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Getting restaurant results at home

WYPRChefWolfBloodRootKnife.jpg
Chef Wolf's custom knives from Bloodroot Blades - Credit @chefwolf/Instagram

Ever wonder how you can get restaurant-caliber results in your home kitchen? Tony and Chef Cindy talk about the equipment, products, and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.

This is a rebroadcast

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.