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

This week Tony and Cindy chat with two great guests. John Martin Taylor, author of several low country cookbooks, calls in to discuss southern cooking history and technique. Then Steve Lutz of Lenne Estate Winery stops by the studio to discuss growing Pinot Noir in Oregon.

Cindy tells Tony about a recent dinner party and gives you some tips on how to host a successful one. Tony explains the sometimes complicated world of Central European wine.

Rob Ireton/Flickr Creative Commons

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.

Alexis Jaworski/Flickr Creative Commons

  Tony and Cindy go live to take your calls and emails all revolving around the idea of bucket lists. We hear your dream dishes, travel locations and wines while Tony and Chef share some of their own.

Winderlea

Tony and Chef Cindy chat with Bill Sweet of Winderlea Vineyards in Oregon to get an update on how the growing season is coming along. Bill also shares some insight on how their wine is produced. Chef Wolf shares some of her favorite recipes.  And of course, the duo wrap up the hour with a Chef's Challenge.

Salads

Mar 27, 2016
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Tony and Chef Cindy dive into the world of salads. They discuss what the definition of a salad really is, how to make a good one and what to drink with it.

Food Trauma

Mar 20, 2016
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Tony and Cindy 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.

Spring (Live)

Mar 13, 2016
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Tony and Chef Cindy discuss what they are excited for as spring approaches. They speak with a local farmer to find out what he is planting and what his expectations are for this season as well as your calls and emails on this live episode.

Sean Hickin/Flickr Creative Commons

During this winter pledge drive Tony and Cindy take a look ahead to spring in anticipation of great local produce.

Fish

Feb 28, 2016
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  Tony and Chef discuss "fear of fish".

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