Pay What You Want Dinner-February 23

PAY WHAT YOU WANT DINNER

Tuesday, February 23, 2009
15 seats only
7:00 P.M.

Executive Chef Bill Crouse will create an ala minute four course dinner for 15 guests only. Dining is communal seating. Dinner will include pre-selected wines and/or non-alcoholic beverages and regular coffee. At the end of the meal you will pay us what you want for the dinner.

There are only 15 seats available for the dinner so you need to make your reservation. Call the restaurant and BE SURE to let them know you want to attend the Pay What You Want Dinner - Reservations call 410 625 0534

Opera Night - Sunday, January 17th

OPERA NIGHT
Sunday, January 17th ~ 5:30 p.m.

Come and enjoy an evening of fabulous music as our talented singers perform your favorite arias accompanied with a delicious six course dinner prepared by Executive Chef Bill Crouse. It is an evening that will be a treat for all your senses.

A Night of Live Opera
featuring:

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

MENU

1st Course
Smoked Salmon Quiche
with braised leeks & caper crème fraîche

2nd Course
Sausage and Lentil Soup

3rd Course
Roasted Rockfish
with tomato & basil risotto
and lobster corn bisque

4th Course
Spiced Orange Sorbetto

5th Course
Grilled Bison on White Corn Polenta
with salsa verde & crispy shallots

6th Course
Vermont Chèvre Cheesecake
with apple chutney & Bailey’s whipped cream

cost per person
58
(excludes beverages, tax and gratuity)

Book early to guarantee you will be able to enjoy this evening of robust sights, sounds and flavors. Call 410 625 0534 and ask for January Opera Night Reservations


Save the Date: February Opera Night ~ Sunday, February 21st

no other promotions or discounts are applicable to this event

Cooking Know-How Best Cookbook awards

Earlier this year we hosted cookbook authors Bruce Weinstein and Mark Scarbrough as they introduced their new cookbook, Cooking Know-How. It was a sell out crowd. We are thrilled to announce that Cooking Know-How was selected by the Gourmand World Cookbook Awards at the Paris Cookbook Fair as the best cookbook from the United States in 2009 for "easy recipes.". Yesterday, Weinstein and Scarbrough got the news that the book has now been shortlisted with three others for "the best in the world.

Listen to snippets from the original class HERE

For those of you who made it their cooking class at Sotto Sopra hang on to those autographed copies of Cooking Know-How.

Our congratulations and best wishes to the Bruce and Mark! Check out their blog Real Food Has Curves

Natalie Cole and Andrea Bocelli-a little holiday music

Be Italian from the Broadway show Nine

2009 Holiday Schedule

Xmas Eve, Thursday, December 24: closed for lunch. Open 5 to 10 PM with a smaller regular menu.

Xmas Day, Friday, December 25: Open 3-10 pm. Smaller regular menu

Saturday, December 26: closed lunch. Open dinner 5-10.30 pm

New Year's Eve, Thursday, December 31: closed lunch. Open 5 to 11 pm. Happy New Year! Regular menu.

New Year's Day, Friday, January 1: closed lunch. Open dinner 5 to 10 pm.

Sunday, January 3: closed all day.

Call for reservations: 410 625 0534

Italia Got Talent - The New Susan Boyle

Opera Music Broadcast launches

Opera Music Broadcast has opened its' doors, commenced operations, started streaming, whatever you want to call it, here it is.

Listen Live link: http://operamusicbroadcast.com/

This is what is known as a "soft launch", and it is by invitation only. for 30 days, they would like you to try the station out. Tell them what you like, and what you don't. This is YOUR station, so make sure your voice is heard, along with all the other opera and vocal greats near and dear.

They will continually be adding music to the station and tweaking the settings through out the next month, so bear with them during our growing pains.

Beet & Goat Cheese Casserole Recipe

BEET & GOAT CHEESE MOUSSE
Serves 6 to 8 people

This is Executive Chef Bill Crouse's recipe which makes an excellent dish for any holiday table.

Ingredients
4 pounds beets - trimmed
Oil
Salt & Pepper
2 pounds goat cheese-room temperature
4 ounces Mascarpone cheese
2 tablespoons chopped tarragon
2 oranges, rinsed, dried, zested and juiced - reserve
¼ cup heavy cream
1 lemon, rinsed dried zested & juiced - reserve
½ lb baby arugula
Extra virgin olive oil
Salt and pepper to taste
2 cups of orange segments (can use drained canned mandarin orange segments)
½ cup of pine nuts toasted (optional)

Equipment:
½ sheet pan
Mixer with paddle attachment
7 x 12 casserole dish
Piping bag

Coat beets with oil, salt, pepper and roast at 375 until tender. Cool at least 15 to 20 minutes. Peel and slice into ¼ in slices

In mixer bowl or large bowl add the goat cheese, mascarpone cheese, chopped tarragon, orange zest, orange juice, heavy cream, lemon zest and lemon juice. Use paddle attachment if you have a Kitchen Aide mixer or whip by hand.

Assemble
1 Line the bottom of the casserole dish tightly with the slices of beets to create one layer
2 Put the goat cheese mixture in piping bag and put one tablespoon of goat cheese one inch apart. With the back of a spoon or recessed spatula smooth out the goat cheese.
3 Repeat steps one and two - or until casserole dish is full. Chill until service.
4 Toss arugula with extra virgin olive oil, salt and pepper, then top the casserole just before serving
5 Arrange the drained orange segments and optional toasted pine nuts on top of casserole.

This is what Sotto Sopra is all about

We recently received an email from David and Kimberly Gula about their experience in Sotto Sopra. The letter reflects what we strive for here at Sotto Sopra, a wonderful experience for our guests. The fact that David and Kimberly took the time to write this letter was greatly appreciated, to express that their evening was memorable and joyous - thank you to them for sharing.

