Foreman and Wolf on Food and Wine on WYPR

Sure, Michelin starred restaurants are great . . . but do you ever have the urge to sit down with a bag of chips and some donuts? On this live episode, we indulge that urge and spend the hour digging in to junk food. Childhood favorites, guilty pleasures and your questions and comments.

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The chill in the air makes us want to fill our bellies with warm soup. So we opened up the airwaves for you to share your favorite soup memories and your special soup recipes. Tony and Chef Cindy lend a hand to a few listener’s soup preps and face off against each other in another riveting Chef’s Challenge. All of that and more on this live installment of Foreman and Wolf on Food and Wine.

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Tony and Chef Cindy open the airwaves to your questions and comments. We get some marvelous mushroom recipes and hear from a caller who made a meal out of what some bears left behind for him along Skyline Drive. All of that and an update on some of Tony’s favorite Italian Wine Picks.

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The weather has finally turned and the chilly air carries our minds to a golden and delicious topic – apples! Tony and Cindy go live to take your questions and comments. We talk apple varietals, apple recipes, apple butter, apple cider, apple tart . . . Hey, it’s fall, let’s make it apple everything!

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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 Ord\u243\u\u241\uez. 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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It is one of the most efficient and cost effective (not to mention delicious!) ways to get your protein. This week it’s all about beans. Tony and Chef Cindy explore what is and isn’t a bean, they share some recipes and chat Ian Seletsky of Richfield Farms in Carrol County, MD. Ian grows a variety of beans on his farm and shares some first-hand insights on these lovely legumes.

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Tony and Chef Wolf give advice on what to serve at your next cocktail party--and how to prepare early and stress less.

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Having friends and family over for a Sunday football game? Throw one last BBQ blowout before the mercury drops? Need some help with managing the logistics of hosting? Tony and Chef Cindy go live to take your questions and comments when it comes to cooking for a crowd.

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Tony is just back from a “work” trip to France – visiting wineries and tasting with the producers. Chef Cindy quizzes Tony about his recent trip and gets him to share what insights can be gained from tasting the product with the people who make it, in the place that it is made. All of that plus a Chef’s Challenge on this week’s live episode.

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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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