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Thanksgiving part deux: wines and sides

Rows of flutes and glasses waiting to be filled - Credit: @chefwolf/Instagram
Rows of flutes and glasses waiting to be filled - Credit: @chefwolf/Instagram

Preparing Thanksgiving dinner can be a big production and picking the right wine for turkey can be tricky. We get expert help from Kimberly Bowden, Senior Brand Manager for Champagne Gosset. Plus, Tony and Chef Cindy share more tips and tricks to take your meal to the next level. From turkey alternatives, to ideas for sweet potatoes and gravy.

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.