On Thursday November 19th, my wife Kimberly and I were celebrating our13th anniversary. Your restaurant has always been one of our favorites.We make it a point to dine at your establishment at least 8 times a year in addition to celebrating special events. We have never been disappointed. We always leave raving about the chefs/food, service,atmosphere, friendliness and your commitment to excellence!The attention to the smallest details mean so much to us. One example is the size opening of the glasses you serve your wine in! They allow the wine to breathe.

We arrived and were warmly greeted at the door. On this particular evening my wife and I felt somewhat "chatty", so we decided to sit at the bar. Derek was bartending that evening and made us feel right at home. The choices on your menu are always a dilemma because everything is fantastic. We asked Derek about several choices we had in mind. It was refreshing that he didn't try to dictate what we should order nor try to push a particular item. He simply gave us his thoughts about what we were contemplating. We ordered several items, and like the 30 times before during the past 4 years - every choice was a joy! A place like yours means so much to us because we are the type of people that would rather spend our money going out once a month to a wonderful restaurant, rather than going out more often to places that are only average.

Derek mentioned to us he had affiliations with Chicago. We love Chicago, and talked about its culture, history and food for a short period. In the course of the conversation we did mention it was our anniversary. The next thing you know we had a glass of wonderful house wine comped. The people that select your "house wines" should be commended. In addition to Derek, there was also an employee who is petit and had blond hair. It's a shame we can't remember her name because we've seen her many times, she is always friendly and attentive. Derek must have mentioned it was our anniversary and at the end of the evening she brought us over a couple of samplings of champagne.

The point of this story is that as customers we interact with very few of the staff, and the experience we take away with us is based off of those interactions. The reasons those interactions are so important is that your employees would not be allowed to do these things that made our evening so delightful unless owners and management promoted this philosophy. It is obvious to us that the practices you are putting into place regarding customer satisfaction will translate into a business that will last generations.

You can count on my wife and I supporting your restaurant in the coming years. In addition, when we have guests visit, we will be promoting your restaurant as the place to go.

Our thanks to all the people that made our anniversary dinner so memorable

David and Kimberly

December 13th - OPERA NIGHT

OPERA NIGHT
Sunday, December 13th, 2009 ~ 5:30pm.

Ring in the holidays with an evening of live music, 6-course Italian dinner and our beautiful room for unsurpased atmosphere. Still undecided on your holiday party, maybe Opera Night would be a great alternative. We are holding Opera Night a little earlier in the month so as not to interfere with family gatherings. We look forward to seeing you.


A Night of Live Opera
featuring:

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

Menu

1st course
Roasted Beet & Goat Cheese Salad
with orange vinaigrette

2nd course
White Bean and Rosemary Soup
with onion bread

3rd course
Parmesan Risotto with Lemon Roasted Shrimp

4th course

Spiced Apple Sorbetto

5th course
Prosciutto Wrapped Beef Tenderloin
with sweet potato gratin and tarragon demi-glaze

6th course
Chocolate Cake
with peppermint and chocolate ganache

$58 per person
(excludes beverages, tax and gratuity)

Reservations are required - Call Monika Pawlak at 410 625 0534 or e-mail her at ciao@sottosopra.us.

Special promotions and discounts do not apply to this event

Save the Date: Our next Opera Night is Sunday, January 17th

A New Holiday Music Classic is Born: Andrea Bocelli

From Abbondanza Magazine comes the story of a new holiday music album from Andrea Bocelli.

Legendary Tenor Andrea Bocelli has catapulted himself into immortality with his new holiday CD My Christmas. The celebration of holiday classics is a glorious collaboration of efforts, as artists Mary J Blige, Natalie Cole, The Tabernacle Choir and The Muppets sideline Bocelli - giving voice to the true spirit of Christmas. Trust us, this one’s a keeper.

Holiday Lunch Party Menu

HOLIDAY LUNCH PARTY MENU
for parties of 10 or more

Haven’t made your holiday party plans as yet? May we suggest having your celebrations at lunch time at Sotto Sopra. Remember we are open for luncheon on Saturdays as well as weekdays.

As a host/hostess you can choose any three entrees from our menu selections and one of our delectable desserts for your exclusive party.

Contact Monika, banquet manager, at 410 625 0534 or email at ciao@sottosopra.us for inquiries on your holiday or special event gatherings.

SAMPLE MENU

Zuppa o Insalata ~ Choice of

Zuppa Del Giorno
Soup of the day
OR
Insalata Mista
Mesclun salad with tomatoes, onions and balsamic vinaigrette

Entree
(As host please select three entrees)

Rigatoni alle Melanzane
Rigatoni with eggplant, fresh mozzarella and tomato sauce

Penne alle Zucchini
Penne pasta served with roasted zucchini, garlic, olive oil and shaved Pecorino cheese

Bucatini All’Amatriciana
Bucatini pasta served with bacon, Vidalia onions crushed red pepper and fresh tomato sauce

Chicken Sotto Sopra
Grilled chicken topped with tomato, provolone cheese and asparagus served
with mashed potatoes and rosemary sauce

Honey -Lavender Glazed Salmon
served with roasted broccoli and parsnip puree

Grilled Chicken Panino
Italian ciabatta bread stuffed with chicken breast, Prosciutto, provolone, sautéed mushrooms, fresh herbs
and lemon-basil aioli

Pizza Margherita
Pizza with fresh mozzarella, tomato sauce and basil

Dolci
(As a host please select one)

Homemade Tiramisu

Apple Strudel served with Vanilla Gelato

Crepe filled with Nutella and Banana served with Vanilla Gelato

$25 per person
(excludes tax and gratuity)
Beverages ala carte

Optional:
All You Can Drink
sodas, American coffee and tea
$5.00 per person
(excludes tax and gratuity)

valid for December, 09
no other promotions or discounts apply to this menu

John Pinette on Italian Food

Italian for Kids: Astronomy

Chef for the Day Dinner November 19th

Chef for the Day Dinner
Ron Culbertson
Thursday, November 19
Open reservations – 5:30 p.m. to 9:00 p.m.

