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

Picnics

Jul 10, 2017
RICH BROOKS/FLICKR

Tony and Chef Cindy discuss what to pack for your picnic. And Cindy tells us how she makes pickles!

 

@chefwolf Instagram

On this week's menu

-Braised rabbit

-A market report 

-Salad greens with white peaches and lobster

-Homemade cocktail cherries  

-Wines that go with what's in-season 

Jamyla Krempel

On today's episode, Chef Wolf and Tony run through the vegetables you'll be seeing at local markets and give some ideas about what to do--and what to drink--with them. Plus, a Chef's Challenge. 

Theo Crazzolara/flickr

Today's episode is all about expressing your feelings through food and feeling comfort from food. Plus, a Chef's Challenge that runs off the trail.

Weird Foods

Jun 11, 2017
caleb boller/flickr

Chef Wolf and Tony explore all the weird things they've tried to cook and some memorable food and drink combinations. And Tony tries to get Chef to tell a turtle story...things get weird on this episode of Foreman and Wolf on Food and Wine.

John Tornow/flickr

On today's Foreman and Wolf on Food and Wine Chef Wolf and Tony take it outside, entertaining that is! They give tips on making sangria, decorating, organizing, and everything you need to know to have a successful outdoor event. 

This segment originally aired June 2016. 

Seafood

May 29, 2017
Dorte/flickr

Need some tips for dealing with seafood? Tony and Chef Cindy chat with Joe Lasprogata of Samuels and Son Seafood about the seafood industry and Joe shares some recommendations for great fish you may not have heard of. They dish out recipes and some wines to match.

This segment originally aired in June 2016. 

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!

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