Italian Home Cooking with Daniela-Tuesday Evenings

Tuesday Evening’s
Italian Home Cooking with Daniela
Inaugural Dinner
Tuesday, May 6th

Ciao,

Let me introduce myself, I am Daniela Useli and I want to share with you the traditional foods of my Italy and my home, Sardinia, where meals are prepared with simple and locally-grown, fresh ingredients.

As a child, I would spend much time in the kitchen with my mother, a culinary artist in her own right, as she prepared wonderful meals and beautiful, delicious pastries. I learned at my mother’s apron strings and she at her mother’s apron strings and so on, this way the traditional Sardinian and family recipes continue to live.


My Passion

It has been many years since my 8th birthday when I was given my first recipe book, even then, at such an early age, my passion for cooking was apparent. I have prepared all the recipes in that treasured book, many times over and the pages are well-worn with love.

There is no greater joy then to have family and friends alike to my table and see their eyes close and their head nod upon the first bite. I revel in throwing parties and I have been known to have up to 100 guests. For these types of occasions, I will be in the kitchen from early dawn and through the night preparing, with love, the foods of my home country.

An Idea is Born

Any cook worth their salt, continues to work and refine their recipes whether a pinch more of this or a little less of that and I too was doing the same with my Spinach Lasagna. The results of this recipe have been unanimous among our best friends, Alberto, Nancy, Jim, Marilu and Massimo: it is a delicate, light, fabulous dish. At that point, I thought it could be time to submit my creativity to the attention of restaurants and my friend Alberto agreed and wrote to Riccardo Bosio at Sotto Sopra.

When Riccardo replied saying that he was really willing to give my recipes a try, I was shocked and started immediately to organize myself for making the best food out from my recipes. That night, I only slept three hours. When Riccardo tasted my hand-made pastries and my famous Spinach Lasagna he told me I had to cook for him.

My initial idea of selling pans of lasagna has grown to cooking for you, one night a week, every Tuesday evening at my favorite restaurant, Sotto Sopra. Please accept my invitation to my Italian table - my menu for this coming Tuesday is listed below.

Buon Appetito!

Daniela

Inaugural
Daniela’s Traditional Italian 3-Course Dinner
Tuesday, May 6th ~ Open Reservations

To celebrate Daniela’s first Traditional Italian Dinner at Sotto Sopra, this dinner will have four (4) courses instead of three (3) and a complimentary glass of Prosecco for $35.00. Bookmark this LINK to Sotto Sopra’s Blog where we will update Daniela’s weekly menu.

For those of you who like a contemporary Italian menu we will be offering our Sotto Sopra ‘Spring Dinner’ dinner menu as well.

Everyone should taste the love and passion that is in Daniela’s food. This is the heart of what Italy is all about and we are excited to be able to offer you Daniela’s rustic and home styled cuisine

Tuesday, May 6th
Daniela’s Menu

Antipasto

Funghi Trifolati
Delicious hand-made “pasta brise” bowls filled with portabella mushroom cooked to perfection in a sauce of Vernaccia wine, smoked pancetta, Italian parsley, sun-dried tomatoes, garlic and extra virgin olive oil

Il Primo

Lasagne Verdi
One of Daniela's newest Sardinian recipes, this hand-made spinach lasagna will melt in your mouth with the delicate combination of prosciutto, fresh ground nutmeg, mozzarella, cream and Parmigiano-Reggiano cheese

Il Secondo

Roast Beef
The beef is slow roasted on a bed of rosemary, smoked pancetta, fresh ground black pepper and dry white wine. This lean cut roast beef will surprise you with its tenderness and flavorful taste.

Il Dolce

Panna Cotta
Made from slow-cooked dairy cream this light, silky eggless custard is a traditional Italian dessert and will be topped with a raspberry sauce


$35.00* per person with a complimentary glass of Prosecco
(excludes all other beverages, tax and gratuity)

Reservations Requested - Call 410 625 0534

*promotions and discount do not apply to this dinner

First Thursday Wine Tasting - May, 1st

First Thursday Wine Tasting

May 1st

5:30 p.m. to 7:00 p.m.

The weather is getting warmer and the wines of spring and summer are clamoring to be tasted. Join us Thursday, May 1st to discover the delicious flavors of sunshine, vacation and fun as we taste 5 wines. Enjoy a lite munch with our antipasti and if you are still feeling peckish, stay for dinner and receive 20% off.

Wine Tasting

$20.00 per person*

5 wines & antipasti

Stay for dinner after the wine tasting and receive 20% off

Please call and let us know you are coming contact Deborah Puopolo at 410 625 0534 or e-mail her at debpuopolo@aol.com.

(*tax and gratuity not inclusive)

$30 Chef's Tasting Menu-Wednesday Nights

Get out of your cucina's (kitchen) and beat the inflation heat with Sotto Sopra's Wednesday nights $30.00 three course chef's tasting menu. Executive Chef Bill Crouse has created the May menu based on our new Spring menu offerings. Reservations are highly recommended-call 410 625 0534.

Three Course Chef's Tasting Menu

May's Menu
available every Wednesday evening

choice of appetizer

Zuppa del Giorno
Soup of the day

Insalata di Rucola
Baby arugula, crispy apple-wood smoked bacon, crumbled goat cheese, dried cherries and stone ground mustard vinaigrette

Mozzarella alla Caprese
Sliced tomatoes, fresh mozzarella, basil and extra virgin olive oil

choice of entree

Pappardelle Sotto Sopra
House-made pappardelle with fresh mozzarella and tomato sauce

Ravioli dell' Amore
House-made spinach and ricotta stuffed ravioli sautéed in butter and sage served with fresh tomato sauce

Tortelli d’Anatra
House-made duck stuffed tortelli sauteed with butter and sage,
served in a truffle veal reduction sauce

Carne del Giorno

Meat of the day

Pesce del Giorno
Fish of the day

choice of dessert

Seasonal Fruit Tart
House-made Gelato or Sorbetto of the day
Vanilla Crème Brulee

$30 per person*
excludes tax, gratuity and beverages

*other promotions and discounts do not apply

May's Cooking Class - Get Ready to Grill

Cooking Class
Sunday, May 4th ~ 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for a cooking class getting you ready with recipes for the grilling season. The class is a demonstration class with some optional hands-on participation. At the end of the class students will sit down to a family-style meal with wine and taste the recipes taught in class.

