100 episodes

Tony Foreman and Cindy Wolf discuss everything connected to food and wine. From cold suppers to elegant dinner parties.

Foreman and Wolf on Food and Wine on WYP‪R‬ WYPR

    • Food

Tony Foreman and Cindy Wolf discuss everything connected to food and wine. From cold suppers to elegant dinner parties.

    French Cuisine

    French Cuisine

    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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    • 48 min
    Simple Food (A Second Helping)

    Simple Food (A Second Helping)

    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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    • 48 min
    Lamb & Riesling

    Lamb & Riesling

    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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    • 48 min
    Fried Food - Live

    Fried Food - Live

    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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    • 48 min
    Heirloom Grains with Glenn Roberts

    Heirloom Grains with Glenn Roberts

    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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    • 48 min
    Wine and Spirits ReAir 2021-03-07

    Wine and Spirits ReAir 2021-03-07

    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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    • 48 min

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