Our November Chef-for-the-Day dinner is Ron Culbertson. Chef Crouse and Ron have chosen a four course menu that reflects the season, the land and the sea. We hope you will join us and enjoy this special meal.

About Ron Culbertson:

With Italian and Polish heritage, this Baltimore native grew up helping his mother and grandmother stir the pots on the stove. "Cooking is just in my soul," claims Ron. Despite his mathematics background, his cooking is less about measurement and more about experimenting with flavors and ingredients. Ron retired in June after thirty-seven years as teacher and administrator at the Gilman School. For the last twenty-five years, he was the Middle School Head there: "Working with young adolescents inspired me and kept me young. It was a dream come true having a hand in helping to shape these young men." Since retiring, Ron has spent time working on the house, helping to care for his 15-month old grandson, training to be a high school football official, and cooking for family and friends. "Chef-for-the-Day will be another fantasy come true."

1st Course
Bruschetta Trio
Mushroom and Liver Pate
Roasted Peppers and Marjoram
Cannellini Bean and Rosemary

2nd Course
Pasta Duetto
Butternut Squash Ravioli
&
Asparagus and Tomato Fazzoletti

3rd Course
Terra e Mar
(Land and Sea)
Stuffed Pork Loin with Goat Cheese
&
Oyster Rockefeller with Crabmeat
with lemon and rosemary roasted potatoes

4th Course
Brie and Apple Butter Torte
with apple cinnamon gelato

Cost per person
$45
(excludes beverages, tax and gratuity)

Reservations are highly suggested - please call Monika at 410 625 0534 and let her know you will be attending the Chef-for-the-Day dinner.

no other promotions or discounts apply to this event

Opera Night - Sunday November 22nd

OPERA NIGHT
Sunday, November 22nd, 2009
5:30pm.

You will applaud when you hear the lively and vivacious voices filling the room with operatic favorites. Your taste buds will applaud as well as they are privy to Executive Chef Bill Crouse's 6 course menu featuring the foods of the fall season.

A evening filled with live Opera performances
featuring:

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

Menu

Roasted Pear and Brie Salad
with a chestnut honey vinaigrette

Cream of Celery Root Soup
with caviar crouton

Pumpkin Risotto
with duck sausage

Cranberry Sorbetto

Salt Baked Cod
with braised lentils and mushrooms

Apple Strudel with Vanilla Gelato


Only $58 per person
(Excludes Liquor, Beverages, tax, & gratuity).

FOR RESERVATIONS & INFORMATION - PLEASE CALL (410) 625-0534
or email Monika at: pawlak_monika@hotmail.com

no other promotions or discounts are applicable to this event

Bodega y Cavas de Weinert Wine Dinner

BODEGA Y CAVAS DE WEINERT
Wine Dinner

Monday, November 9th ~ 7:00 p.m.
$58 per person*

We are please to announce that Ms. Iduna Weinert from Bodega y Cavas de Weinert will be our special guest this evening for a multi-course dinner planned by our Executive Chef Bill Crouse that pairs his food to their Argentine wines.

Founded in 1975, Bodega y Cavas de Weinert is located in Lujan de Cuyo, Argentina´s craddle for top quality wines. The original building of 1890 of Spanish colonial architecture, reminiscent of an old winery owned by the family Otero until 1920, catches the eye by its beauty, inviting those who pass by to know what it guards in its inside.

Don Bernardo C. Weinert, founder and owner, could be defined as an entrepreneur. Born in a small german colony in Southern Brazil, he built his name around international transport in South America. Fascinated by the world of wine, he decided to found his own winery in Argentina with one unconditional philosophy: producing high quality wines.

MENU

1st Course
Caramelized Pear and Gorgonzola Cheese
with a dill Champagne vinaigrette
2008 Bodega Weinert Carrascal White

2nd Course
Braised Pork Cheek Ravioli
with roasted pork jus, brandied apples
2005 Bodega Weinert Carrascal Red

3rd Course
Braised Bison Osso Bucco Milanese
with saffron risotto, lemon/parsley gremolada
2003 Bodega Weinert Merlot

4th Course
Chocolate Soufflé
port ice cream, dried apricot compote
2002 Bodega Weinert Caves Gran Vino

*$58 per person excludes tax and gratuity - no other promotions or discounts apply

Reservations are required - please call Monika at 410 625 0534

Holiday Cooking Class - Sunday, November 8th

Sotto Sopra Cooking Class
Holiday Cooking

Sunday, November 8
1 p.m. to 4 p.m.

Executive Chef Bill Crouse wants you to be prepared for your holiday gatherings as he takes you through the fine points of holiday dishes, even turkey. The class has optional hands-on opportunities to get in there and learn. After working in the kitchen, students will enjoy sitting down to taste the dishes prepared and have wine.

Class size is limited so make your reservations NOW!

Don't forget our Chef-for-the-Day program where you and chef discuss a four course menu that you will come into the restaurant and prepare.

Gift certificates for Chef-for-the-Day and Cooking Classes are available for gift giving.

Class cost is $65.00 per person ~ Reservations call Monika at 410 625 0534

Holiday gifting comes early - Tony Sciuto Live

Tony Sciuto Live

Thursday, October 29th
6:30 p.m. to 9:30 p.m. ~ open reservations: 410 625 0534

We’re kicking off our holiday gifting early. Join us for a very special evening featuring the song renderings of Baltimore’s own, Tony Sciuto on Thursday, October 29th from 6:30 p.m. to 9:30 p.m. An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.

Come early and enjoy happy hour at our bar from 5:30 to 7:00 p.m. with discounted drinks, lite bites and $10 pastas. Enjoy dishes from our fall dinner menu or choose our special $28 three course pre-fix dinner selections.

Bucatini and Cauliflower Recipe

Bucatini and Cauliflower - serves 4 to 6

We are coming into cauliflower season and this is a great Sicilian vegetarian dish that all can enjoy.

