Some years ago Karen Berry worked at Mick’s Quail Inn, a well known fine dining restaurant in southern Maryland which was famous for their seafood buffet, among other things.
In the 1990’s, owner Mick Couchenour closed the restaurant due to shifting customer dining habits. But Karen knew that Mick’s seafood soups would still be marketable without the restaurant. She suggested Mick sell his beloved Cream of Crab, Lobster Bisque and Clam Chowder at local delis and grocery stores and she marketed it at the local Sam’s Club Warehouse.
Mick and Karen found an Eastern Shore cannery who could reproduce his soup recipes and they hit the market. When Mick was ready to retire in 2010, Karen, with the help of her husband, took over the business.
Come taste these fabulous soups at Sugarloaf Crafts Festival! These soups are wonderful by themselves or added to other recipes.