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NEWS
July 30, 2013
Culinary skills honed at a young age can produce satisfying - and yummy - results. Just ask Charlotte Corcoran's family about the tasty "homemade, not frozen," chicken nuggets corn salsa and salad, the 9-year-old made recently. "I like to cook," Charlotte said simply. So does Jeremiah James, 11, a Mount Washington Middle/Elementary School seventh grader, whose specialties are ribs and chicken and favorite TV cooking show is "Iron Chef America. " "I might be a chef," he said about a possible future occupation.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | February 12, 2014
The family of the late Edward "Eddie" Dopkin, the late Baltimore restaurateur best known for the Miss Shirley's group of restaurants, has established a scholarship in his memory. The annual scholarship, titled the "Eddie Dopkin's First Course Award Honoring Entrepreneurship in Hospitality," will award $5,000 to a student at the Stratford University Baltimore Campus. Dopkin, who died in October 2013 at age 61, was known for his both his entrepreneurial acumen and for taking leadership roles in the restaurant industry.
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NEWS
By Richard Gorelick, The Baltimore Sun | October 21, 2013
Edward "Eddie" Dopkin, whose business acumen and knack for building relationships fueled a long career in Baltimore's restaurant and catering industries, died on Saturday at Sinai Hospital from complications associated with a form of leukemia. The resident of Keswick was 61. Mr. Dopkin was the founder and owner of the popular North Baltimore brunch destination Miss Shirley's, one of five restaurants that he operated in the Keswick and Evergreen neighborhoods along Cold Spring Lane.
NEWS
By Richard Gorelick, The Baltimore Sun | October 21, 2013
Edward "Eddie" Dopkin, whose business acumen and knack for building relationships fueled a long career in Baltimore's restaurant and catering industries, died on Saturday at Sinai Hospital from complications associated with a form of leukemia. The resident of Keswick was 61. Mr. Dopkin was the founder and owner of the popular North Baltimore brunch destination Miss Shirley's, one of five restaurants that he operated in the Keswick and Evergreen neighborhoods along Cold Spring Lane.
BUSINESS
By Michael Dresser and Michael Dresser,Staff Writer | July 8, 1992
Bunny Dwin, one of Baltimore's best-known caterers, is giving up the chore of running her own business and is joining forces with one of the largest catering businesses in the Baltimore area.Ms. Dwin, whose Bunny Dwin Caterers feeds partygoers at about 1,000 private and corporate functions each year, will begin work today at Classic Catering People, said Eddie Dopkin, president of Classic.Mr. Dopkin said that recruiting Ms. Dwin was "a very positive move" for Classic Catering, which has about 200 employees at its commissary in Owings Mills.
FEATURES
By Mary Corey | September 8, 1991
As "Blondie," the comic strip, turns 61 today, there's big news on her job search: Dagwood's better half is becoming a caterer."Dagwood is such a food fan. We thought it would jibe nicely," explains Amanda Hass, spokeswoman for King Features Syndicate Group.And who better to ask about pleasing the palate than Gail Kaplan and Ansela Dopkin of the Classic Catering People in Owings Mills. The duo are expected to turn up on "ABC World News This Morning" and possibly even "Good Morning America" next week giving advice to the former full-time homemaker.
BUSINESS
By Cindy Harper-Evans | November 14, 1990
Two well-known local caterers said they will merge today to address the need for a large off-premises caterer in Baltimore, capture a portion of the Washington market and offer some of the popular features catering companies in larger cities do.Together, The Catering People, founded 10 years ago by Michael and Ansela Dopkin, and Classic Catering, started in 1987 by Gail and Lenny Kaplan, will have annual sales of more than $5 million and more than 200...
NEWS
By Fred Rasmussen and Fred Rasmussen,SUN STAFF | January 11, 1998
Ansela Dopkin, whose culinary skills as a Mount Washington homemaker turned into a career as a founder and principal of one of Baltimore's largest catering firms, died of cancer Friday at Union Memorial Hospital. She was 68 and was a Pikesville resident.Mrs. Dopkin was vice president of sales and principal in The Classic Catering People. One of the largest off-premises caterers in the area, it employs 350 and caters 2,400 events annually in Maryland, Virginia, Washington and southern Pennsylvania.
FEATURES
By Karol V. Menzie | June 5, 1996
The wonders of watermelonWhat item of produce originated in the Kalahari Desert, was grown by Thomas Jefferson and was said by Mark Twain to be "king over all fruits?" If you guessed watermelon, you're probably one of the people the USDA estimates will eat 16 pounds of it this year. For a free brochure with tips on buying watermelons, and recipes such as Mediterranean watermelon (above), call (800) 55-MELON.Charitable chefsDon't feel like cooking tonight? How about sampling dishes by chefs from the Classic Catering People, plus local chefs Jennifer Price, Nancy Longo and Billy Himmelrich?
BUSINESS
May 18, 2004
New Positions Classic Catering appoints Stepanian vice president The Classic Catering People appointed Mary-Margaret Stepanian as vice president of public relations and marketing. She manages internal and external communications, advertising, press relations and marketing. Formerly with Weinberg Harris & Associates, the Homeland resident is active with several organizations including the academic advisory board of the College of Notre Dame of Maryland and the Baltimore Area Convention and Visitors Association.
