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Settling into soup season

A bowl of Chef Wolf's signature lobster soup - Credit: @chefwolf/Instagram
A bowl of Chef Wolf's signature lobster soup - Credit: @chefwolf/Instagram

The leaves are quickly turning amber and scarlet as we don our scarves and our stomachs long for something warm and cozy. Few things lift our spirits and internal temperatures like a hot bowl of soup. Tony and Chef Cindy set up the basics of cream and consommé based soups, the right tools for the job, and even a recipe for football season: Chef's beer and cheese soup.

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.
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.