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 are here to help demystify the various rating systems that rank the best restaurants, wines, travel destinations, and more. -
This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. -
In this episode, Tony and Chef Cindy cover their resolutions for food and wine in 2023. -
In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. -
Tony and Chef Cindy answer some of the most commonly asked wine questions. -
Tony and Chef Cindy share recipes perfect for the season, with an eye toward health. -
This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. -
Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy. -
In this episode, Tony and Chef Cindy cover all things cheese. -
Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy.
