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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As the weather begins to chill, Tony and Chef Cindy talk about soups and the challenge of matching them with wine. We hear from Eva Dehlinger of Dehlinger… -
As we wind down into the last quarter of the year, the local markets are still rich with wonderful products. Tony and Chef Cindy go live to talk about… -
Tony has a theory. . .there is nothing you can do to a good pear that will make it taste better than it does in its natural raw state. He and Chef Cindy… -
For many of us, the kitchen is a safe and loving place to connect with our family and friends. This week Tony and Chef Cindy go live to share some of… -
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Love the food and wine of Spain? Ever dream of visiting the unique and beautiful regions where these products are made? This week we bring you stories and… -
This week Tony and Chef Cindy soak up the remaining sweet moments of summer with ideas for the last of your tomatoes and eggplants. Tony dishes out an… -
On today's episode, Chef Wolf and Tony dive into the world of fried foods. They also discuss what drinks go well with fried cuisine. This is a… -
Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off...brunch!This is a re-broadcast. -
Hungry? In a rush? We’ve got some ideas for quick meals. From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to…