At our April cooking class students learned how to break down fish and shuck oysters and clams. We made Salmon in Parchment , Oysters Rockefellar, Clams Casino and Flounder Francais. Check out the pictures below.

$65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

April's Italian Language Dinner Club

Sotto Sopra's
Italian Language Dinner Club
Monday, April 21st - 7:00 p.m.

Reservations Required
Limited to 14 guests

Tuscany will be the theme of our April Italian Language Dinner Group. Chef Bill Crouse will prepare dishes from the Tuscany region for all to enjoy. So bring your pictures of your Tuscan travels, stories of hidden treasures of the beautiful region of Italy and brush up on your Italian. Each month we will explore different regions of Italy.

Cost per person: $40.00 inclusive of food, wine, non-alcoholic beverages, tax and gratuity

Conversation for the evening is in Italian

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

Wednesday Night's $30 Three-Course Tasting Menu

Every Wednesday
Chef’s 3-Course Tasting Menu
April’s Menu

(choice of)
Zuppa del Giorno
Soup of the Day

Insalata di Rucola
Baby arugula, crispy apple-wood smoked bacon,

crumbled goat cheese, dried cherries and stone ground mustard vinaigrette

Cuore di Latuga
Boston lettuce served with Gorgonzola cheese, sliced Granny Smith

apples & caramelized walnuts with maple balsamic vinaigrette

(choice of)
Ravioli dell” Amore
House-made spinach and ricotta stuffed ravioli sautéed in butter

and sage served with a pesto cream sauce and sun-dried tomatoes

Fettuccine al Mare
House-made fettuccine served with mussels, shrimp and calamari in a light tomato sauce

Piccatine di Vitello
Sautéed veal scaloppini, parsnip puree, roasted asparagus and tarragon butter

Pesci del Giorno
Fish of the day

(choice of)
Tiramisu
Ladyfingers dipped in espresso coffee with mascarpone & cocoa

Vanilla Crème Brulee
Custard topped with caramelized sugar

$30 per person
Does not include beverages, tax, or gratuity

Reservations Suggested

(promotional discounts do not apply)

Baltimore's First Aperitivo Hour

MONDAY thru THURSDAY

5 p.m. to 7 p.m.

discounted drinks, lite bites and pasta

FRIDAY

drink specials all night long

*some restrictions apply

Come Play - Italian~Style

At the Bar

Lite Bite Menu for Aperitivo Hour

Caramelized onion and Gorgonzola cheese with thyme over toasted Tuscan bread

$5

Arancini di Riso - fried risotto stuffed with mozzarella cheese

$4

Spiced Almonds seasoned with chilies and sea salt

$3

Grilled Shrimp wrapped in Prosciutto with honey and black pepper

$6

Chef's Lite Bite del Giorno

priced daily

Le Paste for Aperitivo Hour - $10

Spaghetti Aglio e Olio

Trenette al Pesto con Cornetti

Fettuccine alla Bolognese

Spaghetti all' Amatriciana

Rotelli al Mare

Lemon Basil Sorbetto

Sotto Sopra’s
Lemon Basil Sorbetto
by Executive Chef Bill Crouse

This sorbetto is amazingly refreshing and is great for an intermezzo between courses or on its own as a light dessert served with a simple sugar cookie.

2 cups Sugar
1 ½ cups Water
2 cups Lemon Juice
2-3 cups Fresh Basil Leaves

1. Combine the sugar and water in a pot and bring to a boil making sure the sugar is dissolved. This is called a simple syrup. Take off heat and let cool.
2. Combine the fresh lemon juice and basil leaves in a blender. Blend both items until the basil leaves are in small pieces.
3. Strain the lemon-basil mixture through a fine sieve – discarded the strained basil leaves and reserve the lemon juice in a large bowl.
4. Add the simple syrup (sugar/water) with the strained lemon juice and mix well.
5. Put the liquid in your ice cream machine and process. Transfer to a container when done and put in the freezer to firm up.

Recipe is from March 08 Sotto Sopra Cooking Class

April's Opera Night - Sunday, April 27th

Opera Night
Sunday, April 27, 2008
5:30 p,m.

Partake of a wonderful evening of live opera performances and an exceptional 6-course Italian dinner for $55 per person.

(excludes beverages, tax & gratuity)

Our Performers
Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Fennel and Celery Salad
with fresh mozzarella, mint, Tuscan olive oil , lemon & sea salt

Minestrone Soup
seasonal vegetables in a lively broth served with crusty Tuscan bread

Spring Pea Risotto
with grilled shrimp

Blood Orange Sorbet

Grilled Veal Medallions
with roasted shallot and mustard potatoes, Swiss chard and wild mushroom jus

Lemon Crostata
with blackberry coulis

For reservations & information contact Deborah Puopolo at 410.625.0534 or email debpuopolo@aol.com

SAVE THE DATE
Upcoming dates: May 11th (mother’s day) and June 22nd
*pricing for future Opera Nights will go to $57 a person effective May 1, 2008.

How To Break Down A Chicken

Sotto Sopra's Executive Chef, Bill Crouse teaches high school culinary students how to break down a chicken in record time. Time is always of the essence in any restaurant kitchen.

Chef Crouse is working with the Carver Center for Arts and Technology culinary students developing recipes they will prepare for their Spring Fair Culinary Walk About. More to come in a future post. We hope you enjoy the video...it goes quickly.

Cooking Class - Sunday, April 13th

Cooking Class
Sunday, April 13 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for another cooking class. As you can see from the photographs everyone had a good time.

At our March cooking class students learned how to make risotto, break down a chicken, stuff a chicken thigh and create a veal roll and chef threw in his absolutely fabulous lemon-basil sorbet recipe. April’s class will have a fish theme

Cost: $65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

We're Open on Easter

Happy Holidays! Yes, Easter is fast approaching and here at Sotto Sopra we will be opening earlier on Easter Sunday, March 23rd at 2 p.m and remaining open until 10 p.m. We will be offering a limited holiday menu for the day.

We are open on Good Friday, March 21st and closed ONLY FOR LUNCH on Easter Monday, March 24th.

We hope to see you.

Music on the Menu - Smart Woman Magazine

Have you seen what Baltimore Smart Woman Magazine has to say about Sotto Sopra's Opera Night in their March issue - grab a copy. If you can't - CLICK HERE for a story by Martha Thomas

First Thursday Wine Tasting - March, 08

We have postponed our First Thursday Wine tasting for the month due to our special happy hour we are running throughout March in celebration of 12 years in business. Check back for updates for April.

