Ok – I know it’s supposed to be more often

Here’s the thing, I haven’t had much to write about – not anything food or wine specific anyway – although i did make a mean BBQ chicken the other day

Seriously, today – that changed. I will write more details later, but I’ve found myself almost speechless today at an impromptu lunch with my buddy – Dara Bunjon (aka Dining dish- Dining Examiner – yeah, she knows food) at Sotto Sopra.

First, things first – an impossibly cute Chef by the name of Bill – the minute I sat down – gave me a shooter of a wild Basil Lemonade. I enjoyed it thoroughly, he’s been there for 9 mos…hmmm…haven’t eaten at Sotto Sopra in a while, my bad – I think I’ve been missing something.

He has Charleston group pedigree (as many decent Chefs in this town do) and he also worked extensively at Elkridge country club…He has a sunny disposition, he likes to play with his food – all bodes well for a good meal.

Anyway – seeing I enjoyed the lemonade sample, he decided to try out his Basil & Lemon martini on me – this gave a whole new meaning to a Martinin lunch let me tell you. We were having so much fun – we decided to eat at the bar (where any self respecting serious food person should eat anyway in my opinion at most places.) He asked what we wanted – and suggested he just cook for us – we felt in good hands so we let him show us what he could do.

We started with an arugula (and I think it was dandelion but could be wrong) watermelon and goat cheese salad – divine in today’s heat and humidity.

This was followed by what I’d like to call Lilly Pullitzer pasta because it was hot pink, green and a little bit of white. Actually, this colorful dish was summer on a plate – get this beet gnocci, as light as air (good gnocci is light – the heavy stuff fuggedaboudit) with fresh peas, some shallots and a bit of oilive oil…it was delicious and perfectly accompanied by three large shrimp – a little random on the plate but very delightful…and no worries – yours truly inhaled them as they were perfectly cooked and (gratefully) devoid of Old Bay, just a little lemon and olive oil – as the people say “brava”!

Dessert was a Key Lime panna cotta – which was some of the best Panna Cotta I’ve had outside of Italy. Bill explained – in Italy they use powedered gelatin, here it’s sheets – the powder and consistency of the milk as well – affect the outcome – which finally solves the mystery about why Panna Cotta outside of Italy to me always tastes like vanilla cream jello – instead of light, airy, creamy heaven.

This was awesome…he says he adds a little marscapone – to make it lighter and fluffy. Well done!

Sotto Sopra has a great mid-week deal at the bar – Pasta for $10 and it’s also got Peroni (Italian beer for the uninitiated) and a wealth of other groovy sips at a great happy hour price. Check it out – summertime is a great time to rediscover Charles Street and Sotto Sopra.

409 N. Charles Street.

The web site is: http://www.sottosoprainc.com/

Enjoy!