Foreman and Wolf on Food and Wine on WYPR: Recent Episodes
WYPR Baltimore
Tony Foreman and Cindy Wolf discuss everything connected to food and wine. From cold suppers to elegant dinner parties.
What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and Chef Wolf discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few!
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
What's the one thing that brings a meal together? Starches! The part everyone looks forward to, especially with big dinners. Whether its fries, polenta, rice, etc. starches are included in most meals and come in many different forms. On this week's episode, Tony and Chef Wolf discuss their favorite part of their meals. They go over the big three central starches; potatoes, rice, and corn!
See omnystudio.com/listener for privacy information.
Are you tired of comfort food, and ready the new, bright flavors of Spring? It's that time of the year where Winter is over, but it's not quite Spring yet. We're in that in between where you're just waiting for something new. This week, Tony and Chef Wolf discuss what they are making to get them through to the upcoming season. As the weather starts to change, they give some ideas and recipes with ingredients to speed up this tough time for cooks.
See omnystudio.com/listener for privacy information.
With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have.
Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
While rating systems can be a great resource for helping you make a decision and for setting expectations when it comes to food and wine, context is important. Who created the rating system? What criteria do they prioritize and how equitably do they apply those criteria? Tony and Chef Cindy are here to help demystify 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.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Chicken breast can be a quick and easy dinner choice to pick up from the grocery store. Over time, the same few recipes can get . . . repetitive. Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
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 is a rebroadcast.
See omnystudio.com/listener for privacy information.
Do you have foods that you love, hate, love to hate, or hate to love? As time changes, so do our taste buds. Whether you loved it then and hate it now or vice versa, we all have our preferences. On this week's episode, Tony and Chef Wolf go through their experiences with the foods they've come to love or hate. They also share a few stories and recipes along the way.
See omnystudio.com/listener for privacy information.
Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.
This is a rebroadcast
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more!
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Brrrrrrrrr! The wind's blowing, the snow is falling, and cold is not giving up. At this time of the year, it's all about getting warm and cozy. And what warms you up better than food that's like a warm hug? Tony and Chef Wolf highlight their tips for comfort foods this winter to keep you heated and cozy.
See omnystudio.com/listener for privacy information.
Have you ever had to tell your waiter that you need another minute with the menu only to turn your eyes back to the bill of fare to realize . . . you have no idea what you are looking at. You are not alone! Different cultures, regions, and types of restaurants all have different approaches to menu development and layout.
Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. Spoiler alert: the best tool is not being ashamed to ask for help.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Need some gift ideas this year for the holidays this year? From pans, to knives, to wine, the possibilities are endless. Something for the kitchen, perhaps, might be what you want. This week, Tony and Chef Wolf take you on their sleigh ride of gift giving for these upcomcoming holidays!
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? Tony and Chef Wolf have all the advice you need for a successful Thanksgiving.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Ever feel completely lost when you walk into a wine shop or a rush of anxiety when you pick up a wine list that looks more like a library catalog? Worry not! Tony and Chef Cindy answer some of the most commonly asked wine questions. From how to think about vintage, to understanding European classifications, and most importantly, how to relax and enjoy the stuff . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Some say the apple doesn't fall far from the tree. When it come to recipes, there's a little more to it. While there are many fruits of fall, there are two common standouts; apples and pears. Tony and Chef Wolf discuss all things apples and pears with recipes and wines to match. They also discuss more fall veggies including broccoli, cauliflower, and brussel spouts!
See omnystudio.com/listener for privacy information.
This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!
This episode is a rebroadcast.
See omnystudio.com/listener for privacy information.
Looking for new, healthy options this fall? Want healthy tips while still bringing out the flavors of Fall during this time of the year? Tony and Chef Wolf give us a few tips and recipes to incorporate healthy food into your meals this Fall. From pumpkins to cauliflower to kale and many more, the explore many ways to create healthy recipes this season.Chef also give her tips on spaghetti squash.
