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
4:58 pm
Mon April 7, 2014

Foreman and Wolf on Food and Wine Live II

Foreman and Wolf go live with your questions and emails.

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Foreman and Wolf on Food and Wine
4:19 pm
Thu April 3, 2014

Foreman and Wolf on Food and Wine Live

Credit Evan Rappaport

A special live offering of Foreman and Wolf on Food and Wine.  On Sunday, March 30 from 12-1 we will take your calls and read your emails.  Get your questions ready and here are some of the topics we will include.

It’s desperation season for cooking. Winter is over but it doesn't feel like spring.  What are you going to cook to make you get ready for the season change?  Chef Cindy Wolf will give you some fun recipes to get through the "transition" season and all of its emotional culinary trauma.

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Foreman and Wolf on Food and Wine
11:32 am
Sun March 23, 2014

Pasta

Foreman and Wolf on Food and Wine
9:02 pm
Sun March 16, 2014

Hosting a Grand Dinner Party II

    

Malpecque Oysters on the Half Shell, Sauce Mignonette Champagne, Jacquesson “Cuvée n°736” Extra Brut

HOT HORS D'OEUVRE: Scallops with Roe in the Shell, Beurre Blanc & Fines Herbs Champagne, Gonet-Medeville “Blanc de Noirs” Brut NV

COLD HORS D'OEUVRE: Poached Egg in Aspic with Carrot & Chive Flower Vouvray Sec, Foreau 2008

FIRST COURSE: Duck Consommé: Fresh Artichoke NO WINE

SECOND COURSE: Whole Poached Salmon: Sauce Hollandaise Meursault Ier Cru “ Genevrières” François Mikulski 2008

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Foreman and Wolf on Food and Wine
12:00 am
Mon March 10, 2014

Hosting a Grand Dinner Party

Credit Toby Simkin

Good wine and the ingredients you’ll splurge on.

Appetizers: caviar on oysters, shrimp, scallops and truffles

  Soup: Potato Leek Soup Consommé: egg whites, ground chicken artichokes, chives as garnish Basic Chicken stock from a whole chicken with rosemary, carrots and the top of the celery.

Fish: Sole, salmon, turbot and monkfish.

  Producer Segment: Arnaud Weyrich of Roederer Estate in Mendocino Valley, focused on sparkling wines.

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Foreman and Wolf on Food and Wine
7:09 am
Mon March 3, 2014

Michelin Guide, Current Events and Cooking with Rice


www.raventos.com 

Local village farming:
Cal Xim
Sant Pau d'Ordal

Barcelona Local for seafood:
Cap de Creus
Cadaqués
Girona

Fancy for seafood:
Can Bosch
Cambrils
Tarragona

Fancy conceptual:
Mugaritz
Oiartzun
Guipúzcoa

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Foreman and Wolf on Food and Wine
3:14 pm
Tue February 25, 2014

F&W Discuss Their Favorite French Dishes and Cookbooks

Credit cbertel

French cooking and cookbooks with the peer of Julia Child’s--- Anne Willan, giving an interview to Cindy and Tony.

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Foreman and Wolf on Food and Wine
3:16 pm
Mon February 17, 2014

F&W Discuss Their Favorite Cookbooks

Tony Foreman and Chef Cindy Wolf recommend the following cook books:
Italian cuisine and wine

LA CUCINA NAPOLETANA
Author: Jeanne Carola Francesconi
Editor : Grimaldi Editori Book in Italian

CUCINARE NELLE DOLOMITI
Authors: Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann
Editor : Athesia
Book in Italian

GREAT ITALIAN COOKING – Le grande Cucina Internazionale
Author: Luigi Carnacina
Editor : Abradale Press
Book in English

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Foreman and Wolf on Food and Wine
1:38 pm
Sun February 9, 2014

Cooking in Your Kitchen

Bill Sweat and Donna Morris at Winderlea Winery
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Foreman and Wolf on Food and Wine
2:33 pm
Sun February 2, 2014

Southern Food

    

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