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Food with feeling

Tajarin alla Ragu, A dish to warm the heart - Photo by Tony Foreman via Instagram
Tajarin alla Ragu, A dish to warm the heart - Photo by Tony Foreman via Instagram

Food is more than sustenance; it is also a love language. Whether it is to celebrate a victory or to console after a loss, sharing food is a way to show that you care. This week, Tony and Chef Cindy talk about food with feeling. They share tips on how you can support those you love with the gift of good food . . . plus a chef’s challenge that runs off the trail.

This is a re-broadcast.

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.
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.