Ferguson Family Farm, Inc.
3443 Beckleysville Road
Parkton, Maryland 21120
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McFaul's IronHorse Tavern
The menu is focused on locally grown ingredients. This restaurant is using lots of the Berkshire Pork and pasture raised Muskovy Ducks from the Ferguson Family Farm.
Executive Chef Evan Orser
2260 Cromwell Bridge Road, Perry Hall, Md 21117
Fleet Street Kitchen
The menu is focused on locally grown ingredients. This restaurant is using Berkshire sausage and boston butt roasts and pasture raised turkeys from the Ferguson Family Farm.
Executive Chef Jason
THE HARRYMAN HOUSETheir Butcher Block Menu contains dishes which utilize locally grown ingredients. This restaurant is using Berkshire Chops and Boston Butt roasts from the Ferguson Family Farm.
Executive Chef Thomas Casey
The Classic Catering People
Great food for your next catering event, wedding, conference or holiday meal. Utilizes locally sourced foods when requested.
Ferguson Family Farm chicken used by chief Brian with a Cherry Brine to be served at the Governors Cook ooff in 2011.99 Painters Mill Road, Owings Mills, MD 21117
Serving Baltimore, Greater Maryland, Virginia, Washington, D.C., and Southern Pennsylvania
Home | 1-800-CATER-IT | 410-356-1666 | 410-581-9358 (fax)
The Chameleon Cafe
4341 Harford Rd Baltimore, MD 21214
The owner and chief for The Chameleon Cafe is Jeff Smith. Jeff is truly an artisan when it comes to preparing foods. Jeff takes great pains to purchase meats, vegetables, and fruits from local sustainable farms such as the Ferguson Family Farm.
His dishes have been reviewed by the top food critics and have gained the rating of Extraordinary. While the food is nothing short of magnificent, the atmosphere is intimate and relaxing.
FERGUSON FAMILY FARM CHICKEN LIVERS RECEIVE .....
2011 GOOD FOOD AWARDS CHARCUTERIE WINNER
Tina Perry handcrafts her Free Range Chicken Liver Pate at the Chameleon Café using her original recipe. Tina first learned charcuterie at the Baltimore International College, School of Culinary Arts; the craft has now turned into her “labor of love.” At the Chameleon, they source their chickens from Ferguson Family Farm in Parkton, MD. All chickens are free range and grain fed, raised naturally and humanely. Tina would like to continue to continue to use all local and organic ingredients in all aspects of her charcuterie products. In addition, she would like to find casing for her other charcuterie products that is all natural and local.