Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

A continuation of our delicious dive in to one of the world most fundamental and versatile food - Rice!

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. 

Rice is an ancient and global foundation food of many cultures and culinary styles. This week Tony and Chef Cindy take your calls and emails about what role this fundamental grain plays in your kitchen.

Has it been a while since you've been able to dine at your favorite spot? Maybe the food you're longing for is abroad or somewhere you cant get to during the pandemic. On this live episode, Tony and Chef Cindy take your calls and emails about the restaurants and dishes that you are missing right now - and they share some memories of their own.

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.

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.

Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off...brunch!

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.  

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