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 discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world. -
This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds. -
Tony and Chef Cindy share some soup fundamentals. -
This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match. -
In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more. -
Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. -
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 explore delicious recipes for mushrooms, chestnuts, peppers, and Cindy’s personal favorite – Apple Cider! -
Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again. -
Tony and Chef Cindy soak up the remaining sweet moments of summer