12th Anniversary Happy Hour Celebration-March, 2008

Come Celebrate Our 12th Anniversary

March, 2008 ~ Mondays through Fridays ~ 4 p.m. to 6:30 p.m.

$1 Martini ~ $1 Wine
$10 pasta ~ 50% off entrees
AT OUR BAR*


*Some restrictions apply
~ not applicable with any other promotions or discounts

The Etiquette of Pasta

March's Opera Night - March 30th

Sunday, March 30, 2008
5:30 p.m.

A Evening of Live Opera Performances
featuring

Kathleen Dougherty, Soprano
Diane Abel, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Come relish live operatic performances and a 6-course gourmet dinner in Sotto Sopra’s historic Mt. Vernon town house setting. The energy is vibrant, the food tantalizing and the live opera performances will excite both young and old. Have fun Italian-Style.

Menu

Spinach Salad
with warm goat cheese, red onion, toasted pine nuts and honey balsamic

Roasted Corn and Leek Bisque
with black bean puree and tomato confit

Seared Rockfish
over pesto risotto

Grapefruit Sorbet

Petite Filet of Beef
served over sautéed Swiss chard with a lemon-caper oregano oil

Fresh Fruit Tart
with pastry cream and raspberry coulis


Enjoy Live Opera Performances & 6 courses of exceptional Italian cuisine
$55 per person
(excludes beverages, tax, & gratuity)

For reservations please call Deborah Puopolo at 410 625 0534 or email her at debpuopolo@aol.com.

Save the Dates for Upcoming Opera Nights: April 27th and May 11th

No Lunch on President's Day

Sotto Sopra will be closed for lunch on Monday, February 18th - President's Day and re-opening that evening for dinner. If you speak Italian come to the Italian Language Dinner Club's first gathering that night.

Artichoke Pie Recipe

March Cooking Class at Sotto Sopra

Cooking Class

Sunday, March 9
1 p.m. to 4 p.m.

We had great fun with our cooking class in January that we are all set to go with another on Sunday, March 9th. Chef Crouse will be demonstrating more involved recipes this time so we are limiting it to 3 recipes, one being a risotto. Once the recipes are completed all the students will sit down and enjoy a sampling of what has been prepared.

Cost: $65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the waitlist.

Snow Policy: If phase one of the snow emergency plan is in effect in Baltimore City one hour prior to the class it will be cancelled and we will reschedule.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Guest Chef Dinner - Jim Benson, Culinary Artist

Guest Chef Dinner

Wednesday, March 5th , 2008

Jim Benson, Culinary Artist

of

Eleven Courses ~ Luxury Dining

Guest will gather at 6:30 p.m.

Sotto Sopra is pleased to introduce you to culinary artist, Jim Benson, our guest chef for what proves to be a phenomenal tasting dinner on Wednesday, March 5th. Where as Benson’s dinners are normally 11 courses we have narrowed it to a 7 course tasting menu for this evening’s festivities. This dinner is limited to 30 guests and will be communal seating.

More about Jim Benson & Eleven Courses

For as long as Jim Benson can remember food and music has always been his life’s passion. Although different in some various obvious ways, his food and music are very much intertwined. He goes about creating a dish, the same way he goes about writing a song, formulating a (culinary) melody. He enforces a solid main ingredient and then uses secondary accompaniments to highlight and embrace the versatility of that main ingredient. In every dish his goal is to balance texture, taste, and temperature all contributing to that perfect cohesive dish. Each dish is a sum of its parts and any one component could compromise the goal of the entire dish. He uses these blueprints as the foundation to implement recipes that in theory seem familiar to us all, but are presented in a new way.

Eleven Courses ~ Luxury Dining comes to your home creating an eleven course tasting menu for you and your guest. Like many great chefs his path was not culinary school. His interest in food was fueled by travel to different American regions and foreign countries to experience their food first hand.

Eleven Courses ~ Luxury Dining is perfect for dinner parties, romantic occasions, business get-togethers, and for any and everyone who really wants an ultimate culinary experience. Their complete staff of trained professionals brings the restaurant experience (and then some) to you. They ship ingredients in for their events from all over the world and let their clients be as involved in the process as they want to be. Their goal is to make each event unforgettable for the host and all those in attendance.

At a recent 12 course event for a client’s 50th birthday, she looked at Benson and said “I feel like my taste buds have been awakened for the first time after 50 years.” He was so taken back by the profoundness of the statement that he decided to use its essence in Eleven Course’s slogan: “Luxury Dining. Awaken Your Taste Buds.”

The first time Jim Benson dined at Sotto Sopra he was drawn to the passion both Riccardo Bosio and executive chef, Bill Crouse have for their food. Every dish on the menu reflects both the balance of layered flavors and deep rooted Italian tradition. Jim invites you to participate in his tasting menu that mirrors Sotto Sopra standards of quality and passion while showcasing his own approach to cooking simple, yet innovative flavorful dishes.

The Tasting Menu

1st
Jumbo Lump Crab, Avocado Mousseline & Mango Gazpacho
with Fresh Chilies & Cucumber

2nd
Lobster Fennel Soup
with Risotto Crusted Lobster Croutons

3rd
Black Cod, Poached Pear Ravioli, Caramelized Onion Crème
with Crisp Leeks

4th
Oven-Roasted Veal Meatballs, Parmesan Gnocchi, Sweet Potato Puree,
Porcini Reduction & Scallion Confetti

5th
Pan-Seared Scallop, Chic Pea Emulsion, Acini di Pepe, Bacon Bonito Jus
Finished with Black Lava Sea Salt

6th
Braised 5-Spiced Pork Shoulder, Carrot Puree, Toasted Northern White Beans, Basil Oil,
Carrot Powder & Truffle Broth

7th
Upside Down Lemon Pine Nut Tart with Honey Mascarpone Cream

$75.00 per person – wine and alcohol ala carte
(includes tax and gratuity)
$120.00 per person with wine pairings
(includes tax and gratuity)

seating will be communal for this event

For reservations please call Deborah Puopolo at 410 625 0534 or email her at debpuopolo@aol.com. Due to the nature of this special dinner all reservations will need to be guaranteed with a credit card.

Cancellation policy: Reservations can be cancelled up to 48 hours prior to the dinner event with no penalty. Reservations cancelled less than 48 hours prior to the event will be billed to the credit card.

