Get unlimited digital access to $0.99 for 4 weeks.
Entertainment Food & Dining Baltimore Diner

Phillips is celebrating 100 years in the seafood business

In honor of starting its business one century ago, Phillips Seafood has announced the launch of a 100 Days of Summer promotion.

“It’s special,” said CEO Steve Phillips. “It’s been in my family for a long, long time and it’s great. We’re here today because of all the thousands of employees who have worked really hard for Phillips over the years.”

To celebrate the anniversary, Baltimore-based Phillips has created a commemorative 100th Anniversary cookbook that features the family’s and chefs’ favorite recipes as well as those from Phillips’ contests from past years. Proceeds from the cookbook will go to the Maryland Watermen’s Association, an organization that helps preserve the Chesapeake Bay.

The restaurant will be featuring a Blue Crab Margarita, and for every drink purchased, the restaurant will donate $1 to the Watermen's Association. Guests will also have the chance to win free seafood for a year and order dinner specials for $19.14.

“It’s been a long ride but it’s been a good ride,” said Executive Chef Bill Sexton, who has been on-and-off with the company for 28 years. “I’m glad the company is continuing to change, Steve likes to change things so it keeps everyone on their toes. It makes it nice for a chef.”

The Phillips family started a century ago with a seafood processing plant on Hoopers Island, which is still used today. In 1956, Brice and Shirley Phillips -- the CEO's parents -- decided to open the first Phillips Seafood restaurant, in Ocean City. Today, Phillips has grown to eight full-service restaurants with retail products, franchises and processing plants in Southeast Asia.

As new technology develops and traditional recipes continue to evolve, the one thing that remains constant for Steve Phillips is his passion for his family’s business.

“I have a love for the water and salt water in my veins,” he said.

For more information about the 100-year celebration, visit





Copyright © 2015, The Baltimore Sun
Related Content
  • How to make Mobjack Imperial Crab
    How to make Mobjack Imperial Crab

    Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable -- including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the...

  • Top 10 Baltimore crab decks
    Top 10 Baltimore crab decks

    Traditionally, Baltimoreans don't have their first crab feast until Memorial Day, when they can move the meal outside. The days are longer, and the crabs are fatter. Get to know our favorite Baltimore-area crab decks and patios. Because crabs just taste better when you're sitting outside....

  • Classic Baltimore restaurant recipes
    Classic Baltimore restaurant recipes

    Get the recipes for your favorite dishes at Baltimore restaurants. We've got the recipe for the Helmand's baked pumpkin, Prime Rib's chocolate mousse pie, Rusty Scupper's crab dip and more.

  • Top Maryland crab houses
    Top Maryland crab houses

    These are the crab houses in and around Baltimore that we think rise above the rest. --By Richard Gorelick

  • New name, for Vito but the quality endures
    New name, for Vito but the quality endures

    There have been a couple of changes lately at the old Vito's Cafe, a sterling Italian restaurant in a shopping center on York Road in Cockeysville. Last summer, the family-owned establishment, which had been a BYOB, got a license to serve wine, beer and liquor. And more recently, the...

  • Burgers and poutine at Clark Burger next to Senator
    Burgers and poutine at Clark Burger next to Senator

    The Inner Harbor's just-opened Shake Shack outpost is garnering big headlines but it's not the only new burger joint in town. On the northern edge of the city, the talk is all about the independently owned restaurant Clark Burger.

  • The name is Latin, the food is Turkish and wonderful
    The name is Latin, the food is Turkish and wonderful

    The new Fells Point restaurant Mare Nostrum is one of the nicest surprises in years. Arriving without publicity, the restaurant serves simple and wonderfully delicious food in a serene and comfortable setting.

  • Grille Twelve24 has tasty Peruvian food
    Grille Twelve24 has tasty Peruvian food

    In recent years, Peruvian restaurants have popped up throughout the city and suburbs — think Pisco in Elkridge and the much-loved Puerto 511 near the downtown library. Grille Twelve24, which opened in Mid-Town Belvedere last fall, is one of the area's newer Peruvian spots.