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Dining with Gilles & Kathy Syglowski

Copeland's
177 Jennifer Road, Annapolis 410-571-0860

When the occasion to visit Copeland's arose on a particularly damp, foggy and chilly Sunday evening, we were ready. The weather put us in the mood for something New Orleans-style: fun, spicy and colorful. So we went with a predetermined state of mind.

Our mindset was quickly complemented when Erin, our server, introduced herself. (By the end of dinner we would stumble on the fact that this would not be Erin's first time being featured in our fine periodical. She was previously featured in "Athletes Worth Watching," a section that features our local athletes, for playing field hockey at Spalding. Well, she is still on a winning team.)

After passing out the three menus per person, one larger than the other, Erin was quick to bring our cocktails. We enjoyed Copeland's signature drinks named after storms, such as "Category 5," "The Red Storm" and "Hurricane," and sipped them while we pondered the volumes of specialties.

They read like a what's-what of culinary delight, from soup and salad and Gumbo Ya Ya to Po-boys and classic originals. Low carb dishes are also featured for those watching their carb intake. The third menu features all of the new steakhouse items. Copeland's, which has always had great steaks, now features USDA Prime, a longer-aged beef.

We selected three of the six new appetizers on the appetizer menu. All of us were dazzled by the fried bow tie pasta, which was served with the crab & spinach dip. What a great idea. We examined them closely…frozen? No. Copeland's makes the majority of their selections in-house. We also tried the crab cakes and the fried calamari. All were delicious and the crab cakes and calamari had a Louisiana flair, with a bit of Cajun seasoning accompanied by zesty sauces for dipping.

Around the room, our fellow guests engaged in loud conversation and laughter. The atmosphere was exuberant, and everyone seemed to be having a great time. Could this be the result of all the "Storms"?

Crab-stuffed catfish bordelaise was the first menu item that caught Kathy's eye. Although some white flaky fish, especially catfish, can be bland (from a culinary standpoint it's difficult to bring out the flavor), this entrée was properly baked, moist and particularly tasty. Our friend Has had his favorite, crab cakes, in Copeland's spicier version, while Gilles selected the blackened prime rib, perfectly cooked and seasoned. Cathy settled on the Eggplant Pirogue, breaded and fried served over a bed of pastas in a cream sauce. This dish reflected typical Cajun style: spicy, heavy and creamy, and so huge it needed to be escorted home for tomorrow's lunch. All the servings, in fact, are of vast proportions and could easily serve two, which is providential because when it came to dessert, the portions were astronomical. The menu says "for two;" however, I believe this is the first time Gilles has ever taken home a dessert-the Chocolate Fudge cake-in a doggie bag, even after sharing. Kathy ordered the white chocolate bread pudding, definitely a must-have. This is made on the premises, and as much as she believed she could finish this spectacular creation, she could not. But her take-home was the smallest box!

Manager Lisa Ford stopped by to give us a bio on the Annapolis Copeland's, one of three corporate Copeland's in the Maryland and Virginia area. (There are about 25 corporately owned stores and just as many franchises, mostly in the southern region.) Chef James Joynes and his team follow the corporate recipes to a tee in order to provide consistency throughout the chain. Providing education, training and good customer service is an ongoing process for the staff of Copeland's and it shows.

The staff is full of enthusiasm, and they gladly pass it on to you when you visit. If you can't make it to New Orleans for Mardi Gras, do the next best thing. Visit Copeland's.

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