Cindy Wolf | WYPR

Cindy Wolf

Host, Foreman and Wolf on Food and Wine

Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award 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 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 southern Italian restaurant, Cinghiale, a modern Italian restaurant, and Johnny's, featuring west coast cuisine.

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 5 Restaurants nationwide by Open Table in 2014, ranked No. 1 by Zagat for best food, service and décor in 2014, 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.

Ways to Connect

Weird Foods

Jun 11, 2017
caleb boller/flickr

Chef Wolf and Tony explore all the weird things they've tried to cook and some memorable food and drink combinations. And Tony tries to get Chef to tell a turtle story...things get weird on this episode of Foreman and Wolf on Food and Wine.

John Tornow/flickr

On today's Foreman and Wolf on Food and Wine Chef Wolf and Tony take it outside, entertaining that is! They give tips on making sangria, decorating, organizing, and everything you need to know to have a successful outdoor event. 

This segment originally aired June 2016. 

Seafood

May 29, 2017
Dorte/flickr

Need some tips for dealing with seafood? Tony and Chef Cindy chat with Joe Lasprogata of Samuels and Son Seafood about the seafood industry and Joe shares some recommendations for great fish you may not have heard of. They dish out recipes and some wines to match.

This segment originally aired in June 2016. 

Madison Bistro/flickr

On today's episode, Chef Wolf and Tony dive into the world of fried foods: How to do it correctly and what to drink with it. 

Jim Lukach/flickr

From the humble chickpea to lavish saffron rice. Tony and Chef Cindy talk about their favorite types of beans and peas and some delicious preparations for grains and rice. Tune in and don’t forget to soak your beans!

If you are interested in exploring some heritage varieties to cook at home, you can check out Anson Mills for some great ideas.

ewan traveler/flickr

It's strawberry season and Chef Wolf and Tony have a few recipes that highlight the fruit. Plus, whiskey by itself, and whiskey with strawberries!

Gina Jones/Flickr

Ever wonder how to get the dinner you make at home tasting and looking as good as it does in your favorite restaurant? Tony and Chef Cindy talk about the equipment, products and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.

Rob Ireton/Flickr

Warmer weather and sunshine mean....Asparagus!  Tony and Chef Cindy discuss what to look for when buying asparagus, best preparation techniques and recipes. They interview local producer Lisa Godfrey of Godfrey's Farm in Sudlersville, MD to get her insights on asparagus.

Sodanie Chea/flickr

On the menu this week: Baked ham, chocolate bunnies, lamb and the fixings we've come to expect on Easter and spring tables. Plus Chef Wolf and Tony Foreman share some picks for wine and desserts.

chefwolf/Instagram

This week’s episode has been designed with your inner Francophile in mind. Tony and Chef Cindy discuss the French dishes they cannot live without accompanied by recipes you can try at home. Chrisophe Cordier of Domaine Cordier in Fuissé France tells us about the region and his wine making process. They finish the show off with Chef Challenge where you just might learn how to poach a fish.

Fish Tales

Mar 20, 2017
Dorte/flickr

On today's Foreman and Wolf on Food and WineFish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.' 

Fats

Mar 13, 2017
Brett/flickr

Fat gets a bad rap. Tony and Chef discuss what "fat" brings to your food.

This segment originally aired on May 19, 2015.

American Food

Mar 5, 2017
rcakewalk/flickr

In this week's episode Tony and Chef Wolf discuss some of the influences that have created what we now know as American food. Tony also shares about the history of spirits in America. 

chefwolf/Instagram

On this week's installment, Tony and Chef Wolf discuss what they're planning to put in their gardens and cellars this spring.

Food Trauma

Feb 5, 2017
ume-y/flickr

Tony and Chef Wolf try to get over the trauma of childhood dishes that still haunt them. They re-work the recipes into something delicious while giving you a fresh take on old plates.

Paula Ouder, courtesy Louisiana Sea Grant College Program

On the menu this week: stone crab soup, venison, wine history and Chef Wolf accepts Tony's sandwich-themed Chef's Challenge.


Stefano Costantini/flickr

On today's episode, Chef Wolf and Tony talk Chianti, white and black truffles, and Tony tells us about his recent trip to Italy.

Beck/flickr

Tony and Chef Cindy take you through everything you need to know about getting the right product, using the right process and choosing the right wine. Stay tuned till the end of the program for a Chef's Challenge.

Dafne Cholet/flickr

Tony and Chef Cindy remember some of the highlights from 2016. From adventures in France to delicious local white nectarines. They also check in with Robert Brittan of Brittan Vineyards in Oregon to get his perspective on last year’s harvest and what lies ahead for 2017.

Holiday Gifts

Dec 23, 2016
julian wylegly/flickr

Tony and Chef Wolf share their ideas for books, food and wine, experiential gifts and cooking items to add to your holiday shopping list.

Tony and Chef Cindy go live to share their biggest hits and worst flops when it comes to holiday cooking. 

Champagne

Dec 4, 2016
Yi Wang/Flickr Creative Commons

This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy.

Tony and Chef Cindy take a look at some of their favorite cookbooks. They explore the recipes, the history and the sentimental and familial values that the books hold in our lives. 

Following up on last week's discussion on getting ahead of the game with Thanksgiving dinner, Tony and Chef Cindy tackle the task of picking libations for the celebration. From Riesling for the adults to nonalcoholic punch for the kids, they will give you some great ideas of what to drink with your meal.

This week Tony and Chef Cindy help you get a head start on Thanksgiving meal prep. From when to take to turkey out of the oven to delicious side dishes you can prepare days ahead of time.

Tony and Chef Cindy take time to answer some of the most commonly asked wine questions . . . Yes, it is totally OK if you don't know how to pronounce the name of that Château in France.

With Halloween approaching, Tony and Chef Cindy talk about the the scary encounters they've had with food and wine.

Ratings

Oct 23, 2016

Tony and Chef Cindy discuss the various rating systems that rank the best restaurants, wines, travel destinations and more. They will also share some of their top ranked dining experiences.

Tony and Chef Cindy leave their food and wine comfort zone to explore three of America's most beloved libations . . . beer, whiskey and coffee. They interview producers both local and national for a primer on these delicious drinks, including their unique production processes and food pairings. You will hear from John Marsh and Roy Fisher of Waverly Brewing Company based here in Baltimore, David Perkins of High West Distilleryin Park City, Utah and from  Vincent Iatesta of Ceremony Coffee Roasters.

Tony and Chef Cindy take the hour to embrace the chilly weather and the warm roasted veggies that go along with it.

Pages