Chef's 3-Course $30 Wednesday Night Tasting Menu

Wednesday Night's

Three Course Chef's Tasting Menu

for

June

$30.00 per person *

Get out of your cucina (kitchen) and beat the inflation heat with Sotto Sopra's Wednesday nights $30.00 three course chef's tasting menu. Each month Chef Crouse offers up a selection of dishes from our regular dinner menu for you to sample. Listed below is his menu for the Wednesday night tastings in June. Guests can choose the tasting menu or from the regular dinner menu.

June Menu

Primo (choice of Appetizer)

Insalata di Barbabietola e Gorgonzola

Roasted red beets and Gorgonzola cheese with arugula dressed with lemon, olive oil and coarse sea salt from Trapani

Zuppa del Giorno

Soup of the Day

Cozze all Marinara

Prince Edward island mussels sautéed with garlic and tomatoes and white wine broth

Secondo (choice of Entrée)

Mushroom Ravioli

House-made mushroom stuffed ravioli sautéed in butter and sage with a porcini reduction sauce

Spaghetti Aglio e Olio con Gambi

Spaghetti tossed in olive oil, garlic and crushed red pepper with sautéed shrimp

Pappardelle Sotto Sopra

House-made pappardelle with fresh mozzarella and tomato sauce

Chicken Milanese

Tender chicken breast lightly breaded topped with tomatoes, fennel, arugula and shaved parmesan in a lemon truffle oil dressing

Grilled Salmon

Salmon grilled accompanied with horseradish studded mashed potatoes
and julienne vegetables with a blackberry balsamic reduction

Terzo (choice of Dessert)

House-made Gelato or Sorbetto of the Day

Key Lime Panna Cotta

with white chocolate mousse

Seasonal Fruit Tart

Open Reservations - call 410 625 0534 or use OpenTable.com

*excludes beverages, tax and gratuity

Release Form

SOTTO SOPRA RESTAURANT

GENERAL RELEASE/HOLD HARMLESS AGREEMENT


PLEASE COMPLETE ONE FORM PER PERSON AND BRING TO THE CLASS

This release is executed this __________day of _________2008, by __________________________, (herein referred to as “Releasor”) to Riccardo Bosio and Sotto Inc. its agents and employees, (herein collectively referred to as “Releasee”). The Releasor is requesting entry into a cooking class sponsored and instructed by Releasee. While the Releasee shall operate the program with their expertise, it is understood that acts and incidents may occur which could cause bodily injury or damage to the Releasor. As a consideration for the Releasee to admit Releasor into the class, Releasor shall affirmatively release Releasee from any and all claims, occurrence, damage or cause of action of every kind and nature, which may result from Releasor’s participation in the class, whether foreseeable or not foreseeable. This General Release/Hold Harmless Agreement is binding on all parties. I understand that Riccardo Bosio or Sotto, Inc. cannot be held responsible for any conduct, even gross negligence, and that such conduct and any resulting damages are specifically released by me. I hold Riccardo Bosio and Sotto, Inc. harmless from any and all liability and shall indemnify both from any and all claims, which might arise from my participation in the cooking instruction program or in pursuing any claim purportedly released. The amount of each class is final and non-refundable.

I____________________________________________ do affirm that I have carefully reviewed and understood the conditions of the General Release/Hold Harmless Agreement.

Releasor_____________________________Witness_____________________________









Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore, Maryland 21201

Tuesday, June 3rd ~ Dinner with Daniela

Dinner with Daniela

Italian Home Cooking at its Best

Tuesday, June 3rd

5:30 p.m. to 9:00 p.m. ~ open reservations

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Spring Menu.

Menu

Antipasto

Cocktail di Gamberi

Delicious hand-made “pasta brise” bowls filled with shrimp in a delicate cocktail sauce

Il Primo ~ La Pasta

Fregula con cocciulas
From one of the oldest Sardinian traditions, this pasta is one of Daniela’s signature dishes. Made with semolina flower and Sardinian saffron, the Fregula is slowly cooked with clams, Italian parsley, sundried tomatoes and garlic.