To Create Your Own Special Dinner in Your Home

contact

Jim Benson ~ Eleven Courses ~ Luxury Dining
410 459 6773

2007 Memorable Dish List

One of the city's diner/bloggers, 'minxeats' highlighted her 10 favorites dishes for 2007 and Sotto Sopra not only made her top ten but also another dish made honorable mention. Click HERE to see her choices.

First Thursday Wine Tasting Competition

Sotto Sopra’s First Thursday’s Wine Tasting Competition
Thursday, February 7, 2008
5:30 p.m. to 7 p.m.

World-class wines (the kind that are hard-to-find and more expense to drink) do battle in a side-by-side blind tasting, the ultimate wine competition, and like any competition there will be a reigning champ.

The Rules

Three (3) world-class wines will square off and the winner will proceed to the next month’s first Thursday wine tasting to face two new challenging wines. All wines will be blind tasted, discussed, and your vote will determine the winner.

Why Blind Tasting?

We chose blind tasting so no national or varietal prejudice will come into play. The fun of tasting blind is assessing flavors and aromas in your glass and calling the wine based on the evidence you collect. An award will be presented to the participating taster who guesses closest to the identity of all three wines.

The Referee

Our sommelier, Chris Clune, will make the selection of these very expensive and hard-to-find wines and oversee the blind tasting.

Sounds Greats-Give Us A Call

$30.00 per person

(tax and gratuity not included)

Stay for dinner and take advantage of our extended Restaurant Week 3 course pre-fix dinner menu at $30.08 per person.

The number of participants is limited so please call or e-mail Deborah Puopolo (410.625.0534 or debpuopolo@aol.com ) and make a reservation to guarantee your spot.

Be sure to bring that friend who loves wine - let’s have some fun.

Save the dates for future First Thursdays:

March 6, 2008
April 3, 2008
May 1, 2008

Chef Crouse's Lentil & Sausage Soup

I created this recipe for our January 08 Opera Night Dinner and also demonstrated in on Channel 45. I've put up the video that we took, as in all things related to batteries, they went dead before we finished...we still thought you might enjoy this. It was my first time on television - let me know what you think......Chef Bill Crouse

Sotto Sopra's Sausage and Lentil Soup

1 tablespoon olive oil
1 small onion -- chopped
2 cloves garlic -- chopped
1 large or two small carrots -- chopped
2 links Sweet Italian Sausage (meat or turkey) -removed from casings
1 quart chicken stock (homemade or canned low sodium)
fresh thyme
1 cup brown lentils -- rinsed
1 cup Swiss chard -- coarsely chopped
chopped tomato

Heat a large pot with the oil. Add the onion garlic and carrots and sweat them until the natural sugars come out.

Add the sausage and brown with the vegetables.

Add the chicken stock and fresh thyme and bring to a boil.

Add the lentils and reduce the soup to a simmer, covered and cook for 40 minutes.

Add the Swiss Chard or Spinach

Taste the soup and adjust the seasoning with salt and pepper

Plate the soup and top with chopped tomato

Notes: Depending how thick or thin you want the soup to be you can add another pint of chicken stock. Never cook lentils with tomatoes, the acid will make the lentils tough.

Opera Night - February, 2008

Don’t let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed by our executive chef, Bill Crouse. We make opera fun and interactive – join the party – treat your sweetheart.


Opera Night
Sunday, February 24, 2008
(Snow date March 2nd)
5:30 pm to 9:30 pm

Enjoy an evening of outstanding vocals sung by:

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Amuse
Warm Bibb Salad
with roasted shallots, Gorgonzola cheese and sherry vinaigrette

Zuppa
Split Pea Soup
with lobster and fennel

Primi
Porcini Mushroom Risotto
served with duck confit

Intermezzo
Lemon Verbena Sorbet

Secondi
Braised Veal Cheeks
on top of soft Gorgonzola polenta

Dolci
Ricotta and Orange Tart
served with hazelnut chocolate sauce and vanilla gelato

Enjoy live Opera performances and 6 courses of exceptional Italian cuisine
only
$55 per person
(excludes beverages, tax, & gratuity)

FOR RESERVATIONS & INFORMATION PLEASE CALL
(410) 625-0534 or email Deborah at: debpuopolo@aol.com

Gift certificates are available on line at www.sottosopra.us

Save the Dates: March 30th and April 27th

We've Extended Our Winter Restaurant Week

Winter Restaurant Week Extended

Monday, January 28th through Sunday, February 10th

Prix Fixe $30.08 Dinner

Choice of Appetizer

Zuppa di Giorno
Soup of the Day

Grilled Romaine Salad

with sun-dried tomato bruschetta and an anchovy dressing

Prosciutto di Parma

Prosciutto from Parma with fresh mozzarella in a Parmesan basket

Roasted Beet Napoleon

Sliced red and yellow beets with buffalo mozzarella, pesto and balsamic

Fritto Misto

Fried shrimp, oysters and calamari with tarragon-caper rémoulade
and roasted red pepper coulis

Choice of Entrée

Risotto with Seafood Cioppino

Gnocchi di Ricotta

House-made ricotta gnocchi sautéed in butter and sage with fresh tomato sauce

Agnolotti di Vitello

House-made veal stuffed pasta served with Applewood smoked

bacon, sautéed spinach and veal reduction

Cartoccio di Pesce
Fresh filet of red snapper steamed in a parchment bag with julienned vegetables and tarragon-shallot butter

Veal Scaloppine
Coriander crusted veal medallions, with a medley of sautéed porcini mushrooms, artichoke hearts and lima beans with mushroom essence

Braise Shortribs
with Gorganzola polenta

Pollo Rustico

Crispy roasted chicken with rustic bruschetta and a shallot-currant sauce

Choice of Dessert

Tiramisu

Gianduia Pot De Crème

Ricotta and Orange Tart

served with hazelnut chocolate sauce and vanilla gelato


Prix Fixe $20.08 Lunch

Choice of Appetizer

Zuppa di Giorno
Soup of the Day

Grilled Romaine Salad

with sun-dried tomato bruschetta and an anchovy dressing

Arugula Salad
Baby arugula salad with sun-dried cherries, crispy Applewood smoked bacon, crumbled goat cheese, stone ground mustard and sherry vinaigrette

Choice of Entrée

Chicken "Sotto Sopra"

Grilled chicken breast topped with fresh tomatoes, asparagus, prosciutto and aged provolone served with tomato Provençal

Bucatini all' Amatriciana

Bucatini pasta with bacon, Vidalia onions, crushed red peppers and fresh tomato sauce

Grilled Tuna

with a salsa verde and haricot vert

Panino di Giorno
Sandwich of the day

Risotto di Giorno

House prepared risotto of the day

Choice of Dessert

Tiramisu

Fresh Mixed Fruit

with vanilla bean gelato

menu subject to market changes

Italian Language Dinner Club

Sotto Sopra's
Italian Language Dinner Club
First Gathering - Monday, February 18th - 7:00 p.m.
Reservations Required


We have had a wonderful response on the Italian Language Dinner Club and thank those who responded. Those who will attend will get to dust off their Italian language skills, share the company of others who are passionate about Italy and enjoy some wonderful food.

