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

Back to the 80's

Apr 17, 2014

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

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.

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.

Pasta

Mar 23, 2014
Rudolf Vlček

Producers Segment is an interview with Giovanni Intilla, Export Manager of Rustichella d'Abruzzo, pasta factory in Abruzzo, Italy.

    

Malpecque Oysters on the Half Shell, Sauce Mignonette Champagne, Jacquesson “Cuvée n°736” Extra Brut

HOT HORS D'OEUVRE: Scallops with Roe in the Shell, Beurre Blanc & Fines Herbs Champagne, Gonet-Medeville “Blanc de Noirs” Brut NV

COLD HORS D'OEUVRE: Poached Egg in Aspic with Carrot & Chive Flower Vouvray Sec, Foreau 2008

FIRST COURSE: Duck Consommé: Fresh Artichoke NO WINE

SECOND COURSE: Whole Poached Salmon: Sauce Hollandaise Meursault Ier Cru “ Genevrières” François Mikulski 2008

Toby Simkin

Good wine and the ingredients you’ll splurge on.

Appetizers: caviar on oysters, shrimp, scallops and truffles

  Soup: Potato Leek Soup Consommé: egg whites, ground chicken artichokes, chives as garnish Basic Chicken stock from a whole chicken with rosemary, carrots and the top of the celery.

Fish: Sole, salmon, turbot and monkfish.

  Producer Segment: Arnaud Weyrich of Roederer Estate in Mendocino Valley, focused on sparkling wines.


www.raventos.com 

Local village farming:
Cal Xim
Sant Pau d'Ordal

Barcelona Local for seafood:
Cap de Creus
Cadaqués
Girona

Fancy for seafood:
Can Bosch
Cambrils
Tarragona

Fancy conceptual:
Mugaritz
Oiartzun
Guipúzcoa

cbertel

French cooking and cookbooks with the peer of Julia Child’s--- Anne Willan, giving an interview to Cindy and Tony.

Tony Foreman and Chef Cindy Wolf recommend the following cook books:
Italian cuisine and wine

LA CUCINA NAPOLETANA
Author: Jeanne Carola Francesconi
Editor : Grimaldi Editori Book in Italian

CUCINARE NELLE DOLOMITI
Authors: Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
Editor : Athesia
Book in Italian

GREAT ITALIAN COOKING – Le grande Cucina Internazionale
Author: Luigi Carnacina
Editor : Abradale Press
Book in English

Pages