ENTERTAINMENT
By Richard Gorelick and Joe Burris, The Baltimore Sun | October 20, 2013
Edward "Eddie" Dopkin, the popular restaurateur who founded and owned Miss Shirley's and co-owned the Classic Catering People, died Saturday at age 61. Dopkin's dining successes and relationships within the community earned praise Saturday from Baltimoreans who patronized his establishments and who, like the Baltimore Ravens organization, relied on his family's Owings Mills-based catering company. "My heart aches at hearing the news of Eddie Dopkin's passing," Mayor Stephanie Rawlings-Blake said in a statement to The Baltimore Sun. "He has been a constant fixture in the restaurant and catering community of Baltimore for many years and his commitment to the City was unwavering.
NEWS
July 30, 2013
Culinary skills honed at a young age can produce satisfying - and yummy - results. Just ask Charlotte Corcoran's family about the tasty "homemade, not frozen," chicken nuggets corn salsa and salad, the 9-year-old made recently. "I like to cook," Charlotte said simply. So does Jeremiah James, 11, a Mount Washington Middle/Elementary School seventh grader, whose specialties are ribs and chicken and favorite TV cooking show is "Iron Chef America. " "I might be a chef," he said about a possible future occupation.
EXPLORE
Katie Baker | July 23, 2013
GOWNS & FORMAL WEAR The Bridal Boutique 6955-K Oakland Mills Road, Columbia 410-290-5666 thebridalboutique.com Curvaceous Couture 9130 Red Branch Road, Suite T, Columbia 410-740-7052 curvaceouscouture.com Grace Bridal & Tuxedo 3437 Fort Meade Road #17, Laurel 301-490-6336 gracebridaltuxedo.com/index.htm Hyatt & Co. 8180 Maple Lawn Blvd., Fulton 301-776-8181 hyattmensclothing.com ...
ENTERTAINMENT
By Richard Gorelick | January 14, 2012
Have you tried chef Nicholas Goff's apricot-glazed Chilean sea bass? Ravens owner Steve Bisciotti said it's the best sea bass he's ever had, and health-conscious Ray Rice, who's always looking for clean and lean sources of protein, loves it, too. Ravens head coach John Harbaugh recommends the cranberry chicken, and defensive coordinator Chuck Pagano "basically likes anything Italian," says Tenille Moore, director of food service for Baltimore Ravens....
BUSINESS
May 18, 2004
New Positions Classic Catering appoints Stepanian vice president The Classic Catering People appointed Mary-Margaret Stepanian as vice president of public relations and marketing. She manages internal and external communications, advertising, press relations and marketing. Formerly with Weinberg Harris & Associates, the Homeland resident is active with several organizations including the academic advisory board of the College of Notre Dame of Maryland and the Baltimore Area Convention and Visitors Association.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN STAFF | July 30, 2003
A different kind of donut It's donut season. Not the kind you find at Krispy Kreme, but donut peaches, flat, white-fleshed fruit that are descendants of the Chinese peach called peento. Sweet and juicy, donut peaches are grown in California and Washington. They have small center stones about the size of a pistachio and are smaller than the more familiar peaches, but they can be used in any peach recipe. Look for them in area grocery stores or visit www.friedas.com. Versatile pairing If you're a fan of the classic ginger salad dressing that you find in Japanese restaurants, try Trader Joe's new Carrot Ginger Dressing.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | June 11, 1998
I never understood why Stella's (1009 W. 36th St.) in Hampden didn't do better. Denise Whiting, who also owns Cafe Hon across the street, opened the cute little Italian restaurant in fTC 1996, then closed it the next summer when business slacked off, then reopened it last winter. Now she's sold it to Suzie Hong, owner of Suzie's Soba in the Belvedere.Hong fell in love with the location because of the porch in back. She's hired a landscape architect to fill it with plants and flowers and create a decor for the restaurant that's "very natural but trendy."
BUSINESS
June 18, 2002
New positions Kennedy to supervise Classic Catering staff Classic Catering People appointed John Kennedy catering operations manager. He will be responsible for supervisiing the on-site and off-site catering staff. Before joining the Owings Mills-based firm, he was a banquet manager with the Hyatt hotel chain. He attended the University of Maryland, College Park and served in the Marine Corps. Ganis joins eSylvan as marketing executive eSylvan announced that Frank Ganis joined the Baltimore-based online educational firm as vice president of marketing.
NEWS
By LIZ ATWOOD and LIZ ATWOOD,SUN STAFF | July 10, 2002
Wine for the barbecue crowd While we often think of beer, soda, iced tea or lemonade to quench the thirst of an outdoor barbecue, don't forget wine can be a perfect partner to grilled foods. For a burger topped with lettuce, tomato, onion and ketchup, try an Australian shiraz or California syrah. If you prefer pickled relish and yellow mustard on your bur-ger, go for a white zinfandel. And if your tastes are more toward toppings of sauteed mushrooms and Swiss cheese, try an Italian chianti or California sangiovese.
BUSINESS
June 18, 2002
New positions Kennedy to supervise Classic Catering staff Classic Catering People appointed John Kennedy catering operations manager. He will be responsible for supervisiing the on-site and off-site catering staff. Before joining the Owings Mills-based firm, he was a banquet manager with the Hyatt hotel chain. He attended the University of Maryland, College Park and served in the Marine Corps. Ganis joins eSylvan as marketing executive eSylvan announced that Frank Ganis joined the Baltimore-based online educational firm as vice president of marketing.
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