Il Secondo ~ Pesce

Calamari Ripieni al Vino Bianco

Fresh stuffed calamari sautéed in a white wine sauce

served with a side of home made potato's cake

Il Dolce

Baba’ al Rum

Delicious traditional Italian hand-made pastries, dipped in rum syrup

and topped with “crèma pasticcera”

$35.00 per person *

(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.

Call 410 625 0534

*other promotions and discounts are not applicable to this dinner

First Thursday Wine Tasting - July 3rd

First Thursday Wine Tasting
July 3rd
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, July 3rd 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
$25.00 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 at 410 625 0534 or e-mail at ciao@sottosopra.us

(*tax and gratuity not inclusive )

Italian Language & Culture Club - June 16th

Sotto Sopra's

Italian Language Dinner Club

Monday, June 16th - 7:00 p.m.

Reservations Required ~ Limited to 14 guests

The island of Sicily is our theme of our June Italian Language and Culture Dinner Group. Chef Bill Crouse will prepare dishes from Sicily for all to enjoy. So bring your pictures from Palermo, Marsala, Paterno and other Sicilian cities along with your stories. Speaking Italian is optional.

Cost per person: $48.00

(price includes food, wine, non-alcoholic beverages, tax and gratuity)

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

What is Growing Faster Than Jack's Beanstalk?

Childhood Hunger!

Sotto Sopra is proud to participate in Share Our Strength - Baltimore's Taste of the Nation on Monday, June 2nd - We hope you will help the local restaurant industry raise money to help alleviate childhood hunger. My friend, Dara Bunjon (aka Dining Dish) has already started a ground swell to sell tickets and can enlighten you. - here is her post:

Where do you start when you know children are going hungry in this city? Some statistics I gleaned showed that 29% of the hungry in Baltimore are children under 18. Another statistic that is shocking, 81% of the food insecure in the city are families with children. Nearly 185,000 children are facing hunger in Maryland. What do you say to a child who is hungry and there is no food?

Irony at Its Best – Eat Well and Help End Childhood Hunger


Mark your calendar for Monday, June 2 as Baltimore’s best chefs and restaurants cook to end childhood hunger at the American Visionary Art Museum from 6:00 to 9:30 p.m. for Share Our Strength’s (SOS), Baltimore’s Taste of the Nation which raises critical funds needed to support SOS’s efforts to end childhood hunger in Baltimore and across America.The area charities that will benefit from this year’s event include Baltimore’s Garden Harvest, Maryland Committee for Children, and Advocates for Children and Youth.



More than 20 of the city’s finest restaurants will participate in this gastronomic event including (in no particular order):

Jack’s Bistro

Inn at Perry Cabin

Jordan’s Steakhouse

VIN

Sotto Sopra

Indigma

Pierpoint

Red Maple

Lebanese Taverna

The Capital Grille

Ixia Restaurant

Trapeze

Cabot Creamery

Lindt Chocolate

Corks

Kali’s Court

Roy’s Hawaiian Fusion Cuisine

Karma’s Cupcakes…and many others

Guests will enjoy the city’s finest foods paired with beverages by Finlandia Vodka, Herradura Tequila, Woodford Reserve Bourbon and Southern Comfort.

Tickets for Baltimore’s Taste of the Nation are $75 (100% tax deductible) and $125 for VIP admission (VIPs receive seating, champagne and surprise perks). Tickets can be purchased by calling 1-877-26-TASTE or visiting http://www.tasteofthenation.org/. The evening will be fun, fulfilling and filling.


Show your local restaurateurs and chefs that you can support their childhood hunger relief fundraiser as they have consistently and without waiver, supported all our charities year-after-year, day-after-day.

More About Share Our Strength


SOS has been working with the culinary industry for 20 years to create engaging, pioneering programs like Taste of the Nation, Great American Bake Sale, Operation Frontline and A Tasteful Pursuit.


Generous support from presenting sponsor American Express, national sponsors SYSCO Corporation and Food Network, Brown-Forman, S.Pellegrino Sparkling Natural Mineral Water, the National Pork Board and OpenTable ensure that 100 percent of ticket proceeds go to Baltimore’s Taste of the Nation’s efforts to end childhood hunger.


