Hosting a Grand Dinner Party

By Tony Foreman,

Cindy Wolf

Published March 10, 2014 at 12:00 AM EDT

Good wine and the ingredients you’ll splurge on.

Appetizers: caviar on oysters, shrimp, scallops and truffles

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Segment B

Soup: Potato Leek Soup Consommé: egg whites, ground chicken artichokes, chives as garnish Basic Chicken stock from a whole chicken with rosemary, carrots and the top of the celery.

Fish: Sole, salmon, turbot and monkfish.

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Segment C and Producers Segment

Producer Segment: Arnaud Weyrich of Roederer Estate in Mendocino Valley, focused on sparkling wines.

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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