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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Tony and Cindy share some of their favorite ways to cook and eat softshell crabs. -
Tony and Chef Cindy are here to help demystify the various rating systems that rank the best restaurants, wines, travel destinations, and more. -
Tony and Chef Cindy discuss preparations and techniques for working with a range of fowl. -
Tony and Chef Cindy talk about some of the things they most look forward to as the bounty of spring prepares to blossom in full. -
Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents. -
Tony and Chef Cindy trace the complex and diverse history of southern cooking. -
Whether brunch gives you life or sends you straight to the couch, we have tips to help make it special. -
Tony and Chef Cindy explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. -
This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. -
Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals.
