Give our team a way to do more good and less harm, and learn more about how we can expand and share our earth-friendly practices, and we’re in.
This week our Co-Owner, Dan Simons, Vice President of Marketing & Communications, Meaghan O’Shea, and in-house photographer, Ken Fletcher, spent time behind the scenes with Congressional Seafood.
As our primary seafood supplier, our partnership includes joint efforts to preserve our local waterways. We have been working together to serve what Congressional calls “the Chesapeake Bay’s biggest threat,” the Chesapeake Wild Blue Cat. These fish feast on the Chesapeake’s supply of rockfish, blue crabs, clams, oysters, shrimp, and with no known predators, they are growing in numbers while diminishing our other, once abundant, seafood varieties. And, it turns out, they are quiet delicious and flakey, and uniquely flavorful.
Find out for yourself. Here at Farmers Fishers Bakers, we serve up our Chesapeake Wild Blue Catfish with sides of our famous fries, pimento cheddar biscuit, and coleslaw. It is becoming quite the guest favorite. While you are enjoying it, you can know that you are also doing your part to save the bay.
Our visit to Congressional gave us the opportunity to learn more about the Chesapeake Wild Blue Cat, as well as the other seafood we serve at FFB. Our team was enthralled with the expertise, knowledge, passion, skill, and overall operations at Congressional.
Spending the day with President & Owner, Stanley Pearlman, Executive Vice President, Tim Sughrue, and Vice President & Director of Operations, Jonathan Pearlman, and the entire Congressional team was an experience in why we go the extra mile to get to know our suppliers. Wednesday’s visit confirmed that we really are serving our guests the freshest, highest quality, traceable seafood available in this area.
If you can join us for a meal and a taste of this delicious Chesapeake Wild Blue Cat, we recommend making a reservation.