May 3, 2019 Food, Sustainability

A Delicious Way to Save the Bay

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.

September 22, 2021

Thanksgiving Weekend at Home

Again this year, we are offering a decadent menu of our delicious scratch-made food to enjoy in the comfort of your home for Thanksgiving dinner and all weekend long. Our special Thanksgiving Weekend at Home menu is started in our kitchens, ready to be finished at your convenience in yours with our detailed light cooking and reheating instructions.

August 20, 2021

GW is Buzzing with Honey Bees… Again

It’s still summertime and The George Washington University Undergraduate Honey Bee Research Laboratory and Apiary team is abuzz as usual.  For the past ten years, we have been supporting (and delighted to learn from) this amazing undergraduate bee research team headed up by Dr.

August 15, 2021
Events, Food

Enjoy Main Line Restaurant Week(s) at Founding Farmers KOP

This year, we are celebrating one of our favorite industry events, Restaurant Week(s), for TWO weeks.  Founding Farmers will once again be participating in King of Prussia’s Main Line Today Restaurant Week(s).

Join us for a meal

Reserve a Table

Our dining rooms and patios are open. Reserve your table or come on in. Our full menus are available for weekday breakfast, lunch, dinner, and weekend brunch.