Cindy Wolf

Host, Foreman and Wolf on Food and Wine

Cindy Wolf is the executive chef at Charleston and was a 2006 & 2008 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.

A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, The Washington Times, The Washington Post among others. She has also appeared in cooking segments on major local, national, and cable television stations.

In addition to Charleston, Chef Wolf along with her partner, Tony Foreman, owns Petit Louis Bistro, a classic French bistro, Pazo, a refined, regional Spanish restaurant, Cinghiale, a modern Italian restaurant, Johnny's, featuring west coast cuisine, BIN 604 Wine Sellers, and BIN 201 Wine Sellers.

Chef Wolf was awarded the American Academy of Hospitality Sciences 5-Star Diamond Award in 2011, the AAA Four Diamond Award, 4-Star Forbes Travel Guide, Top 50 Restaurants nationwide by OpenTable in 2011-12, recognized by Zagat for best food and service in 2012, the 2007 BRAVO business achievement award for professional excellence, the 2008 University of Baltimore Virtuoso award for her contributions to the city of Baltimore, the 2008 Influential Marylanders Award, among many other local awards for culinary excellence.

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Foreman And Wolf On Food And Wine
4:42 pm
Sun June 22, 2014

Pastry for Sunday

Foreman and Wolf on Food and Wine
1:59 pm
Sun June 8, 2014

Burgundy

Foreman and Wolf on Food and Wine
4:41 pm
Tue May 20, 2014

Food and Wine Pairings 101

5/18/14.  Tony and Chef discuss choosing the right pairings of wine for your food selections.

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Foreman and Wolf on Food and Wine
2:23 pm
Fri May 9, 2014

Mothers Day

Mother's Day favorites from Chef and Tony.

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Foreman and Wolf on Food and Wine
6:10 pm
Sun May 4, 2014

Cheese

Credit Gunnar Magnusson

  5/4/2014 - Tony and Chef discuss their favorite cheeses.

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Foreman and Wolf on Food and Wine
1:51 pm
Sun April 27, 2014

Asparagus

Credit Flickr/madlyinlovewithlife

4/27/14.  It’s asparagus season! Maryland’s very own Eastern shore is the perfect environment for growing great quality asparagus.

Segment 1:  When preparing asparagus, you will want to: wash it well and discard the stem at the point where it naturally snaps off near the base. Place it into a sink of cold water to soak out the dirt, sand, etc. and remember to change the water a few times. When working with thicker asparagus, peel the very outside part very gently.

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Foreman and Wolf on Food and Wine
4:03 pm
Thu April 17, 2014

Mushrooms

4/20/14.  On this segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy discuss mushroom varieties, how to get flavor out of them, dishes where the mushroom is the main flavor and dishes where the mushroom is a flavor agent.

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Foreman and Wolf on Food and Wine
3:21 pm
Thu April 17, 2014

Back to the 80's

Basignani Winery

On this segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy take a trip back to the 80's.

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Foreman and Wolf on Food and Wine
4:58 pm
Mon April 7, 2014

Foreman and Wolf on Food and Wine Live II

Foreman and Wolf are live with your questions and emails.  Producers Segment Lavinia Cassano of the export department from Cantine Menhir Salento.

On this live segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy answer some of your listener questions, discuss Italian wine, and have an in-studio visit with Lavinia Cassano of the export department of Cantine Menhir Salento.

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Foreman and Wolf on Food and Wine
4:19 pm
Thu April 3, 2014

Foreman and Wolf on Food and Wine Live

Credit Evan Rappaport

A special live offering of Foreman and Wolf on Food and Wine.  On Sunday, March 30 from 12-1 we will take your calls and read your emails.  Get your questions ready and here are some of the topics we will include.

It’s desperation season for cooking. Winter is over but it doesn't feel like spring.  What are you going to cook to make you get ready for the season change?  Chef Cindy Wolf will give you some fun recipes to get through the "transition" season and all of its emotional culinary trauma.

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