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.

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. 

Dream Kitchens

Feb 27, 2017
tournebroche.com

It’s open phones on this live edition of Foreman and Wolf on Food and Wine. Tony and Chef Cindy chat with listeners about dream kitchen ideas.

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.


Food and Travel (LIVE)

Jan 22, 2017
Christine und Hagen Graf/flickr

Tony and Chef Cindy go live to take your questions and comments. From France to Mexico, listeners join the conversation to share their favorite travel stories. Chef Cindy also shares her recipe for a delicious potato and leek soup.

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.

Beck/flickr

Tony and Chef Cindy take you through everything you need to know about getting the right product, using the right process and choosing the right wine. Stay tuned till the end of the program for a Chef's Challenge.

Dafne Cholet/flickr

Tony and Chef Cindy remember some of the highlights from 2016. From adventures in France to delicious local white nectarines. They also check in with Robert Brittan of Brittan Vineyards in Oregon to get his perspective on last year’s harvest and what lies ahead for 2017.

Pages