Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

Sundays at Noon

Food and Wine discussed at a delicious level.

Foreman and Wolf is made possible by the Maryland Office of Tourism and the Maryland Department of Agriculture.

Summer Vegetables

Jun 17, 2018
CHEFWOLF/INSTAGRAM

It's farmer's market season and Chef Wolf and Tony give us their list of favorite vegetables, and the ones that haunt them from childhood. Plus, wines to pair with your vegetables.

Best Meals-Live!

Jun 10, 2018
@chefwolf/Instagram

Foreman and Wolf goes live to take your calls and emails. This week, listeners tell about the best meal they ever had. From dumplings in Hong Kong to chile rellenos in New Mexico, your stories remind us that the experience we have and who we share it with is often as important as the food we eat.

Summer Foods

Jun 3, 2018
Godfrey's Farm/Facebook

As summer approaches, we take a look at some of our favorite goodies that come along with the season through interviews with three summer sustenance experts. Erik Oosterwijk of Fells Point Wholesale Meats shares his favorite cuts for the grill, David Alima from The Charmery takes us on a deep dive into his wild world of ice cream and Lisa Godfrey of Godfrey’s Farm tells us about the delicious peaches and corn to come down on the eastern shore.

Grilling

May 27, 2018
erik forsberg/flickr

This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness.

10 Things

May 21, 2018
John Mayer/flickr

Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology. 

johnnysbmore/instagram

This week is all about strawberries and whiskey! Strawberry season is here - Chef Cindy " Tony discuss how to prepare this local treat. The second segment is all about whiskey - a primer of sorts.

Squash Valley Produce/flickr

As the long winter weather finally break, Tony and Chef Cindy take time to celebrate spring and all the exciting products that come along with the season. They invite two local chefs, Chris Amendola of Foraged and Steve Monnier of Chez Hugo Bisto, to share what they are looking forward to as the new season blooms.

liz west/flickr

Warmer weather and sunshine mean....Asparagus! Tony and Chef Cindy discuss what to look for when buying asparagus, best preparation techniques and recipes. They interview local producer Lisa Godfrey of Godfrey's Farm in Sudlersville, MD to get her insights on asparagus.

Cheese

Apr 24, 2018
chefwolf/Instagram

This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!

therealtonyforeman/instagram

Ever wonder how to get the dinner you make at home tasting and looking as good as it does in your favorite restaurant? Tony and Chef Cindy talk about the equipment, products and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.

jeffreyw/flickr

This week, Tony and Chef Cindy take a look at having fun and cooking well on a budget. They’ll give ideas for some delicious egg dishes to all the way to Cindy’s one pot gumbo  - with inexpensive wines to match. 

Sodanie Chea/flickr

On the menu this week: Baked ham, chocolate bunnies, lamb and the fixings we've come to expect on Easter and spring tables. Plus Chef Wolf and Tony Foreman share some picks for wine and desserts.

raventos.com

This week, Chef Cindy gets a barrel full of wine info out of Tony. Everything from how long a wine should stay in the cellar to whether or not it should be decanted at the table. We also hear from Pepe Raventos from Raventos i Blanc, a sparkling wine producer in Catalonia. He tells us why his region makes such special Conca, and what they are doing to preserve the area’s rich historical and environmental value.

@barvasquez/instagram

On this Pledge Drive edition of Foreman and Wolf on Food and Wine, it’s a cocktail party! Tony and Chef Cindy share some ideas and recipes for the booze and food you need to keep your guests in high spirits. They will also give some tips on party logistics to keep the flow moving and easy to navigate so you spend less time worrying  and more time enjoying relaxing with your friends and neighbors.

Breakfast

Mar 11, 2018

This week on "Foreman and Wolf on Food and Wine" it's all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge.

jrdistillery.com

Tony and Chef Wolf take a 30,000 foot view of the last 20 years in the wine industry and learn about micro-distilling with Dwight Chew from James River Distillery. Plus, pineapple makes an appearance in this week's Chef Challenge.

Decoding Menus

Feb 25, 2018
chefwolf/Instagram

 

Ever wonder why a menu looks the way it does? This week, Tony and Chef Cindy break down how a menu gets built and how to decode even the most complicated bill of fare.

Jeremy Keith/flickr

What makes a salad, a salad? In this week's episode, Tony and Chef Wolf describe the various types of 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.

This live edition of Foreman Wolf on Food and Wine is chock-full of your calls and emails. From a father who gifted his son too many canned artichokes, some advice for a great beef stock, how to approach a wild goose and much more. It’s Foreman and Wolf and you on WYPR!

YI WANG/FLICKR CREATIVE COMMONS

This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy.

barvasquez/flickr

We talk food allergies with dietitian Amy Chen, cocktails with Brendan Dorr, president of the Baltimore Bartenders' Guild, and Chef Wolf sends Tony into the woods for a Chef's Challenge. 

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.

This is a rebroadcast. 

Anssi Koskinen/flickr

How are those New Year’s resolutions going? We won’t ask if you’re still making it to the gym every morning. Enter the judgment-free zone! From exploring new types of drinks (Cognac, in particular!) to prioritizing travel, Tony and Chef Cindy take time to indulge in some guilty pleasure resolutions.

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. 

If you are interested in exploring some heritage varieties to cook at home, you can check out Anson Mills for some great ideas.

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. 

matryosha/flickr

Tony and Chef Cindy run through some last minute tricks and tips to make sure the holiday goes smoothly. And Chef provides some simple recipes that are fun for the whole family.

banjodawg/flickr

Tony and Chef Cindy take time to answer some of the most commonly asked wine questions...Yes, it is totally OK if you don't know how to pronounce the name of that Château in France.

Briaising

Dec 11, 2017
Isaac Wedin/flickr

This week offers a step-by-step guide to selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! 

Today's show is all about the wild ride of opening a restaurant. 

Guests 

  • TV Star and multi-Michelin-starred Chef Gordon Ramsay. Ramsay recently opened a restaurant inside the Horseshoe Baltimore Casino. 
  • Irena Stein of Alma Cocina Latina, a Venezuelan restaurant in Canton. 

@chefwolf/Instagram

Tony and Chef Wolf talk about some of the chefs and writers influential to their food and wine philosphies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and Alfred Portale.  

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