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September 10, 2010

The Florida pastor, Sept. 11 and the restaurant meal deal

Terry JonesThe Rev. Terry Jones, the pyromaniacal Florida pastor whose on-again, off-again plan to burn the Quran on Sept. 11 has sparked violent protests around the world, has inspired something else right here in Baltimore: a half-price entree deal.

Details are laid out in an e-mail I just received from Sotto Sopra:

"Riccardo Bosio, a spirited and emotional soul, was so outraged by the Florida pastor and his threat to burn a holy book he posted on his Facebook page the following: 'Sotto Sopra Restaurant, in the name of religious reconciliation is offering 50% off entrees for anyone coming to dinner with their own holy book on September 11."

The message continues:

"'This is a direct response to the moronic idea of the pastor who decided to undermine the beauty of religious wisdom and freedom! Faith is sacred, no matter who is preaching it!'

"September 11th is a sad day in this nation’s history, a day when we should reflect and see how we can make the world a better place. We at Sotto Sopra can’t help reacting to the craziness of late; threats of burning the Quran and religious indignation.

"At Sotto Sopra we believe that all people, all religions have a place at our tables and we welcome everyone. The table is a sacred place, where people of diversity can share and discuss beliefs, their daily joys, disappointments and dreams. Sotto Sopra would like to brighten this somber day, Saturday, September 11th - Come to the table, start a discussion, bring family, friends - lets all break bread together and celebrate our freedoms."

 

The Rev. Terry Jones, the Florida pastor whose threat to burn the Quran has inspired a Sotto Sorpra dining deal. Getty Images

 

Posted by Laura Vozzella at 10:22 AM | | Comments (14)
        

Comments

Would they accept my copies of "Michael Jackson's Beer Companion" or Charlie Papazian's "The Complete Joy of Home Brewing" as my "holy books"?

No? How about "The Steam Locomotive Directory of North America" or "Jane's World Railways"?

I have Micheal Jackson's book plus I would add "The Beer Lover's Guide to the USA", "Adventures on the Wine Route" and "Red Wine With Fish".

If they won't accept the above how about Church's "Excavation Handbook". This has been my holy book for nearly 30 years.

Capitalizing on a sensational media story for one's own gain? Riccardo apparently knows no shame. Wonder why he has openings posted EVERY week on Craigslist...

I'm not religious, but am considering getting a hold of "The Gospel of the Flying Spaghetti Monster" or "Dianetics" to get the deal.

To the one person who wrote about " capitalizing" I say : too bad you have no intellect! Ignorance is a tough beast!

Riccardo

Simply burning the "Koran" does not take away anyone's religious freedom. However, on the contrary, by intimidating and beating the crap out of this guy, you have taken away his basic freedom of expression, and in his case, freedom of his and his congregation's religion.

Some type of VooDoo logic contained here, but it's still about apples and oranges, just the same. Our Freedoms are usually celebrated on July 4th and other patriotic dates. September 11 needs to remain a somber date, not a restaurant date.

>However, on the contrary, by intimidating and beating the crap out of this guy,<

Has someone suggested doing this?

Would they accept a branch from a Druid?

Is there anyplace in the Baltimore Metro area that serves Rhode Island or North Carolina style clam chowder?

Rhode Island clam chowder

"Traditional Rhode Island clam chowder has clear broth. Though less popular than the other two, clear chowders are still served, especially at long-established New England restaurants and hotels, such as those on Block Island, and on the south coast of the state, where tourists favor white chowders while natives prefer the clear. This traditional clear chowder generally contains quahogs, broth, potatoes, onions, and bacon.

In some parts of the state, a red chowder is served as Rhode Island clam chowder. This red chowder has a tomato broth base and potatoes; unlike Manhattan red chowder, it does not have chunks of tomato, and does not contain other vegetables (such as carrots or beans). This is the recipe served for decades with clamcakes at the memorable establishments like Rocky Point and Crescent Park. While clear chowder is the traditional Rhode Island chowder, many Rhode Islanders think of this red chowder as the native chowder of the state.


Outer Banks clam chowder

Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, but occasionally with chopped green onions or even hot pepper sauce."

http://en.wikipedia.org/wiki/Clam_chowder#Rhode_Island_clam_chowder

I've had the clear-broth chowder in Connecticut and as far north as Halifax, Nova Scotia, but I've never seen it in the Baltimore area.

All this moron wanted was attention – and the stupid media gave it to him. Now this tiny den that calls itself a church with less than 50 morons in its congregation will probably attract 50 more. Morons come in different shapes sizes colors - and even with funny mustaches. Remember the guy from Germany during the second world war - the one with the funny toothbrush mustache?

There was a restaurant in Frederick, about 30 years ago, that served a clear, with a greenish tint, clam chowder. It was very good, but not what I expected when I ordered it the first time. For the life of me I can't remember the name of the place.

One Eyed Mike's occasionally serves Rhode Island clam chowder with clear broth. Mike is from Providence, and makes a wonderful chowdah (his cioppino is pretty great too!).

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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