IPO or CEO---Make The Classic Catering People your initial call when planning for corporate functions. In addition to being the largest off-premise caterer in Maryland, The Classic Catering People also maintains exclusive contracts at many Baltimore-area venues that offer meeting space wired for audio/visual presentations and entertainment options.

International Association of Culinary Professionals (IACP) Annual Conference
Thousands of culinary professionals traveled to Baltimore in April for the International Association of Culinary Professionals (IACP) Annual Conference. A myriad of special events were held throughout the city to welcome an audience of "foodies" that ranged from the Singapore Food Ambassador and L'Academie de Cuisine instructors to members of the media, food historians and chefs from all over the world. The Classic Catering People was honored to lead a cooking class for young adults and host the IACP Opening Reception at The National Aquarium in Baltimore.

The Classic Catering People's Harriet Dopkin and Amy Bernstein teamed with Donna's Café Owner Donna Crivello to lead a hands-on lesson. Middle school students at The Crossroads School, in the heart of Baltimore City's East Harbor, learned about the world of flatbreads from these chefs. The event was part of the on-going initiatives of the Kids in the Kitchen (KIK) Network, comprised of IACP members who have a professional or personal interest in the culinary education of children. More than 30 food professionals came away from this morning seminar with a deeper commitment to educating youth about foods of the world.

Later that evening, The National Aquarium in Baltimore served as the backdrop for the IACP opening reception for all convention attendees. Food displays representing neighborhoods of Baltimore were presented throughout Piers Three and Four of The Aquarium. Popular items included traditional Deli Row coddies, first-cut glazed corned beef on rye and half-sour pickles, Inner Harbor Raw Bar with oysters and chilled blue crab claws, Little Korea housemade kimchee and daikon radish salad, Latino Fells Point grilled chicken and applewood-smoked bacon empanadas with cumin sauce, a farmhouse table antipasti display a la Little Italy and Greektown with taramasalata (fish roe dip), trenne with wild boar ragout, marinated baby fennel and Italian cheeses.

In partnership with The Catfish Institute, The Classic Catering People also adapted dishes for Catfish Alley. These recipes, Farm-Raised Catfish with Ratatouille and Farm-Raised Catfish in Rice Paper Rolls with Shallot and Soy Sauce, were conceived by featured guest and acclaimed chef Jacques Pépin.

Even dessert featured Baltimore's favorite summer classic---a chocolate snowball with marshmallow topping and miniatures inspired by international flavors and tastes.