Foreman and Wolf on Food and Wine

Sundays at Noon

Foreman and Wolf on Food and Wine is made possible by Eddie's of Roland Park.

Cindy Wolf, Co-Owner FOREMAN WOLF Executive Chef, Charleston

Cindy Wolf is the executive chef at Charleston and was a 2006 & 2008 James Beard Foundation finalist for Best Chef, Mid-Atlantic. Chef Wolf’s cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest regional products.  Read full bio.

Tony Foreman, C.E.O. and President/Wine Director FOREMAN WOLF

Tony Foreman is the founder and co-owner of Baltimore’s premier restaurant company, Foreman Wolf, comprised of five 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.  Read full bio.

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Archive Prior to January 2014

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Foreman And Wolf On Food And Wine
11:12 pm
Mon July 7, 2014

Provence

Foreman and Wolf on Food and Wine
3:03 pm
Mon June 30, 2014

Market Products

 

  

  An education on Market Products.

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Foreman And Wolf On Food And Wine
4:42 pm
Sun June 22, 2014

Pastry for Sunday

Foreman and Wolf on Food and Wine
1:59 pm
Sun June 8, 2014

Burgundy

Foreman and Wolf on Food and Wine
12:00 am
Sun June 1, 2014

Wines No One Cares About

Foreman and Wolf on Food and Wine
4:41 pm
Tue May 20, 2014

Food and Wine Pairings 101

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

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Foreman and Wolf on Food and Wine
2:23 pm
Fri May 9, 2014

Mothers Day

Mother's Day favorites from Chef and Tony.

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Foreman and Wolf on Food and Wine
6:10 pm
Sun May 4, 2014

Cheese

Credit Gunnar Magnusson

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

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Foreman and Wolf on Food and Wine
1:51 pm
Sun April 27, 2014

Asparagus

Credit 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.

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Foreman and Wolf on Food and Wine
4:03 pm
Thu April 17, 2014

Mushrooms

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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