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Not Your Average Soup and Sandwich

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Paula Ouder, courtesy Louisiana Sea Grant College Program
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On the menu this week: stone crab soup, venison, wine history and Chef Wolf accepts Tony's sandwich-themed Chef's Challenge.

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Chef Wolf's process of cooking venison and stone crab soup
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Segment #3: Meatballs and a Chef's sandwich Challenge

 

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.