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 Chef Cindy get expert help on wine pairings for turkey and share more tips and tricks to take your meal to the next level. -
Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? We go live to answer your question and hear your success stories. -
Tony and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations. -
This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain’s history, geography and culture, Jorge Ordóñez. -
Tony and Chef Cindy set up the basics of cream and consommé based soups, the right tools for the job, and even a recipe for football season: Chef's beer and cheese soup. -
From morels to chanterelles, maitake to shitake, Tony and Chef Cindy fill us in on the fundamentals of how to bring out the best in your mushrooms. -
Tony and Cindy talk apples, pears, chestnuts, beans and open the phones to hear what raises your spirits as the mercury drops. -
This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. -
Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest -
Erik Oosterwijk, formerly of Fells Point Meats here in Baltimore, joins Tony and Cindy to talk cuts, sourcing, trends and more.
