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.

This week Tony and Cindy chat with two great guests. John Martin Taylor, author of several low country cookbooks, calls in to discuss southern cooking history and technique. Then Steve Lutz of Lenne Estate Winery stops by the studio to discuss growing Pinot Noir in Oregon.

Cindy tells Tony about a recent dinner party and gives you some tips on how to host a successful one. Tony explains the sometimes complicated world of Central European wine.

Rob Ireton/Flickr Creative Commons

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.

Alexis Jaworski/Flickr Creative Commons

  Tony and Cindy go live to take your calls and emails all revolving around the idea of bucket lists. We hear your dream dishes, travel locations and wines while Tony and Chef share some of their own.

Winderlea

Tony and Chef Cindy chat with Bill Sweet of Winderlea Vineyards in Oregon to get an update on how the growing season is coming along. Bill also shares some insight on how their wine is produced. Chef Wolf shares some of her favorite recipes.  And of course, the duo wrap up the hour with a Chef's Challenge.

Salads

Mar 27, 2016
Mel Edwards/ Flickr Creative Commons

Tony and Chef Cindy dive into the world of salads. They discuss what the definition of a salad really is, how to make a good one and what to drink with it.

Food Trauma

Mar 20, 2016
Chris Coyier/Flickr Creative Commons

Tony and Cindy 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.

Spring (Live)

Mar 13, 2016
Hans Splinter/Flickr Creative Commons

Tony and Chef Cindy discuss what they are excited for as spring approaches. They speak with a local farmer to find out what he is planting and what his expectations are for this season as well as your calls and emails on this live episode.

Sean Hickin/Flickr Creative Commons

During this winter pledge drive Tony and Cindy take a look ahead to spring in anticipation of great local produce.

Fish

Feb 28, 2016
Andy Roberts/Flickr Creative Commons

  Tony and Chef discuss "fear of fish".

Tirol Castle/Flickr Creative Commons

Tony and Chef Cindy take you on a tour across Northern Italy. You'll get all the details you need about the regions and the food and wine that have grown from them.  

Valentine's Day

Feb 14, 2016
Ruby Ran/Flickr Creative Commons

In case you haven't prepared, Tony and Chef Cindy will tell you how to save your Valentines' Day. From a classical dinner to a progressive picnic and all the drinks to match, they will give you all the tools you need to make this special day a hit. 

Cook Books

Feb 7, 2016
Scott Akerman/Flickr Creative Commons

Tony and Chef Cindy take a look at some of their favorite cookbooks. They explore the recipes, the history and the sentimental and familial values that the books hold in our lives.    

Annie Kavanagh/Flickr Creative Commons

  

Tony and Chef Cindy talk about pork. They interview Brian Schiner of Wagon Wheel Ranch in MT. Airy Maryland. The trio discuss how to raise, cook and eat quality live stock.

Nutrition (LIVE)

Jan 17, 2016
Frédérique Voisin-Demery/Flickr Creative Coommons

 

On this live episode,  Tony and Chef Cindy talk about nutrition. They have a conversation with Nutritionist Kasia Kines about the best and the worst foods for you and how to make healthy eating deliscious.

Braising

Jan 3, 2016

This week it is all about braising. 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.

Brunch favorites from Tony and Chef.

Tony and Chef Cindy leave their food and wine comfort zone to explore three of America's most beloved libations . . . beer, whiskey and coffee. They interview producers both local and national for a primer on these delicious drinks, including their unique production processes and food pairings.

Birds

Nov 22, 2015
Naotake Murayama/Flickr: Creative Commons

Tony and Chef Cindy go over all the birds that you are afraid to cook. From quail to guinea fowl to duck, they discuss the best preparations along with garnishes and wines to match.

Holiday Prep

Nov 15, 2015

This week Tony and Chef Cindy get ready for the coming Holiday season. They will discuss gift giving for the amateur and the pro chef in your family, some wine gifting ideas and offer some guidance for preparing the perfect Thanksgiving dinner.

Toni Blay

  

  Tony and Chef Cindy go over the do's and dont's of entertaining. From prep to clean up, they will tell you all you need to know to make your event a success.

Soup

Oct 25, 2015
Janet Hudson

Tony and Chef Cindy talk about soup. Cindy explains some of the classics and Tony shares some seasonal ideas, including a fish soup. They also make time for a Chef's Challenge towards the end of the program.

Valerie Hinojosa

With cooler weather Tony and Chef discuss some favorite fall selections.

This week Tony and Chef Cindy talk about the state of the 2015 grape harvest and get first hand perspectives from 3 unique winemakers.  James Frey of Trisaetum Winery talks about Pinot Noir and Reisling in Oregon's Willamette Valley, Enzo Brezza of Brezza tells us how Barolo and Chardonnay are coming along in Piedmont, Italy, and Rosalba Vitanza of Tenuta Vitanza and Le Paturnie gives us a taste of how her Brunello harvest is going in Montalcino, Italy.

Ratings

Oct 5, 2015
Sam Churchill

Tony and Chef Cindy discuss the various rating systems that rank the best restaurants, wines, travel destinations and more. They will also share some of their top ranked dining experiences.

Tony and Chef Cindy interview 3 passionate amateur chefs. They tell us what inspires them, why they love to cook, what their favorite dishes are and what tools of the trade the love to use. 

Pat Kight

Tony and Chef Cindy talk about the produce that remains at the end of summer and look ahead toward autumn's bounty. You'll hear ideas for how to put together delicious dishes for every occasion. From food for the football game to plates for a formal dinner, from pears and apples to pumpkins and sweet potatoes, Tony and Cindy will help you make the best of the changing seasons.

Alessandro Valli

Tony and Chef Cindy take phone calls and emails on recipe disasters and dishes gone wrong.


Summer Wrap

Sep 7, 2015
Rob Bertholf

As we enter into the last weeks of summer, Tony and Chef Cindy discuss they're favorite recipes and products for the end of the season.

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