It's the Twelfth Day of Ford’s Christmas and we’re featuring our Grand Mainer. Today, Chef Tony explains what a Grand Mainer is and what goes into creating this fun roll with varying textures and temperatures. From Chef Tony Ford’s Grand Mainer is a roll I ...

For the Eleventh Day of Ford’s Christmas, we’re highlighting our Smoked Salmon Bruschetta. Read below to learn how Ford’s smokes salmon in house and what makes this dish special. From Chef Tony I created the Smoked Salmon Bruschetta recipe with different ingredients (like the tomatoes, ...

On the Tenth Day of Ford’s Christmas, Chef Tony shares his recipe for Crab Cakes and what sets Ford’s Crab Cakes apart. From Chef Tony Since we are located close to the mid-Atlantic sea, everyone around here has to have a crab cake on their ...

On the Ninth Day of Ford’s Christmas, you’ll learn about the Wicked Pissah Oysters, which are harvested exclusively for Ford’s Fish Shack. From Chef Tony The Wicked Pissah oyster are one of three oyster varieties that are grown exclusively for Ford’s Fish Shack. We’re proud ...

We’re featuring a classic for the Eighth Day of Ford’s Christmas: Fish & Chips! Read below to learn the secret to how Chef Tony gets that crispy, crunchy crust on the fish and what makes a great Fish & Chips. From Chef Tony Fish & ...

For the Seventh Day of Ford’s Christmas, we’re highlighting a dish that’s truly unique to the Ford’s menu. Today, Chef Tony will share the history behind the Chesapeake Puffer Fish appetizer. From Chef Tony Chesapeake Puffer Fish are a native species to the Chesapeake Bay. ...

It’s the Sixth Day of Ford’s Christmas and we’re featuring Maine Chips. Read below to learn more about the ingredients used for this dish. From Chef Tony The Maine Chips is one of our most labor-intensive appetizers. When I first developed the recipe, we struggled ...

For the Fifth Day of Ford’s Christmas, we’re featuring Devilish Good Eggs. Today, Chef Tony shares what makes the Devilish Good Eggs a Ford’s Fish Shack staple. From Chef Tony Our Devilish Good Eggs have been on the Ford’s menu since we first opened eight ...

We’re going sweet for the Fourth Day of Ford’s Christmas and featuring Blueberry Pie! Today, Chef Tony shares what makes Ford’s Fish Shack’s Blueberry Pie special From Chef Tony Blueberry pie is Maine. Besides lobstah, when you think of Maine, you think of a warm ...