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Foreman and Wolf on Food and Wine

Getting prepared for Thanksgiving

By Cindy Wolf,
Tony Foreman
Published November 20, 2022 at 3:43 PM EST
Chef Wolf's turkey plate - Credit: @chefwolf/Instagram
Chef Wolf's turkey plate - Credit: @chefwolf/Instagram

Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? Tony and Chef Wolf have all the advice you need for a successful Thanksgiving.

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Foreman and Wolf on Food and Wine Programs
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
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