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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Tony and Chef Wolf discuss their favorite springtime ingredients as weather changes from baby artichokes and lettuce to strawberries and soft shell crabs. -
Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. -
Tony and Chef Wolf go over recipes, techniques, and the feelings of all things nuts. -
This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. -
Tony and chef discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. -
Tony and Chef revisit a child hood favorite with their happiest memories, recipes, and all dishes corn. -
Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. -
Tony and Chef sit with Deputy Editor and Food and Dining Editor of Baltimore Magazine, and discuss the chef view, the critic view, and all things reviews. -
Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents. -
Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you.