See omnystudio.com/listener for privacy information.
Most of us have our go-to chicken, beef, and pork dishes, but how comfortable are you with wild game? There are many animal products that get less attention but offer fantastic flavors and wine-pairing possibilities. From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
As September brings 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 delicious recipes for mushrooms, chestnuts, peppers, and Cindy’s personal favorite – Apple Cider!
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
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.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Where you choose to dine is typically based on many factors. Whether it's cost, food, service, location, staff, etc. Anything you experience at these places sets the tone and gives you the idea if you want to come back or not. Tony and Chef Wolf talk about everything dealing with evaluating and choosing restaurants. Plus, they throw in some personal experience stories.
See omnystudio.com/listener for privacy information.
With so many varieties to choose from, where do you even start? On today's Foreman and Wolf on Food and Wine:Fish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.'
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
What's your favorite meal of the day? From eggs to cereal to bacon, the options are endless. No wonder it's the most important meal of the day! This week Tony and Chef Wolf talk all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Food is more than sustenance; it is also a love language. Whether it is to celebrate a victory or to console after a loss, sharing food is a way to show that you care. This week, Tony and Chef Cindy talk about food with feeling. They share tips on how you can support those you love with the gift of good food . . . plus a chef’s challenge that runs off the trail.
This is a re-broadcast.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
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 rebroadcast.
See omnystudio.com/listener for privacy information.
Our region offers a beautiful bounty of fresh fruits to keep us delighted through each season. This week, Tony and Chef Cindy take us through, season by season, some of their favorite fruits and way ways to incorporate more of them into your routine.
Chef Wolf's Clafoutis recipe:
oven 400 degrees
about 25 minutes
brush molds with butter and dust with sugar
Quantity:
3.5 oz Sugar
3 TBSP Flour, AP
1/2 tsp Baking Powder
1/4 tsp Bakins Soda
Pinch of Salt
3 each Whole Eggs
3 oz Milk
4 oz Melted Butter
2 cups Berries or diced peaches or nectarines or bing cherries
Method:
1. Sift together dry ingredients
2. Beat eggs by hand and add to dry ingredients
3. Slowly stir in milk and melted butter
4. Divide fruit among molds
5. Pour batter on top
6. Bake until set
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.
This is a rebroadcast
See omnystudio.com/listener for privacy information.
Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off . . . brunch!
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.
This episode is a rebroadcast.
See omnystudio.com/listener for privacy information.
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.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Headed down the Ocean? Taking a trip to hike some rugged mountain trails? Whether camping or 'glamping', Tony and Chef Cindy share tips on keeping your taste buds and tummies satisfied.
From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've got your picnic covered.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. You will hear how to spot a ripe strawberry and Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together!
This is a rebroadcast
See omnystudio.com/listener for privacy information.
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.
This episode is a rebroadcast.
See omnystudio.com/listener for privacy information.
Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Spring has sprung! What's a better way to celebrate the beginning of spring than with some fresh seasonal ingredients. What are some of your favorite things to cook this time of the year. Tony and Chef Wolf discuss their favorite springtime ingredients as weather changes from baby artichokes and lettuce to strawberries and soft shell crabs.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have.
Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and chef discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few!
See omnystudio.com/listener for privacy information.
It's corn! Did you you grow up liking corn? How about now? Tony and Chef revisit a child hood favorite with their happiest memories, recipes, and all dishes corn. Plus, restaurateur Irena Stein, joins the conversation with her corn perspective and talks about her new book on the Venezuelan classic dish, Arepas.
See omnystudio.com/listener for privacy information.
For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
What's your ideal experience when you go out to eat? From service to food, critics deliver reviews of the entire dining experience from the moment they walk in. Tony and Chef sit with Deputy Editor and Food and Dining Editor of Baltimore Magazine, and discuss the chef view, the critic view, and all things reviews.
