is a new take on farm-to-table. each item on the menu is comprised of local and seasonal ingredients. the concept is true to chef chris amendola's ethos in the kitchen, one that is deeply rooted in the woods.
‘i really just got into foraging because i love to cook and love to wander in the woods. i started looking around and began finding more and more ingredients for dishes, and before i realized it, i was going out with books.’when chef amendola is not in the kitchen, he is in the woods. the impetus for foraged. was pretty simple: a chef’s love for finding food in nature combined with a love for cooking great food. at foraged. the menu will change with the seasons, providing new local flavors and ingredients throughout the year.
chef chris amendola