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        Ferguson Family Farm 3443 Beckleysville Road Parkton, Maryland 21120 office: 410-343-1236 cell: 443-845-1554 E-Mail Us Today |
  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
| 410-828-1625 |
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 1012 Fleet Street Baltimore, MD (410) 244-5830
THE HARRYMAN HOUSE Their 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
Reisterstown Road
Reisterstown, Md.
The Classic Catering People
www.classiccatering.com
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.
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 410.254.2376 www.thechameleoncafe.com 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
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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.
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