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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Why has French cuisine, with traditions going back hundreds of years, remained relevant through to today? Tony and Chef Cindy explore the history of French cooking, it's unbroken link to the land from which it was born and the women and men who shaped it.
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Can you roast a chicken? Can you sear a piece of fish? Can you make a grilled cheese? This week Tony and Chef Cindy share some simple tips and remind you not to put your tomatoes in the refrigerator!
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On this episode we explore two quintessential spring products, even if we wouldn't necessarily pair them together on the table.
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Love fried food? So do we! Tony and Chef Cindy talk about batter, oil, methods and take your calls and emails about all things fried.
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Tony and Chef Cindy check in with one of the leading purveyors of ancient and heirloom grains. -
This week take the 30,000 foot view of the wine industry over the past 20 years. Tony and Chef Cindy discuss how production and tastes have changed and… -
Fat gets a bad rap. Tony and Chef discuss what "fat" brings to your food.
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As we continue to reflect on the difficult year that was and look out with hope on the year to come, Tony and Chef Cindy check in with Jane Marion - the…
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In case you haven't prepared, Tony and Chef Cindy will tell you how to save your Valentines' Day. From a classical dinner to a progressive picnic and all…
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Around this time last year is when many restaurants last saw anything resembling regular business. Tony and Chef Cindy check in with two lauded Baltimore…