Can We Fix Childhood Hunger?


Do I think childhood hunger is going to get better? I hope so, though I think it will get worse before it does. With utilities sky rocketing and gas prices growing faster than Jack’s beanstalk, families who were just getting by last year face the lack of food for their families.


The children need your support….gather your friends and join us Monday, June 2nd at The Visionary Art Museum for Baltimore’s Taste of the Nation.

Dara Bunjon-Dining Dish


P. S. Unable to make the event but you have a great auction item, do reach out and let the organizers know (tasteofthenation@strength.org).

Wednesday June 4th - Polish Home Cooking with Monika's Mama

Polish Home Cooking with Monika’s Mama
Wednesday, June 4th ~ 7:30 p.m.
Communal Dining – Family Style
Limited to 30 guests
$39.00 per person*

Yes, Polish home cooking at an Italian restaurant…you are reading correctly. Many of you are aware my wife, Monika, is from Poland. Her parents are visiting the US and while they are here, I have convinced her mother to prepare a traditional Polish dinner. Her mother is such a wonderful cook; you must taste her periogies before you die.

The dinner will be communal seating and family-style service and we are limiting it to 30 guests.
Call 410 625 0534 for reservations. When making your reservations please advise that you are making them for the Polish dinner. You don’t have to be Italian or Polish to enjoy good food (but it helps).

Menu

Przystawki
Polish Mixed Appetizers
a selection of sausages, assorted cheeses and pickles.

Barszcz z Pierogami
Red Beet Soup "Borscht" and Cabbage & Mushroom Periogies

Golabki oraz Wieprzowe Zrazy z Grzybami
Stuffed Cabbage and Braised Pork Cutlets with Polish Porcini Mushrooms
accompanied with a selection of traditional Polish vegetables

Sernik z Rodzynkami
Homemade Cheesecake with Raisins

Cost per person
$39.00 *
(*excludes beverages, tax and gratuity)

Reservations required - 410 625 0534

Dinner with Daniela

Dinner with Daniela
Italian Home Cooking at its Best
Tuesday, May 27th
5:30 p.m. to 9:00 p.m.
open reservations

Join us every Tuesday night when Daniela Useli creates one of her wonderful and delicious homemade Italian Dinners. For those of you who want something more contemporary you can order off Sotto Sopra's Spring Menu.

Menu

Antipasto
Cocktail di Gamberi
Delicious hand-made “pasta brise” bowls filled with shrimp in a delicate cocktail sauce

Il Primo ~ La Pasta
Saltimbocca
Traditional hand-made balls of ricotta cheese, spinach, mint and saffron
served with a flavorful tomato sauce and topped with Parmigiano Reggiano cheese

Il Secondo ~ Pesce
Calamari Ripieni al Vino Bianco
Fresh stuffed calamari sautéed in a white wine sauce
served with a side of steamed green beans and aioli sauce

Il Dolce
Baba’ al Rum
Delicious traditional Italian hand-made pastries, dipped in rum syrup
and topped with “crèma pasticcera”

$35.00 per person *
(excludes beverages, tax and gratuity)

When placing your reservation, let us know that you will be partaking of Daniela’s dinner.
Call 410 625 0534

*other promotions and discounts are not applicable to this dinner

Dinner with Daniela-Tuesday, May 20th

Join us on Tuesday, May 20th for another authentic, Italian home-styled meal prepared by Daniela Useli.

DINNER WITH DANIELA

served through out the evening - open reservations

Frittelle di Melanzane e Carciofi.
Delicious sweet eggplants and artichokes dipped in pastella dough and lightly fried.

Maccaruin alla Carlofortina.
Traditional pasta served with a flavorful tomato sauce mixed with home-made Genoa pesto

Scaloppine di Vitello al Limone
Tenderful veal scaloppine doubled sautéed in butter sauce and in an Italian parsley-lemon sauce, served with Marcella’s salad

Fruttini
Home-made pasta-frolla tarts filled with Italian “crema pasticcera” and fresh seasonal fruit covered with a pineapple gel

Cost per person

$35.00

(does not include beverages, tax or gratuity)

When placing your reservations, do let them know you are coming for Dinner with Daniela.