See omnystudio.com/listener for privacy information.
Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.
This is a rebroadcast
See omnystudio.com/listener for privacy information.
Have you ever had to tell your waiter that you need another minute with the menu only to turn your eyes back to the bill of fare to realize . . . you have no idea what you are looking at. You are not alone! Different cultures, regions, and types of restaurants all have different approaches to menu development and layout.
Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. Spoiler alert: the best tool is not being ashamed to ask for help.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
While rating systems can be a great resource for helping you make a decision and for setting expectations when it comes to food and wine, context is important. Who created the rating system? What criteria do they prioritize and how equitably do they apply those criteria? Tony and Chef Cindy are here to help demystify 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.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more!
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
What's You New Year's resolution? Are you going to try anything new this year? In this episode, Tony and Chef Cindy cover their resolutions for food and wine in 2023. From eating more cake and plant based food to things, they're excited to cook this year.
See omnystudio.com/listener for privacy information.
Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
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 is a rebroadcast.
See omnystudio.com/listener for privacy information.
Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!
This episode is a rebroadcast.
See omnystudio.com/listener for privacy information.
Ever feel completely lost when you walk into a wine shop or a rush of anxiety when you pick up a wine list that looks more like a library catalog? Worry not! Tony and Chef Cindy answer some of the most commonly asked wine questions. From how to think about vintage, to understanding European classifications, and most importantly, how to relax and enjoy the stuff . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? Tony and Chef Wolf have all the advice you need for a successful Thanksgiving.
See omnystudio.com/listener for privacy information.
The greater Baltimore area is rife with great places to forage. We are lucky that Baltimore also has someone with a vast knowledge of foraging products, and how to prepare them beautifully. This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds.
We also reminisce on some early career nightmare scenarios and take a look at the wines of Piedmont.
See omnystudio.com/listener for privacy information.
The greater Baltimore area is rife with great places to forage. We are lucky that Baltimore also has someone with a vast knowledge of foraging products, and how to prepare them beautifully. This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds.
We also reminisce on some early career nightmare scenarios and take a look at the wines of Piedmont.
See omnystudio.com/listener for privacy information.
As the mercury drops and the humidity dissipates, something nostalgic wells up in our hearts and in our stomachs, and we want one thing . . . Soup! Tony and Chef Cindy share some fundamentals and invite you to share your best soup memories.
We also take time to check in with Eva Dehlinger of Dehlinger Winery in the Russian River Valley. Eva tells us how harvest is coming along in a year where the coronavirus pandemic and a surge of wildfires on the west coast create unique challenges.
See omnystudio.com/listener for privacy information.
As the mercury drops and the humidity dissipates, something nostalgic wells up in our hearts and in our stomachs, and we want one thing . . . Soup! Tony and Chef Cindy share some fundamentals and invite you to share your best soup memories.
We also take time to check in with Eva Dehlinger of Dehlinger Winery in the Russian River Valley. Eva tells us how harvest is coming along in a year where the coronavirus pandemic and a surge of wildfires on the west coast create unique challenges.
See omnystudio.com/listener for privacy information.
This week, Tony and Chef Cindy discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world.
See omnystudio.com/listener for privacy information.
This week, Tony and Chef Cindy discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world.
See omnystudio.com/listener for privacy information.
Crisp air, the blaze of fall foliage, the smell of a distant campfire . . . it is hard to ignore the signs and sentiments that fall ushers in. It can be even harder to deny the products and dishes the season brings. This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match.
See omnystudio.com/listener for privacy information.
Crisp air, the blaze of fall foliage, the smell of a distant campfire . . . it is hard to ignore the signs and sentiments that fall ushers in. It can be even harder to deny the products and dishes the season brings. This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match.
See omnystudio.com/listener for privacy information.
Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.
See omnystudio.com/listener for privacy information.
Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.
See omnystudio.com/listener for privacy information.
Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Most of us have our go-to chicken, beef, and pork dishes, but how comfortable are you with wild game? There are many animal products that get less attention but offer fantastic flavors and wine-pairing possibilities. From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings.
See omnystudio.com/listener for privacy information.
Most of us have our go-to chicken, beef, and pork dishes, but how comfortable are you with wild game? There are many animal products that get less attention but offer fantastic flavors and wine-pairing possibilities. From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings.
See omnystudio.com/listener for privacy information.
As September brings 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!
See omnystudio.com/listener for privacy information.
Chicken breast can be a quick and easy dinner choice to pick up from the grocery store. Over time, the same few recipes can get . . . repetitive. Tony and Chef Cindy are here with fresh ideas to make you fall in love all over again with this kitchen staple.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
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.
See omnystudio.com/listener for privacy information.
Are you a little out of practice when it comes to cooking for a group? A lot of us are these days. That is OK! Tony and Chef Wolf are here with some easy ideas and some fancy ideas for cooking for your upcoming celebration or gathering.
See omnystudio.com/listener for privacy information.
Are you a little out of practice when it comes to cooking for a group? A lot of us are these days. That is OK! Tony and Chef Wolf are here with some easy ideas and some fancy ideas for cooking for your upcoming celebration or gathering.
See omnystudio.com/listener for privacy information.
Are you a little out of practice when it comes to cooking for a group? A lot of us are these days. That is OK! Tony and Chef Wolf are here with some easy ideas and some fancy ideas for cooking for your upcoming celebration or gathering.
See omnystudio.com/listener for privacy information.
Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Our region offers a beautiful bounty of fresh fruits to keep us delighted through each season. This week, Tony and Chef Cindy take us through, season by season, some of their favorite fruits and way ways to incorporate more of them into your routine.
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Chicken breast can be a quick and easy dinner choice to grab from the grocery store. Overtime, the same few recipes can get . . . repetitive. Tony and Chef Cindy are here with fresh ideas to make you fall in love all over again with this kitchen staple.
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It is a bountiful time for chefs and cooks of all skill levels as local farms deliver delicious produce to farmer's markets and CSA programs across our region. Chef Cindy discusses some of her favorite products arriving at our markets and recipes to make them shine. Tony starts the show by bringing us some of his standout moments from a recent trip to Sicily.
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Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off . . . brunch!
This is a rebroadcast.
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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.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine.
See omnystudio.com/listener for privacy information.
Headed down the Ocean? Taking a trip to hike some rugged mountain trails? Whether camping or 'glamping', Tony and Chef Cindy share tips on keeping your taste buds and tummies satisfied. From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've covered your picnic.
This is a rebroadcast.
See omnystudio.com/listener for privacy information.
Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.
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The warm weather is pulling us out of our houses and bringing together with friends and family. Nothing says it's time to gather outside like the smell of a grill. 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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It is a beautiful time of year. While the trees in our area unveil their new spring leaves, the sun-soaked soil is sprouting its own leafy greens. Tony and Chef Cindy celebrate the influx of local tender lettuce landing in our farmer's markets. Then we leave the fruits of our soil for soils abroad as listeners get some advice for upcoming trips to Europe.
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Whether you are a knockout or a klutz in the kitchen, most of us have at least one go-to dish. In this live episode, Tony and Cindy open up the phone lines to hear about the dishes you take the most pride in and share a few of their own.
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For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.
This is a rebroadcast.
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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. They tell you how to spot a ripe strawberry and dish out some great recipes. Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together!
This is a rebroadcast
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Making spaghetti or a pot roast at home? No problem! Preparing a lamb ragu or rabbit terrine? Not always so simple. If you have ever wanted to expand your cooking repertoire but certain dishes or products make you nervous, this show is for you. Tony and Chef Cindy go over approaches and preparations for spring dishes including duck, lamb, and rabbit. Plus, the return of the Chef's Challenge!
