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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This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness. -
This week Tony and Chef Cindy catch up with a local farmer and restaurateur to hear how they are doing and what they are up to at this stage in the…
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A specials Mother's Day show full of stories and recipes that remind us of mom.Chef shares a few cookie recipes:Butterscotch cookies:3 ½ cup all-purpose… -
On this live episode, more of your dispatches from cooking during quarantine. Tony and Chef Cindy hear from you on everything from the status of Farmer's…
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On this live episode, Tony and Chef Cindy open up the phone lines to hear how you are handling food and drink in this quarantine.
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On this week’s live show, Tony and Chef Cindy touch base with coffee expert and owner of Spro in Hampden, Jay Caragay. Jay gives helpful tips on getting…
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We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each… -
We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each… -
We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each… -
On today's Foreman and Wolf on Food and Wine: Fish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a…
