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Foreman and Wolf on Food and Wine

Defining the Salad (Encore)

By Tony Foreman,
Cindy Wolf
Published February 18, 2018 at 3:27 PM EST
Jeremy Keith/flickr

What makes a salad, a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette and mayonnaise, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

This is a rebroadcast.

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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