 405 North Charles Street Baltimore, MD 21201 410.625.0534 |
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REACH OUT
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Quote of the Month
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"The trouble with eating Italian food is that 5
or 6 days later you're hungry again." George Miller, British
writer
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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, Amelia
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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.
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$1 Dollar
Pasta Night $1Taking
a bite out of your taxes Thursday, April 15, 2009reservations 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 KriegerInternationally
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
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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.
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OPERA NIGHT
Sunday, April 18, 20105:30 p.m.~ reservations required58 per person* 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 Operafeaturing:Diane
Abel, Soprano Paul McIlvaine, Tenor Tom Hetrick, Piano MenuRoasted
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
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NEWS FROM ITALY
Fast
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
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COOKING CLASSSunday, May 2, 20101 p.m. to 4 p.m.65 PER PERSON 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!
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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.
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APRIL BIRTHDAY BOYS AND GIRLS
 If
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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