Holy Guacamole Podcast

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.

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.

Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development. Daughter Cherie Montoya who envisioned the working farm could also be serving amazing meals, overlooking a beautiful kitchen garden, the expansive farm and David's cattlefield with grazing cattle.

Today's interview is with Rosa Zamora who weaves together the nine year history of Farm & Table. Rosa's role as Manager, allows us to see the behind-the-scenes--the pandemic pivots and the energy of a terrific team. Chef Steve Riley landed Edible's Local Hero award during the pandemic. A New Mexico native, he is proudly bringing forward the permaculture at the farm with sunchokes, tomatoes, peppers, a new herb garden to name a few. In spite of the pandemic Farm and Chef has kept on as many team members as they can, including Wine Director James Krajewski. Let's not leave out the good work of the rest of the team: Manager Max Wager, Pastry Chef Vanessa Martinez and Lead Line Josh Loveless and Sous Chef Jens Peter Smith. Clearly they recognize their role caring for a farm in the best of times, and eagerly recognize their role of creating a special corner of the world where diners can get into nature, get away from their day to day, and experience a dinner or a picnic...or a subscription!

Check out more on Farm & Chef. Follow on IG. When you are in Albuquerque experience this lovely spot on your own.

Dave and Martha share wonderful stories with husband and wife duo, Chef David and Tonya. A power couple who are making a mark in Baltimore and far beyond. This year saw them release their first product line: SOSU and SWEAT hot sauces. These sauces are available for nationwide shipping today at 10am EST (visit h3irloomshop.com to purchase). There is a third coming very soon, and it's truly a secret sauce! At the same time their gorgeous catering kitchen is operating out of the new event venue, The Sinclair. The hot sauce and the high-end catering are two entities of an impressive food group that will eventually encompass a farm.

Why is Chef David and Tonya's story so compelling? They are telling the story of their ancestors. They are bringing the African Diaspora into view with what unites all of us--food, flavors and tastes we know at our tables. It's that proverbial kitchen table that David deftly communicates connections to the past.

If you don't know about these two, there is so much to learn. Start with their website H3irloom Food Group. David & Tonya are also active on Instagram where they regularly host conversations via Black Food Folks.

Lauren Ziemski has created a creative culinary life that has been able to exist and evolve in the pandemic. You'll hear how she is working solo as a private chef from LA to NY, and in service with chefs BOH and at popups. In fact this weekend she's doing a 4 course dinner service at her hotel and restaurant The Firefly with Nick Tran (of Gramercy). There is still room to join the online cooking class!

...and wait there is more! She shares how she is also a TV host and judge on Food Network shows.

We are trying to bring on some people with strong experience but not necessarily grounded at one restaurant. Lala has accomplished that and more. Follow her food, TV and life adventures on IG @ohheylala

Chef Rey Eunegio has opened a restaurant during the pandemic. He's had a following here for years, and there is widespread support for adding a new cuisine to Baltimore, and actually in the US. Philippino food is one of the lesser known cuisines, and as Chef Rey shares in this episode, it's less about the wild and new cuisine, it's much more about coming together around the table. Special thanks goes out to Julie, his wife who supported Chef as he stepped into Baltimore's food scene, and found a lovely community to accept him.

If there is one takeaway that comes clear here, is that Chef Rey has been determined to bring something new to the table, and carefully executed a menu that would be well received by people that do know, and still are learning, about this lesser known cuisine.

NOTE: there is mention of video recording, but alas, we are sticking with audio podcast for the time being.

If you have been dealing with finances, and staying focused on how to keep your businesses head above water, excellent! If not, have a listen, to remind yourself of some basics.

Keiller tried making sourdough started in his Baltimore home, and thankfully we have a terrific bread because so many love what he and his team are doing. In this honest and open conversation you'll hear how their team is solid and it's a great space for collaboration and creativity.

He opened in July, 2020, right in the middle of a pandemic. That didn't hold back any one. Lines, socially distanced lines, are the norm out front.

Inacio, owner of Kitchen Table in Tulum Mexico, takes us on a wonderful journey of life, the way to embrace business, and the way of life. It's not about his journey, as much as it about the team that has come together to orbit around each of Inacio's locations. Kitchen Table serves a contemporary local sourced menu in Tulum's Maya Jungle on the Yucatan peninsula. Opening in 2015, Kitchen Table is a leading iconic restaurant on the strong gastronomical culture of Tulum.

This episode shares the story of two smart women business owners determined to have equal footing in the community of Baltimore businesses. Kiah Gibian and Cat Smith are taking the best steps to set themselves up for lasting success. Right now the biggest mountain is buying a building. So support them in their fundraising. Then they will be renting out commercial kitchen space, extending their contribution to volunteering in their community, mentoring young business owners, and continue to grow the community of women chefs around the country! Support by following and acting on their good work on Instagram: @ourtimekitchen witht the good work of @naturallycat and @wildtyhmebaltimore