¼ cup of raisins or currants
1 large head cauliflower broken down into bite-sized florets
1 pound bucatini*
¼ cup extra virgin olive oil
1 large onion, coarsely chopped
1 to 2 anchovy fillets
2 cloves garlic, crushed
3 tablespoons lightly toasted pine nuts
1/3 cup finely chopped Italian flat-leaf parsley
Freshly ground black pepper and sea salt

Directions
1. Soak the raisins in warm water for 15 minutes to hydrate
2. Bring a very large pot of well salted water to a rolling boil-it should taste like the sea but not the dead sea. Boil the cauliflower florets for 5 to 6 minutes and remove with a slotted spoon. Return the water to a boil and cook the bucatini until al dente (approximately 10 minutes). Drain and reserve a scant ½ cup of the pasta water.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. The skillet should be able to accommodate the full pound of pasta when finished. Add onion and sauté until just beginning to brown, approximate 5 to 6 minutes. Add the anchovy fillets and break them up and then add the garlic. Saute for about a minute more.
4. Drain the raisins and stir raisins, cauliflower and pine nuts into sautéed onion and garlic mixture. Add the ½ cup of pasta cooking water and cook for 10 minutes to thicken. Gently stir parsley into cauliflower and season to taste with salt and pepper.
5. Transfer drained pasta into a warmed serving bowl and dress with cauliflower sauce. Serve at once.

*Bucatini is a long pasta with a hole in the center. It can be found at Trader Joes and other specialty groceries

Bosses Day - Three Course Pre-Fix Luncheon

Bosses Day
Three Course Pre-Fix Luncheon
11:30 to 2 p.m.
Thursday, October 15th and Friday, October 16th
$18.00

We want to offer a quality and delicious Italian lunch for Bosses Day, in fact, we are offering it one day earlier so more of you can impress your boss. Chef Bill is working on the menu and we will have it posted as soon as it is done.

October's Opera Night

Opera Night at Sotto Sopra
October 25th ~ 5:30 p.m.

The brisk fall air is here and summer 09 is a thing of the past. Executive Chef Bill has created a six course dinner focused on the foods of fall to be the perfect accompaniment to our opera performers’ voices. We hope you will join us for evening of great food and lively entertainment.

Mark your calendar for future Opera Nights, Sunday, November 22 and Sunday, December 13th. Gift list idea: Opera Night gift certificates.

An Evening of Live Opera Performances
featuring:

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

Menu

Roasted Figs
with Gorgonzola cheese & Prosciutto di Parma

Zucchini and Mint Soup

Pesto Risotto
with seared scallop

Spiced Apple Sorbetto

Roasted Leg of Lamb
with sweet potato puree

Pumpkin Soufflé
with balsamic macerated strawberries


Enjoy Live Opera & 6 courses of exceptional Italian cuisine
Only $58 per person
(excludes beverages, tax, & gratuity).

FOR RESERVATIONS & INFORMATION PLEASE CALL (410) 625-0534
or email Monika at: pawlak_monika@hotmail.com

4-course Chef-for-the-Day Dinner -October 15, 2009

Chef-for-the-Day
Clifford MitchellThursday, October 15, 2009
open reservations: 5:30 p.m. to 9:00 p.m.

Sotto Sopra's Chef-for-the-Day program has become a tremendous hit over the past year with guest chefs from all walks of life who have a passion for food and a curiosity as to what life is like in a restaurant kitchen. A number of our Chef-for-the-Day are recipients of a gift certificate giving food fanatic loved ones an opportunity to be behind the scenes. Clifford Mitchell is just one of those lucky foodies who received such a gift.

With each Chef-for-the-Day dinner, our executive chef Bill Crouse determines the chef-for-the-day skill levels and they decide on a four course dinner. Chef will oversee and guide our guest chef through the meal preparation.

We are pleased to introduce our latest Chef-for-the-Day, Clifford Mitchell. Clifford Mitchell lives and works in Baltimore. Originally from Massachusetts, he arrived in Baltimore in 1987 to do residency training at what is now the Bayview Medical Center. It was clear to him early on that he did not have the hands of a surgeon, and he is a bit worried about repeating Dan Aykroyd's impression of Julia Child. His Chef-for-the-Day was a birthday gift from his family.

MENU
$40 per person
(excludes beverages, tax and gratuity)

1st Course
Conch Gazpacho
with sour cream and caviar


2nd Course
Spinach Ravioli stuffed with Eggplant & Ricotta Cheese
with potato puree and shaved Parmesan cheese


3rd Course
Parmesan Crusted Branzino
with caponata, fried leeks and lemon oil


4th Course
Tropical Fruit and Gianduja Chocolate Trifle
with granola and blackberry sorbetto

Reservations are highly suggested, please call 410 625-0534. Want to learn more about getting a gift certificate for Chef-for-the-Day, ask for Monika at 410-625-0534

Cooking Class - Sunday, October 11th

TASTE OF TUSCANY COOKING CLASS

Executive Chef Bill Crouse is feeling inspired by his recent trip to Siena, Italy and will focus his cooking class on Sunday, October 11th on the foods of Tuscany. The class is an optional hands-on and held in the restaurant kitchen. If you have attended the classes you know they are informative, fun, fulfilling and filling. Not only do you learn authentic Tuscan dishes you get to enjoy them with a bit of vino. Class size is limited, sign up now.

Taste of Tuscany Cooking Class

When: Sunday, October 11th - 1 p.m. to 4 p.m.
Where: Sotto Sopra Restaurant Kitchen
405 N. Charles Street

Cost: $65.00 per person - inclusive


Reservations are required: Call Monika at 410 625 0534

Check out Chef Crouse at the Sunday's Downtown Farmers Market on October 4th around 8:15 a.m as he does a cooking demo along with other prominent chefs from the city for the Toyota Farm-to-Table Tour. Each chef is paired with a local farmer - come see the demo and taste the samples.

