Cappuccino, caffe latte, crusty loavesSutton Place...

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March 13, 1994|By Karol V. Menzie | Karol V. Menzie,Sun Staff Writer

Cappuccino, caffe latte, crusty loaves

Sutton Place Gourmet, the full-service gourmet and specialty grocery in Pikesville, has a new feature: a coffee bar-cafe. The bakery has been moved to the front of the store, in the space once occupied by a restaurant. The eating area is still there, but now customers can relax for a moment with cappuccino or caffe latte and a pastry or crusty loaf of bread.

Sutton Place has also expanded its produce and meat sections and rearranged other departments to add products and open up space.

The store is in the Festival at Woodholme shopping center, 1809 Reisterstown Road, just north of Interstate 695. For more information, call (410) 484-5501.

Folks who attended the American Institute of Wine and Food Baltimore Chapter's 80th birthday gala for noted California winemaker and AIWF founder Robert Mondavi at the National Aquarium late last month will probably never forget the sight of the spry and elegant Mr. Mondavi, in brocade vest and Wellington boots, fearlessly tossing fish to a playful dolphin.

The real stars of the evening, however, were the eight local chefs who labored in classrooms and hallways to produce an eight-course dinner for 250 people in the atrium of the Marine Mammal Pavilion.

Dishes included Eastern Shore duck chowder from Michael Rork, executive chef at Baltimore's Harbor Court Hotel; roast leg of lamb with potato, sweet corn and wild mushroom ragout from Nancy Longo, chef-owner at Pierpoint in Fells Point; and a pear mousse in shadow from David Fusting of Chef's Expressions catering.

Looking out on the cheerful crowd between requests to sign wine bottles, Mr. Mondavi said, "This tells me that people really do appreciate food and wine."

Mr. Mondavi said he has lost count of the number of times his 80th birthday has been celebrated, but he thinks it's about 40. Nowhere else, however, was he invited to pet a dolphin. "I have nine grandchildren," he said, "and they're going to be so jealous."

For information on joining the new Baltimore chapter of AIWF, call Shirley Polikoff at (410) 576-3834 (daytime) or Karen Marinilli at (410) 515-2835 (evening).

Trade secrets from the pros of the cooking business

It's often the "how-tos" and "go-withs" that are the hardest part of putting together a meal. How do professional chefs do it, night after night? You can find out in "Trade Secrets from a Three-Star Chef," by Anne Matthews and Nancy Hooper (Doubleday, $18). Ms. Williams has owned and operated restaurants on Long Island and is currently a private chef and caterer in Naples, Fla. Ms. Hooper is a writer and caterer. Their book, subtitled "Twenty Foolproof Menus and the Secrets of How to Prepare Them," offers "Cooking for the enemy" (fussy guests), "Nostalgia without the heartburn," and "A three-star meatloaf, that's what." The introductions are charming, and the book is loaded with tips on preparation, ingredients, and doing ,, things ahead of time.

Here's a sample recipe. The rest of the menu suggested to accompany this dish is leek and potato soup, string beans and roasted garlic with sliced baguettes, and fresh strawberries with balsamic vinegar and cracked black pepper.

Salmon fillets with honey-mustard glaze

Serves 4 to 6

1 tablespoon Dijon mustard

1 tablespoon sugar

2 tablespoons honey

3 tablespoons soy sauce

4 to 6 salmon fillets

1 bunch cilantro, washed and dried (optional)

Heat the broiler.

Blend the condiments together thoroughly with a whisk and set aside. When broiler is ready, arrange the unsalted, unglazed salmon fillets on the broiler pan and place beneath the flame. After about 4 1/2 minutes, carefully brush each fillet with the honey-mustard glaze. Return to the broiler and cook another 2 minutes, or until the salmon feels firm to the touch.

After placing the broiled salmon on serving plates (garnish with cilantro, if you wish), gently brush the fish with the glaze one more time. This last-minute, final application is the key to a rich-looking, beautiful, shiny glaze. Serve immediately.

It's time to celebrate New Year -- again. We've had conventional New Year, Chinese New Year, and now it's Now Ruz, or Persian New Year.

The Persian New Year starts with the spring equinox; this year it's March 20. And Michael Mir, proprietor and chef at the Orchard Market and Cafe in Towson is planning a huge buffet bash to celebrate. Besides all the traditional and delicious Persian foods, there will be live music, variety performances and belly dancer.

The gala begins at 6:30 p.m. at First Step Studio, next door to the Orchard Market and Cafe, 8815 Orchard Tree Lane. The cost is $39 per person. For tickets or more information, call (410) 339-7700.

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