— lobsters, steamers and littlenecks to shrimp and local produce. Seasonal sides like corn, potatoes and farm-fresh herbs make every menu feel authentic to New England and full of Rhode Island pride.”
— B & M Catering, clambakeco. com
PRO TIP:
INTERACTIVE DINING
“ Our clambakes and pig roasts are always a hit— people love watching the cooking in action and being part of the process. It turns the meal into a shared memorable moment rather than just another course.
— B & M Catering, clambakeco. com
“ It’ s OK to ask about logistics. Where will the bar be placed? What is the size of the bar? How many staff will be working? All great questions to ask; we love the planning process and would be happy to answer all of them. You want a staff that is fully attentive and will create an experience.”
— Stephen Hallas, EzBar, ezbarri. com( 2025 Best of RI Winner)
SHOWSTOPPER
Fresh local mixers and unique garnishes can steal the show. We love to choose drinks that tell a story. Maybe they mimic the drinks you shared on a first date, on a vacation or have a backstory that the guests can associate the couple to.”
— Stephen Hallas, EzBar, ezbarri. com
( 2025 Best of Rhode Island winner)
PHOTOGRAPHY, THIS PAGE, CLOCKWISE FROM TOP LEFT: GETTY IMAGES / BDPHOTO( TOP); KIM LYN PHOTOGRAPHY; COURTESY OF EZBAR( BOTTOM). NEXT PAGE: COURTESY OF B & M CATERING.
50 | ENGAGED IN SOUTHERN NEW ENGLAND 2026