Robert Kacher Food and Wine Dinner

Robert Kacher
Food and Wine Dinner
Thursday, September 24th – 7:00 p.m.
$75 per person*

Wine collector and connoisseur, Robert (Bobby) Kacher joins us for an evening of fine food prepared and matched to wines from his hand-picked selection of boutique French wines. For the true wine aficionado, this represents an opportunity of great discussions and tasting of limited production wines from the boutique vineyards of France. The menu and paired wines are listed below for your edification. There is limited seating for this event, so please make your reservations early.

More about Robert Kacher:

What started as Bobby’s college backpacking trip through France became a lifelong passion about wine. From his earliest days in working in a wine store to his founding 22 years ago of Robert Kacher Selections, he is now a renowned wine connoisseur and educator on French wines.

During the first two decades of Robert Kacher Selections, Bobby spent almost half of each year in France, criss-crossing from region to region in an effort to select and help develop the finest portfolio of French boutique estate wines of any importer in the US.

Bobby still works as a partner with the growers and winemakers in all aspects of viticulture and vinification, constantly pushing them to produce an even higher quality product. Some of the innovations he introduced to his growers and wine makers include lowering yields, using state-of-the-art trellising, green harvesting of fruit at ‘veraison’ (the point at which grapes start to change color), hand harvesting of fruit at the point of physiological ripeness (not analytical ripeness) and doing a triage (a sorting of the grapes to rid them of damaged fruit) as the fruit is harvested.

Bobby’s dedication and passion for the wine business has resulted in numerous awards and accolades:

 Recently Robert Parker named him “one of the 20 most influential wine personalities of the past 20 years."
 In 2004 Bobby became Chevalier de l’Ordre du Mérite Agricole, one of only a handful of U. S. importers to ever receive the prestigious honor.

Food and Wine Pairing
Menu

1st Course
Miticrema with Macerated Currant “Caviar”
Toasted Sesame Tuile
Roasted Pear and Mache Salad with Apricot Vinaigrette

Wine *Domaine Herve Pouilly Fume 2005


2nd Course
Mussel Bisque with Tarragon and Crab
Black Pepper Crouton

Wine * Inacayal Pinot Grigio 2006

3rd Course
Rabbit Tortellini “en Brodo” in Broth

Wine * Chateau Grande Cassagne Costieres de Nimes Cassanus Rouge

4th Course
Slow Braised Bison Short Rib
over white corn polenta

Wine * Mas Carlot Cabernet Sauvignon/Syrah 2004

5th Course
Aged Comte with Hazelnut Dust,
Mas de Guiot Reduction and Champagne Grapes

Wine* Mas De Guiot Alex 2004

Dinner and Wine Pairing
$75
(Excludes tax and gratuity)

In consideration of the limited seating we are requiring guaranteed reservations with a 36 hour cancellation policy. Should you cancel the reservation in less that 36 hoursfrom the event start time or don’t show, your credit card will be billed for the event. Please ask for Monica to place your reservation – call 410-625-0534. This will be an excellent food and wine pairing with a fascinating guest host.

no other promotions or discounts are applicable to this event

Surgeon Turns in Scalpel for Chef’s Knife

Food * Fun * Fundraiser

benefits

Susan G Komen Breast Cancer Foundation

For one night only, Thursday, October 8, Dr. Dean Kane, the well-renowned plastic surgeon, will be putting down his scalpel and picking up a chefs knife. Under the guidance of Sotto Sopra’s executive chef, Bill Crouse, Dr. Kane will be preparing a five course gourmet Italian dinner (menu below) which a portion of the proceeds will go to the Susan G Komen Breast Cancer Foundation. Along with sharing his culinary talent, Dr. Kane will be selling a selection of his original pop photo art and 100 percent of the proceeds will go to this worthy cause.

It is an evening of seasonal dishes, wine selections from The Wine Merchant and camaraderie as guests dine at communal tables in Sotto Sopra’s beautiful 19th century building located at 405 N. Charles Street. The evening’s festivities kick off at 6:30 p.m. with entertainment by Tony Sciuto throughout the evening. Cost per person is $70, which includes the five course dinner, wine and entertainment.* Advanced reservations are required; call Sotto Sopra Restaurant at 410 625 0534.

Chef-for-the-Day

Dean P. Kane, MD

Thursday, October 8, 2009 ~ 6:30 p.m.~ $70 per person*

MENU

1st Course
Forest Mushroom Soup with Pine Nut Gratin
&
Arugula Salad
with goat cheese, dried cherries and Dijon mustard vinaigrette

2nd Course
Lobster Ravioli with Americana Sauce
topped with caviar

3rd Course
Lemon Basil Sorbetto

4th Course
Duetto
Grilled Lamb Chop
with minted eggplant caponata
&
Seared Halibut
on parsnip puree with lemon butter sauce

5th Course
Pumpkin Soufflé
with balsamic soaked fig

Cost $70.00 per person includes food, wine and entertainment
*Tax, gratuity and alcoholic beverages are not included in the cost. No other discounts or promotions are applicable to this special event.

(Sotto Sopra will be donating 10% of the evening’s proceeds to
Susan G. Komen Breast Cancer Foundation/Maryland Affiliate)

Event Sponsor

10741 Falls Rd.
Lutherville, MD 21093
Ph: 410-321-6500
http://www.yourwinemerchant.com/

Dean P. Kane, MD, FACS: Dr. Dean and Lauri Kane have a husband and wife cosmetic surgical practice which allows them to provide a warm and caring approach. What makes their practice so unique is that you get Lauri’s female perspective on beauty, but Dr. Kane’s talented surgical skill. While Dr. Kane tends to be a serious surgeon, he is also is a very creative out of the box thinker. He always puts the patient first does not sway away from performing the correct procedure for the right patient. Dr. Kane always puts the safety of the patient first and foremost. ( http://www.drdeankane.com/ )

Susan B Komen Breast Cancer Foundation: More than 100,000 volunteers and activists work through 125 Komen Affiliates to mobilize more than one million friends and neighbors every year through events like the Komen Race for the Cure - the world's largest and most successful awareness and fundraising event for breast cancer.( http://ww5.komen.org/ )

Sotto Sopra Restaurant: Sotto Sopra Restaurant (http://www.sottosopra.us/ ) is located at 405 N. Charles Street, Baltimore, MD 21201 at the gateway to the Mt. Vernon cultural district of Baltimore City. The restaurant is recognized for their contemporary Italian cuisine, 19th century venue, excellent service and spirited personality.

