Sotto Sopra Restaurant
405 North Charles Street
Baltimore, MD 21201
410.625.0534
April, 2010
Newsletter
 
sottosopramural
In This Issue
Amelia's Pick
Ordering Bread from France
$1 Pasta NIght
Heineken Italy, Case Study
Opera Night
News from Italy
Cooking Class
Recipe
April Birthdays
AMELIA'S PICK
Amelia Smiling

What do you think of my Easter Bonnet choice?

Baby beau & belle
from
Baby Beau and Belle

I'm pretty in pink!
Amelia
EVENT CALENDAR

April 11th - Cooking Class
April 15th -$1 Pasta Night to benefit Kennedy KriegerApril 18th - Opera Night
May 2nd - Cooking Class
May 6th -1st Thursday Wine Tasting with Tim Clune

***

Monday Nights
1/2 Price Bottled Wines

SOTTO SOPRA BLOG
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Quote of the Month
"The trouble with eating Italian food is that 5 or 6 days later you're hungry again."
George Miller, British writer

Cari Amici,
 
To those of you who celebrate Easter we hope it was a lovely day with family and friends. April is finally here and  is when all the good things start happening!  Fresh flowers, mild temperatures, and above all - the same day birthday for Sotto Sopra and myself.
 
We're 14
 
I cannot believe that on April 9, 1996, the day of my 23rd birthday, I opened Sotto Sopra. It actually happened by pure coincidence. My father called from Italy to wish me buon compleanno (happy birthday) and I was so wrapped up in the opening of the restaurant I  forgot it was the anniversary of my birth.  I guess it turned out to be a good omen.
 
On the anniversary of the restaurant opening and the day of my birth I take pause and reflect upon the journey of the past 14 years. It has been filled with great achievements, great nights stimulating conversations, memorable parties, and yes, occasionally some setbacks.  However, I'm glad I came to Baltimore and had the opportunity to be the first chef to seriously present true Italian cuisine. In 1996 there were Italian-American restaurants offering spaghetti and meatballs, veal parmigiana, lasagnas etc. Not that there is anything wrong with that, but there is so much more to Italian food. My vitello tonnato, a traditional dish of Milano that my mother prepared every Sunday won the best appetizers in a Baltimore Sunpapers 1997 poll. When I told my mother she got so excited, she thought of herself as the great discoverer, Christopher Columbus bringing ideas to the new land.
 
Jokes aside, it has been a great run and I'm looking forward to the next phase of Sotto Sopra. We have constantly changed, innovated, created fun events over the years, and even after the opening of hundreds of new restaurants, we still managed to grow and improve.  Learn, adapt and change,
this has been the formula of our success . It is a harsh reality for many business owners, but it is one that keeps me alive and happy to live every day.
 
What's new  
 
Have you seen our new menu, it has changed in its appearance and format. Click HERE to view the menu, it is a large file and takes a bit to load - be patient. It is more visually appealing, organic and classy. Most importantly we have added other features such as fun pastas, assaggi, small plates, sides, etc.

The landscape of dining has changed forever in America, and it is time for restaurants to get on board and join this sea change in dining habits. This menu is a first step for Sotto Sopra in adhering to that philosophy.

Chef Bill Crouse

Executive Chef Bill Crouse has been very busy in March with cooking demonstrations at the American Visionary Arts Museum and for visiting media who have come to write about Baltimore.

We don't have word yet as to the Restaurant Association of Maryland Winner of Chef of the Year, that will be announced at the gala. We thank all of you for taking your time to vote for Chef Bill Crouse.

Bill will be competing at the American Institute of Wine and Foods "The Farmer and The Chef" event, April 21st ~ hopefully you will attend and root him on.
 
$1 Pasta Night is back for Tax Day
 
This month we will also launch our 2nd annual "$1 PASTAS ON TAX DAY" on April 15th." This is an event created to make this "monumental day" in America history more enjoyable and fun. Last year the event benefited Our Daily Bread and the Leukemia Foundation, and combined, raised approximately $5,000 for the two charities. 
 
This year we will partner with the Kennedy Krieger Institute. There will be a selection of $1 pastas but with this treat you will have to donate to Kennedy Krieger that evening. We will also provide a limited menu for those that might want a salad, dessert or entrée. Please spread the word, bring your friends and come have a good time.
 
Our cooking class for April is sold out but there will be one May 2nd. 
 
Chef Crouse has created a wonderful menu for April 18th's Opera Night, we still have tables available at this time. 
 
As always, thank you for being a part of the Sotto Sopra's family. We hope you will support us for the next 14 years.
 
Enjoy life and celebrate your loved ones.

