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

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.

chefwolf/Instagram

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.

French Food and Travel

Mar 26, 2017
Petit Louis

On this week's episode of Foreman and Wolf on Food and Wine it's the evolution of French food. Plus, Tony and Chef share a bit about their travels to France. 

Fish Tales

Mar 20, 2017
Dorte/flickr

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.' 

Fats

Mar 13, 2017
Brett/flickr

Fat gets a bad rap. Tony and Chef discuss what "fat" brings to your food.

This segment originally aired on May 19, 2015.

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