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

Tomatoes

Jul 14, 2014
Flickr/Chiot's Run

    

Provence

Jul 7, 2014

Market Products

Jun 30, 2014

 

  

  An education on Market Products.

Burgundy

Jun 8, 2014

    

6/1/14

5/18/14.  Tony and Chef discuss choosing the right pairings of wine for your food selections.

Mothers Day

May 9, 2014

Mother's Day favorites from Chef and Tony.

Cheese

May 4, 2014
Gunnar Magnusson

  5/4/2014 - Tony and Chef discuss their favorite cheeses.

Asparagus

Apr 27, 2014
Flickr/madlyinlovewithlife

4/27/14.  It’s asparagus season! Maryland’s very own Eastern shore is the perfect environment for growing great quality asparagus.

Segment 1:  When preparing asparagus, you will want to: wash it well and discard the stem at the point where it naturally snaps off near the base. Place it into a sink of cold water to soak out the dirt, sand, etc. and remember to change the water a few times. When working with thicker asparagus, peel the very outside part very gently.

Mushrooms

Apr 17, 2014

4/20/14.  On this segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy discuss mushroom varieties, how to get flavor out of them, dishes where the mushroom is the main flavor and dishes where the mushroom is a flavor agent.

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