A few simple tips visitors might want to know when it comes to ordering ordinary things in Rhode Island’s restaurants. First, around here, most of us drink our coffee regular. That means with cream and sugar— very uncomplicated. Second, a cabinet is not a kitchen cupboard; it’s a thick milkshake and it must be made with rich and creamy ice cream. Third, be absolutely clear when you say you want a grinder. It’s not the deck crew who trims your mainsail; it’s the sandwich that the rest of New England usually calls a sub or hoagie. And, one more thing: We like our stone-ground flint cornmeal johnnycakes served with the freshest dairy butter, so hold the maple syrup, please.

Having mastered the basics, you’re ready to venture deeper into the pleasures of local dining. Not surprising, the best of Rhode Island cuisine has a lot to do with the flavors of the sea. Ever wonder why we’re called The Ocean State? It’s because there are more than 400 miles of saltwater coastline. The best chefs in town are absolutely confident about the freshness of the seafood they have on their menus. The Catch of the Day is actually more like “the catch of just a couple of hours ago.”

Chef Ted Gidley at the Clarke Cooke House on Bannister’s Wharf says, “We consider ourselves very Fortunate to have the bounty of Narragansett Bay at our doorstep.” And, he is quick to add, “There is nothing quite like just-caught striped bass.” Chef Gidley’s one-minute pan-sauté of “striper” filets is prepared with seven minutes of additional roasting in the oven, which gives the fish a golden-bronze color. Forget about the heavy tartar sauce. Chef Gidley plates it with citrus vinaigrette, chickpea puree and a pickled rhubarb garnish and it’s not like any baked fish you’ve ever tasted before.

A couple of docks down from the Cooke House kitchen, Chef Kevin Gaudreau at The Pier Restaurant on Brown & Howard Wharf, says that some of his basic recipes for raw bar delicacies can be easily prepared in any galley. “Boaters can pick up great shellfish at our local fishmongers” he says, “or if they would like, they can dig up their own.

When I was a kid growing up in Jamestown we would go down to the creek and dig up littleneck clams when we got hungry. “It was so carefree and the clams were delicious.” Chef Gaudreau savors those memories and carries his boyhood experiences forward to some flavorful sauces that he creates for oysters, clams and shrimp. These are intended, he says, to let the fresh flavor of the sea come through. (Recipes on page 30.)

For the cooks on board, here are a couple of tips. Take a spin over to the State Pier at the end of Long Wharf when the commercial fishermen are returning to their slips and you can buy lobsters, shellfish and fish right off the boats. Also, Aquidneck Lobster Company on Bowen’s Wharf has a long icefilled tray of fresh fish in addition to their lobster pound. Anthony’s Seafood on Aquidneck Avenue in Middletown has both fresh seafood and a casual restaurant.

Of course, the best adventure option for finding fresh fish is to join a charter captain like Capt. Joseph R. Aiello of Sara Star, or Tom Mazza of Tom Kat for a day of deep-sea fishing and then plan to keep enough of your catch for dinner and the freezer. With prior arrangements, you can bring your fish to Café Zelda’s kitchen door on Thames Street and their chefs will prepare it to your liking and serve it at your table when you come in for dinner.

With so much seawater around us, it’s easy to forget there are many small, family-run farms on Aquidneck Island, too. One of the most beautiful farms is Sweet Berry Farm, about five miles from Newport Harbor. “We’ve had the entire crew of some of the yachts come up here,” says Jan Eckhart, who owns and runs the farm with his wife Michelle. “It seems they like to get off the water to mix things up a bit, and picking their own apples, for example, is a great way to provision before heading out on a cruise.” The farm stand has expanded over the years from a little tent and table where they sold baskets of strawberries to an upscale gourmet destination. Chefs at the Sweet Berry Farm kitchen offer a daily menu of in-season prepared foods, including entrees, panini, salads, wraps and specialties, all made with the produce harvested just a few feet from the kitchen door. Having a delicious lunch at the café or sitting outside at the picnic tables and watching the farm tractor go by with a wagonload of just-picked produce makes you never want to go to a supermarket to buy food again.