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Challenging dishes to cook at home

Leg of Lamb from Chef Wolf - credit: @chefwolf/Instagram
Leg of Lamb from Chef Wolf - credit: @chefwolf/Instagram

Making spaghetti or a pot roast at home? No problem! Preparing a lamb ragu or rabbit terrine? Not always so simple. If you have ever wanted to expand your cooking repertoire but certain dishes or products make you nervous, this show is for you. Tony and Chef Cindy go over approaches and preparations for spring dishes including duck, lamb, and rabbit. Plus, the return of the Chef's Challenge!

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.