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

Food Trauma

Mar 20, 2016
Chris Coyier/Flickr Creative Commons

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
Hans Splinter/Flickr Creative Commons

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
Andy Roberts/Flickr Creative Commons

  Tony and Chef discuss "fear of fish".

Tirol Castle/Flickr Creative Commons

Tony and Chef Cindy take you on a tour across Northern Italy. You'll get all the details you need about the regions and the food and wine that have grown from them.  

Valentine's Day

Feb 14, 2016
Ruby Ran/Flickr Creative Commons

In case you haven't prepared, Tony and Chef Cindy will tell you how to save your Valentines' Day. From a classical dinner to a progressive picnic and all the drinks to match, they will give you all the tools you need to make this special day a hit. 

Cook Books

Feb 7, 2016
Scott Akerman/Flickr Creative Commons

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.    

Annie Kavanagh/Flickr Creative Commons

  

Tony and Chef Cindy talk about pork. They interview Brian Schiner of Wagon Wheel Ranch in MT. Airy Maryland. The trio discuss how to raise, cook and eat quality live stock.

Nutrition (LIVE)

Jan 17, 2016
Frédérique Voisin-Demery/Flickr Creative Coommons

 

On this live episode,  Tony and Chef Cindy talk about nutrition. They have a conversation with Nutritionist Kasia Kines about the best and the worst foods for you and how to make healthy eating deliscious.

Braising

Jan 3, 2016

This week it is all about braising. 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.

Brunch favorites from Tony and Chef.

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.

Birds

Nov 22, 2015
Naotake Murayama/Flickr: Creative Commons

Tony and Chef Cindy go over all the birds that you are afraid to cook. From quail to guinea fowl to duck, they discuss the best preparations along with garnishes and wines to match.

Holiday Prep

Nov 15, 2015

This week Tony and Chef Cindy get ready for the coming Holiday season. They will discuss gift giving for the amateur and the pro chef in your family, some wine gifting ideas and offer some guidance for preparing the perfect Thanksgiving dinner.

Toni Blay

  

  Tony and Chef Cindy go over the do's and dont's of entertaining. From prep to clean up, they will tell you all you need to know to make your event a success.

Soup

Oct 25, 2015
Janet Hudson

Tony and Chef Cindy talk about soup. Cindy explains some of the classics and Tony shares some seasonal ideas, including a fish soup. They also make time for a Chef's Challenge towards the end of the program.

Valerie Hinojosa

With cooler weather Tony and Chef discuss some favorite fall selections.

This week Tony and Chef Cindy talk about the state of the 2015 grape harvest and get first hand perspectives from 3 unique winemakers.  James Frey of Trisaetum Winery talks about Pinot Noir and Reisling in Oregon's Willamette Valley, Enzo Brezza of Brezza tells us how Barolo and Chardonnay are coming along in Piedmont, Italy, and Rosalba Vitanza of Tenuta Vitanza and Le Paturnie gives us a taste of how her Brunello harvest is going in Montalcino, Italy.

Ratings

Oct 5, 2015
Sam Churchill

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 interview 3 passionate amateur chefs. They tell us what inspires them, why they love to cook, what their favorite dishes are and what tools of the trade the love to use. 

Pat Kight

Tony and Chef Cindy talk about the produce that remains at the end of summer and look ahead toward autumn's bounty. You'll hear ideas for how to put together delicious dishes for every occasion. From food for the football game to plates for a formal dinner, from pears and apples to pumpkins and sweet potatoes, Tony and Cindy will help you make the best of the changing seasons.

Alessandro Valli

Tony and Chef Cindy take phone calls and emails on recipe disasters and dishes gone wrong.


Summer Wrap

Sep 7, 2015
Rob Bertholf

As we enter into the last weeks of summer, Tony and Chef Cindy discuss they're favorite recipes and products for the end of the season.

Michael Verhoef

It's time to go back to school with Foreman and Wolf. Tony and Chef Cindy take you through the ABC's of food and wine with suggestions and favorites for each letter of the alphabet. 


Cooking Primer

Aug 16, 2015
Moyan Brenn

Original Air Date 8/24/2014

Tony and Chef Cindy share insights on the basics of good cooking. From getting the correct ratio of water and salt for your pot of veggies to techniques for cooking your chicken just right. Whether you like your fish with the head on or off, they will offer techniques for the perfect preparation. Grab a pencil and a sheet of paper for notes on new dishes and improvements to your favorites.


Ice Cream

Aug 10, 2015

Tony and Chef Cindy help you get through the dog days of summer with a conversation about ice cream. They share their favorite flavors and some childhood memories of the delicious dessert. They also chat with Jeni Britton Bauer of Jeni's Splendid Ice Creams out of Columbus, Ohio, and David Alima of The Charmery right here in Baltimore - two ice cream makers with very creative takes on the frozen treat.


Hits & Flops

Aug 2, 2015
Jun Seita/Flickr

Tony and Chef talk about the Hits and Misses of food.


Italy

Jul 27, 2015
Moyan Brenn/Flickr

Tony and Chef prepare you for a trip to Italy.


Wendy Nelson/Flickr

A special live edition of Foreman and Wolf discussing their love of fruit.


Pages