Tony Sciuto: An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.
( http://tonysciuto.net/ )

Italian Happy Hour Menu

ITALIAN HAPPY HOUR @ the Bar

Monday through Thursday

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

Discounted Drinks
&

Light Bites

Grilled Peaches - 9
with shaved prosciutto and olive oil

Prosciutto and Egg Pizza - 8
with mozzarella and tomato

Toasted Feta Cheese - 8
with currants, pine nuts, oregano and olive oil

Ricotta Fritta - 7
Ricotta Cakes with a fresh tomato salad

Le Paste - $10

Pollo e Broccoli Aglio e Olio
Spaghetti sautéed with garlic, chicken, broccoli, extra-virgin olive oil, crushed red pepper

Linguini alla Carbonara di Salsiccia
Linguini with sausage and pancetta in a creamy carbonara sauce

Fettuccine alla Bolognese
with homemade Bolognese sauce

Spaghetti all’ Amatriciana
Spaghetti served with bacon, onions, crushed red pepper and tomato sauce

$28 Three Course Dinner - starts September 1st

Three Course Dinner Menu

$28.00*

available Monday through Thursday

1ST COURSE -CHOICE OF ONE

Prosciutto and Egg Pizza with Mozzarella and Tomato

Ricotta Fritta (ricotta cakes) with Tomato Salad

Soup of the Day

2ND COURSE - CHOICE OF ONE

Pollo e Broccoli Aglio Olio
spaghetti sautéed with garlic, chicken, broccoli extra virgin olive oil
and crushed red peppers

Pesce Arrosta
Market fresh fish roasted with lemon and herbs
served with celeriac puree and grilled zucchini

Tagliatelle con Melanzana e Menta
Pasta with Eggplant and Mint

3RD COURSE - CHOICE OF ONE

Toasted Pound Cake with Drunken Berries

Warm Apple Strudel with Vanilla Ice Cream

Sorbet or Ice Cream of the Day

$28 per person

*excluding beverages, tax and gratuity

No other promotions or discounts apply

Opera Night - Sunday, September 27th

Opera Night
Sunday, September 27, 2009 ~ 5:30 p.m.
$58.00 per person*

Join us for another evening of live Opera performances and a glorious six course dinner. Our performers engage you, pull you into the music and song -- sharing the humor and beauty of opera.

Featured Performers:

Diane Abel, Soprano

Kathleen Dougherty, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

Menu

Sweet Corn Bisque
with curried shrimp

Roasted Red Beet Salad
with goat cheese, oranges, cracked pepper

Mushroom Risotto
with crispy leeks, olive oil

Pink Champagne Sorbetto

Grilled Hanger Steak
with celeriac puree, heirloom tomato relish

Toasted Pound Cake
with drunken berries, Marsala zabaglione

Call for reservations at 410.625.0534.


$58 per person*
excludes beverages, tax and gratuity

no other promotions or discounts are applicable to this event.

Roasted Fresh Figs with Gorgonzola

Roasted Fresh Figs with Gorgonzola

4 servings.

Ingredients
•12 ripe figs
•1 1/2 tablespoons extra-virgin olive oil
•1/2 cup Gorgonzola
•1/3 cup good-quality honey
•4 pinches finely chopped fresh Thyme leaves
Directions
Preheat the oven to 400 degrees F.

Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright in a baking pan and top with honey and bake until the figs are plump, cheese has melted but have not burst, about 7 to 10 minutes.

Drizzle any excess honey from the pan on to the plate the 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped thyme and some of the remaining Gorgonzola. Serve immediately.

Chef-for-the-Day, Don Van Ostrand September 10th

Chef-for-the-Day
Don Van Ostrand
Thursday, September 10, 2009
Open Reservations from 5:30 p.m. to 9:00 p.m.

Don is a retired educator from Howard County and McDaniel College. Food and cooking have always been central in Don’s life having grown up enjoying the scents and sensations of his Italian mother’s and grandmother’s cooking. Don can remember to this day the unique aroma of his grandmother’s marinara sauce as it wafted through the neighborhood many years ago. Don loves to cook for family and friends and especially enjoys preparing meals with his grandson. An avid runner for many years, in recent years he has transitioned more to bicycling, having just finished a seven-day ride across Iowa. Part of the joy of that event was cooking dinner for a dozen or so of his fellow cyclists each night.

Don is excited to be a part of the Sotto Sopra Chef-for-the-Day and is honored to be working with Sotto Sopra’s executive chefBill Crouse and his staff.

Chef-for-the-Day Menu

1st Course
Heirloom Tomato Salad
Teardrop tomatoes, cucumbers and red onion
crispy Parmesan and mache salad
tomato basil sorbetto

2nd Course
Seared Scallop with Chickpea Puree
salsa verde and a roasted corn relish

3rd Course
Tomato and Pine Nut Stuffed Lamb Chop
with white corn polenta and truffle demi

4th Course
Reconstructed Fruit Cannolli
Honeydew, strawberries, blueberries and peaches
with sheep’s milk ricotta, honey lavender drizzle and a crispy cannoli tuile

Cost per person
$45.00
(excludes beverages, tax and gratuity)

Call for reservations at 410 625-0534 – Let them know you are coming for Chef-for-the-Day.

Let us know if you want to participate in our Chef-for-the-Day program!

Wine Tasting - August 20th

WINE TASTING
Thursday, August 20th ~ 6:00 PM
Wines with a Southern Accent
$25 (plus tax & gratuity)

Our wine director, Michael Mohammadi is taking you down south, that is Southern Italy. You will get to taste a selection unique whites and exciting reds.

