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

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.

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.

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