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Foreman and Wolf on Food and Wine

Cooking in Quarantine 5/3

By Tony Foreman,
Cindy Wolf
Published May 5, 2020 at 2:30 PM EDT

On this live episode, more of your dispatches from cooking during  quarantine. Tony and Chef Cindy hear from you on everything from the status of Farmer's Markets, to how to poach an egg, and what to do with an abundance of canned sardines.

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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