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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This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. -
Tony and Chef Wolf discuss all things apples and pears with recipes and wines to match. -
Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. -
Tony and Chef Wolf give us a few tips and recipes to incorporate healthy food into your meals this Fall. -
From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings. -
Tony and Chef Cindy discuss the ingredients they are most attracted to. -
Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. -
Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest. -
Tony and Chef Cindy soak up the remaining sweet moments of summer with ideas for the last of your tomatoes and eggplants. -
Tony and Chef Wolf talk about everything dealing with evaluating and choosing restaurants.
