Sourcing Sustainably Is a Way of Life
April 20, 2018
About Chris Amendola
Chef Chris Amendola is the Chef/Owner of foraged. a hyper-seasonal eatery located in the Hampden neighborhood of Baltimore, MD.
My Venues
- Foraged.
- 3520 Chestnut Ave
- Baltimore, MD
Featured Content
Where I Go Out
Behind the Scenes
"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!!!
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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"
"I get asked a lot what hyper-seasonal means to me and here is a perfect example. Here in the mid Atlantic, every late winter we have about a 2 to 3 week period (if we are lucky) to collect as much sap as we can to make syrup. We got close to almost 100 gallons of sap this year, after that was reduced down, our final yeild was about a gallon of black walnut syrup and a little over 3 quarts of red maple syrup and that is all we are going to have until next year. Each season has it's own special ingredients it provides us with and it gives us something to look forward to for each season. @foraged #foraged #foragedeatery #blackwalnutsyrup #redmaplesyrup #chefslife #winter #hyperseasonal"