 Ciao

Riccardo & Monika Bosio

Riccardo, Monika, Amelia




ORDERING BREAD FROM FRANCE


While watching Sunday's CBS news they were talking about a French bakery, one of France's best, Poilăne®, that delivers to 22 countries. I have already ordered 5 loaves of fresh Sourdough bread and their famous cookies. I have sent 5 loaves of bread to my family in Italy for Easter.  The bread stays fresh for five days in their special packaging and it gets to you overnight. How cool is that? I love this world; it is fun to see the progress happening before your eyes.
 
Poilăne® does all their breads and cooking by hand. They use a 300 year old oven and the absolute best flour. I'm excited to try it.
 
Oh, I forgot, the price?  Don't ask or Monika will kill me. Just press send and don't look at the price window, it may "sour" your taste.

$1 Dollar Pasta Night $1
Taking a bite out of your taxes
Thursday, April 15, 2009
reservations being taken from 5:00 p.m. to 10 p.m.


Dollar Pasta Night - dine at Sotto Sopra Restaurant on tax night, Thursday, April 15th and make a donation that evening (cash, check or credit card) to the Kennedy Krieger Institute and for just one dollar ($1) you can order from a selection of nine pastas - it is that simple. Sotto Sopra will be donating 10% of the evening's proceeds to Kennedy Krieger along with your donations.

Sotto Sopra wants to take the bite out of tax day woes as well as help the children.
Reservations are required - call 410 625 0534

Dollar Pasta Menu

Spaghetti alla Bolognese
Penne with Salmon and Pernod
Rigatoni with Eggplant and Mozzarella
Cappellini al Pomodoro
Fettucine with Mint and Pistachio
Penne Zucchine
Spaghetti alla Carbonara
Spaghetti all'Amatriciana
Spaghetti alla Puttanesca

A limited menu of salads, entrees and desserts will be offered this evening.

Reservations are required: Call 410 625-0534


More about Kennedy Krieger

Internationally recognized for improving the lives of children and adolescents with disorders and injuries of the brain, spinal cord, and musculoskeletal system, the Kennedy Krieger Institute in Baltimore, MD serves more than 14,000 individuals each year through inpatient and outpatient clinics, home and community services and school-based programs. Kennedy Krieger provides a wide range of services for children with developmental concerns mild to severe, and is home to a team of investigators who are contributing to the understanding of how disorders develop while pioneering new interventions and earlier diagnosis. For more information on Kennedy Krieger Institute, visit www.kennedykrieger.org.

no other promotions or discounts will be applicable to this special event

HEINEKEN ITALY, CASE STUDY

On the night of the October 21st the Real Madrid played Champions League match against AC Milan.
Heineken convinced several university professors, girlfriends, and several bosses to convince their students, boyfriends and employees to go to a concert on that night. All of them couldn't say no and had to go to the classical concert. BUT.......

Click on the PHOTOGRAPH to link you to a very clever study.

 
OPERA NIGHT
Sunday, April 18, 2010
5:30 p.m.~ reservations required
58 per person*
Sotto Sopra Opera Night

Please join us for a fabulous evening of live opera performances, a six course gourmet Italian dinner in the beautiful and acoustical Sotto Sopra dining room. Chef Bill has created a wonderful menu for you to enjoy.

An Evening of live Opera
featuring:
Diane Abel, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Menu

Roasted Tomato Bisque
with goat cheese crouton

Lola Rosa Salad Greens
with marinated mushrooms, gorgonzola cheese
and herb vinaigrette

Grilled Prawns
with basil pesto risotto

Lemon Sorbetto

Grilled Teres Major
with shaved fennel and pears over potato puree

Gianduja Pot du Creme
with fresh raspberries

cost per person
58
(excludes beverages, tax and gratuity)

Book early to guarantee you will be able to enjoy this evening of robust sights, sounds and flavors. Call 410 625 0534 and ask for April Opera Night Reservations


Save the Date:

Opera Night ~ Sundays:  May 23rd (think Mother's Day Gift) and June 27th 


no other promotions or discounts are applicable to this event
NEWS FROM ITALY

familyphotoFast Food Venetian Style - Tramezzini

Over the past 40 years, fast food "restaurants" have sprung up all over Italy. While this makes it easy for the tourist to understand the menu, it deprives one of the opportunity to taste local fresh food, even if it is local fast food. Read the full story and watch the video at Savory Adventures


Part of Nero's ancient palace collapses in Rome

ROME - A section of ancient Roman emperor Nero's palace collapsed on Tuesday, causing no injuries but leading to concern over the stability of the complex popular with tourists, officials said.Half of the Trajan Gallery at the Domus Aurea -- or Golden House -- collapsed, said Antonello Vodret, the monument's technical director. The collapsed section was about 60 square metres (646 feet). Read more at the Times Colonist



COOKING CLASS
Sunday, May 2, 2010
1 p.m. to 4 p.m.
65 PER PERSON


Cooking Class Sotto Sopra Restaurant Baltimore

Executive Chef Bill Crouse invites you to join him for his cooking class featuring the foods of spring. The class is optional hands-on and held in the restaurant kitchen. At the end of the class everyone gets to sit down in the dining room and enjoy the dishes prepared with a spot of vino.