Riccardo feels a family style meal is more condusive for the evening's gathering and has created a menu including wine, tax and gratuity for $55.00.

By your responses, Monday night seems to be the most popular night for the gathering. We are looking to kick it off in February. We would like those attending to help formulate ideas for future gatherings.

If you haven't reached out to us about your interest, just send us an e-mail and we will put you on the Italian Language Dinner Club e-mail list. Dining will be communal.

Let us know your interest, your thoughts and ideas - please reach out to Dara Bunjon ciao@sottosopra.us

Monika's New Favorite Biscotti Recipe

Here is a recipe that was given to Monika from our favorite public relations gal, Dara Bunjon. Dara has been making this recipe for years and loves the fact that there is no butter. She uses parchment paper on the cooking sheet so no fat is used other than what is natural to the pistachio.

Cranberry Pistachio Biscotti

Recipe By : Gourmet Magazine 1992 pg 162
Serving Size : 36


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Dried cranberries(approx 1/4 Lb)
2 1/2 cups Unbleached all-purpose flour
1 cup Sugar
1/2 tsp Baking soda
1/2 tsp Double acting baking powder
1/2 tsp Salt
3 lg Eggs
1 tsp Vanilla
1 cup Shelled natural pistachio
Egg wash-beat 1 egg+1 ts water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels.

In the bowl of an electric mixer fitted with the paddle attachment blend the flour; the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is just formed, and stir in the cranberries and the pistachios.

Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered(you can eliminate the buttered pan by using parchment paper) and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet and brush them with the egg wash.

Bake the logs in middle of preheated 325 degree oven for 30 minutes and let them cool on baking sheet on a rack for 10 minutes. On cutting board cut the logs crosswise on the diagonal in 3/4 inch slices(use a serrated bread knife). Bake for 7 minutes on each side. Store in airtight container.

La Traviata in Food

Verdi - Traviata - Choeur Bohémiens
Uploaded by Quarouble

Cooking Class at Sotto Sopra

SOLD OUT

Sunday, January 13, 2008
1 p.m. to 4 p.m.
Demonstration Class

Sotto Sopra's Chef Bill Crouse will lead a class in Sotto Sopra's kitchen where he will show the preparation of 4 recipes. After class, all will sit down to sample the food and have bit of wine. We are still planning the menu but wanted to give you a heads up. We are limited to 15 students.

Cost per student: $60.00 (check or credit card) - Payment is due prior to the class

Cancellation Policy: We will accept cancellations up to 48 hours prior to the cooking class. If you need to cancel less than 48 hours you will have a credit in the amount of the class to be used at the restaurant within 30 days.

Snow policy: Should phase one of the snow emergency plan be in effect in Baltimore City one hour prior to the class it will be canceled and rescheduled.

For further information please reach out to us via e-mail
at ciao@sottosopra.us

Venetian Cicchetteria

Find more videos like this on www.truveo.com.

So You Want to Work in A Restaurant Kitchen-Tales from Mario Batali

Voci di Napoli

What a great evening had by all last week. Naila regaled us with her songs of Napoli, we ate, drank and laughed. Here are some of the pictures:

Naila - Voci di Napoli Dinner

Naila
Voci di Napoli Dinner

Tuesday, October 16
6:30 pm

Maria Renata Liguori, known as Naila in Italy, will grace Sotto Sopra Restaurant to perform classic songs of Naples (Napoli) while she tours the United States. It will be an evening of Neapolitan music accompanied with a special dinner created and prepared by Sotto Sopra's executive chef, Bradley Buedel.

Naila was born in Naples and lives in Frattamaggiore (Naples). She began her artistic training in classical dance with modern jazz but decided to switch to vocal performances. Her award-winning performances include the Neapolitan classic "Passione" at the Francesco Durante festival and the Capasso and Casaburi piece "Velano" at the festival of Saint Vincent. In June of this year she sang at the Bourbon Royal palace (Reggia) in Caserta on the final day of the show "Terra d'Amore." Naila's music crosses all geographic and cultural frontiers. Naila will be accompanied by Maestro Bruno Fusco.

Naila
Voci di Napoli Dinner

Tuesday, October 16, 2007
6:30 p.m. promptly

MENU
(no substitutions)

Piccolo Assaggio

Arancino di Riso
Carnaroli Rice Ball
stuffed with fresh mozzarella, peas and deep fried
- finished with chopped fresh tomato

Antipasto

Calamaro Ripieno
Squid Stuffed with Bread Crumbs, Capers, Lemon and Garlic

Primi

Timballo di Melanzana
Eggplant Terrine
filled with rigatoni pasta, mozzarella, petite meatballs and tomato sauce

Intermezzo

Sorbetto Limone e Basilico
Lemon and Basil Sorbet

Secondi

Duetto con Carne di Vitello e Baccalà
Veal Stuffed with Pine Nuts, Golden Raisins and Swiss Chard
in a white wine sauce
and
Fresh Cod
with olives, capers and onions

Dolce

Torta di Ricotta, Arancia e Cioccolata
Ricotta and Orange Tart
served with chocolate hazelnut sauce and vanilla gelato

Cost Per Person $55.00
(excludes beverages, liquor, tax and gratuity)



Reservations: Due to the special nature of our guest performer and limited space we are asking that all reservations be guaranteed by credit card.

For reservations contact Deborah Puopolo at 410-625-0534 or email her debpuopolo@aol.com.

Cancellation policy: You can cancel your reservation up to 48 hours
prior to the dinner with no penalty - any cancellations less than 48 hours before the dinner will be billed to your credit card.


SOTTO SOPRA RESTAURANT
405 N. Charles Street
Baltimore, MD 21201
410 625 0534

Dinner at Dara's

Being a chef, people are hesitant to cook for you. That can be a bad thing and that can be a good thing. Now that I have prefaced with that statement, I move forward with my story.

