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 get expert help on wine pairings for turkey and share more tips and tricks to take your meal to the next level. -
Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? We go live to answer your question and hear your success stories. -
Tony and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations. -
This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain’s history, geography and culture, Jorge Ordóñez. -
Tony and Chef Cindy set up the basics of cream and consommé based soups, the right tools for the job, and even a recipe for football season: Chef's beer and cheese soup. -
From morels to chanterelles, maitake to shitake, Tony and Chef Cindy fill us in on the fundamentals of how to bring out the best in your mushrooms. -
Tony and Cindy talk apples, pears, chestnuts, beans and open the phones to hear what raises your spirits as the mercury drops. -
This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. -
Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest -
Erik Oosterwijk, formerly of Fells Point Meats here in Baltimore, joins Tony and Cindy to talk cuts, sourcing, trends and more.
