It is no secret that sustainable practices are built into the very fabric of our Founding Farmers mission, which includes our efforts to get to know our suppliers and the sources of our food.
Our supplier partnerships are vital to ensuring that our seafood is not only high quality and delicious, but that it also supports sustainable practices to preserve our oceans and waterways.
This week, we took a field trip to Congressional Seafood in Jessup, MD for a special behind the scenes look into where our seafood comes from, how it’s processed, what it tastes like, and why we choose the fish we do. Our team, Co-Owner, Dan Simons, Vice President of Marketing & Communications, Meaghan O’Shea, and in-house photographer, Ken Fletcher, got a firsthand lesson in all things seafood, including what Congressional is calling “the Chesapeake Bay’s biggest threat,” the Chesapeake Wild Blue Cat.
We have teamed up with Congressional to do our part to save the bay by buying and serving this uniquely delicious, flaky, white fish to our guests. Who are loving every bite. As the Chesapeake Wild Blue Cat feasts on rockfish, blue crabs, clams, oysters, shrimp, and more, we are seeing them grow in numbers, while our other, once abundant, seafood varieties are quickly diminishing. Our best strategy? #EatTheEnemy.
Our chefs have created a delicious dish featuring this flavorful fish. We are currently serving up our Chesapeake Wild Blue Cat(fish) blackened, with grits, sautéed green vegetables, mango pico de gallo, and lemon butter at Founding Farmers DC and MoCo’s Founding Farmers.
This fish has been such a hit, our chefs will be featuring it at all of our restaurants soon.
Come on in and taste for yourself. Enjoy a great glass of our lovely house white wine with your meal and do your part to help us control this invasive fish. As always, we recommend making reservations.