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Foreman and Wolf on Food and Wine

Beans, Peas and Everything in Between

By Cindy Wolf,
Tony Foreman
Published October 2, 2017 at 4:58 PM EDT
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.

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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
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