Apr 16, 2021
Chris Amendola of Foraged Eatery is the mind behind an incredible restaurant. Think ramps, mushrooms, and wineberries. Add a farm, the Eastern Shore and a small 28 seat restaurant you have Foraged, a hyper-seasonal restaurant. The interior is so inviting: gorgeous brick wall with a mini edible flower wall.
Chef Chris has seriously unique experiences. Sean Brock at McCrady's Restaurant. Stages at Mini Bar in DC and Eleven Madison Park in NYC. Then a chance encounter with Dan Barbers that led to a new job at Blue Hill. Yes, THE Blue Hill at Stone Barns. So it's no wonder that while he cares about sustainability, what happens at Foraged is so much more than that--seasonal ingredients that each of the 52 weeks provides. Don't forget all the wooded areas that can be harvested sustainably a few miles of the restaurant.
After our recording he headed out to pick fiddleheads. How will he serve them? That's the joy of creativity.
Dave Seel and Chris Amendola have a fun memory lane conversation which our community will thoroughly enjoy. Look out on social media for some fun photos and more.
Now for a shameless plug asking you to dine at Foraged Eatery. If you are a local listener and have not yet been, go! The mission is incredible, and he is so highly respected among chefs and owners. Find out for yourself why! Until you are able to get there, follow the wonderful journeys Chef Chris takes us on Instagram.