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Foreman and Wolf on Food and Wine

Braising Basics and Wine Update Live 2020-11-01

By Tony Foreman,
Cindy Wolf
Published November 1, 2020 at 12:23 PM EST

As the temperature drops, our thoughts turn to a list warm cozy foods. First thought on the list? Braised dishes. Tony and Chef Cindy go over some braising basics and take your calls and emails on how to braise better.
 
Then we get a vineyard update from  Sean Castorani of Model Farm Wines in the Petaluma Gap in Sonoma County, CA.

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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