Dara Bunjon and I have been friends since we met when I started out here in Baltimore at Sotto Sopra. Dara organized cooking classes in restaurant kitchens throughout the city with her Epicurean Club of Maryland for 12 years. Over the years our paths had crossed on many occasions. When Dara left her corporate job as the public relations and marketing director of Vanns Spices to start her own business I was first in line. Her sense of food is impeccable and her humor runs parallel to mine. Now, that history lesson is done.

Dara has been insistent on having Monika and I over for dinner. It took a year to set the date. I was antsy about the dinner because what if it is bad? You know your hostess is looking for you for praise and looking to see if you were eating what was on your plate. You know they have worked hard. They don't have the staff you have in the restaurant, all the food prep, dining room set up, sommelier, dish washing, all on one person. No one to mise en place those shiitakes.

Dara thought it would be interesting to have the new Italian chef coming to Baltimore, Stefano Frigerio and his wife Dusty Lockhart to dinner as well. We are all the same age; Stefano was from Northern Italy like me. Stefano was the executive sous chef at Maestro restaurant in N. Virginia and spent a number of years working in England. He even did a stint with Marco Pierre White and lived to talk about it. His restaurant, Osteria Cinghiale should be opening sometime in September/October in the East Harbor.

My PR princess was wise and went with a Southern themed dinner. We gathered for hors d'oeuvres in her ...hmmm, she calls it a den. She had pickled shrimp and bourbon spiced pecans-that broke the ice, some wine and we all relaxed.

So conversation around the table was very good and it was all in English. Our salad was a watermelon salad with tomatillos with honey citrus vinaigrette. It was quite tasty and refreshing.

The main course was the juiciest pork I've ever eaten. It was a rack of pork loin that Dara brined in sweetened tea for 48 hours. Monika says it was the best pork she's ever eaten. Dara served oven roasted potatoes and haricot verts with shiitakes and morels.

For dessert she poached pears and made a Melba sauce. She did say she didn't make the ice cream...do you think I should hold that against her?

After I got back to the restaurant I called her and told her I was pleasantly surprised and how I enjoyed the dinner. I think a couple days later I offered her a job in my kitchen.

For those of you who would like the watermelon salad recipe and sweetened tea brined pork recipe you will have an opportunity the end of October when her compilation cookbook she co-authored with Jeff Spear comes to market. The book is called YUM-Tasty Recipes from Culinary Greats - recipes from top chefs and cooking instructors from Charlie Trotter to Sara Moulton, Nick Malgieri to Steven Raichlen, Sherry Yard to Elizabeth Faulkner, Rick Bayless to Michel Richard and last but not least Chef Scott Peacock's Watermelon Salad and Chef John Fleer's Sweetened Tea Brined Rack of Pork.

Feel free to check out her blog http:www.diningdish.blogspot.com and sign up for her foodie e-newsletter.

Let me close with the most important thing about this dinner or any dinner - to share food, thoughts and ideas, to smile and break bread with others is what food is all about. It always tastes better with good company.

Sizzling Hot August Opera Night

Sunday, August 26, 2007
5:30pm.
A night of Live Opera featuring

Ms. Kathleen Stapleton, Soprano
Mr. Paul McIlvaine, Tenor
Tom Hetrick, Piano

Menu

Radicchio with Smoked Mozzarella, Balsamic Vinegar and Prosciutto

Eastern Shore Melon Soup

Risotto with Prawns and Fava Beans
with herb broth

Tomato Sorbetto

Braised Short Ribs
with cannellini beans and broccoli rabe

Fresh Fruit Torte
with zabaione crème fresh



Enjoy Live Opera & 6 courses of exceptional Italian cuisine
Only $55 per person
(Excludes liquor, beverages, tax, & gratuity)

FOR RESERVATIONS & INFORMATION PLEASE CALL (410) 625-0534 or email Deborah at:

debpuopolo@aol.com

Upcoming Opera Night Dates: September 23rd and October 28th

Baltimore Restaurant Week- July 30th - August 5th

Baltimore Restaurant Week was such a big hit last year, they're bringing it back this year. And making it even bigger. Now you have seven days — including the weekend — to enjoy a three-course dinner for just $30.07 and a three-course lunch for $20.07.

Mark July 30th through August 5th on your calendar. It's the most delicious week of the summer!


Sotto Sopra is participating all week long for both lunch and dinner. We have been getting calls that some have been having difficulty with http://www.opentable.com/ to book reservations for lunch, if you incur that problem, call us directly 410 625 0534. We are definitely doing 3 course lunch and 3 course dinner.

Prix Fixe $30.07 Dinner

(choice of 1 from each category)

Dinner Appetizer
Zuppa di Giorno - Soup of the Day

Caesar Salad
Proscuitto di Parma

Imported Proscuitto from Parma with fresh mozzarella cheese in a parmesan basket

Mozzarella alla Caprese

Sliced fresh mozzarella cheese and tomatoes with basil-arugula coulis, tomato emulsion

Frittura di Calamaretti

Fried calamari served with light spicy tomato-cilantro sauce and wasabi sour cream

Dinner Entrée

Risotto di Giorno

House prepared risotto of the day

Ravoli dell'Amore

House made spinach and ricotta ravioli sautéed in butter and sage with pesto, sun- dried tomato cream sauce

Tortelli di'Anatra

House made duck-stuffed tortelli sautéed with butter and sage, served in a

truffle veal reduction sauce

Agnolotti di Vitello

House made veal stuffed pasta served with applewood smoked

bacon, sautéed spinach and veal reduction

Grilled Halibut

With a fresh citrus sauce served with horseradish mashed potatoes and vegetable of the day

Messicani di Vitello alle Olive

Rolled veal stuffed with spinach, Fontina and Kalamata olive paste served with sweet potato cake and olivata sauce

Dinner Dessert

Tiramisu

Profiteroles Ricoperti dipped in Chocolate

Pistachio Créme Brulee

Vanilla Créme Brulee

Prix Fixe $20.07 Lunch

(choice of one from each category)

Lunch Appetizer

Soup of the Day

Caesar Salad

Mesclun Salad - Mixed greens with balsamic vinaigrette

Lunch Entrée

Chicken "Sotto Sopra"

Grilled chicken breast topped with fresh tomatoes, asparagus, proscuitto and aged provolone cheese served with tomato Provencal

Grilled Halibut

With a fresh citrus sauce served with horseradish mashed potatoes and vegetable of the day

Crespelle di Ricotta e Spinaci

Housemade crepes stuffed with ricotta and spinach, baked with béchamel and fresh tomato sauce

Risotto di Giorno

House prepared risotto of the day

Lunch Dessert

Tiramisu

Fresh Mixed Fruit

with vanilla bean gelato

Grilled Peaches with Arugula, Prosciutto and Parmigiano Reggiano

Okay, so I'm not cut out to be an Iron Chef but I thought you would like this cooking video-the recipe is simple and perfect for summer. If you can get white peaches they are sweeter than the yellow and a bit larger. You can do this outdoors or on a stove top grill. Just section the peach, sear it and the put it on a plate with Prosciutto di Parma, shaved Parmigiano Reggiano cheese topped with baby arugula or roll up the arugula in the prosciutto, top with the cheese surrounded by peaches. Make a quick dressing with some quality extra virgin olive oil and balsamic vinegar, salt and pepper.

