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Early spring brings vibrant things

Chef Wolf's crawfish and fried green tomato. Credit: @chefwolf/Instagram
Chef Wolf's crawfish and fried green tomato. Credit: @chefwolf/Instagram

Have you noticed the days getting warmer? Well, you aren't the only one! Birds are getting their cue to start singing their spring songs. Bugs are buzzing again, pollinating the plants we've waited so eagerly for. And those plants, well, here they come. Tony and Chef Cindy can't wait either. They take this week's episode to talk about some of the things they most look forward to as the bounty of spring prepares to blossom in full.

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.