Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

Thanksgiving

10 hours ago
foremanwolf/instagram

Chef Wolf and Tony tackle Thanksgiving preparation and cooking. Plus, a chef's challenge that Chef isn't quite prepared for! 

@chefwolf/Instagram

Artisanal. Local. Free Range. Small Batch. Our markets get saturated with these buzz words. Some of these trends reflect the smart progress we’ve made with our foods and some are just that, trends. Tony and Chef Cindy take a look at trends past and present as well as some predictions for the future - and how we should not always be concerned with what’s new as much as what’s good.

Weird Foods

Nov 1, 2017
T.Tseng/flickr

Chef Cindy Wolf and Tony explore the weirdest things they've tried to cook, interesting wine and food combinations, and Tony tries to get Cindy to tell a turtle story...

This is a rebroadcast. 

Bin 201

This week take the 30,000 foot view of the wine industry over the past 20 years. Tony and Chef Cindy discuss how production and tastes have changed and how those two have interacted with each other. We hear from Dwight Chew of James River Distillery in Richmond Virginia. Chew gives some perspective on how things have changed for the spirits industry. And, of course . . .  a chefs challenge where Cindy has to tackle a pineapple.

@chefwolf Instagram

Tony and Chef Wolf give some advice on beef braising, cuts, production, plus what to do drink with red meat. And a Chef's Challenge, of course!

Joy/flickr

Click on the image for the audio.   

As the weather begins to chill, Tony and Chef Cindy talk about soups and the challenge of matching them with wine. We hear from Eva Dehlinger of Dehlinger Winery about her favorite soup and wine pairings.

Kenneth Leung/flickr

Click on the image for the audio.  

It is one of the most efficient and cost effective (not to mention delicious!) ways to get your protein. This week it’s all about beans. Tony and Chef Cindy explore what is and isn’t a bean, they share some recipes and chat Ian Seletsky of Richfield Farms in Carrol County, MD. Ian grows a variety of beans on his farm and shares some first-hand insights on these lovely legumes.

foremanwolf/instagram

Click on the image for audio.  

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.

Back to School

Sep 18, 2017
Randy Heinitz/flickr

Click on the image for the audio. 

We're devoting this week's episode to going back to school and the changing of the season. We're talking summer adventures, our experiences with school lunches, and for adults--fall wines. And of course, a Chef's Challenge! 

Click on the image for the audio. 

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. 

Summer Wrap

Aug 31, 2017
chefwolf/Instagram

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.

Ice Cream!

Aug 28, 2017

Tony and Chef Cindy help you get through the dog days of summer with a conversation about ice cream. They share their favorite flavors and some childhood memories of the delicious dessert. They also chat with Jeni Britton Bauer of Jeni's Splendid Ice Creams out of Columbus, Ohio, and David Alima of The Charmery right here in Baltimore - two ice cream makers with very creative takes on the frozen treat.

France vs. Italy

Aug 21, 2017

Tony and Chef Cindy face-off with a discussion about French vs. Italian cooking styles.

thebanjodawg/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.

www.colterenzio.it

Can't get any time off work to take that dream vacation? Travel to your favorite location while never leaving your kitchen! Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. We also hear from Wolfgang Raifer of Colterenzio in the Alto Adige region of Italy. Wolfgang tells us about the history and production process of the wines made on their picturesque estate.

Rose Roundup

Jul 31, 2017
Didriks/flickr

This week, we take a look at the world through rosé colored glasses. Rosé has experienced an explosion in popularity recently. As we enter the peak time to enjoy this refreshing pink potion, Tony and Chef Cindy take a moment to check in with three rosé producers for different regions around the world. They give insight into their production process and shed light on why this wine has become so popular. We’ll hear from Brad Potter of Airfield Estates in Prosser, Washington - Justine Soard of Domaine de Fenouillet in Beaumes de Venise, France and Francesca Vaira of Varja of G.D. Varja in Barolo, Italy.

Tony and Chef Cindy go live and turn the airwaves over to you. This week’s episode is all about developing good eating habits in you kids. We take your questions and hear your stories about how your parents got you to eat your veggies and how you’ve carried on or improved those traditions with your children. 

Simple Foods

Jul 18, 2017
Arnold Gatilao/flickr

Can you roast a chicken? Can you sear a piece of fish? Can you make a grilled cheese? Tony and Chef Wolf teach you the basics of cooking simple food. Click on the photo for recipes.

Picnics

Jul 10, 2017
RICH BROOKS/FLICKR

Tony and Chef Cindy discuss what to pack for your picnic. And Cindy tells us how she makes pickles!

 

@chefwolf Instagram

On this week's menu

-Braised rabbit

-A market report 

-Salad greens with white peaches and lobster

-Homemade cocktail cherries  

-Wines that go with what's in-season 

Jamyla Krempel

On today's episode, Chef Wolf and Tony run through the vegetables you'll be seeing at local markets and give some ideas about what to do--and what to drink--with them. Plus, a Chef's Challenge. 

Theo Crazzolara/flickr

Today's episode is all about expressing your feelings through food and feeling comfort from food. Plus, a Chef's Challenge that runs off the trail.

Weird Foods

Jun 11, 2017
caleb boller/flickr

Chef Wolf and Tony explore all the weird things they've tried to cook and some memorable food and drink combinations. And Tony tries to get Chef to tell a turtle story...things get weird on this episode of Foreman and Wolf on Food and Wine.

John Tornow/flickr

On today's Foreman and Wolf on Food and Wine Chef Wolf and Tony take it outside, entertaining that is! They give tips on making sangria, decorating, organizing, and everything you need to know to have a successful outdoor event. 

This segment originally aired June 2016. 

Seafood

May 29, 2017
Dorte/flickr

Need some tips for dealing with seafood? Tony and Chef Cindy chat with Joe Lasprogata of Samuels and Son Seafood about the seafood industry and Joe shares some recommendations for great fish you may not have heard of. They dish out recipes and some wines to match.

This segment originally aired in June 2016. 

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. 

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. Tune in and don’t forget to soak your beans!

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

ewan traveler/flickr

It's strawberry season and Chef Wolf and Tony have a few recipes that highlight the fruit. Plus, whiskey by itself, and whiskey with strawberries!

Gina Jones/Flickr

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.

Rob Ireton/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.

Pages