Bob Fleisch
Chef for the Day
4 course dinner ~ Thursday, September 9th
Reservations accepted from 5:30 p.m. to 9:00 p.m.
Sotto Sopra is pleased to announce that Bob Fleisch will be our next Chef for the Day. Bob will work in the Sotto Sopra kitchen closely with our executive chef/owner Riccardo Bosio and chefs in creating a delicious four course dinner for you to enjoy.
Bob is a retired federal employee with two great kids (Katie and Luke) and a wonderful understanding wife (Frances). His mom insisted that he learn how to cook at an early age since he was the only male child in the family. For his mother, learning how to cook was the ability to fry eggs, chicken, etc. Did we mention that he grew up on a farm in Indiana? If it wasn’t fried, it wasn’t food.
Menu
Italian Gazpacho
Risotto with Saffron, Lemon and Stewed Calamari
Swordfish Roulade alla Italiana
with potato/celery root lasagna
Tiramisu
38 per person
excludes beverages, taxes and gratuity
Call your reservations in for Chef for the Day: Bob Fleisch at 410 625 0534.
We are accepting reservations starting at 5:30 p.m. and ending at 9:00 p.m.
Chef for the Day
4 course dinner ~ Thursday, September 9th
Reservations accepted from 5:30 p.m. to 9:00 p.m.
Sotto Sopra is pleased to announce that Bob Fleisch will be our next Chef for the Day. Bob will work in the Sotto Sopra kitchen closely with our executive chef/owner Riccardo Bosio and chefs in creating a delicious four course dinner for you to enjoy.
Bob is a retired federal employee with two great kids (Katie and Luke) and a wonderful understanding wife (Frances). His mom insisted that he learn how to cook at an early age since he was the only male child in the family. For his mother, learning how to cook was the ability to fry eggs, chicken, etc. Did we mention that he grew up on a farm in Indiana? If it wasn’t fried, it wasn’t food.
Menu
Italian Gazpacho
Risotto with Saffron, Lemon and Stewed Calamari
Swordfish Roulade alla Italiana
with potato/celery root lasagna
Tiramisu
38 per person
excludes beverages, taxes and gratuity
Call your reservations in for Chef for the Day: Bob Fleisch at 410 625 0534.
We are accepting reservations starting at 5:30 p.m. and ending at 9:00 p.m.
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