Wednesday, January 30, 2008

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

Sunday, January 27, 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.

video

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

Friday, January 25, 2008

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

Thursday, January 03, 2008

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