Chef connects family’s seafood legacy with contemporary dining
Your grandparents started a crabbing business in 1947 on the Maryland shore. Tell me about the early days and how the business has evolved into a full-service restaurant.
My grandparents started a crab processing plant down in a little, hardly-known area of Maryland in Dorchester County called Crocheron. It was a very small fishing village. They set up a crab factory right around a body of water known as Fishing Bay, which is part of the Chesapeake Bay and larger tributaries. Every day, all day, they would pick crabmeat and whatever fish the guys and gals out on the water