Stone Mill Bakery rises to a new occasion: dinner


November 14, 1993|By Mary Corey | Mary Corey,Staff Writer

From bakery to bistro?

That's what Billy Himmelrich has in mind for Stone Mill Bakery.

The successful bread maker -- whose crusty wonders are in the trendiest gourmet shops and restaurants around town -- is planning to soon "do" dinner at his Greenspring Station spot.

Although he's keeping mum about the menu, we hear it's going to be French with a modern twist. At the moment, he's adding a line of prepared foods -- including ratatouille, salad nicoise and wild mushroom soup -- to his Mount Washington and Greenspring locations. The latter now serves gourmet pizzas with duck, roasted vegetables and other delicacies.

"It's my ultimate goal to open up Greenspring Station as a bistro," says Mr. Himmelrich.

By early next year, he plans to meet that goal.

CLASSIC KEEPS GOING: Classic Catering People is going retail. Tomorrow, the catering company owned by the Dopkin family and Gail and Lenny Kaplan will open its first bakery-restaurant, Classic To Go Cafe, in the Convention Center Mall, 100 S. Charles St.

The dishes served there -- Caesar salad with grilled capon breast, vegetarian white bean chili, pumpkin cheesecake -- already have a proven track record in the company's Classic to Go line.

The cafe, which is located where Tres Bon was, will be open from 7 a.m. to 5 p.m. Mondays through Fridays. In addition to serving salads, sandwiches, soups and assorted coffees, Classic to Go will offer a line of baked goods -- including croissants, cookies, muffins and pies.

After the first week, the cafe will add a line of take-home dinners as well.

From the way President Edward Dopkin talks, this may be the start of something big. The company is already looking for another location on Charles Street, he says.

COFFEE, COOKBOOKS AND MORE: The coffee-bar craze is, ahem, spilling over to Howard County. The latest entrant is Cappuccino Books & Cafe, a new coffee bar and specialty bookstore in Ellicott City's Normandy Shopping Center, 8480 Baltimore National Pike.

The venture has been seven years in the making for Marna and Keith McLendon, two married lawyers who live within miles of the cafe.

Chef Dyan Groff, who worked at Citronelle, is in charge of the menu here. A month after opening, the hit sandwich is the New Englander -- roasted turkey, apples, melted Cheddar on sunflower bread. The winners among the sweets: triple chocolate mousse, fruit tarts and raspberry scones.

Cappuccino is open from 7 a.m. to 9 p.m. Tuesdays through Fridays; 8 a.m. to 9 p.m. Saturdays; and 8 a.m. to 3 p.m. Sundays.

Although the bookstore-cafe allows the McLendons, both 42, to combine their two loves, travel and food, they haven't completely given up on law.

"We still have to cover the mortgage," Ms. McLendon says with a laugh.

BRING ON THE BAGELS: Towsonites have a new breakfast and lunch option in Bruegger's Bagel Bakery, 14 W. Pennsylvania Ave. The cafeteria-style eatery has 10 kinds of bagels and 10 kinds of sandwiches, with the top seller being good old cinnamon raisin. Prices range from 79 cents for a plain bagel with butter to $4.49 for smoked salmon and cream cheese, says Deane Boone, a manager there.

This is the first Baltimore-Washington franchise for the Vermont-based corporation. Look for Bruegger's to add other stores in the near future. Another is due to open in Rockville after Thanksgiving.

CELEBRITY CHEF: If you missed Paul Milne's TV debut last Monday, not to worry. The executive chef of 208 Talbot restaurant in St. Michaels will be on the Discovery Channel's "Great Chefs of the East" program again.

During last week's show, he prepared warmed oysters with champagne sauce, prosciutto and pistachio nuts, a signature dish he created while working for King's Contrivance.

He also was taped preparing Coffee Butterfinger Crunch ice cream for an as-yet-unscheduled show.

Although he liked his first crack at playing celebrity chef, he saw areas for improvement.

"I could have been a little more relaxed," he says. "I looked into the pan more than the camera."

Have news about local restaurants, chefs or clubs? Call (410) 332-6156 or write the Real Dish, Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278.

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