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Ever wonder how you can get restaurant-caliber results in your home kitchen? Tony and Chef Cindy talk about the equipment, products, and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.
This is a rebroadcast
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Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
This is a rebroadcast.
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Spring is special for those who live in the Chesapeake Bay region. Every year around this time, crabs outgrow their hard shells and begin to molt and emerge in new softer shells - leaving themselves entirely edible. Tony and Cindy share some of their favorite ways to cook and eat these seasonal treats. Plus, with Easter just around the corner, we take a look at some easy ways to create a delicious table spread for friends and family to gather around.
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While rating systems can be a great resource for helping you make a decision and for setting expectations when it comes to food and wine, context is important. Who created the rating system? What criteria do they prioritize and how equitably do they apply those criteria? Tony and Chef Cindy are here to help demystify 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.
This is a rebroadcast.
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So you are feeling confident in your abilities to roast a chicken. Congrats! Ready to branch out to more complex birds? Tony and Chef Cindy discuss preparations and techniques for working with a range of fowl. We pair this topic with a brief primer on the wines of Bordeaux.
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Have you noticed the days getting warmer? Well, you aren't the only one! Birds are getting their cue to start singing their spring songs. Bugs are buzzing again, pollinating the plants we've waited so eagerly for. And those plants, well, here they come. Tony and Chef Cindy can't wait either. They take this week's episode to talk about some of the things they most look forward to as the bounty of spring prepares to blossom in full.
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Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.
See omnystudio.com/listener for privacy information.
Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be.
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Brunch can be the best part and, for some, the last part of a weekend afternoon. Whether brunch gives you life or sends you straight to the couch, we have tips on how to make it special. Tony and Chef Cindy share recipes and hear about your brunch sweet spots in this live episode.
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Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.
See omnystudio.com/listener for privacy information.
With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have. Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match.
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For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.
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Have you ever had to tell your waiter that you need another minute with the menu only to turn your eyes back to the bill of fare to realize . . . you have no idea what you are looking at. You are not alone! Different cultures, regions, and types of restaurants all have different approaches to menu development and layout.
Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. Spoiler alert: the best tool is not being ashamed to ask for help.
This is a rebroadcast.
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Last week Tony and Chef Cindy explored the comfort foods of France and Italy. On this week's live episode we bring it back home and open up the phone lines to hear what you think about when you think about American comfort food. As with most realms of American culture, our food is as diverse as the people who make it. We hear Cindy's approach to Gumbo and listeners delight us with recipes for a Greek-based Avgolemono soup and Pastelón de Plátano Maduro with its roots in the Dominican Republic and Cuba.
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When Tony and Chef Cindy think of comfort food, two regions immediately come to mind - France and Italy. This week, we look at the French and Italian dishes that warm our bellies and our hearts. From stocks and sauces to beef bourguignon and tortellini bolognese with wine to match, here is a healthy helping of ideas to make your kitchen a happy place on a winter day.
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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.
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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 is a rebroadcast.
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Ever feel completely lost when you walk into a wine shop or a rush of anxiety when you pick up a wine list that looks more like a library catalog? Worry not! Tony and Chef Cindy answer some of the most commonly asked wine questions. From how to think about vintage, to understanding European classifications, and most importantly, how to relax and enjoy the stuff . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France.
This is a rebroadcast.
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On this final live episode of the year, Tony and Chef Cindy invite listeners to join the show and share their favorite holiday treats and memories. We hear about Christmas cookies, get an education on figgy pudding and a few listeners get very brave and share some kitchen catastrophes.
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This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!
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Not sure what gift to get the aspiring chef in your life? Tony and Chef Cindy are here with the essentials that every chef needs in the kitchen. From tongs and spatulas to knives and cookbooks, this gift guide has something for food and wine nerds at any skill level.
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Enough turkey! Lets talk about something we are really excited about . . . cheese. Tony and Chef Cindy churn through cheese recipes, cheese history, cheese and wine parings and, of course, a cheesy chef's challenge.