Call 410 625 0534

Opera Night - Sunday, June 22nd

A Little Night Music for Dad for Father's Day

Opera Night
Sunday, June 22nd 2008 ~ 5:30pm

Enjoy an evening of live Opera performances intertwined with

a gourmet 6-course Italian dinner.

Performances will Feature:
Ms. Kathleen Dougherty, Soprano

Diane Abel, Soprano

Mr. Joe Haughton, Tenor

Mr. Tom Hetrick, Piano

6-Course Italian Dinner

Menu

Fresh Cucumber and Mozzarella Salad

with white balsamic-dill dressing

Roasted Red Pepper Soup
with fried ricotta dumpling

Spinach Risotto

served with seared scallop and chive oil

White Peach Sorbetto

Pancetta Wrapped Beef (Teres Major)

served with truffle potatoes and roasted asparagus

Key Lime Panna Cotta

Cost Per Person
$57.00

(excludes beverages, tax & gratuity)

OPERA CAN BE FUN

For information and guaranteed reservations please call Deborah Puopolo at 410.625.0534 or e-mail debpuopolo@aol.com


Future Opera Nights-Save the Dates: July 20th and August 24th

Modena, Bologna & Siena - Oh My!

Monika and I had a wonderful time in Italy in March, it was a great time to reconnect with my roots, visits friends (you all remember our chef friend from Siena, Stefano) and family (my mother and father).

I thought I would post our photos for those of you who have asked to see them.

We started in Modena, the home town of Pavarotti. Modena is famous for it's balsamic vinegars. We moved on to Bologna, an education hub in Italy and of course is known for Bolognese sauce.

On to Siena where we visited a pasta factory. The woman you see is the only one who still make tortellini by hand, she is 75 years old. There was lots of good salumi and you'll see me hamming it up under some Prosciutto di Parma.

Monika and I got some time on the ski slopes and then it was time to come home.

I know I'm not Rick Steves and this is a pretty quick tour but then again Rick Steves can't cook.

Italian Language & Culture Club - Every 3rd Monday

Sotto Sopra's
Italian Language Dinner Club
Monday, May 19th - 7:00 p.m.

Reservations Required
Limited to 14 guests

The Campania region will be the theme of our May Italian Language and Culture Dinner Group. Chef Bill Crouse will prepare dishes from the southern coastal region of Italy for all to enjoy. So bring your pictures of the Amalfi Coast, Capri, Sorrento and other Campania cities along with your stories. Speaking Italian is optional.

Cost per person: $48.00 inclusive of food, wine, non-alcoholic beverages, tax and gratuity

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

How to Cook Cool During the Summer

Cooking Class

Sunday, June 8th ~ 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 those hot summer months. 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.

$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.

Daniela's Tuesday May 13th Menu

Daniela’s

Italian Home Cooking Tuesday, May 13th, 2008
Open Reservations

A taste of the sea, Daniela treats you to seafood, a mainstay of her island home, Sardinia.

Antipasto

Frutti di Mare
Tantalizing appetizer of fresh clams, mussels, calamari, shrimp and octopus served in extra virgin olive oil, vinegar, Italian parsley and garlic marinade

Il Primo

Fregula e Cocciulas
This recipe is from one of the oldest Sardinian traditions
as well as one of Daniela’s signature dishes. Made with semolina flour and Sardinian saffron, the Fregula pasta is slowly cooked with clams, Italian parsley, sun-dried tomatoes and garlic.

Il Secondo

Zuppa di Cozze
Mussels cooked in a delicate marinara sauce with fresh tomatoes
served on a bed of bruschetta

Il Dolce

Sebadas
(A traditional Sardinian dessert)
Hand-made crispy dough filled with fresh pecorino cheese
finished with a touch of honey

$35 per person *
with a complimentary glass of Prosecco
(excludes all other beverages, tax and gratuity)

*not applicable with other promotions or discounts

Mia Madre (in honor of Mother's Day)

In honor of Mother's Day I thought I would introduce you to my madre. She's a beautiful woman, inside and out - and can she cook! Amo mia madre con tutto il mio cuore

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: