Holy Guacamole
This podcast released an episode every week between 2020 and 2023. The idea was to share first-hand stories from restaurant owners, cafe owner, travel businesses and more.
PODCAST
39: FORAGING. FARM & CHEF CHRIS AMENDOLA
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.
38: YOLI. STORY OF CORN TORTILLAS
Marissa and her husband Mark wanted tortillas. The tortillas of her childhood in Mexico. Marissa grew up in a home with a curious American mother and proud Mexican father. The best way to make that happen (as they say) is to do it yourself. That's why these two talented people started Yoli Tortilleria. Every detail had to be right. They found farms with the right flour, the correct blue, red, yellow and white corn to make the corresponding tortillas. The result is a whole lot of deliciousness.
As creator of this podcast, I care about the old ways, and bringing them forward is one of the joys of this podcast. I'm excited and proud of their well executed craft. I now have a set of different sized and colored tortillas. In fact, I am sharing their story and their products with local chefs and foodie friends!
Follow them on IG YoliTortilleria. More importantly consider hopping over to their website, supporting traditional food ways by ordering a package to your door.