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 Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. -
On this week's live episode we bring it back home and open up the phone lines to hear what you think about when you think about American comfort food. -
This week, we look at the French and Italian dishes that warm our bellies and our hearts. From stocks and sauces to beef bourguignon and tortellini bolognese with wine to match . . . -
Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. -
Tony and Chef Cindy share recipes perfect for the season, with an eye toward health. -
Tony and Chef Cindy answer some of the most commonly asked wine questions . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France. -
Tony and Chef Cindy invite listeners to join the show and share their favorite holiday treats and memories. -
Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. -
From tongs and spatulas to knives and cookbooks, this gift guide has something for food and wine nerds at any skill level. -
Tony and Chef Cindy churn through cheese recipes, cheese history, wine parings and, of course, a cheesy chef's challenge.
