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

France vs. Italy

Aug 21, 2017

Tony and Chef Cindy face-off with a discussion about French vs. Italian cooking styles.


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.

Can't get any time off work to take that dream vacation? Travel to your favorite location while never leaving your kitchen! Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. We also hear from Wolfgang Raifer of Colterenzio in the Alto Adige region of Italy. Wolfgang tells us about the history and production process of the wines made on their picturesque estate.

Rose Roundup

Jul 31, 2017

This week, we take a look at the world through rosé colored glasses. Rosé has experienced an explosion in popularity recently. As we enter the peak time to enjoy this refreshing pink potion, Tony and Chef Cindy take a moment to check in with three rosé producers for different regions around the world. They give insight into their production process and shed light on why this wine has become so popular. We’ll hear from Brad Potter of Airfield Estates in Prosser, Washington - Justine Soard of Domaine de Fenouillet in Beaumes de Venise, France and Francesca Vaira of Varja of G.D. Varja in Barolo, Italy.

Tony and Chef Cindy go live and turn the airwaves over to you. This week’s episode is all about developing good eating habits in you kids. We take your questions and hear your stories about how your parents got you to eat your veggies and how you’ve carried on or improved those traditions with your children. 

Simple Foods

Jul 18, 2017
Arnold Gatilao/flickr

Can you roast a chicken? Can you sear a piece of fish? Can you make a grilled cheese? Tony and Chef Wolf teach you the basics of cooking simple food. Click on the photo for recipes.


Jul 10, 2017

Tony and Chef Cindy discuss what to pack for your picnic. And Cindy tells us how she makes pickles!


@chefwolf Instagram

On this week's menu

-Braised rabbit

-A market report 

-Salad greens with white peaches and lobster

-Homemade cocktail cherries  

-Wines that go with what's in-season 

Jamyla Krempel

On today's episode, Chef Wolf and Tony run through the vegetables you'll be seeing at local markets and give some ideas about what to do--and what to drink--with them. Plus, a Chef's Challenge. 

Theo Crazzolara/flickr

Today's episode is all about expressing your feelings through food and feeling comfort from food. Plus, a Chef's Challenge that runs off the trail.

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. 


May 29, 2017

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.


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

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.' 


Mar 13, 2017

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

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. 


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

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.


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.