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This show is for the birds

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A Rohan duck preparation from Chef Wolf. - Credit: @chefwolf/Instagram

So you are feeling confident in your abilities to roast a chicken. Congrats! Ready to branch out to more complex birds? Tony and Chef Cindy discuss preparations and techniques for working with a range of fowl. We pair this topic with a brief primer on the wines of Bordeaux.

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.