Foreman and Wolf on Food and Wine on WYPR

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.  See omnystudio.com/listener for privacy information.

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.  See omnystudio.com/listener for privacy information.

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 cou...

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...

Fat gets a bad rap.  Tony and Chef discuss what "fat" brings to your food. See omnystudio.com/listener for privacy information.

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...

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.  See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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 :) See omnystudio...

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 t...

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

This week, it's all cheese: cheese production, cheese history, cheese recipes, wine and cheese, and a cheesy chef's challenge! See omnystudio.com/listener for privacy information.

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. 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. 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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/lis...

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...

Tony and Chef Wolf share 10 things you need to know how to prepare, and the 10 things to know about wine terminology. See omnystudio.com/listener for privacy information.

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. See omny...

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. See omnystudio.com/listener for privacy information.

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. 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...

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. See omnystudio.com/listener for privacy information.

A continuation of our delicious dive in to one of the world most fundamental and versatile food - Rice! See omnystudio.com/listener for privacy information.