 405 North Charles Street Baltimore, MD 21201 410.625.0534
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EVENT CALENDAR |
Wednesday, January 12th Chef for the Day Barbara Donato
Sunday, January 16th Opera Night
Friday, January 21st thru Sunday February 6th Restaurant Weeks
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PURCHASE GIFT CERTIFICATES

It can be in dollar denominations, for an Opera Night, cooking class or Chef for the Day. Let Sotto Sopra be your gift giving solution.You can order dollar amount gift certificates on line - Click HERE or for specific events please call at 410 625 0534 |
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Cari amici di Sotto Sopra,
Welcome to 2011. I hope you had a great holiday season and that you all survived it without gaining too much! Personally, I have gained a few, so I'm putting in extra time at the gym each day.
I'm excited about a new adventure this year. I regard every January as a new beginning for my life, goals and achievements. This allows me to age slower (yeah,right) with a more optimistic view towards the future. My goal this year is to put Sotto Sopra on the map by working hard for consistency of food and service. I have worked really hard the past six months to bring out the best of me regarding my culinary skills and creativity. Now is time to get all of this ingrained in my kitchen and service staff. To maintain the longevity of the restaurant it is important that all my staff is at the top of their game.
As always, I welcome any feedback and suggestions - e-mail me at Rbosio9@aol.com.
Restaurant Week
Restaurant Week begins late January, on Friday the 21st and as before, Sotto Sopra will be extending into the second week through Sunday, February 6th.
We will feature many of our most popular dishes and will add some supplemental charges for the very expensive items. I hate when restaurants put steaks on Restaurant Week menus just to find out later you get only a skimpy 4 oz. portion. I rather charge a small surcharge and guests get the right amount of food and still offer value.
By the way, just a note for all of you; 2011 will see dramatic increases in prices of cattle, fish, coffee, and other commodities. Blame it on easy money, speculation, emerging markets and global warming. Be prepared to pay more for those goods coming May or June when futures contracts reset. Sorry for a little negative news, but I need to put reality checks in my newsletter!
A bit more on economics
On this subject, someone needs to explain to me why these morons at the Fed include refrigerators, cars and other big items when calculating inflation measures in the baskets of goods? What are we suppose to eat for breakfast: the refrigerator! Really? Let's just call it "stupideconomics" (new word for you Sarah Palin! ).
Anyhow, beside some given challenges, I hope all of you will have a great year, full of health and accomplishments or, if nothing else, maybe a spiritual awakening - an epiphany. (I need one of those!).
Whatever it might be, don't forget to enjoy your life and treasure your loved ones. Our time on this earth is really, really, really short.
Ciao,
Take care of yourselves and each other,

Riccardo, Monika, piccola Amelia & Sotto Sopra staff
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CHEF FOR THE DAY Barbara Donato Wednesday, January 12th Five Course Dinner ~ 45 per person open reservations from 5:30 p.m. to 9 p.m.
This month we welcome Barbara Donato as our Chef for the Day. She will be working closely with Chef Bosio and his staff in preparing for you a five course dinner. Barbara Donato was born in Puerto Rico. Her cooking has been influence by Latin flavors. Her passion for food began when she decided to bake cakes for family gatherings. She took private baking classes with Cake Love owner Warren Brown and her family loves her special vanilla butter cream recipe. At home, Barbara likes to cook for her friends and family, she loves to come up with soup recipes and likes to incorporate Latin spices to all her cooking. Barbara really enjoys fine dining and considers herself a foodie. MENU
Rockfish Cerviche * Octopus Salad alla Greca * Spinach, Ricotta & Crabmeat Ravioli in Tomato Sauce * Sausage Stuffed Smart Chicken Breast with Pumpkin Lasagna * Tiramisu
Cost per person - 45 (excludes beverages, tax and gratuity) no other promotions or discounts are applicale
Open reservations are being taken for between 5:30 p.m.to 9 p.m. - Call 410-625-0534
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REACH OUT
| STAY CURRENT WITH WHAT'S HOT AT SOTTO SOPRA
 Sotto Sopra Restaurant - Facebook Page
 @sottosopra
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VOTE FOR BALTIMORE'S BEST RESTAURANTS
Let your voices be heard, it is Baltimore Magazine's 2011 Readers Poll for best restaurants. We hope you think we are worthy and vote for us. Voting ends January 21st, 2011
Vote HERE
We want to thank you for voting Sotto Sopra as the Best Italian Food in AOL's Baltimore Bests. Read the list of winners |
AMELIA'S PICK
Papa drags me into the kitchen to work. What can I say, he just can't manage on his own. Does he care that I'm wearing my good clothes, no just another laborer working the line.
