Chef

Chris Amendola

"We got some really dope new serving pieces from @sapidus_farms this week. He found a bunch of fossilized scallop and oyster shells. Those happy oysters are going to look real nice presented on these bad boys. #foraged #foragedeatery #fossilized #scallopshells #oystershells #sapidusfarms #mikestheman @foraged.eatery"

"Found some of the biggest morels I have ever seen today. Hopefully this rain will bring a lot more. @foraged.eatery #foragedeatery #foraged #morel #foraging #spring #bigboys #idonthavethatsmallofahand"

"First of the year, cleaned up and ready to get on the menu! Ramps in everything!!! #ramps #itskindaspringtime #foraged #foragedeatery #foraging #chefslife #365seasons @foraged.eatery"

"Got some beautiful white perch in from @thezahradkafarm straight out of the Chesapeake Bay. Going on the menu tonight! @foraged.eatery #eatlocal #foraged #foragedeatery #eatwiththeseasons #chefslife #whiteperch"

"#Repost @starchefs I am excited that I have been nominated for this year's @starchefs Rising Star. A lot of other great chefs on the list for this area as well! Congrats to all! Thank you to those that nominated me!!! • • • At @foraged.eatery Chef Chris Amendola is trying to redefine what it means to be a sustainable restaurant. Here is his mushroom stew with local farmed shiitake and oyster mushrooms, poached farm egg, house ricotta, and micro scallions that he grows out back @chefinitup #starchefs #baltimore"

"New dish in the works, pork liver mousse made with a liver from @whistlepighollowmd. It's going to be a part of the pig parts for Sunday brunch too! @foraged.eatery #foraged #foragedeatery #chefslife #pigliver #nowaste #roottothetooter #chefslife"