Years can go by in the blink of the eye. Memories feel like a lifetime, especially with family, friends and community. Celebrations, both big and small, are a moment to simply acknowledge how far you have come with those around you and plan for the future.
This is true for Miss Shirley’s Cafe, which is celebrating its 20th anniversary this year.
Jennifer McIllwain is the director of marketing and public relations at Miss Shirley’s Management Company. McIllwain talked about how Miss Shirley’s chose its Roland Park location.
“We chose the original Roland Park location for Miss Shirley’s Cafe on West Cold Spring Lane since our founder, Eddie, lived in a townhouse in the community of Roland Springs,” she said. “There were very few restaurants for families, college students and business professionals in or near the beautiful Baltimore City neighborhood over 20 years ago.”
In addition to Roland Park, Miss Shirley’s Cafe has several other locations for guests to visit: Inner Harbor, Annapolis and Baltimore/Washington International Thurgood Marshall Airport.
Miss Shirley’s has a menu with something for everyone, with breakfast, brunch and lunch options. The menu includes cocktails, mocktails, house specialties, omelets, sandwiches and more. Miss Shirley’s changes its menu seasonally in the spring and fall.
Miss Shirley’s offers seasonal pet-friendly patio accommodations, as well as the availability of nut-free, sesame-free, vegan and gluten-free menus. Braille menus are also available at all Miss Shirley’s Cafe locations.
They are always looking to improve all accommodations and this was another way to be welcoming and inclusive to their guests. For guests with children, there are Shirley’s Kid Box Meals available and kid-friendly activities for them to enjoy.
Visiting Miss Shirley’s Cafe and have no clue what to order?
McIllwain’s favorite dish is their Crab Hash & Fried Green Tomato Eggs Benedict. Miss Shirley’s corporate executive chef Zuri Coles’ favorite dish is their Get Your Grits On, which is Shirley’s version of shrimp and grits. It even appeared on Food Network’s “Diners, Drive-Ins and Dives” with Guy Fieri.
The Baltimore Orioles and Baltimore Ravens also have favorite dishes at Miss Shirley’s. Maryland Omelet is one of the Baltimore Ravens’ favorites, while the Orioles like Oreo-les Pancakes.
“The Maryland Omelet Jumbo Lump Crab Meat, Tomato & Chesapeake Gold Farms Crabby Cheddar, dusted with Old Bay, is No. 75 of the Baltimore Ravens Jonathan Ogden’s favorite omelet, that he would order when visiting the restaurant,” McIllwain said. “And the Oreo-les Pancakes with Cream Cheese Icing, Chocolate Syrup & Oreo Crumbles is No. 17 of the Baltimore Orioles Colton Cowser’s favorite pancakes!”
In addition to donations, volunteer work and helping the community, Miss Shirley’s Cafe sponsors and offers scholarships. One scholarship is the Eddie Dopkin First Course Award Honoring Entrepreneurship in Hospitality.
This scholarship has been offered by the Dopkin family in honor of Miss Shirley’s Café’s late founder since 2014.
On Miss Shirley’s Café’s behalf, the Restaurant Association of Maryland Education Foundation presents this annual $5,000 scholarship to a student planning to attend a local university and who aspires to have a career in the culinary or hospitality industry.
Miss Shirley’s Cafe will also offer an internal scholarship for team members.
The Michael Dopkin Second Course Award Honoring Dedication to Hard Work will award $5,000 to one team member who worked for Miss Shirley’s Cafe for a minimum of one year and is enrolled to attend their choice of any full-time accredited two- or four-year college in 2025.
Here is a recipe for Miss Shirley’s Cafe Cornbread, courtesy of corporate executive chef Zuri Coles.
Miss Shirley’s Cafe –
Grandpa’s Cornbread
Yields: 1 loaf or 8-10 muffins
Ingredients:
2 large eggs
½ cup buttermilk
4 ounces unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons granulated sugar
½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon kosher salt
1 cup flour
1 cup cornmeal
½ cup (4 oz) chopped peppadew
1 tablespoon fresh chives, finely chopped
2 each fresh white corn
Method:
1 Remove husk from corn and remove any corn silks. Rub the corn with a tiny bit of olive oil and place on an oven-safe sheet tray. Sprinkle lightly with salt and pepper.
2 Bake in 350° F oven for about 15-20 minutes. Remove from the oven when cooked and slightly browned. Let cool and then cut corn off the cob carefully.
3 In a large bowl place dry ingredients — cornmeal, flour, baking soda, baking powder, and salt. Stir together to mix. Add in the eggs, buttermilk, sugar and melted butter. Mix together until it just comes together, scraping the sides of the bowl well. Add the chives, peppadews, and roasted corn. Stir just to incorporate evenly. Do not overmix.
4 Heat oven to 350 F. If using a bread loaf pan, spray with pan spray and scrape mix into the pan. If using a muffin pan, spray muffin pan or use muffin cups. Scoop batter into each hole about 1/2 full.
For a loaf, bake for about 40-45 minutes, rotating about halfway through. Loaf is done when a toothpick inserted into the center comes out clean.
For muffins, cook for about 18-20 minutes, rotating about halfway through. Muffins are done when a toothpick inserted into the center comes out clean. Once removed from the oven, let cool and serve.
Bread will keep for 3 days covered at room temperature or refrigerated for 4-5 days (may also freeze for up to 1-2 months in a sealed zip bag).