The least he could have done was get me my own chef hat and apron. Well now it is too late, I'm at the in-between stage. I'm bigger than zero to 6 months where I could get an entire ensemble; chef hat, coat and pants.
Now I have to wait until I'm two for the Pink Chef Ensemble. It is a little bit more refined, it comes in a pink pastry box with pink chef hat and apron and my own rolling pin.
You know I'm turning one today- send something pink!
I'm pretty in pink!Amelia
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OPERA NIGHT Sunday,January 16th ~ 5:30 p.m. reservations required - 410 625 0534 entertainment and six course Italian dinner 58 per person*
If you never have been, come and enjoy an evening of great voices, festivities and a delicious six course winter menu. We are pleased to introduce a new soprano to our Opera Night festivities, Ms Karen Myers. Let their voices warm your souls and the food nurture your spirit.
The Performers Karen Myers, Soprano Paul McIlvaine, Tenor Tom Hetrick, Piano
The Menu
Ahi Tuna Tartar with Gribiche Sauce
Farm Lettuces with Goat Cheese Croquettes and Raspberry Vinaigrette
Arugula Risotto with Short Rib Ragu
Tomato-Basil Sorbetto
Atlantic Cod with Artichoke Ravioli and Porcini-Crab Sauce
Pear Frangipane with Zabaglione and Cardamom Gelato
Cost per person - 58 (excludes beverages, tax and gratuity)
Reservations are required - call 410 685 0534 - call early, Opera Nights sell out quickly. no other promotions or discounts are applicable to this event
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Quotes of the Month | One cannot think well, love well, sleep well, if one has not dined well. --Virginia Woolf
Fish, to taste right, must swim three times - in water, in butter and in wine. --Polish proverb
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VIDEOS OF THE MONTH
WHY YOUR WAITER HATES YOU - Part 3
 (click on photo to link to the video)
A special thank you to Richard Gorelick, Dining@Large at the Baltimore Sun Papers for posting Why Your Waiter Hates You video. There are few people that I've met that haven't worked in a restaurant at some time in their life and can appreciate the humor in this video. It is too funny for words.
FRIED GNOCCHI
 (click on photo to link to the video)
This fellow's laugh is contagious. This is one of those "don't try this at home."
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UMAMI RICH RISOTTO RECIPES
 First I guess I should explain umami, it is considered the 5th taste along with sweet, sour, bitter and salty. It is found in aged beef, mushroom, red wine - an intense richness. I wanted to give you three versions to choose from, each different in its own rights. You can take a little from each and create your own. This time of year doesn't offer much in local produce but the mushrooms abound.
Wild Mushroom and Red Wine Risotto - Food & Wine Red Wine and Mushroom Risotto - Epicurious Red Wine Mushroom Risotto - Eclectic Recipes
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FROM ITALY
GLEE FEVER HITS ROME
 click on photo to see video
Fox Italy was the force that arranged for these attractive Italians to invade the Galleria Alberto Sordi Mall in Rome right before Christmas. They performed a choreographed dance to music from the show about musically inclined high school misfits. |
CHARM CITY CIRCULATOR - PURPLE LINE
 Free bus transportation to and from Sotto Sopra is available on the new Charm City Circulator's purple line. Get off at Pleasant Street (stop 305) or at Hamilton Street (stop 306) coming up Charles Street. If you are traveling south on St. Paul Street get off at W. Mulberry Street (stop 316). |
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Sotto Sopra Restaurant's e-newsletter has been created, compiled and composed by Dara Does It-Creative Solutions for the Food Industry
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