Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

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Tony and Chef Wolf take a 30,000 foot view of the last 20 years in the wine industry and learn about micro-distilling with Dwight Chew from James River Distillery. Plus, pineapple makes an appearance in this week's Chef Challenge.

Tony and Chef Cindy discuss what to pack for your picnic. And Cindy tells us how she makes pickles!

GODFREY'S FARM/FACEBOOK

As summer approaches, we take a look at some of our favorite goodies that come along with the season through interviews with three summer sustenance experts. Erik Oosterwijk of Fells Point Wholesale Meats shares his favorite cuts for the grill, David Alima from The Charmery takes us on a deep dive into his wild world of ice cream and Lisa Godfrey of Godfrey’s Farm tells us about the delicious peaches and corn to come down on the eastern shore.

This week’s episode is all about the Chef’s Challenge. Tony and Chef Cindy go toe-to-toe to see what dishes they can cook up with a list of mystery ingredients. They take listener challenges as well that spin of some delicious and sometimes down-right strange culinary concoctions.

Today's episode is all about expressing your feelings through food and feeling comfort from food. Plus, a Chef's Challenge that runs off the trail.

This is a rebroadcast. 

This week Tony and Chef Wolf are taking on the grill: Meat, seafood, marinades, sauces, and what to drink with your grilled goodness.

This is a rebroadcast. 

On this live episode Tony and Chef Cindy address some frequently asked food and wine questions. Later in the show they are joined in studio by Eva Dehlinger, the General Manager of Dehlinger Winery in the heart of the Russian River Valley in Sonoma California. Eva tells us about her experience growing up in a winemaking family and gives insight into her process as she carries on the Dehlinger legacy.

Tony and Chef honor the mom's that make this day special.

Tony and Chef Cindy discuss the various rating systems that rank the best restaurants, wines, travel destinations and more. They will also share some of their top ranked dining experiences.

Tony and Chef Cindy explore the differences and similarities between French and Italian cuisine. They take your calls and emails about your favorite travels, dishes and memories of these two distinctive and storied regions.

On the menu this week: Baked ham, chocolate bunnies, lamb and the fixings we've come to expect on Easter and spring tables. Plus Chef Wolf and Tony Foreman share some picks for wine and desserts.

As things are in bloom around the radio station here in Charles Village, we turn our conversation to the signs of spring. What tasty treats come to mind when you think of this fruitful season? We take listener questions and comments about asparagus, soft shell crabs, ramps and more as we launch into one of our favorite times of the year.

French Fare

Apr 10, 2019

Bonjour! This is an episode for all the Francophiles out there. Tony and Chef Cindy take your questions and comments all about French food and wine. We get into bread, butter, Bordeaux, beef bourguignon and a bunch more.

This week, Tony and Chef Cindy take a look at having fun and cooking well on a budget. They’ll give ideas for some delicious egg dishes to all the way to Cindy’s one pot gumbo  - with inexpensive wines to match. 

With the first day of spring behind us, Tony and Chef Cindy take time to talk about all the things we are looking forward to in this bountiful season. We take your calls and emails as we explore the food fantasies that spring awakens within us. Plus, an adventurous caller tries to ask Chef about lamb fries. . .

Tony and Chef Cindy go live to take your questions and comments on this St. Patrick’s Day edition of Foreman and Wolf on Food and Wine.

In the second half of the show, we hear from JP McMahon of EATGalway Restaurant Group, a true expert of Irish cooking both past and present. McMahon’s Aniar Restaurant has been awarded a Michelin star every year since 2013, and his Tartare Café + Wine Bar received a Michelin Guide Bib Gourmand Award for 2019. He is also the author of Cava Bodega Cookbook - Tapas: A Taste of Spain in Ireland and the forthcoming 10,000 Years of Irish Cooking. JP McMahon joins us for some Irish culinary history, recipes and traditions on this week’s live show.

On this live episode of Foreman and Wolf on Food and Wine, Tony and Chef Cindy take your calls and emails about your personal holy grail of cooking. We hear all about the dishes you’ve been wanting to take on but that always prove too difficult or daunting and Tony and Cindy do their best to help you attain success on your cuisine quest.

American Food

Mar 3, 2019

This week, Tony Foreman and Chef Wolf discuss American food and the broad range of influences on American cuisine. And as always, there's a Chef Challenge! 

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Hungry? In a rush? We’ve got some ideas for quick meals. From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule.

A follow up to last week’s conversation about breakfast - More listener calls and comments about the most important meal of the day. Plus, Tracy Brazelton of The American Heart Association stops by to give her thoughts on our breakfast choices and to talk about the work the AHA is doing in Baltimore.

This week its all about getting your day started off right with a good breakfast. We hear listener favorites, tips for quick breakfast prep for those on the go, and we learn something that a lot of listeners (apparently) have in common -  a love of fish for breakfast!

Restaurants

Feb 3, 2019

Lots of things can make a restaurant experience memorable – sometimes it is a decadent special occasion and sometimes it’s the loving care that comes with a more rustic setting. Tony and Chef Cindy go live and open up the phone lines as we listen to what makes dining out special to you.

American Foods

Jan 27, 2019

This week Tony and Cindy go live to talk with you about the history and influences that have shaped what we call ‘American Food.'

@chefwolf/Instagram

Ever wonder why a menu looks the way it does? This week, Tony and Chef Cindy break down how a menu gets built and how to decode even the most complicated bill of fare.

This is a re-broadcast. 

chefwolf/Instagram

The frigid winter weather is here and our hearts and stomachs are craving those cozy comfort dishes to warm us up. Tony and Chef Cindy share recipes perfect for the season, with an eye toward health – soup, polenta, risotto, roasted veggies. . .and they might just sneak a bacon wrapped beef tenderloin in there.

@CHEFWOLF/INSTAGRAM

Tony and Chef Wolf talk about some of the chefs and writers influential to their food and wine philosphies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and Alfred Portale.  

YI WANG/FLICKR CREATIVE COMMONS

This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy.

This is a rebroadcast. 

A continuation of our previous live holiday show, Tony and Chef Cindy take your calls and emails for holiday party fixes, family recipe traditions and some favorite holiday memories.

This week offers a step-by-step guide to selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! 

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On today's show, we talk about holiday entertaining: cookie recipes, dips, sips, and much more! And of course, a Chef's Challenge. 

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