Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

The beautiful bounty of summer is starting to come in like crazy. Tony and Chef Cindy go live to hear what you plan to do with all the fruits and veggies that are making their way from local farms to our tables.

Kitchen Vacations

Jul 16, 2020

Have your vacation dreams been dashed? Travel to your favorite location while never leaving your kitchen! Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. We also hear from Wolfgang Raifer of Colterenzio in the Alto Adige region of Italy. Wolfgang tells us about the history and production process of the wines made on their picturesque estate.

Rose's popularity has exploded in recent years. Cindy tells us about her favorite rose and we hear from wine producers from Italy, France and Washington state.

On this live episode, Tony and Cindy open up the phone lines to hear what you are most looking forward to as we roll in to the summer season.

The Restaurateurs

Jun 15, 2020

This week, Tony and Chef Cindy look at the business side of the restaurant business and listen to the stories of two accomplished restaurateurs, Kora Polydore of Kora Lee's Gourmet Dessert Cafe in Catonsville and Jasmine Norton of The Urban Oyster in McHenry Row in Baltimore. They talk about what inspires them and the unique challenges they've faced as African-American businesswomen.

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. 

This week Tony and Chef Cindy discuss ways to get kids involved in the kitchen and invested in the food they eat.

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

This week Tony and Chef Cindy catch up with a local farmer and restaurateur to hear how they are doing and what they are up to at this stage in the pandemic. Ian Seletsky of Richfield Farm in Manchester, MD and Irena Stein of Alma Cocina Latina in Canton give us an update.

A specials Mother's Day show full of stories and recipes that remind us of mom.

On this live episode, more of your dispatches from cooking during  quarantine. Tony and Chef Cindy hear from you on everything from the status of Farmer's Markets, to how to poach an egg, and what to do with an abundance of canned sardines.

On this live episode, Tony and Chef Cindy open up the phone lines to hear how you are handling food and drink in this quarantine.

On this week’s live show, Tony and Chef Cindy touch base with coffee expert and owner of Spro in Hampden, Jay Caragay. Jay gives helpful tips on getting the most out of your homebrewed coffee. Then, we hear from Braeden Bumpers of McClintock Distillery in Frederick about how McClintock has repurposed it’s operation during the COVID-19 pandemic to produce hand sanitizer for communities around Maryland.

chefwolf/instagram

We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each other over the airwaves. On this live episode, we gather around the virtual table to hear from listeners about the dishes that are providing comfort in this time of crisis, as well as the ingredients and tools that have stood out as kitchen MVP’s in these unpredictable times.

therealtonyforeman/instagram

We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each other over the airwaves. On this live episode, we gather around the virtual table to hear from listeners about the dishes that are providing comfort in this time of crisis, as well as the ingredients and tools that have stood out as kitchen MVP’s in these unpredictable times.

Mike Morgan Photography therealtonyforeman/instagram

We are all doing our part to maintain a safe social distance during the coronavirus crisis, but that doesn’t mean that we can’t stay connected to each other over the airwaves. On this live episode, we gather around the virtual table to hear from listeners about the dishes that are providing comfort in this time of crisis, as well as the ingredients and tools that have stood out as kitchen MVP’s in these unpredictable times.

On today's Foreman and Wolf on Food and WineFish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.' 

Restaurateurs and diners look forward to it every year, it’s Baltimore magazine’s Best Restaurants issue. Tony takes a minute to chat with the magazine’s Food and Dining Editor Jane Marion about how the list gets compiled and what it means to make the cut. Then, Tony and Chef Cindy take your calls and comments about your favorite go-to dishes.

It’s been a bit of a strange winter so far. The mercury has swung back and forth between freezing to almost spring-like. This makes for interesting conditions when it comes to the local produce that makes its way onto our tables. Tony and Chef Cindy check in with Chef Chris Amendola of Foraged. in Hampden to see how he is navigating this fickle season and to get the lowdown on what forest favorites he has been foraging for lately. We’ll also get some on-the-ground insights into the recent U.S. tariffs on European wine from Damien LeHoux of Elite Wines.

@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.  

Beans

Feb 9, 2020

Beans are a great source of nutrition and a versatile element in delicious dishes spanning many cultures and time periods. On this live episode, Tony and Chef Cindy are joined by Joe Yonan, the two-time James Beard Award-winning food and dining editor of The Washington Post. In his newest book Cool Beans, Joe shows how beans can save you from boring dinners, lunches, breakfasts–and even desserts. Joe chats with Tony and Chef Wolf and we take your comments about your favorite bean preperations.

Hit And Flops

Feb 2, 2020

The road to great success if often paved by some spectacular failures. On this live episode Tony and Chef Wolf ask you to share some of your greatest cooking triumphs and confess some of your most humbling disasters...cue the sound of blaring smoke alarms!

Food Converts

Jan 26, 2020

Are you a card-carrying member of the ‘Clean Plate Club’? When you were a kid, did someone make you eat all your veggies? And were those veggies maybe not the freshest or not prepared deliciously? We can relate. On this live episode, Tony and Chef Wolf hear from you about foods that traumatized you and how you have learned to love that food.

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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.

This week, we get a primer on Oregon wine and the explosion in polarity and quality of American Pinot Noir from Susan Glass of Tenth Harvest. Then, Tony chats with Jane Marion, Food and Dining Editor for Baltimore Magazine and co-host of the Local Flavor Live podcast, about her career in food journalism and her approach to reviewing restaurants.

 

What makes a salad, a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

This is a rebroadcast.

chefwolf/Instagram

 

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. 

therealtonyforeman/instagram

Tony and Chef Cindy continue last week’s theme where we hear all the best things you ate and drank in 2019. 

Best Of 2019

Dec 15, 2019

Tony and Chef Cindy open up the phone lines on this live episode to hear the best thing you ate or drank this year. From tripe to a spicy chicken sandwich, we’ve got your best of 2019 lists on Foreman and Wolf on Food and Wine.

Decadence

Dec 9, 2019
chefwolf/Instagram

With the holiday season upon us, Tony and Chef Cindy speak with listeners about their favorite ways to spoil themselves. Weather you indulge with a simple hot chocolate or a fancy lobster tail, this episode is all about treating yourself.

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