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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Tony and Cindy share some of their favorite ways to cook and eat softshell crabs. -
Tony and Chef Cindy are here to help demystify the various rating systems that rank the best restaurants, wines, travel destinations, and more. -
Tony and Chef Cindy discuss preparations and techniques for working with a range of fowl. -
Tony and Chef Cindy talk about some of the things they most look forward to as the bounty of spring prepares to blossom in full. -
Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents. -
Tony and Chef Cindy trace the complex and diverse history of southern cooking. -
Whether brunch gives you life or sends you straight to the couch, we have tips to help make it special. -
Tony and Chef Cindy explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. -
This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. -
Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals.
