This is not the first time I’ve written about Bagby Restaurant Group’s Fleet Street Kitchen and probably won’t be the last. From the media sneak peek at Fleet Street Kitchen at their own Cunningham Farms, the addition to the Fleet Street culinary guard of Executive Chef Chris Amendola and to this post about what’s new at Fleet Street Kitchen under culinary tutelage of Chef Amendola, I continue to wax poetic.
Amendola, not only embraces farm-to-table, one could say he has it in a bear hug. He is a forager finding ramps in the spring to the mulberries of summer. He also has Bagby Restaurant Group’s Cunningham Farms in Baltimore that supplies not just one kind of tomato but 15 varieties, 18 other crops, 3 types of edible flowers, 13 herbs and their own chickens for eggs. And it keeps growing.
Read the full story and watch the slideshow HERE