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Food & Drink

Bits & Bites: Doozy’s set to open in Catonsville, Duff takes the cake to Wyoming and Peabody Brewery taps into new night market

From left, Steven and Stephanie Colegrove, and their partner, Christopher Santiago, are opening a classic diner, “Doozy’s,” in Catonsville, in mid-September. They are renovating the Mellor Avenue building formerly occupied by Duesenberg’s Cafe & Grill. Doozy’s will be open for breakfast and lunch, with breakfast served all day. New Mexican specialties and influences will be reflected in the menu.

Duesenberg’s American Cafe, home to a classic breakfast and build-your-own burger, closed months ago after the owner of the Catonsville eatery died.

The Mellor Avenue location is getting a rebirth of sorts with a new restaurant concept from a couple of Howard County natives and their business partner.

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Steven and Stephanie Colegrove, as well as their friend Christopher Santiago, joined together to create Doozy’s, which they plan to open by mid-September. The team will keep a lot of the same menu items with added twists here and there.

“It sort of has a ready-made customer base,” said Stephanie Colgrove, 35, who grew up a few miles down the road in Ellicott City. “We have people every day who just walk in or pass by and say, ‘I love this place.’”

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With that in mind, much of the popular scratch-made diner fare will stay, Colegrove said, adding that several of the newer dishes on the menu will have a New Mexican flavor.

“[Steven’s] grandmother is from New Mexico. So we are going to focus on Southwest flavors,” she said. “I’m on a soapbox about breakfast burritos all the time because it’s really hard to find a good one anywhere in the Maryland/D.C. region.”

“The Doozy,” a loaded burrito smothered in red and green hatch chile, will be the signature dish at Doozy’s, a new diner opening in mid-September on Mellor Avenue in Catonsville.

Diners can look forward to breakfast burritos smothered in Hatch Chile sauce; green chile burgers; and sopaipillas, a sweet fried dough sometimes stuffed with cheese or meat.

“It’s kind of a very regional food in New Mexico that does not make an appearance here on the East Coast,” Colegrove said.

For example, her husband grew up eating enchiladas for Christmas, a tradition that Doozy’s plans to honor, she said.

“We’re not trying to pigeonhole ourselves into being exclusively New Mexican food but we’re definitely going to feature that.”

Colegrove calls it “diner classic with a nod to Southwestern heritage.”

All three of the partners have a background in restaurants, holding jobs from server to chef to general manager. Colegrove and her husband met while working in a kitchen in Ellicott City. Santiago, 35, formerly worked as general manager at Encantada, the restaurant at the American Visionary Art Museum, along with Steven Colegrove, 34, who was chef.

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Stephanie Colegrove said it’s always been a dream to open their own restaurant and it’s particularly exciting for it to be at the former Duesenberg’s, where “there’s a good sense of community.”

Doozy’s will serve breakfast and lunch, 7 a.m. to 3 p.m., Tuesday through Sunday.

Peabody Heights Brewery to host Night Market Untapped

Peabody Heights Brewery in Abell plans to host a Night Market Untapped mini event.

The fallout from the failed Asia Collective Night Market that took place earlier this month in Howard County has been brutal. But there is something good that has come of it.

Peabody Heights Brewery, which was one of the vendors for the original event, is hosting a mini series of night markets in a dual effort to bolster some of the vendors and customers that were disappointed, to say the least, by the previous event but also to highlight Asian American Pacific Islander culture.

“Our goal is to uplift and celebrate the AAPI culture, and share these experiences and values that we hold dear to our heart,” said Denis Sgouros, who is coordinating the event along with Eddie O’Keefe, vice president of Peabody Heights Brewery.Both Sgouros and O’Keefe said they are of mixed race but identify as AAPI.

The Abell brewery was a vendor at the original night market but because of the turmoil of that event, it ended up having some 200 kegs of beer leftover. But owners said it’s about more than selling brews. It’s about earning respect and fighting stereotypes after the earlier poorly planned event left thousands frustrated and angry.

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“As a Korean-American owned and operated small business, the highly publicized failure of the Asia Collective Night Market hurts,” said O’Keefe, but he added that the brewery’s goal is to turn a negative into a positive, creating a welcoming experience that better reflects the AAPI community.

The first Night Market Untapped is set for Saturday, Sept. 10, from 5 p.m. to 10 p.m. at Peabody Heights Brewery at 401 E 30th St. in Baltimore. The event is free but the brewery is requesting ticket registration.

The event will accept no more than 300 attendees at a time with additional people being allowed in as others leave.

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More mini night markets are planned for Sept. 15, Sept. 22, Oct. 9, Oct. 13 and Oct. 20.

Taking the cake from Baltimore to Wyoming

This really takes the cake.

So we’ve heard through the cakevine that a certain Baltimore-turned-Hollywood dessert chef has had quite the month. It seems Duff Goldman’s Charm City Cakes was the guest of honor at a billionaire’s wedding in Wyoming.

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According to a People magazine exclusive that we will quote here since our Remington friends declined to comment to The Sun, Sheryl Sandberg, former chief operating officer of Facebook, selected Charm City Cakes to design and produce the cake for her recent wedding to Tom Bernthal.

The duo married Aug. 20 at a ranch in Jackson, Wyoming, which is over 2,000 miles from Charm City. As such, the bakery’s “creative director and lead decorator flew out of Baltimore, bringing handmade gum paste flowers and tools to make the cake in Wyoming.”

People described the showpiece as four tiers of chocolate and vanilla cake with “coral and pink flowers to match the locally sourced coral and pink dahlias that adorned the reception.”

Cake’s Jason Hisley takes on Halloween

Speaking of cake, Jason Hisley, owner of Cake by Jason in Timonium, is set for an appearance this season on the Food Network’s “The Big Bake Halloween.” In a recent social media post, Hisley said “the competition is insane, the cakes are CRAZY SPOOKY and we’re so excited to be competing.” Hisley is a veteran of the food battle genre — he’s participated in more than a dozen competitions — and has won contest after contest, including making the finals of “The Halloween Baking Championship” in 2015. It’s safe to say he’s so good, it’s scary. The show airs in mid-September.

Halloween cupcakes by Jason Hisley (pictured in 2015) sit on a plate at La Cakerie in Towson. Hisley is the former co-owner of La Cakerie.

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