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Cooking In A Crisis Part 3

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We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each other over the airwaves. On this live episode, we gather around the virtual table to hear from listeners about the dishes that are providing comfort in this time of crisis, as well as the ingredients and tools that have stood out as kitchen MVP’s in these unpredictable times.

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.