My public relations lady was playing with her little Kodak digital and was able to do this video, she needs practice. The photograph is her version of the salad.

One Good Thing Leads to Another

One Good Thing Leads To Another

I've talked of my three-week honeymoon in Italy and all of the exciting places where Monika and I dined. Osteria del Coro in Siena, Italy was the stand-out meal. The food was so good, you could taste the chef’s passion for his local cuisine. I swore then that I would bring the executive chef, Stefano Azzi, to the U.S. to cook a special dinner at Sotto Sopra. This dream was realized this spring when Chef Azzi prepared two sold-out Sienese dinners for our Sotto Sopra clientele as well as the Italian Consul from Maryland and the Mid-Atlantic States.

True Italian cuisine is wonderful. At its core, it embraces fresh, quality and local ingredients – a philosophy I share. Before Chef Azzi returned to Italy, I wanted to help him spread the good word on Tuscan products. We had two impressive meetings in New York City. Our first was with the CEO of StarChefs.com, Antoinette Bruno (a former Baltimore native). The second was with Iron Chef, Mario Batali at Otto, one of his many restaurants. I was surprised to learn that Chef Batali has 1,400 employees. 1,400 – that’s huge! Mario said he is looking forward to going to Chef Azzi’s restaurant in Siena this summer and will keep Sotto Sopra on his radar should he be in the Baltimore area. It was a great meeting.

Stay Informed

Subscribers to Sotto Sopra’s e-mail news received the special invitation to Chef Azzi’s dinner. It was not advertised. You too can receive all the up-to-the-moment, exclusive, customer appreciation special events notices as well as bonus birthday and anniversary rewards. Subscribing is easy and free, just fill in your e-mail in the box here on the blog. We don’t want you to miss out.

It Is All About Passion

When you dine at Sotto Sopra I want you to taste my passion for Italian cuisine in every bite, just as I did with Chef Azzi’s meal in Italy.

Buon Appetito!

Riccardo

The Tuscan Chef Photo Album

Tuscan Chef Dinner Extended to Tuesday, May 8th

Because of the HUGE response to the Chef Stefano Azzi's dinner at Sotto Sopra on May 9th we have added a 2nd evening.

The times are different with the reception starting at 6:30 p.m. and running to 7:00 p.m. when we will start our dinner. It will be communal seating to add to the festive nature of this event. The menu and all else remain the same. Just check out the website on special events http://www.sottosopra.us or scroll down on the blog to the Tuscan Chef is Coming event listing.

Questions? Call Deborah Puopolo at 410.625.0534 from 10 a.m. to 6 p.m. - Monday through Friday. Guaranteed reservations are required and there is a 48 hour cancellation policy.

We hope you can join us.

You Missed a Great Party

If you didn't make Sotto Sopra's 11th Anniversary Party you really missed a great party. I ended up serving many salads, prosciutto and melon, 1/2 lobsters for everyone, lamb chops, braised lamb, langostinos, the two risottos, and enough wine to take down a giant.

We all had some prosecco and mingled and headed to the communal tables to dine. Monika and I used some great candle holders to decorate the tables. As you can see from the photos below there were many antipasti on the table awaiting the guests. As it became dark the restaurant had a nice glow from the candlelight, everyone was convivial passing platters and chatting. Dinner started at 7 p.m. and the dessert platters were put on the table around 10:15 p.m.

Many stayed and continued the party. Wish you had been there. Don't miss our next special event when Chef Stefano Azzi visits from Siena Italy to prepare a true Tuscan feast on Wednesday, May 9th.

I'm so full from last night's party even my fingers hurt typing.

ciao............Riccardo

A Taste of Tuscany Dinner

A Taste of Tuscany-A Gastronomic Event
prepared by
Chef Stefano Azzi of Osteria Del Coro in Siena, Italy

Wednesday, May 9th
at
Sotto Sopra Restaurant, 405 N. Charles Street, Baltimore, MD 21201

Award-winning Chef Azzi will be in the kitchen preparing a true

Tuscan dinner, using age-old Sienese recipes. A recent recipient of Fodor’s Star award, you will find Osteria Del Coro involved in all things culinary in Siena, Italy from the Presidio Slow Food to Girogustando.

Executive chef and proprietor of Sotto Sopra, Riccardo Bosio was so impressed with Azzi’s cuisine when he dined there last summer he dreamed of bring him to the U.S. The dream has come true with Bosio underwriting Azzi’s travel along with the collaboration of the Italian Cultural Center of Maryland and patronage of the Italian Consulate of Baltimore. Chef Azzi will be in Baltimore at Sotto Sopra Restaurant for a limited visit and gastronomic gathering. Bosio is expecting a large turn out from the Italian community both here and Washington.

RECEPTION
5:30 to 6:30 p.m.

Butlered Antipasti

Crostini di Pane con Pate’ di Fegatini di Pollo al Vin Santo
little toasts topped with chicken liver pate cooked in Vin Santo wine

Crostini di Pane con Fagiano Brasato e Vin Santo
little toasts topped with wine-braised pheasant

Crostini di Pane con Pere al Chianti e Pecorino Fresco
little toasts topped with pears cooked in Chianti wine
and topped with fresh pecorino cheese

SEATED DINNER

Communal Seating
6:30 p.m.

