Best of Boston

Season to Taste’s creative farm-to-table menus make a big impact at wedding receptions without creating a big carbon footprint. Chef-owner Robert Harris is passionate about sustainability in catering, showcasing the season’s bounty in ever-creative ways: take his summer heirloom-tomato bar, which offers six or seven varieties prepared to order with mozzarella, basil purée, balsamic-cider reduction, and crusty bread. Staffers will even deliver leftover food to a homeless shelter upon request, making sure absolutely nothing goes to waste.