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Foreman and Wolf on Food and Wine

Reminiscing About Easter and Spring Dishes (Encore)

By Tony Foreman,
Cindy Wolf
Published April 2, 2018 at 9:35 AM EDT
Sodanie Chea/flickr

On the menu this week: Baked ham, chocolate bunnies, lamb and the fixings we've come to expect on Easter and spring tables. Plus Chef Wolf and Tony Foreman share some picks for wine and desserts.

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Foreman and Wolf on Food and Wine WYPR ProgramsForeman and Wolf on Food and WineChef Cindy WolfTony Foreman
Tony Foreman
Tony 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.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf