Chef Chris AmendolaEvery podcast appearance, updated as new ones drop

Chef Chris Amendola of foraged. a hyper-seasonal eatery returns to The Truth in This Art, joining the rarified air as one of just a handful of three-time guests. Amendola shares his journey as an executive chef and restaurant owner, revealing how embracing change and curiosity keeps his creative vision fresh in the kitchen. He discusses building community at Forged and now at Forged at Black Ankle Vineyard, highlighting the power of hyper-seasonal cooking and sustainable sourcing. Amendola reflects on lessons learned as both leader and creator—from taking risks with late-night cocktails to dreaming of a restaurant on a farm—and explains how he balances science and soul to craft memorable dining experiences. For Amendola, creative evolution means saying yes to opportunity and letting passion shape everything from menus to mentorship. Topics Covered: The role of resilience and curiosity in a chef’s journey Building community through food and leadership at Forged The value of seasonal ingredients and sustainable practices Culinary creativity: lessons, risks, and joy in Baltimore’s restaurant scene Get a taste at forgedeatery.com and follow @forged.eatery on Instagram for the latest culinary updates and special events. Chris Amendola, chef-owner of foraged. Photo courtesy of foraged. The Truth In This Art is supported by William G. Baker, Jr. Memorial Fund , the Maryland State Arts Council's Creativity Grant and Mayor's Individual Artist Award - Creative Baltimore Fund (Baltimore) . Host : Rob Lee Music: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis . Production: Produced by Rob Lee & Daniel Alexis Edited by Daniel Alexis Show Notes courtesy of Rob Lee and Transistor Photos: Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media. Guest photos courtesy of the guest, unless otherwise noted. Support the podcast The Truth In This Art Podcast Fractured Atlas ( Fundraising ): https://www.fracturedatlas.org The Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.social The Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=en The Truth In This Art Podcast Website: https://www.thetruthinth

Open your ears to 'The Truth in This Art' podcast, where Rob Lee is at the helm. Our Today’s guest Chris Amendola, an acclaimed culinary artist, is the Executive Chef and visionary behind Foraged, an avant-garde hyper-seasonal eatery that redefines the farm-to-table concept. Every menu creation at Foraged is a masterpiece woven from locally sourced and seasonal ingredients, embodying Chef Chris Amendola's profound forest-inspired culinary philosophy. Notably, he also leads Foraged, a culinary haven in Baltimore's Station North Arts District, where he reigns as head chef, owner, and esteemed professional mushroom forager. Chef Chris's commitment to hyper-local produce manifests in innovative, ever-evolving dishes, harmoniously blended with foraged treasures. His culinary mastery in the realm of mushrooms echoes his passion, while his warm and convivial approach ensures a delightful dining experience. In this dialogue, we peel back the layers on: A culinary journey as we explore the art of infusing love and passion into every dish, unraveling how this alchemical ingredient creates unforgettable dining experiences. Peel back the layers of restaurant culture and ambiance, discovering how these subtleties orchestrate the symphony of a guest's experience, transforming it from ordinary to extraordinary. Venture into the shifting landscape of the restaurant industry, where adaptability is the key to nurturing a harmonious work environment, while we dissect how leaders navigate these changes. Crack the enigmatic code of egg perfection in the kitchen, as we delve into the intricate challenges and techniques behind mastering this deceptively simple ingredient. Uncover the essence of Chef Chris's culinary identity within his signature mushroom stew, an emblem of his ever-evolving menu and the embodiment of his creative flair. Prepare for an exciting episode as Chef Chris discusses his culinary journey, the challenges and rewards of cooking with hyper-local produce, and the intentionality behind his move to Station North. He also shares insights into his leadership style and the importance of creating a positive and fun work environment in the restaurant industry. Mentioned in this episode Foraged Eatery Vote for Station North This episode is brought to you by a partnership with Station North Art's District Vote for Station North! USA Today nominated the Station North Arts District as one of the nation’s 10 best creative and cultural hubs. Join us in voting once a day through July 4th. Find the link to vote in the

On the next Industry Night with Nycci Nellis: Chef Chris Amendola believes in forest to fork dining and does just that at his restaurant, Foraged in Baltimore. Hyper-seasonal/local eating. And, FIFA and US Soccer may return to DC after a 30+ year hiatus. What does it take to bring an international event of that size to the District? Nicole Quiroga, President & CEO of the Greater Washington Hispanic Chamber of Commerce and a member of the DC2026 Advisory Board fills us in. That’s Industry Night on RealFunDC

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 .

It’s been a bit of a strange winter so far. The mercury has swung back and forth between freezing to almost spring-like. This makes for interesting conditions when it comes to the local produce that makes its way onto our tables. Tony and Chef Cindy check in with Chef Chris Amendola of Foraged. in Hampden to see how he is navigating this fickle season and to get the lowdown on what forest favorites he has been foraging for lately. We’ll also get some on-the-ground insights into the recent U.S. tariffs on European wine from Damien LeHoux of Elite Wines. See omnystudio.com/listener for privacy information.

Chris Amendola is the owner and head chef of Foraged Eatery . Chris takes us all the way back to his childhood days in Florida as he charts his story from a dishwasher to a foraging sous chef until he finally decided to head back east and set roots in Baltimore, MD. Chef Amendola’s story is a true testament to what one person can accomplish despite the constant hurdles we face in life. Later, Chris answers an array of questions, providing insight on the culinary scene in Baltimore, advice on foraging for yourself, and the proper way to prepare and season a duck. We also get an advanced preview of what’s to come in 2020 for Foraged. Eatery, including a 4th of July BBQ and an early summer Taco Night! This is an episode you don’t want to miss! In this episode, we explore: Discover the art of foraging and the beauty of hyper-seasonal cuisine with Chef Chris Amendola at Forged. Learn how he incorporates local ingredients into his dishes and opens people's eyes to the abundance of flavors right in front of them. Experience the magic of Chef Chris Amandola's culinary creations. From foraged mushrooms to seasonal produce, every dish tells a story of passion and creativity. Don't miss out on this unique dining experience. Discover the art of foraging and the joy of cooking with Chef Chris Amendola at Forged. His passion for local ingredients and seasonal flavors shines through in every dish. Join us for a dining experience that will awaken your taste buds. Chris Amendola, the chef-owner of Foraged in Hamden, Baltimore, shares his journey in the culinary world and his passion for using locally sourced and foraged ingredients. He talks about his early exposure to cooking and how it led him to pursue a career in the culinary industry. Chris discusses his experiences working in different restaurants and the impact they had on his cooking style. He emphasizes the importance of knowing where your food comes from and the joy of discovering and using ingredients that are right in front of you. Chris also talks about the collaborative nature of the Baltimore food scene and the upcoming guest chef dinners at Foraged. Mentioned in this episode Foraged. Eatery is located at 3520 Chestnut Ave, Baltimore, Md, 21211 Check out Foraged. Eatery’s website for more information and reservations! Be sure to follow us on Facebook and Instagram This episode is brought to you by a partnership with Station North Art's District 🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 The Truth In This Art is supported by William G. Baker, Jr. Memorial Fund , the Maryland State Arts Council's Creativity Grant and Mayor's