“Our catering operation truly began as a convenience for our guests who wanted to bring our signature dishes to their celebrations,” said Chef/Owner Tony Stafford. “They were picking up Lobstah dinners to go as well as platters of our popular hand-helds, including mini New England-style Lobstah rolls and crab cake sliders, for their private parties.

Hence, the slight twist on our name to Ford’s Wicked Catering. In New England, “wicked” is a popular adjective used to describe something as “rad” or “awesome.”

“Incorporating this into our name allows us to maintain our New England flavor, while communicating that we are serving up more than just our fresh-off-the-hook seafood,” said Tony.

“I absolutely love the seafood menu we’ve created for our three restaurants, and it’s also a lot of fun for me to create truly custom menus for our clients,” he said.