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.
-
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. -
On this weeks live episode, Tony and Cindy open up the phone lines to hear what American food means to you. -
Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in our hearts. -
From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule. -
Tony and Chef Cindy talk tomatoes, cucumbers, beans, melon and all the other treasures of the season - where to get them, how to make them and wines to match. -
Tony and Chef Cindy explore five topics on their minds that they think should be on yours too. -
Tony and Chef Cindy open up the phone lines to hear about the travels you would like to relive and the ones you plan to treat yourself to in the future. -
Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. -
Tony and Chef Cindy are here with light preparations that will keep your belly full and your kitchen cool. -
Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.