(This episode is a re-broadcast)
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Preparing Thanksgiving dinner can be a big production and picking the right wine for turkey can be tricky. We get expert help from Kimberly Bowden, Senior Brand Manager for Champagne Gosset. Plus, Tony and Chef Cindy share more tips and tricks to take your meal to the next level. From turkey alternatives, to ideas for the sweet potatoes and gravy.
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Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? We go live to answer your question and hear your success stories. Plus, a healthy dose of sauerkraut throughout.
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There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.
This is a rebroadcast.
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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.
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The leaves are quickly turning amber and scarlet as we don our scarves and our stomachs long for something warm and cozy. Few things lift our spirits and internal temperatures like a hot bowl of soup. Tony and Chef Cindy set up the basics of cream and consommé based soups, the right tools for the job, and even a recipe for football season: Chef's beer and cheese soup.
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Fungi are fascinating organisms. When properly sourced and prepared, they make show stopping dishes and gorgeous garnishes. From morels to chanterelles, maitake to shitake, Tony and Chef Cindy fill us in on the fundamentals of how to bring out the best in your mushrooms.
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Have you been to your local farmer's market lately? You'll notice that things start to change around this time of year. The tomatoes, peaches and corn that we love so much start to disappear and are replaced by the bounty of the fall harvest. Tony and Cindy talk apples, pears, chestnuts, beans and open the phones to hear what raises your spirits as the mercury drops.
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We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more!
This is a rebroadcast.
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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!
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The world of beef is as vast as the globe itself. Each region brings it own traditions to raising cattle and to how beef is used and prepared. While it's true that Chef Wolf is the butcher's daughter, we thought we'd bring in a ringer to help us tackle this topic. Erik Oosterwijk, formerly of Fells Point Meats here in Baltimore, joins Tony and Cindy to talk cuts, sourcing, trends and more.
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Herbs are common and powerful ingredients that are integral parts of many dishes, yet their preparation styles are a varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing and how to not blow-out a dish with herbaceous accents.
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Within each of us reside histories of heritage and tradition. Food and connecting around the table are common threads that tie all of those histories together. On this weeks live episode, Tony and Cindy open up the phone lines to hear what American food means to you. Listeners share the dishes and flavors handed down to them though the generations and the ways they have synthesized those histories with their own experience to create our modern American table.
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There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.
This episode is a rebroadcast.
See omnystudio.com/listener for privacy information.
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.
This episode is a rebroadcast.
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Summer is a bountiful time for those who love to cook and those who love to eat. This episode is all about celebrating that bounty. Tony and Chef Cindy talk tomatoes, cucumbers, beans, melon and all the other treasures of the season - where to get them, how to make them and wines to match.
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Food is more than sustenance; it is also a love language. Whether it is to celebrate a victory or to console after a loss, sharing food is a way to show that you care. This week Tony and Chef Cindy talk about food with feeling. They share tips on how you can support those you love with the gift of good food . . . plus a chef’s challenge that runs off the trail.
This is a re-broadcast.
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Taking inspiration for the show's theme song, "Take Five" by The Dave Brubek Quartet, Tony and Chef Cindy explore five topics on their minds that they think should be on yours too. We will get in to travel advice, what to do with your leftovers, ideas for and alternatives to crabs, conquering wine fears, and kitchen tool tips.
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Whether it's because of work, childcare or health concerns related to the coronavirus pandemic - many of us have had to put our recent travel plans on hold. So, we wanted to take time to reflect on the travel memories we treasure and the ones to come that we eagerly await . . . with a focus on food and wine, of course! Tony and Chef Cindy open up the phone lines to hear about the travels you would like to relive and the ones you plan to treat yourself to in the future.
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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.
