Tony Foreman | WYPR

Tony Foreman

Host, Foreman and Wolf on Food and Wine

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores.  The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.

Foreman's first venture was Savannah, which he started with his business partner chef Cindy Wolf.  The restaurant opened in Baltimore's Fells Point in 1995.  Savannah transitioned to a new location re-opening to what is now Charleston, Baltimore's premier fine dining establishment.

Petit Louis Bistro soon followed, a French restaurant in Baltimore's Roland Park neighborhood.  In 2001, BIN 604 Wine Sellers was added to the portfolio; an innovative wine shop in downtown Baltimore, that was named Best New Wine Shop in the Country by Food and Wine magazine in 2002.

In 2004, PAZO opened to great fanfare.  This magnificent downtown restaurant serves southern Italian cuisine in a stunning converted 1880's machine tool shop.  Cinghiale, which means wild boar in Italian, opened in late 2007.  The restaurant celebrates the richness and style of the modern Italian table.  In 2009, Bin 201 Wine Sellers opened in Annapolis, Maryland.  Johnny's opened in the fall of 2012 and serves west coast cuisine, serious coffee, and fine whiskey.  Petit Louis Bistro on the lake in Columbia opened in late 2013.

Tony is both a chef and Sommelier, holding a Sommelier Certificate from the Colmar School in France.  He also has a B.S. in Restaurant and Hotel Management from Widener University in Pennsylvania.

Ways to Connect

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Whether it's cooking at the beach, grilling outside or packing food for a road trip, Tony and Chef Wolf have food and wine ideas for your outdoor adventures. 

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This week’s episode is all about the beautiful bounty that our local treasure, the Chesapeake Bay, provides us. We hear from Rick Baxter of Baxter’s Soft Crabs in Easton, Maryland who tells us what makes a good soft shell crab and his favorite ways to eat them. Then, Tony and Chef Cindy talk oysters, fish and all the best beverages to go along with them. 

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We had so much fun hearing from listeners on our last live “Best Meals” show that we decided to bring it back for round two! More of your stories about the best thing you ever ate. From eating Thiéboudienne in Senegal to squirrel in Baltimore, we turn the airwaves over to you on Foreman and Wolf on Food and Wine.

Summer Vegetables

Jun 17, 2018
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It's farmer's market season and Chef Wolf and Tony give us their list of favorite vegetables, and the ones that haunt them from childhood. Plus, wines to pair with your vegetables.

Best Meals-Live!

Jun 10, 2018
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Foreman and Wolf goes live to take your calls and emails. This week, listeners tell about the best meal they ever had. From dumplings in Hong Kong to chile rellenos in New Mexico, your stories remind us that the experience we have and who we share it with is often as important as the food we eat.

Summer Foods

Jun 3, 2018
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As summer approaches, we take a look at some of our favorite goodies that come along with the season through interviews with three summer sustenance experts. Erik Oosterwijk of Fells Point Wholesale Meats shares his favorite cuts for the grill, David Alima from The Charmery takes us on a deep dive into his wild world of ice cream and Lisa Godfrey of Godfrey’s Farm tells us about the delicious peaches and corn to come down on the eastern shore.

Grilling

May 27, 2018
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This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness.

10 Things

May 21, 2018
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Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology. 

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This week is all about strawberries and whiskey! Strawberry season is here - Chef Cindy " Tony discuss how to prepare this local treat. The second segment is all about whiskey - a primer of sorts.

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As the long winter weather finally break, Tony and Chef Cindy take time to celebrate spring and all the exciting products that come along with the season. They invite two local chefs, Chris Amendola of Foraged and Steve Monnier of Chez Hugo Bisto, to share what they are looking forward to as the new season blooms.

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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.

Cheese

Apr 24, 2018
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This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!

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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.

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This week, Tony and Chef Cindy take a look at having fun and cooking well on a budget. They’ll give ideas for some delicious egg dishes to all the way to Cindy’s one pot gumbo  - with inexpensive wines to match. 

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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.

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This week, Chef Cindy gets a barrel full of wine info out of Tony. Everything from how long a wine should stay in the cellar to whether or not it should be decanted at the table. We also hear from Pepe Raventos from Raventos i Blanc, a sparkling wine producer in Catalonia. He tells us why his region makes such special Conca, and what they are doing to preserve the area’s rich historical and environmental value.

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On this Pledge Drive edition of Foreman and Wolf on Food and Wine, it’s a cocktail party! Tony and Chef Cindy share some ideas and recipes for the booze and food you need to keep your guests in high spirits. They will also give some tips on party logistics to keep the flow moving and easy to navigate so you spend less time worrying  and more time enjoying relaxing with your friends and neighbors.

Breakfast

Mar 11, 2018

This week on "Foreman and Wolf on Food and Wine" it's all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge.

Decoding Menus

Feb 25, 2018
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Ever wonder why a menu looks the way it does? This week, Tony and Chef Cindy break down how a menu gets built and how to decode even the most complicated bill of fare.

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What makes a salad, a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette and mayonnaise, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

This live edition of Foreman Wolf on Food and Wine is chock-full of your calls and emails. From a father who gifted his son too many canned artichokes, some advice for a great beef stock, how to approach a wild goose and much more. It’s Foreman and Wolf and you on WYPR!

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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.

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We talk food allergies with dietitian Amy Chen, cocktails with Brendan Dorr, president of the Baltimore Bartenders' Guild, and Chef Wolf sends Tony into the woods for a Chef's Challenge. 

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.

This is a rebroadcast. 

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How are those New Year’s resolutions going? We won’t ask if you’re still making it to the gym every morning. Enter the judgment-free zone! From exploring new types of drinks (Cognac, in particular!) to prioritizing travel, Tony and Chef Cindy take time to indulge in some guilty pleasure resolutions.

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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. 

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

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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. 

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Tony and Chef Cindy run through some last minute tricks and tips to make sure the holiday goes smoothly. And Chef provides some simple recipes that are fun for the whole family.

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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.

Briaising

Dec 11, 2017
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This week offers a step-by-step guide to selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! 

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