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Tony Foreman

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  • New ways of pouring wine allow for more variety and experimentation

    New ways of pouring wine allow for more variety and experimentation
    New advances in wine technology are great news for people who thrive on variety and experimentation. With more Baltimore-area restaurants adopting an array of advanced wine-dispensing systems — from kegs to devices that allow wine to be poured without removing the cork — it's easier than ever to imbibe without committing to a single bottle.
  • After nine years, Pazo changes from Spanish to Italian cuisine

    After nine years, Pazo changes from Spanish to Italian cuisine
    The Foreman Wolf restaurant group has made changes, big and small, to all of its restaurants. Formats have been massaged, tweaked and occasionally overhauled at Charleston, Cinghiale and Petit Louis Bistro. Pazo especially has been in a state of...

    Petit Louis Bistro, Rita St. Clair team for No Kids Hungry benefit

    Petit Louis Bistro, Rita St. Clair team for No Kids Hungry benefit
    A June 3 luncheon at Petit Louis Bistro in Columbia will benefit the non-profit organization No Kid Hungry: Share Our Strength, whose mission is to end childhood hunger. The multi-course dinner will be hosted by Tony Foreman and Cindy Wolf, the...

    Petit Louis Bistro is at home on the shores of Lake Kittamaqundi

    Petit Louis Bistro is at home on the shores of Lake Kittamaqundi
    It's not a replica of the original, but the new Petit Louis Bistro in Columbia has the heart and soul of its namesake restaurant in Roland Park, not to mention its exceptional service, confidently prepared French cuisine and the attention to detail we'...

    Asparagus is spring's tipping point

    Asparagus is spring's tipping point
    If you were a 19th-century Frenchman, you would likely be served three courses of asparagus during your prenuptial dinner. The vegetable with the suggestive shape, writes Helen Yoest in "Plants with Benefits," was thought to stir amorous feeling. Little...