Executive Chef Bill Crouse will prepare lite bites to accompany your wine tasting. Stay for dinner and order any of the wines tasted that evening and receive 25% off on the wine.

We limit attendance so be sure to make your reservations -call Monika at 410 625 0534 or email her at ciao@sottosopra.us. No other promotions or discounts apply

Cooking Class - Sunday, September 20th

RESCHEDULED
Executive Chef Bill Crouse has gotten the opportunity to go to Italy and the trip falls on the September 13th date of the cooking class - stay and teach a cooking class or go to Italy, you can't blame him for his choice.

We are going to reschedule the class to
Sunday, September 20th

Cooking Class

Sunday, September 20, 2009

1 p.m. to 4 p.m.

$65 - all inclusive

Canning affords you the taste of summer through out the fall and winter months. The farmers stands and home gardens will be burgeoning with great produce. Executive Chef Bill Crouse learned how to can from his mother so we think it only appropriate that his mother be an instructor also. Take the bounty of the garden and stock your shelves.

Those who have attended previous classes know they are fun, interactive for those who want some hands on experience. You won't go hungry or thirsty. You will enjoy the recipes prepared along with wine.

Guaranteed reservations are required. Cancellations accepted up to 24 hours prior to class. Class size is limited so make your reservations - call Monika at 410.625.0534

We will be holding another cooking class on Sunday, October 4th 1 to 4 p.m.

'09 Summer Restaurant Week

Sotto Sopra Restaurant
Summer ’09 Restaurant Week
Menus & Extended Dates


Dinners
Friday, August 7th thru Friday, August 21st

Lunches

(No Sundays)
Friday August 7th thru Saturday, August 15th

Because we are offering such a large selection of items we will not be offering our regular menu or daily specials. We’ve never been shy about offering a great number of choices during Restaurant Week and this summer is no exception.

Do make your reservations so you don’t get blocked out. For reservations, call 410.625.0534.

Menus can be subject to change due to market availability of products.

LUNCH ~ $20.09*
Monday through Saturday
11:30 a.m. to 2:00 p.m.

First Course (choice of one)

Cozze alla Marinara
P.E.I Mussels / Garlic / Tomatoes / White wine

Mixed Salad Field
Greens / Balsamic Dressing / Tomatoes / Herbs / Marinated Artichokes

Insalata Panzanella
Roma Tomatoes / Basil / Red Onion / Cucumbers / Croutons

Grilled Vegetable Napoleon
Fresh Mozzarella / Basil Pesto / Pine Nuts / Tomatoes / Squash / Red Onion

Caesar Salad
Romaine / Mahon Cheese / Sun-Dried Tomato Crouton / Caesar Dressing

Frittura di Calamari
Wasabi Aioli / Spicy Tomato Coulis / Lemon

Mushroom Pizza
Caramelized Mushrooms / Ricotta Cheese / Mozzarella Cheese / Thyme

Margherita Pizza
Fresh Tomatoes / Mozzarella Cheese/Basil /Olive Oil

Second Course (choice of one)

Porchetta Panino
House-Made Porchetta / Olive Tapenade / Sun-Dried Tomato Aioli /Arugula

Grilled Salmon Panino
Smoked Bacon / Baby Arugula / Caramelized Onions / Roasted Red Pepper Coulis

Grilled Vegetable Panino
Marinated Seasonal Vegetables / Pesto / Mozzarella Cheese

Chicken Panino
Prosciutto / Provolone Cheese / Sautéed Mushrooms /Lemon Basil Aioli

Fettuccini Bolognese
Home-Made Meat Sauce /Egg Fettuccini /Grated Parmesan Cheese

Pollo e Broccoli Aglio Olio
Chicken Breast / Broccoli / Spaghetti /Garlic/Olive Oil

Penne Alla Zucchine
Penne Pasta / Roasted Zucchini /Caramelized Garlic /Olive Oil /Shaved Pecorino Cheese

Crab and Corn Risotto
Cherry Tomatoes /Scallions /Lemon Butter Sauce

Asparagus Risotto
Truffle Oil/Ricotta Cheese /Fried Leeks

Third Course (choice of one)

Fresh Fruit & Marsala Zabaglione

Tiramisu

Apple Strudel

Banana Crepes
Nutella /Vanilla Gelato

DINNER $30.09*
Monday through Sunday
Starts at 5:30 p.m.

First Course (choice of one)

Cozze alla Marinara
P.E.I Mussels / Garlic / Tomatoes / White wine

Mixed Salad
Field Greens / Balsamic Dressing / Tomatoes / Herbs / Marinated Artichokes

Tomato and Mozzarella Caprese
Vine Tomatoes/Fresh Mozzarella/ Basil / Olive Oil

Insalata Panzanella
Roma Tomatoes / Basil / Red Onion / Cucumbers / Croutons

Watermelon and Goat Cheese
Mache Greens / Crack Pepper / Tuscan Olive Oil

Caesar Salad
Romaine / Mahon Cheese / Sun-Dried Tomato Crouton / Caesar Dressing

Frittura di Calamari
Wasabi Aioli / Spicy Tomato Coulis / Lemon

Second Course (choice of one)

Shrimp and Scallop Ravioli
Shrimp and Scallop Mousse / Tarragon Cream Sauce / Fried Leeks

Fettuccini Bolognese
Home-Made Meat Sauce / Egg Fettuccini / Grated Parmesan Cheese

Spinach Ravioli
Ricotta Cheese / Butter and Sage / Fresh Tomato Sauce

Veal Agnolotti
Roasted Veal / Spinach / Bacon / Veal Reduction

Ricotta Gnocchi
Sausage / Fennel / Fresh Tomato / Olive Oil

Duck Leg Confit
Celeriac / Butter Braised Cabbage / Veal Reduction


Asparagus Risotto
Truffle Oil / Ricotta Cheese / Fried Leeks

Crab and Corn Risotto
Cherry Tomatoes / Scallions / Lemon Butter Sauce

Pistachio Crusted Mahi Mahi
White Corn Polenta / Yellow Tomato Relish

Grilled Hanger Steak
Roasted Cauliflower / Parsnips / Salsa Verde

Braised Short Rib
Minted Eggplant / Toasted Almonds / Braising Jus

Third Course ( choice of one)

Fresh Fruit

Marsala Zabaglione

Tiramisu

Apple Strudel

Crème Brulee

Gelato du Jour

*PRICING DOES NOT INCLUDE BEVERAGES, TAX OR GRATUITY

Opera Night - Sunday, August 23rd

Opera Night
Sunday, August 23, 2009
$58 per person*

Sotto Sopra Restaurant invites you to Opera Night, an evening of live opera performances interspersed with a six-course Italian dinner reflective of today's garden. Our performers make opera fun and our chef makes the food delicious. Please join us on Sunday, August 23rd.

