“‘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.”