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Foreman and Wolf on Food and Wine

Corn

By Tony Foreman,
Cindy Wolf
Published July 5, 2015 at 12:00 AM EDT
Rosana Prada/Flickr

We are in corn season.  Tony and Chef discuss corn and it's versatility.

FWCorn070515SegB.mp3
Segment B
FWCorn070515SegC.mp3
Segment C

The Original White House Cook Book, 1887 Edition by F. L. Gillette (Author), Hugo Ziemann (Author)
 

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Foreman and Wolf on Food and Wine WYPR ProgramsTony ForemanChef Cindy Wolf
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