Tony and Chef Cindy go live to get an early start on Thanksgiving prep. Which, it so happens, is one of their biggest pieces of advice – start early! They take your calls for recipe help, turkey triumphs and dinner disasters.
Artisanal. Local. Free Range. Small Batch. Our markets get saturated with these buzz words. Some of these trends reflect the smart progress we’ve made with our foods and some are just that, trends. Tony and Chef Cindy take a look at trends past and present as well as some predictions for the future - and how we should not always be concerned with what’s new as much as what’s good.
On this live episode, Tony and Chef Cindy hear from listeners about the best dish that they make at home and the foods they turn to for comfort on a rainy day. We hear about a simple but delicious bacon, egg and cheese sandwich, spicy lentil soup and tasty tamales.
As the weather begins to chill, Tony and Chef Cindy talk about soups and the challenge of matching them with wine. We hear from Eva Dehlinger of Dehlinger Winery about her favorite soup and wine pairings.
As we wind down into the last quarter of the year, the local markets are still rich with wonderful products. Tony and Chef Cindy go live to talk about what is exciting them about this fall market season and they open the phone lines to hear what you are looking forward to this time of year.
Tony has a theory. . .there is nothing you can do to a good pear that will make it taste better than it does in its natural raw state. He and Chef Cindy run with this idea and open up the phone lines to get your opinions on pear preparations, apple recipes and your favorite fruits that you think are best when simply eaten as is.
For many of us, the kitchen is a safe and loving place to connect with our family and friends. This week Tony and Chef Cindy go live to share some of their most meaningful kitchen moments and hear what shared time in the kitchen has meant to you and those closest to you.
As September bring us shorter days and cooler nights, Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest. They explore some delicious recipes for mushrooms, chestnuts, peppers and Cindy’s personal favorite – Apple Cider!
Love the food and wine of Spain? Ever dream of visiting the unique and beautiful regions where these products are made? This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain’s history, geography and culture, Jorge Ordóñez. Jorge hails from this diverse wine-producing country and joins us in studio to give a virtual tour of his home – region by region.
This week Tony and Chef Cindy soak up the remaining sweet moments of summer with ideas for the last of your tomatoes and eggplants. Tony dishes out an introduction to British pub culture and malt whiskey.
We may not be loving the sweltering summer heat, but our local tomatoes sure are! Tony and Chef Cindy devote this live episode to the fantastic fruit and turn the airwaves over to you to share your favorite ways to enjoy tomatoes.
Can't get any time off work to take that dream vacation? 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.
Did you grow watching Julia Child and The Galloping Gourmet on TV? Are you the type of person who can’t resist pulling out your phone to snap a picture of the delicious dish that just landed at the table? On this week’s episode Tony and Chef Cindy take a look at the ever-changing landscape of food media. They take your calls and chat with accomplished food photographer Scott Suchman about his approach to capturing the best side of a plate.
Trying to define American food can be as difficult as trying to define American music. It is inherently a tapestry of many different cultures, stories and traditions. On this live episode, Tony and Chef Cindy open up the phone lines to find out what American food means to you.
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.
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.
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 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.