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Fun with fungi in the kitchen

Chanterelles ready to be sautéed in the pan - Credit: @therealtonyforeman/Instagram
Chanterelles ready to be sautéed in the pan - Credit: @therealtonyforeman/Instagram

Fungi are fascinating organisms. When properly sourced and prepared, they make show stopping dishes and gorgeous garnishes. From morels to chanterelles, maitake to shitake, Tony and Chef Cindy fill us in on the fundamentals of how to bring out the best in your mushrooms.

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.