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Fall foraging with Chris Amendola

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A haul of fabulous fungi. Credit - @foraged.eatery/Instagram

The greater Baltimore area is rife with great places to forage. We are lucky that Baltimore also has someone with a vast knowledge of foraging products, and how to prepare them beautifully. This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds.

We also reminisce on some early career nightmare scenarios and take a look at the wines of Piedmont.

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.