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Fall Fruit

chefwolf/Instagram

Tony has a theory. . .there is nothing you can do to a good pear that will make it taste better than it does in its natural raw state. He and Chef Cindy run with this idea and open up the phone lines to get your opinions on pear preparations, apple recipes and your favorite fruits that you think are best when simply eaten as is. 

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.