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Foreman and Wolf on Food and Wine

Tender lettuce and vacation inspiration

By Tony Foreman,
Cindy Wolf
Published May 29, 2022 at 2:04 PM EDT
Spring salad from Chef Wolf with arugula, tomato, pecorino and evoo. Credit: @chefwolf/Instagram
Spring salad from Chef Wolf with arugula, tomato, pecorino and evoo. Credit: @chefwolf/Instagram

It is a beautiful time of year. While the trees in our area unveil their new spring leaves, the sun-soaked soil is sprouting its own leafy greens. Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. Then we leave the fruits of our soil for soils abroad as listeners get some advice for upcoming trips to Europe.

Foreman and Wolf on Food and Wine
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