This episode is a rebroadcast
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A well-rounded meal is a loving and nourishing gift to give yourself. But sometimes after a long day or as a reward or, well . . . just because, we want the immediate a visceral satisfaction of a snack. We think that's OK too! Tony and Chef Cindy go live to hear which snacks you turn to for that quick hit to make you taste buds sing.
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The sweltering heat of summer is here and the last thing any of us want to do is spend the day sweating it out over a hot oven. Tony and Chef Cindy are here with light preparations that will keep your belly full and your kitchen cool.
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There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.
See omnystudio.com/listener for privacy information.
Headed down the Ocean? Taking a trip to hike some rugged mountain trails? Whether its camping or 'glamping', Tony and Chef Cindy share tips on how to keep your taste buds and tummies satisfied. From easy sandwiches and wild trout to making smart beverage choices when you're out in the sun, we've got your picnic covered.
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Does that Teflon pan keep flaking off into your food? Is your knife feeling a little dull and sliding around on that plastic cutting board? Tony and Chef Cindy dedicate the hour to the basics of kitchen equipment. They share tips, recommendations and discuss the importance of understanding your own cooking style so that you can find the right tools to help you pull it off successfully.
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On this live episode of Foreman and Wolf on Food and Wine, we dive into cheese. Tony and Chef Cindy take your cheese questions and comments - from flavor profiles to wine pairings, cheese carts to sandwiches.
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As the number of vaccinated Marylanders increases, it is becoming safer for us to gather with our friends and family again. And we've got a lot to catch up on. The forced pause of the last year made us put weddings, birthdays, graduations and all kinds of other celebrations on hold. As we work our way closer to 'normal', Tony and Chef Cindy go over easy and elegant food and drink solutions for your get-together.
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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. They tell you how to spot a ripe strawberry and dish out some great recipes. Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together!
See omnystudio.com/listener for privacy information.
Spring is one of the most exciting times for food lovers. The harvest is abundant and delicious. Tony and Chef Cindy dig into some of their favorite products and preparations in the bountiful season.
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A specials Mother's Day show full of stories and recipes that remind us of mom.
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Asparagus, artichokes, peas, fava beans - now we're getting excited! It's spring time and the explosion of amazing local veggies is upon us. Tony and Chef Cindy talk recipes, preparations and wines to match these precious pieces of produce.
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Ever wonder how to get the dinner you make at home tasting and looking as good as it does in your favorite restaurant? Tony and Chef Cindy talk about the equipment, products and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.
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Tony often compares the relationship between food and wine to that of music and dance. On this live episode, Tony and Chef Cindy dig a bit deeper into that idea. They talk about classics, push the boundaries of how we usually approach pairing, and take your comments.
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Why has French cuisine, with traditions going back hundreds of years, remained relevant through to today? Tony and Chef Cindy explore the history of French cooking, it's unbroken link to the land from which it was born and the women and men who shaped it.
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Can you roast a chicken? Can you sear a piece of fish? Can you make a grilled cheese? This week Tony and Chef Cindy share some simple tips and remind you not to put your tomatoes in the refrigerator!
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On this episode we explore two quintessential spring products, even if we wouldn't necessarily pair them together on the table. Chef Wolf shares recipes and techniques for preparing some lovely lamb dishes and Tony lends his insight into a perfect spring libation - Riesling.
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Love fried food? So do we! Tony and Chef Cindy talk about batter, oil, methods and take your calls and emails about all things fried.
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Tony and Chef Cindy check in with one of the leading purveyors of ancient and heirloom grains. Glenn Roberts of Anson Mills gives us a ring from the grain fields for a deep dive into grain heritages, milling techniques and how he got into the business of repatriating variates that were nearly lost to time. From Carolina Gold rice to the difference between polenta and grits, Glenn gives a crash course on why these heirloom grains are so important to our history, our culture and our tables. Plus, Tony and Cindy give you a crash course on food and wine pairings.
