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 making smart beverage choices when you're out in the sun, we've got your picnic covered. -
Tony and Chef Cindy dedicate the hour to the basics of kitchen equipment. -
Tony and Chef Cindy take your cheese questions and comments - from flavor profiles to wine pairings, cheese carts to sandwiches.
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Vaccinated? Dipping a toe into the waters of gathering with friends and family? Tony and Chef Cindy have some tips for making your get-together easy and elegant.
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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey.
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Tony and Chef Cindy dig into some of their favorite products and preparations in this bountiful season.
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A specials Mother's Day show full of stories and recipes that remind us of mom.
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Asparagus, artichokes, peas, fava beans - now we're getting excited!
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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?
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Tony often compares the relationship between food and wine to that of music and dance. On this live episode, Tony and Chef Cindy dig a bit deeper into that idea. They talk about classics, push the boundaries of how we usually approach pairing, and take your comments.
