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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We often talk about food and wine at a deliciously elevated level on this program. Not today! On this live episode, we get indulgent and a little… -
The pairing of food and wine can be thought of like music and dance. You may love to listen to a classical waltz. You may also love to dance the polka . .…
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From the humble chickpea to lavish saffron rice. Tony and Chef Cindy talk about their favorite types of beans and peas and some delicious preparations for…
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This week Tony and Chef Cindy talk about food and wine goals for the new year. They share some recommendations including brushing up on your knife skills…
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This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!
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While 2020 draws to a close, we still face many challenges ahead. We're taking time in this live episode to look back at how this year forced us to pivot…
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The frigid winter weather is here and our hearts and stomachs are craving those cozy comfort dishes to warm us up. Tony and Chef Cindy share recipes…
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The holidays will look and feel different this year. Tony and Chef Cindy open up the phone lines to hear how you and your loved ones will handle a very…
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Thanksgiving will be a lot different this year. We often think of the holidays as a time to come together and be close to those we love. But because of…
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Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology.
