foraged. at Black Ankle Vineyards is the kind of partnership that just makes sense. Two teams rooted in the belief that incredible experiences start with the land and the people who tend it. 

So what does this mean for your Black Ankle experience? 

foraged. at Black Ankle Vineyards isn’t just a food truck—it’s a full-sensory experience led by the incredible Chef Chris Amendola and Chef de Cuisine Tony Castellon, whose culinary talent has made foraged. one of Baltimore’s most celebrated dining destinations. Chef Chris has been the subject of an Emmy-winning documentary, and is (you may need to sit down for this) a James Beard Awards Finalist. He has been serving our wines at his restaurant for years, and we are thrilled to bring his creative force to you at the farm. 

Picture This:

A menu that evolves with the seasons and pairs beautifully with our estate-grown wines. Flights with light bites to match each wine? Monthly wine pairing dinners? We're daydreaming up all of the possibilities, and they seem endless. Imagine savoring a fresh-out-of-the-oven focaccia topped with just-picked vegetables, or a roasted dish infused with wild herbs, all while looking out over the vines. It’s fresh, it’s local, it’s unforgettable—and it’s only available here.

Together, we’re creating something that feels both elevated and deeply grounded—celebrating the flavors of our land in ways that are thoughtful, creative, and delicious. This collaboration brings our shared values to life: sustainability, artistry, and a love for what’s grown close to home.

Trust us: this is something you’re going to want to taste for yourself.