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This week take the 30,000 foot view of the wine industry over the past 20 years. Tony and Chef Cindy discuss how production and tastes have changed and how those two have interacted with each other. We hear from Dwight Chew of James River Distillery in Richmond Virginia. Chew gives some perspective on how things have changed for the spirits industry. And, of course . . . a chefs challenge where Cindy has to tackle a pineapple.
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Fat gets a bad rap. Tony and Chef discuss what "fat" brings to your food.
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As we continue to reflect on the difficult year that was and look out with hope on the year to come, Tony and Chef Cindy check in with Jane Marion - the food and dining editor of Baltimore Magazine. Jane is uniquely positioned to survey the culinary landscape of our region. She shares how the pandemic has affected her work, the importance of restaurants to our larger culture, and where the coming year may lead us.
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In case you haven't prepared, Tony and Chef Cindy will tell you how to save your Valentines' Day. From a classical dinner to a progressive picnic and all the drinks to match, they will give you all the tools you need to make this special day a hit.
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Around this time last year is when many restaurants last saw anything resembling regular business. Tony and Chef Cindy check in with two lauded Baltimore restaurateurs, Qayum Karzai of The Helmand and Irena Stein of Alma Cocina Latina, to see how they are doing, what has changed and what the future holds.
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We often talk about food and wine at a deliciously elevated level on this program. Not today! On this live episode, we get indulgent and a little vulnerable as Tony and Chef Cindy share some of their favorite guilty pleasure foods - the things we know are not held in 'high-regard' that we love anyway. They ask you to share the same as we take your guilty pleasure calls and emails :)
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The pairing of food and wine can be thought of like music and dance. You may love to listen to a classical waltz. You may also love to dance the polka . . . but pairing the two could make quite a mess. The same applies to food and wine - two great individual products don't necessarily make a great match. On this live episode, Tony and Chef Cindy discuss the best ways to approach wine pairing and take your wine questions.
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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.
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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.
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This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge!
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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.
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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.
See omnystudio.com/listener for privacy information.
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.
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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.
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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.
https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/holidays/thanksgiving.html
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.
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Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology.
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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.
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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.
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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.
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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.
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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.
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A continuation of our delicious dive in to one of the world most fundamental and versatile food - Rice!
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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.
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As the mercury drops and the humidity dissipates, something nostalgic wells up in our hearts and in our stomach, and we want one thing . . . Soup! Tony and Chef Cindy share some fundamentals and invite you to share your best soup memories.
We also take time to check in with Eva Dehlinger of Dehlinger Winery in the Russian River Valley. Eva tells us how harvest is coming along in a year where the coronavirus pandemic and a surge of wildfires on the west coast create unique challenges.
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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 food that you are missing right now - and they share some memories of their own.
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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.
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Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off...brunch!
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Tony and Chef Cindy continue their conversation about the plentiful produce that summer brings. In the second segment, we travel across the Atlantic to speak with Jeffrey Davies. With over four decades of French wine expertise, Davies moved to France in the early 80's where he started his Bordeaux-based wine company, Signature Selections. Davies gives us an update on how the French wine industry is fairing during the pandemic and offers some entry points for those who are new to the wines of Bordeaux.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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This week Tony and Chef Cindy discuss ways to get kids involved in the kitchen and invested in the food they eat.
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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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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.
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A special Mother's Day episode full of stories and recipes that remind us of mom.
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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.See omnystudio.com/listener for privacy information.
Chef Cindy and Tony invite you to pose a Chef's Challenge and they answer your calls and questions about all things food and wine.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
On today's Foreman and Wolf on Food and Wine: Fish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.'See omnystudio.com/listener for privacy information.
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 get 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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
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.See omnystudio.com/listener for privacy information.
The road to great success if often paved by some spectacular failures. On this live episode Tony and Chef Cindy 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.See omnystudio.com/listener for privacy information.
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 Cindy hear from you about foods that traumatized you and how you have overcome the trauma and learned to love that food.See omnystudio.com/listener for privacy information.