Cindy Wolf
Host, Foreman and Wolf on Food and WineCindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
A graduate of the Culinary Institute of America in Hyde Park, New York, Wolf has received notices in Food Arts, Food & Wine, Bon Appetit, The New York Times, The Washington Times, The Washington Post among others. She has also appeared in cooking segments on major local, national, and cable television stations.
In addition to Charleston, Chef Wolf along with her partner, Tony Foreman, owns Petit Louis Bistro, a classic French bistro, Pazo, a refined southern Italian restaurant, Cinghiale, a modern Italian restaurant, and Johnny's, featuring west coast cuisine.
Chef Wolf was awarded the American Academy of Hospitality Sciences 5-Star Diamond Award in 2011, the AAA Four Diamond Award, 4-Star Forbes Travel Guide, Top 5 Restaurants nationwide by Open Table in 2014, ranked No. 1 by Zagat for best food, service and décor in 2014, the 2007 BRAVO business achievement award for professional excellence, the 2008 University of Baltimore Virtuoso award for her contributions to the city of Baltimore, the 2008 Influential Marylanders Award, among many other local awards for culinary excellence.
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From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've got your picnic covered. -
Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. -
This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness. -
Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. -
In this live episode, Tony and Cindy open up the phone lines to hear about the dishes you take the most pride in and share a few of their own. -
Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. -
You will hear how to spot a ripe strawberry and Tony goes over some of the basics for whiskey to help you find which style fits your taste. -
If you have ever wanted to expand your cooking repertoire but certain dishes or products make you nervous, this show is for you. -
Tony and Chef Cindy talk about the equipment, products, and techniques the pros use and how you can get similar results in your kitchen. -
Tony and Chef Cindy explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
