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F&W Discuss Their Favorite French Dishes and Cookbooks

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French cooking and cookbooks with the peer of Julia Child’s--- Anne Willan, giving an interview to Cindy and Tony.

They talk about cooking schools in Paris and she shared her favorite Julia Child story.  Discussion of French dishes include Coq au vin, in which ingredients are mentioned as chicken, pearl onions, shallots, button mushrooms.  A delicious mac ‘n cheese….with (King’s) cheddar cheese and heavy cream and elbow macaroni.  Poached eggs in red wine as well as brioche are mentioned. Plus slab bacon available at Eddie’s of Roland Park.

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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.