Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

Sundays at Noon

Food and Wine discussed at a delicious level.

We welcome your questions and comments. E-mail us at foremanwolf@wypr.org before or during the show (Sundays at noon), or call us when the show is live at 410-662-8780.

Foreman and Wolf is made possible by the Maryland Office of Tourism and the Maryland Department of Agriculture.

Tony and Chef Cindy go live to take your questions and comments on this St. Patrick’s Day edition of Foreman and Wolf on Food and Wine.

In the second half of the show, we hear from JP McMahon of EATGalway Restaurant Group, a true expert of Irish cooking both past and present. McMahon’s Aniar Restaurant has been awarded a Michelin star every year since 2013, and his Tartare Café + Wine Bar received a Michelin Guide Bib Gourmand Award for 2019. He is also the author of Cava Bodega Cookbook - Tapas: A Taste of Spain in Ireland and the forthcoming 10,000 Years of Irish Cooking. JP McMahon joins us for some Irish culinary history, recipes and traditions on this week’s live show.

On this live episode of Foreman and Wolf on Food and Wine, Tony and Chef Cindy take your calls and emails about your personal holy grail of cooking. We hear all about the dishes you’ve been wanting to take on but that always prove too difficult or daunting and Tony and Cindy do their best to help you attain success on your cuisine quest.

American Food

Mar 3, 2019

This week, Tony Foreman and Chef Wolf discuss American food and the broad range of influences on American cuisine. And as always, there's a Chef Challenge! 

therealtonyforeman/instagram

Hungry? In a rush? We’ve got some ideas for quick meals. From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule.

A follow up to last week’s conversation about breakfast - More listener calls and comments about the most important meal of the day. Plus, Tracy Brazelton of The American Heart Association stops by to give her thoughts on our breakfast choices and to talk about the work the AHA is doing in Baltimore.

This week its all about getting your day started off right with a good breakfast. We hear listener favorites, tips for quick breakfast prep for those on the go, and we learn something that a lot of listeners (apparently) have in common -  a love of fish for breakfast!

Restaurants

Feb 3, 2019

Lots of things can make a restaurant experience memorable – sometimes it is a decadent special occasion and sometimes it’s the loving care that comes with a more rustic setting. Tony and Chef Cindy go live and open up the phone lines as we listen to what makes dining out special to you.

American Foods

Jan 27, 2019

This week Tony and Cindy go live to talk with you about the history and influences that have shaped what we call ‘American Food.'

@chefwolf/Instagram

Ever wonder why a menu looks the way it does? This week, Tony and Chef Cindy break down how a menu gets built and how to decode even the most complicated bill of fare.

This is a re-broadcast. 

chefwolf/Instagram

The frigid winter weather is here and our hearts and stomachs are craving those cozy comfort dishes to warm us up. Tony and Chef Cindy share recipes perfect for the season, with an eye toward health – soup, polenta, risotto, roasted veggies. . .and they might just sneak a bacon wrapped beef tenderloin in there.

@CHEFWOLF/INSTAGRAM

Tony and Chef Wolf talk about some of the chefs and writers influential to their food and wine philosphies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and Alfred Portale.  

YI WANG/FLICKR CREATIVE COMMONS

This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy.

This is a rebroadcast. 

A continuation of our previous live holiday show, Tony and Chef Cindy take your calls and emails for holiday party fixes, family recipe traditions and some favorite holiday memories.

This week offers a step-by-step guide to selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! 

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On today's show, we talk about holiday entertaining: cookie recipes, dips, sips, and much more! And of course, a Chef's Challenge. 

Manne/flickr

This week on Foreman and Wolf on Food and Wine it's all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge.

10 Things (Encore)

Nov 25, 2018
John Mayer/flickr

Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology. 

foremanwolf/instagram

Turkey day is approaching so Tony and Chef Cindy turn the airwaves over to you – it’s Foreman and Wolf live! We take comments about your favorite traditions and questions about how to save your side dishes.

Junk Food

Nov 11, 2018
Laura Tulika/flickr

Sure, Michelin starred restaurants are great...but do you ever have the urge to sit down with a bag of chips and some donuts? On this live episode, we indulge that urge and spend the hour digging into junk food! Childhood favorites, guilty pleasures, and your questions and comments.

Soups

Nov 4, 2018
@foremanwolf/instagram

The chill in the air makes us want to fill our bellies with warm soup. So we opened up the airwaves for you to share your favorite soup memories and your special soup recipes. Tony and Chef Cindy lend a hand to a few listener’s soup preps and face off against each other in another riveting Chef’s Challenge. All of that and more on this live installment of Foreman and Wolf on Food and Wine.

@chefwolf/Instagram

Tony and Chef Wolf give some advice on beef braising, cuts, production, plus what to drink with red meat. And a Chef's Challenge, of course!

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Tony and Chef Cindy open the airwaves to your questions and comments. We get some marvelous mushroom recipes and hear from a caller who made a meal out of what some bears left behind for him along Skyline Drive. All of that and an update on some of Tony’s favorite italian wine picks.

Apples

Oct 14, 2018
chefwolf/Instagram

The weather has finally turned and the chilly air carries our minds to a golden and delicious topic – apples! Tony and Cindy go live to take your questions and comments. We talk apple varietals, apple recipes, apple butter, apple cider, apple tart . . . Hey, it’s fall, let’s make it apple everything!

Spain 101

Oct 7, 2018
jorgeordonezselections.com

Love the food and wine of Spain? Ever dream of visiting the unique and beautiful regions where these products are made? This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain’s history, geography and culture, Jorge Ordóñez. Jorge hails from this diverse wine-producing country and joins us in studio to give a virtual tour of his home – region by region.

Kenneth Leung/flickr

It is one of the most efficient and cost effective (not to mention delicious!) ways to get your protein. This week it’s all about beans. Tony and Chef Cindy explore what is and isn’t a bean, they share some recipes and chat Ian Seletsky of Richfield Farms in Carrol County, MD. Ian grows a variety of beans on his farm and shares some first-hand insights on these lovely legumes.

foremanwolf/instagram

Tony and Chef Wolf give advice on what to serve at your next cocktail party--and how to prepare early and stress less. 

Breville USA/flickr

Having friends and family over for a Sunday football game? Throwing one last BBQ blowout before the mercury drops? Need some help with managing the logistics of hosting? Tony and Chef Cindy go live to take your questions and comments when it comes to cooking for a crowd.

Paul Aloe/flickr

Tony is just back from a “work” trip to France – visiting wineries and tasting with the producers. Chef Cindy quizzes Tony about his recent trip and gets him to share what insights can be gained from tasting the product with the people who make it, in the place that it is made. All of that plus a Chef’s Challenge on this week’s live episode.

Cheese (Encore)

Sep 2, 2018
CREDIT CHEFWOLF/INSTAGRAM

This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!

Summer Brunch

Aug 28, 2018
STACY SPENSLEY/FLICKR CREATIVE COMMONS

Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off...brunch!

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