Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

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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.

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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.

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

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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.

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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. 

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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.

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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.

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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.

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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
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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.

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!

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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.

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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. 

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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.

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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.

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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. 

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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.

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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
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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. 

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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.  

Thanksgiving

Nov 20, 2017
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Chef Wolf and Tony tackle Thanksgiving preparation and cooking. Plus, a chef's challenge that Chef isn't quite prepared for! 

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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
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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. 

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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.

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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!

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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.

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