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

American Food

Mar 5, 2017
rcakewalk/flickr

In this week's episode Tony and Chef Wolf discuss some of the influences that have created what we now know as American food. Tony also shares about the history of spirits in America. 

Defining the Salad

Feb 19, 2017
Jeremy Keith/flickr

In this week's episode, Tony and Chef Wolf define what makes a 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.

chefwolf/Instagram

On this week's installment, Tony and Chef Wolf discuss what they're planning to put in their gardens and cellars this spring.

Food Trauma

Feb 5, 2017
ume-y/flickr

Tony and Chef Wolf 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.

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.


Stefano Costantini/flickr

On today's episode, Chef Wolf and Tony talk Chianti, white and black truffles, and Tony tells us about his recent trip to Italy.

Beck/flickr

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.

Dafne Cholet/flickr

Tony and Chef Cindy remember some of the highlights from 2016. From adventures in France to delicious local white nectarines. They also check in with Robert Brittan of Brittan Vineyards in Oregon to get his perspective on last year’s harvest and what lies ahead for 2017.

Holiday Gifts

Dec 23, 2016
julian wylegly/flickr

Tony and Chef Wolf share their ideas for books, food and wine, experiential gifts and cooking items to add to your holiday shopping list.

Tony and Chef Cindy go live to share their biggest hits and worst flops when it comes to holiday cooking. 

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