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 five 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 the regional, refined Spanish 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.

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.


Foreman and Wolf on Food and Wine
4:03 pm
Thu April 17, 2014


4/20/14.  Producers Segment includes an interview with Peter Weygandt, wine importer of Weygandt-Metzler Importing in Unionville PA.

Foreman and Wolf on Food and Wine
3:21 pm
Thu April 17, 2014

Favorite Meals of the 80's

Basignani Winery

Producers Segment includes an interview with Burt Basignani of Basignani Wine Ltd. in Sparks, MD.

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Foreman and Wolf on Food and Wine
4:58 pm
Mon April 7, 2014

Foreman and Wolf on Food and Wine Live II

  Foreman and Wolf are live with your questions and emails.  Producers Segment Lavinia Cassano of the export department from Cantine Menhir Salento.

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Foreman and Wolf on Food and Wine
4:19 pm
Thu April 3, 2014

Foreman and Wolf on Food and Wine Live

Credit 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.

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Foreman and Wolf on Food and Wine
11:32 am
Sun March 23, 2014


Credit Rudolf Vlček

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

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Foreman and Wolf on Food and Wine
9:02 pm
Sun March 16, 2014

Hosting a Grand Dinner Party II


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

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Foreman and Wolf on Food and Wine
12:00 am
Mon March 10, 2014

Hosting a Grand Dinner Party

Credit 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.

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Foreman and Wolf on Food and Wine
7:09 am
Mon March 3, 2014

Michelin Guide, Current Events and Cooking with Rice 

Local village farming:
Cal Xim
Sant Pau d'Ordal

Barcelona Local for seafood:
Cap de Creus

Fancy for seafood:
Can Bosch

Fancy conceptual:

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Foreman and Wolf on Food and Wine
3:14 pm
Tue February 25, 2014

F&W Discuss Their Favorite French Dishes and Cookbooks

Credit cbertel

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

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Foreman and Wolf on Food and Wine
3:16 pm
Mon February 17, 2014

F&W Discuss Their Favorite Cookbooks

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

Author: Jeanne Carola Francesconi
Editor : Grimaldi Editori Book in Italian

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

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