Tony Foreman
Host, Foreman and Wolf on Food and WineTony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Foreman's first venture was Savannah, which he started with his business partner chef Cindy Wolf. The restaurant opened in Baltimore's Fells Point in 1995. Savannah transitioned to a new location re-opening to what is now Charleston, Baltimore's premier fine dining establishment.
Petit Louis Bistro soon followed, a French restaurant in Baltimore's Roland Park neighborhood. In 2001, BIN 604 Wine Sellers was added to the portfolio; an innovative wine shop in downtown Baltimore, that was named Best New Wine Shop in the Country by Food and Wine magazine in 2002.
In 2004, PAZO opened to great fanfare. This magnificent downtown restaurant serves southern Italian cuisine in a stunning converted 1880's machine tool shop. Cinghiale, which means wild boar in Italian, opened in late 2007. The restaurant celebrates the richness and style of the modern Italian table. In 2009, Bin 201 Wine Sellers opened in Annapolis, Maryland. Johnny's opened in the fall of 2012 and serves west coast cuisine, serious coffee, and fine whiskey. Petit Louis Bistro on the lake in Columbia opened in late 2013.
Tony is both a chef and Sommelier, holding a Sommelier Certificate from the Colmar School in France. He also has a B.S. in Restaurant and Hotel Management from Widener University in Pennsylvania.
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From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've got your picnic covered. -
Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. -
This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness. -
Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. -
In this live episode, Tony and Cindy open up the phone lines to hear about the dishes you take the most pride in and share a few of their own. -
Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. -
You will hear how to spot a ripe strawberry and Tony goes over some of the basics for whiskey to help you find which style fits your taste. -
If you have ever wanted to expand your cooking repertoire but certain dishes or products make you nervous, this show is for you. -
Tony and Chef Cindy talk about the equipment, products, and techniques the pros use and how you can get similar results in your kitchen. -
Tony and Chef Cindy explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