Performers

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


August Opera Menu

1st Course
Tomato and Crab Salad
with tarragon dressing

2nd Course
Roasted Pepper Soup
with goat cheese puff

3rd Course
Lemon Risotto
with peppered ricotta

4th Course
Honeydew Melon Sorbetto

5th Course
Prosciutto Wrapped Teres Major
with zucchini caponata and rosemary demi

6th Course
Grilled Pineapple Tart with Vanilla Gelato

*$58 per person (excludes beverages, tax and gratuity)

Please call Monika Pawlak-Bosio at 410.625.0534 to make your reservations

No other promotions or discounts are applicable to this event

Chef for the Day July28th

Chef-for-the-Day

Matt Wolock

Tuesday, July 28^th

Open reservations from 5:30 p.m. to 9:00 p.m.

$45 per person*

Matt is a recent graduate of Trinity College. Before he settles into the workforce he has plans to travel in Southeast Asia ( Thailand, Vietnam & China) for three weeks. Matt informs us he has a great passion for food and very excited to be the Chef-for-the-Day at Sotto Sopra.

Matt has asked us to extend an invitation to all to come enjoy the menu he has chosen to prepare under the tutelage of Sotto Sopra’s executive chef, Bill Crouse.

1st Course

Conch and Scallop Ceviche

with toasted focaccia and lime

2nd Course

Bruschetta Ravioli

Spinach Ravioli with Lemon Ricotta Filling

topped with four components:

• eggplant and mint
• marinated mushrooms
• tricolored roasted peppers
• tomato and basil

3rd Course

“Duetto”

• Grilled Veal Loin

with truffled fois gras sauce

&

• Cumin Dusted Lamb Chop

4th Course

Trio Plate:

• Mango and Pistachio Cannolli
• Chocolate Mousse
• Strawberry Profiteroles

$45 per person

*(excludes beverages, tax and gratuity)

Reservations are request – please call 410 625-0534 and asked for the Chef-for-the-Day reservation.

No other promotions or discounts are applicable to this event.

Opera Night - July 19th

OPERA NIGHT

Summer's Bounty
Sunday, July 19, 2009

5:30 p.m.~ reservations required

$58 per person*

Chef Crouse has picked out a wonderful 6 course menu to accompany the evening's live opera performances. There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul. Do join us for Opera Night

PERFORMERS

Kathleen Dougherty, Soprano

Diane Abel, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Watermelon & Goat Cheese Salad

with cracked black pepper & olive oil

Roasted Zucchini, Squash & Mint Soup

Pesto Risotto with Fresh Peas

topped with grilled shrimp

Lemon Sorbetto

Veal Milanese

lightly breaded veal served with arugula, tomatoes, fennel & truffle oil

Mixed Berries

served with Zabaglione

$58.00 per person(*excludes beverages, tax and gratuity)

Reservations are required: Contact Monika Pawlak-Bosio at 410 625 0534 or e-mail us at ciao@sottosopra.us

SAVE THE DATE

Opera Night: Sunday, August 23rd

no other promotions or discounts are applicable to this event

Come Taste Summer at Lunch

Are you yearning for something a bit better that the day-to-day fast food lunches? Craving a better atmosphere and longing to feel special, then you need to visit us at lunch time. We are open Monday through Saturday 11:30 to 2 p.m.

Here are some of the delicious NEW items on the summer lunch menu

Grilled Vegetable Napoleon
fresh mozzarella cheese, basil pesto, pine nuts, tomatoes, zucchini & red onion

Blueberry Salad
hydroponic field greens tossed in a honey vinaigrette with blueberries, toasted almonds and goat cheese

Crab and Avocado Salad
with mango, tomatoes, scallions and citrus vinaigrette

Porchetta Panino
house-made porchetta, olive tapenade, sun-dried tomato aioli and arugula

Lamb Burger
seasoned lamb, goat cheese, avocado, red pepper mayonnaise and arugula

Shrimp Salad Sandwich
jumbo shrimp, celery, onions, mayonnaise on toasted focaccia bread

Trout Francese Style
with tear drop tomatoes and arugula salad

Grilled Ahi Tuna
with poached potatoes, radishes, red onion, parsley, tarragon

Sausage and Broccoli Pizza
with fresh oregano and mozzarella cheese

Caramelized Onion and Three Cheese Pizza
with thyme, provolone, ricotta and Romano cheeses

Wine Tasting - Misplaced Varieties Thursday, July 9th

Wine Tasting
Misplaced Varieties
Thursday, July 9, 2009
6:00 p.m. to 7:00 p.m.
$25 per person
(excludes tax and gratuity)

Michael Mohammadi, Sotto Sopra’s Wine Director, is very excited about this tasting. The theme is simple, you will taste wines from different regions around the world that come from non-typical grape varieties for that region. The idea here is to learn what a "typical" wine from that region tastes like and how it is performing in its new home.

You will taste 8 wines and the tasting will last approximately 1 hour. Michael is looking forward to seeing all the regulars and hopefully many new faces! The cost of the tasting is only $25!

Please make reservations for your attendance so we can plan accordingly. Call 410 625 0534 and let them know you are coming for the wine tasting. Thank you.

no other promotions or discounts apply to this event