Class is usually 3 to 4 recipes. Cost is 65 per person and guaranteed reservations are required.

When making your reservations please call 410 625 0534 and tell them it is for the Cooking Class or e-mail us at ciao@sottosopra.us

Our April 11th cooking class is sold out - book early!
Parmesan Crusted Branzino
with braised lentils

Chef Bill Crouse hopes you will enjoy his recipe for Parmesan Crusted Branzino.

Fish:
4-6oz. Branzino Fillets (other fish can be substituted for Branzino)
¼ C. Flour
Salt and Pepper
¼ C. Parmesan Cheese (grated)
Fresh Oregano (chopped)
 
Lentils:
1 C. green lentils (dried)
2 Carrots (peeled, brunoise)
3 Stalks Celery (washed, brunoise)
1 med Onion (peeled, brunoise)
2½ Quarts Chicken Stock
Salt and Pepper
Tarragon
Olive oil
 
  • Place all of the chopped vegetables in a medium size pot.
  • Sweat lightly then add lentils.
  • Add approximately 1 quart of chicken stock
  • Let simmer until lentils are cooked through. Add additional chicken stock as needed during this process
  • Season with chopped tarragon, olive oil and salt and pepper
  • Season the filets on both sides with salt and pepper
  • dredge the skin side only through the flour and sauté on the floured side in a small amount of oil
  • When the skin becomes crispy and golden brown flip over and sprinkle with oregano and a healthy coating of parmesan cheese.
  • Place in a 350º oven until the cheese has lightly browned
  • Serve over lentils with a side of lemon.

APRIL BIRTHDAY BOYS AND GIRLS

familyphotoIf your name is listed below, please come in for a complimentary birthday dinner during the month of April, 2010. Choose off our regular dinner menu up to $30.00*. 
 
Bring your friends and family, celebrate your special day.  As we said above, let the staff know your name when you arrive and that you are going to be enjoying the $30 complimentary birthday dinner.  We have a list of the birthday boys and girls-no need to bring a copy.   
 
The list was culled from those people filling out our check presenters who listed their birthdays.  If you haven't filled in your birthdays, do ask for a check presenter the next time you are in the restaurant.

APRIL BIRTHDAY BOYS AND GIRLS

Chris Barriero
Ahmet or Miriam Baschaf
Jon Bellantoni
Judy or Howard Blank
Maryann Busse
Brian Buta
Patricia Riina Byrnes
Michael Callahan
Frank Cannell
Michael Cheswick
Laura Cline
Lisa or Dave Clossey
Nora Conklin
Bill Conway
Tom Cooper
Louise J. Corwin
Robert or Rebecca Crouse & Knapp
Janet Dale
Melissa Day
Jennifer or James Dumas
Michael Duvall
Perry Engler
Lois Frame
Ann Gamble
Jenae Gates
Irene Giannaros
Brenda Glovinsky
Susan or Stanley Goldberg
Jordan Gregory
Heather Gresham
Tanya Haun
Clare Hayes
Mollie Heist
Brooke Hill
Ray Horne
Pat Hupfer
Nicholas Jones
Eric Kostuk
Diane or Mark Krasna
Mike Krause
Ron Ladue
Christopher Lang
John League
Stephen Lentowski
Tom Lentz
Jessica Leopold
Jim Lessman
Lauren or Andy Levinson
Albert Lin
Lisa or Wally Maher
Melissa M Mallis
Steve or Jackie Mantua
Debi March
Deb Marsh
James or Karen Martin
Jill Max
Bea Mazzoccoli
Newell McCalmont
Sarah McNelis
Alyson Meister
Chas Moseley
Chris Myers
Jan Noble
David Noe
Debby or Jack O'Hara
Bruce Pavesich
Greg or Kelly Pease
Anthony Perry
Krista Piller
Sheryl Post
Heidar or Sheree Raschid
Tim or Diana Reber & Macowski
Debra or Rick Redett
Scott J. Regner
Mark Rieger
Mary Beth Roca
Richard Rogers
Jose Roman
Jeff Sack
Alan or Pearl Seidman
Joan Shin
Pamela Shuggi
Peggy or David Slade
Jean Smith
Sharon Solomon
Sara Spears
JA Stautberg
Scott Stern
Margaret Tahboub
Niran Thaker
Jim or Peggy Thorne
Michael Tran
Leslie Webb
Cynthia Weisz
Susan Wiercinski
P Wilson
Danielle Wilson
Wendy Wolock
Danielle Zoller

Reservations are highly suggested - call 410 625 0534

* Tax and gratuity are not included and the $30 dinner is not applicable with special events, promotions, Restaurant Week or discounts.  Only one $30 birthday gift per table.

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