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.

  Tony and Chef discuss holiday gifts.

Entertaining

Nov 16, 2014

Entertaining 11/16/14

Eggs

Nov 3, 2014
Rudolf Vlček/Flickr Creative Commons

  Chef and Tony discuss eggs, from basic scrambled to the more complicated dishes.

Autumn Dish

Oct 27, 2014

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

Christian Haugen/flickr

From labels to history to the many price points, Chef Cindy Wolf quizzes Tony Foreman on Italian wines and many other topics. 


Matthias Rhomberg/flickr user

Chef Cindy Wolf discusses a recent trip to France, her French culinary heroes, and the evolution of French cuisine. And Chef and Tony Foreman share their picks on where to eat and what to drink while in France.   


Magic Madzik/flickr

Tony Foreman and Chef Cindy Wolf talk about the food, the wine, and the culture of Southern Italy. 


Tony and Chef discuss choosing the right pairings of wine for your food selections.


This is a winery situated in the heart of the historical center of Minervino de Lecce in Puglia, Southeast Italy, otherwise known as the "heel of the boot."

Cooking Primer

Aug 26, 2014

    

Flickr/Creative Commons

Chef Showdown

Aug 11, 2014

      

Fear of Food

Jul 28, 2014

    

Creative Commons

    

Tomatoes

Jul 14, 2014
Flickr/Chiot's Run

    

Provence

Jul 7, 2014

Market Products

Jun 30, 2014

 

  

  An education on Market Products.

Burgundy

Jun 8, 2014

    

6/1/14

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

Mothers Day

May 9, 2014

Mother's Day favorites from Chef and Tony.

Cheese

May 4, 2014
Gunnar Magnusson

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

Asparagus

Apr 27, 2014
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.

Mushrooms

Apr 17, 2014

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.

Back to the 80's

Apr 17, 2014

On this segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy take a trip back to the 80's.

Foreman and Wolf are live with your questions and emails.  Producers Segment Lavinia Cassano of the export department from Cantine Menhir Salento.

On this live segment of Foreman and Wolf on Food and Wine, Tony and Chef Cindy answer some of your listener questions, discuss Italian wine, and have an in-studio visit with Lavinia Cassano of the export department of Cantine Menhir Salento.

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.

Pasta

Mar 23, 2014
Rudolf Vlček

Producers Segment is an interview with Giovanni Intilla, Export Manager of Rustichella d'Abruzzo, pasta factory in Abruzzo, Italy.

    

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

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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