Antipasti Pesce Duetto

Insalata Tiepida di Polipo e Patate Novelle all’’Olio Terre di Siena *DOP 2006
octopus salad with new potatoes and *DOP Terre di Siena Extra Virgin Olive Oil

Calamari alla Vernaccia di San Gimignano con Olive Nere

Toscane e Rosmarino
squid sautéed in Vernaccia wine with Tuscan black olives and rosemary

Zuppa

Ribollita
vegetable soup with cannellini beans, bread, Parmesan cheese and drizzled

with Terre di Siena Extra Virgin Olive Oil *DOP

Primi Duetto

Mezzelune di Patate, Pecorino Fresco e Gamberoni con
Crema di Fagioli Cannelleni e Zafferano di San Gimignanao *DOP
half-moon shaped pasta stuffed with potato, cheese and shrimp
with a sauce of pureed cannellini beans and San Gimignano *DOP saffron

Tagliatelle di Farina di Farro con Ragu’ di Carni Bianche (Pollo e Coniglio) con Zafferano di San Gimignano *DOP e Piccole Verdure
pasta made with spelt flour topped with a sauce of white meats

(chicken and rabbit) and San Gimignano saffron *DOP and accompanied with green vegetables

* DOP - 'Denominazione d'Origine Protetta': The mark is guaranteed by the European Union and was created to promote the authenticity and artisan characteristics of certain food and agricultural products.

Secondo

Stracotto di Manzo alla Chiantigiana
braised beef Chianti style

Dolci

Semifreddo con Cantucci Toscani
semi-frozen custard and cookies


~ All dishes will be paired with fine Tuscan Wines ~

Cost per person $125.00 –all inclusive
(includes food, wine, tax, gratuity, and valet parking)

Guaranteed Reservations Required

Cancellation Policy: Reservations cancelled less than 48 hours prior to the event and no shows will be billed.



A Taste of Tuscany with Chef Stefano Azzi

CREDIT CARD GUARANTEE

Call Deb Puopolo from 10 a.m to 6 p.m. ~ Monday through Friday at 410-625-0534.

Sotto Sopra's 11th Anniversary Celebration Dinner

11th Anniversary Family-Style Dinner

Tuesday, April 17, 2007
7:00 PM

MENU

AFFETTATI MISTI
Assorted Cheeses
Assorted Olives
Octopus Salad
Panzanella Salad
Caesar Salad
Pickled Sardines
Vitello Tonnato
Bruschetta

PRIMI
Seafood Risotto
Porcini Risotto

SECONDI

Assorted Grilled Meats

Braised Veal

Seafood

Asparagus

Roasted Potatoes

DOLCI

Fresh Fruit

Cookies and other assorted sweets

WINES
Selection of apropos wines and assorted beverages

COST PER PERSON
$80.00-all inclusive
(includes food, wine, tax, gratuity, and valet parking)

Family-Style Platter Service ~ Communal Seating

Sotto Sopra Anniversary Dinner
401 N. Charles Street
Baltimore, MD 21201
Attn: Monika


This will be a fun evening....don't miss out!

LIMITED SEATING-Only 100 seats
For further information e-mail ciao@sottosopra.us
no substitution on the menu items
Payment is non-refundable - no cancellations

From Will Smith to Riccardo Bosio LA DOLCE VITA

After meeting Executive Pastry Chef Joanne Gregory at the Women Chefs and Restaurateurs Conference in Atlanta, Sotto Sopra’s public relations and marketing representative, Dara Bunjon knew that Gregory and I should meet. Gregory, selected as one of the Top 10 Pastry Chefs in Los Angeles, recently left her job as the Executive Pastry Chef at Universal Studios as her husband’s job brought them to Baltimore.

As the executive pastry chef at Universal, Gregory created the studio’s high quality, high volume, and all-scratch bakery: a 2000 square foot state-of-the-art production bakery. She supplied cakes, pastries, cookies, petit fours, miniature desserts, pies, tarts, breakfast items and custom cakes to 20 casual restaurants, 2 catering operations, a retail bakery and 5-star, fine dining restaurant for studio executives and celebrity guests.

I asked Joanne to name three memorable events she was involved with at Universal. The top of her list was the opening of Jurassic Park, the theme ride as well as the movie. “When the Grinch came out at Xmas, we created a Grinch village six feet by five feet out of pastillage and royal icing” stated Chef Gregory.

“Will Smith and Jada Pinkett Smith were celebrating their dual birthdays so they leased out a sound stage. The theme was Will as Superman and Jada as Superwoman. I worked with Universal Studios animators to draw the Smiths. I created a 6 foot by 5 foot Gotham City, which we lit. Then the 2 feet tall Will and Jada figures were added, standing mighty, overlooking Gotham." quipped Joanne.

So what is Joanne Gregory doing at Sotto Sopra? Chef Gregory has been working as a consultant, recreating the desserts I remember so well from Italy, even our cookies. From the start of your meal to the sweet finish, I want it to be memorable.

La Dolce Vita

Riccardo

Super Bowl Antipasto

Baked Stuffed Artichoke Hearts
Chef David Ritzo


Tomato Confit:
1 small container fresh grape or cherry tomatoes
2 tablespoons plus 1 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
2 tablespoons white wine

2 ounces pancetta -- diced
2 - 14 ounce cans artichoke bottoms
kosher or sea salt to taste
freshly ground black pepper to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

For the Tomato Confit: Preheat the oven to 375 degrees. Put the tomatoes in a bowl and toss with 2 tablespoons of the olive oil, fresh thyme and white wine. Spread the contents of the bowl on a sheet pan and bake for 20 minutes. Let cool. Reduce the oven to 350 degree.

While the tomatoes roast saute the pancetta until crisp and drain on a paper towel.

Drain the artichoke bottoms from the liquid in the cans and rinse. Pat dry and place artichokes on a sheet pan. Drizzle approximately 1 tablespoon of extra virgin olive oil over the artichokes. Sprinkle the salt, pepper, minced garlic and fresh basil over the artichoke hearts. Put a small amount of the grated Parmesan cheese on top of each heart.

To complete the assembly add tomato confit and pancetta to each artichoke heart. Place in the oven and bake for 10 minutes. Serve hot or at room temperature.

Yield: "10 artichoke hearts"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : The tomato confit can be also be used on top of toasted bread

NOTES : Canned artichoke hearts can be found in your gourmet
supermarkets in the Italian section or in the aisle with
your jarred artichokes. Trader Joe's has a 2 ounce
package of diced pancetta in their refrigerated counter.

For easy clean-up: Line your baking sheets with parchment
paper or use a silpat.

The confit and pancetta can be done a day ahead to make
assembly quick and easy