Foreman and Wolf on Food and Wine | WYPR

Foreman and Wolf on Food and Wine

From the humble chickpea to lavish saffron rice. Tony and Chef Cindy talk about their favorite types of beans and peas and some delicious preparations for grains and rice. 

If you are interested in exploring some heritage varieties to cook at home, you can check out Anson Mills for some great ideas.

This week Tony and Chef Cindy talk about food and wine goals for the new year. They share some recommendations including brushing up on your knife skills and getting familiar with sniffing out a corked bottled of wine. We take your calls and comments on what you hope to learn and accomplish in 2021.

This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!

While 2020 draws to a close, we still face many challenges ahead. We're taking time in this live episode to look back at how this year forced us to pivot and learn new things in our kitchens. We remember our favorite dishes, drinks and triumphs. Tony and Chef Cindy open up the blinds and take your calls and emails to let some light in.

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.

The holidays will look and feel different this year. Tony and Chef Cindy open up the phone lines to hear how you and your loved ones will handle a very scaled down holiday season. We hear what has changed for you, how you're adjusting your menu, and what you will do to make this time special despite the circumstances.

Eggs and Champagne

Dec 6, 2020

This week we mix the simple and the elegant for a chat on some egg basics and Champagne. Tony and Chef Cindy take your calls and give some recipes for simply delicious eggs. We also take moment to check in with Xavier Gonet of Gonet-Médeville located in the Sauternes region of Bordeaux. Xavier takes questions on Champagne and shares some insights into his production process.

Thanksgiving will be a lot different this year. We often think of the holidays as a time to come together and be close to those we love. But because of the coronavirus, this year we will have to stay apart to stay safe and to show just much we love each other. The CDC recommends that you do not travel this year, that you share this holiday with those already living in your household, that you wear a mask, wash your hands and social distance among other safety recommendations.

Tony and Chef Cindy open up the phone lines to hear how Thanksgiving will be different for you this year and what you are doing to make it special anyway.

Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology.

This week’s episode has been designed with your inner Francophile in mind. Tony and Chef Cindy discuss the French dishes they cannot live without accompanied by recipes you can try at home. Chrisophe Cordier of Domaine Cordier in Fuissé France tells us about the region and his wine making process. They finish the show off with Chef Challenge where you just might learn how to poach a fish.

This is a rebroadcast

As the temperature drops, our thoughts turn to a list warm cozy foods. First thought on the list? Braised dishes. Tony and Chef Cindy go over some braising basics and take your calls and emails on how to braise better. Then we get a vineyard update from  Sean Castorani of Model Farm Wines in the Petaluma Gap in Sonoma County, CA.

What is southern cooking to you? Tony and Chef Cindy take your calls and emails on everything from red beans and rice to Maryland stuffed ham.

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 is a re-broadcast. 

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.

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