We have been providing Clambakes, Pig Roasts, Barbecues and Bar Services for nearly thirty years. We also offer more traditional luncheon, dinner and wedding menus, ship clambakes nationally, and provide a variety of other services.
To navigate our site, please view the various buttons at the top of this page. If you want something you don't see, just ask.
Submitted by Brian and Mick on Thu, 05/09/2013 - 11:00
We'd like to thank Chris B., a student at Wentworth Institute in Boston, for this picture of our little friend at the Coliseum in Rome, Italy.
Commissioned around 70 A.D. by Emperor Vespasian, the coliseum was completed 10 years later by his son, Titus. It held 50,000 spectators who were seated according to rank, and opening festivities were said to have lasted for 100 days.
If you are planning a trip, let us know. We would love to send The Fresh Lobster along to accompany you. It could be kind of fun, and we'd love more pictures !! Drop us an Email and let us know where to send your Fresh Lobster friend. If your picture is chosen as the photo of the month, we will send you a Fresh Lobster T- Shirt.
Submitted by Brian and Mick on Mon, 05/06/2013 - 10:00
Congratulations to Lisa P.
She is the winner of this month's Clambake to Travel give-away.
Lisa's meal includes Lobster / Steamers / Mussels / Chourico / Corn on the Cob / Red Bliss Potatoes & Onions packed in rock weed in a reusable pot. She can simply add water or beer and put it on the stove top. In about 20 minutes, Deborah and her guests will be ready to dive in to their Traditional Old Fashioned Clambake.
Enjoy,Lisa!
You could become next month's winner. Simply visit the "Win a Clambake" page to register. Please, feel free to enter every month. The more the merrier.
Submitted by Brian and Mick on Sun, 05/05/2013 - 08:09
Cinco de Mayo, Spanish for "Fifth of May", is also known as the Anniversary of the Battle of Puebla. It is a national holiday in Mexico in honor of a military victory in 1862 over the French forces of Napoleon III. Cinco de Mayo has become a celebration of Mexican culture and heritage, especially in areas with large Mexican-American populations. Cinco de Mayo is celebrated with parades, mariachi music and street festivals.
Here, at B&M Catering, we'll use any excuse for Fiesta!
Today, we will be trying out batches of the two different types of guacamole outlined by our friend, Tricia inFriends, Food Family: Cinco de Mayo Throwdown - Killer Guacamole VS Tequila Lime Guacamole.
Our customers often enjoy our own "South of the Border" menu which includes:
Vegetarian or meat chili
Taco bar
Mexicali vegetable medley
Spanish rice
more.....
Might as well mix up some margaritas and chill the Dos Equis.
Submitted by Brian and Mick on Sat, 05/04/2013 - 09:00
Congratulations to Mary Ann Shallcross Smith of Lincoln, RI.
She is this month's winner of the Facebook Fan of the Month Beach Blanket.
Summer's almost here - Time to bring all your best buddies to the beach for a good-old fashioned lobster bake. Bring The Fresh Lobster Beach Blanket along for even more colorful fun! The bright color and unusually large size makes it just the right accessory to bring to any outdoor party.
Not available for purchase, our signature beach blankets are awarded to one lucky Facebook Fan each month.
Submitted by Brian and Mick on Thu, 05/02/2013 - 13:56
19 minutes and 16 seconds is all it took for Michelle Sarney to complete the hilly, rocky 5K Outrunning Homelessness 5K course at Borderland State Park on April 27. That time put her in front of all of the other female runners ... and most of the male runners, too.
As the top finisher in her category, Michelle earned the grand prize of B&M Catering's Clambake Dinner to Travel. Michelle and her family and friends will certainly enjoy the dinner of lobsters, steamers, corn on the cob, potatoes and more.
This was the 3rd running of this signature event that raises funds for School on Wheels of Massachusetts, a local non-profit organization that provides one-on-one tutoring and other academic support programs for children whose lives have been impacted by homelessness.
We are proud to support the good work of this organization.
Submitted by Brian and Mick on Mon, 04/29/2013 - 10:46
Many of our customers are familiar with Tim as the friendly voice on the phone who helps them navigate all the details for their catered event. Whether someone is planning a wedding, graduation party or rehearsal dinner for 50 to 200, or they are planning a business conference for 600, Tim is right there, helping folks stay calm and focus on making appropriate decisions for the upcoming event.
But - Did you know that Tim is also an accomplished and creative chef?
A graduate of Johnson Wales University - College of the Culinary Arts, Tim is constantly researching new flavors and combinations of ingredients. More and more, our customers are interested in providing healthful vegan and vegetarian options at their events. Tim knew that quinoa was a popular choice for many. For one thing, it is quite nutritious. According to Jolinda Hackett, author of The Daily Vegan Planner, one of the best reasons to enjoy quinoa is because it has a high-protein content, which makes it a great cholesterol-free and low-fat source of protein for vegetarians and vegans. For another thing, quinoa can be just so delicious.
Tim Walker's Quinoa Salad
Ingredients:
1 1/2 c. "White" Quinoa
1/2 c. "Red" Quinoa
2 c. Diced Cucumber
1 1/2 c. Diced Tomato
1 c. Diced Red Onion
1/2 c. Toasted Pine Nuts
2-3 tsp. Lemon Zest - finely chopped
3-4 Tbs. Fresh Lemon Juice
1/4 - 1/2 Extra Virgin Olive Oil - to taste
Method:
Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low.
Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from grains.
Drain quinoa, and rinse under cold running water. Drain again.
Reserve 1/4 of the onions, cucumbers and tomatoes.
Reserve 3 Tbs of the toasted pine nuts.
Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion.
Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.
Top with remaining onions, cucumbers, tomatoes and pine nuts.
Submitted by Brian and Mick on Fri, 04/26/2013 - 12:37
Of course, we love lobsters - lobster bakes, steamed lobsters, lobster salad -
But we also love the many other fruits of the sea.
We have found that many of our clients are enjoying a wider variety of seafood offerings.
We are very fond of this presentation of our Wellfleet Oysters and Alaskan King Crab Legs.
And, of course, Jumbo Shrimp.
Cedar Plank Salmon is a delicious option for the grill. We keep all the flavor of the fish and add real smoke notes from the plank. It's a crowd pleaser.
New Englanders love their Swordfish, too.
Additional Seafood Bar Items:
Shrimp Cocktail
Shucked Littlenecks
Shucked Oysters
Squingili (Conch) Salad
Lemon Pepper Mackerel (with assorted crackers)
Other Seafood Offerings:
Clamcakes
Coconut Shrimp
Catfish Fingers
Chowders
Steamed Clams and Mussels
Scallops in Bacon
B&M Catering offers menus to fit every company's preference and budget.
Text: You're about to discover the easiest way to host a Pig Roast that will literally have people talking about it for years to come.
You see, whether it is a family get-together, a bachelor or bachelorette party, a fun-filled wedding with flair, or a corporate employee appreciation or team building event, it's now easier than ever for you to host a Pig Roast that people will remember long after the leftovers are gone.
Since 1984, B&M Catering Company has been providing exceptional service along with high-quality meals to 1,000s of people from Boston to the Berkshires.
From an affair with hundreds of people to a casual backyard gathering, you are sure to make your event a guaranteed success when you let us do the cooking and all the heavy lifting.
So, whether you're planning a formal occasion with linens and china, a shower or christening, a corporate recognition event, or a block party, we'll make sure the meal is perfect and your guests are delighted!
Discover the easiest way to host a great Pig Roast that everyone will be talking about by giving us a call today.
