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Foreman and Wolf on Food and Wine

The Bounty of the Bay

By Tony Foreman,
Cindy Wolf
Published July 2, 2018 at 4:37 PM EDT
chefwolf/Instagram

This week’s episode is all about the beautiful bounty that our local treasure, the Chesapeake Bay, provides us. We hear from Rick Baxter of Baxter’s Soft Crabs in Easton, Maryland who tells us what makes a good soft shell crab and his favorite ways to eat them. Then, Tony and Chef Cindy talk oysters, fish and all the best beverages to go along with them. 

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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