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 making smart beverage choices when you're out in the sun, we've got your picnic covered. -
Tony and Chef Cindy dedicate the hour to the basics of kitchen equipment. -
Tony and Chef Cindy take your cheese questions and comments - from flavor profiles to wine pairings, cheese carts to sandwiches.
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Vaccinated? Dipping a toe into the waters of gathering with friends and family? Tony and Chef Cindy have some tips for making your get-together easy and elegant.
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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey.
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Tony and Chef Cindy dig into some of their favorite products and preparations in this bountiful season.
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A specials Mother's Day show full of stories and recipes that remind us of mom.
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Asparagus, artichokes, peas, fava beans - now we're getting excited!
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Ever wonder how to get the dinner you make at home tasting and looking as good as it does in your favorite restaurant?
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Tony often compares the relationship between food and wine to that of music and dance. On this live episode, Tony and Chef Cindy dig a bit deeper into that idea. They talk about classics, push the boundaries of how we usually approach pairing, and take your comments.
