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 Cindy discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world. -
This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds. -
Tony and Chef Cindy share some soup fundamentals. -
This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match. -
In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more. -
Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. -
From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings. -
Tony and Chef Cindy explore delicious recipes for mushrooms, chestnuts, peppers, and Cindy’s personal favorite – Apple Cider! -
Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again. -
Tony and Chef Cindy soak up the remaining sweet moments of summer
