Thursday, April 30, 2009
Monday, April 27, 2009
Call Monika for reservations at 410 625 0534 or e-mail at email@example.com
no other promotions or discounts apply
Monday, May 11th ~ 7 p.m.
$75 all inclusive
Join Chef Bill Crouse, Wine Director Michael Mohammadi and all of us at Sotto Sopra as we welcome export director Maurizio De Rosa from Feudi di San Gregorio. Feudi is the premier producer in Campania and is a modern expression of a centuries-old tradition of passion and dedication to the land. Situated in the village of Sorbo Serpico in one of Italy's most exciting and innovative wine regions, Feudi di San Gregorio was established in 1986 in a joint venture between the Ercolino and Capaldo families of Irpinia. The proprietors of this family-run estate have selected the finest vineyards in which to nurture this region's unique, indigenous varietals.
Chef Crouse and Michael worked hard to put together a menu that will highlight the beauty of the wines of Feudi. This is an outstanding chance to meet Maurizio De Rosa and learn more about Feudi di San Gregorio and the lesser known wine region that is Campania.
Crab and Avocado Salad
with mache greens, hearts of palm and lemon oil
2006 Fiano di Avellino
Squid Ink Ravioli
stuffed with shrimp and scallop mousse
with tarragon cream sauce
2006 Greco di Tufo
Duck Confit Pizza
with truffled beechwood mushrooms
2006 Feudi Primitivo Ognissole
with celeriac puree and roasted red beets
2006 Rubrato (Aglianco)
Trio of Cheeses
with apples, membrillo & guanduja chocolate
2003 Serpico (single-vineyard Aglianico)
Note: Sotto Sopra can make substitutions to this menu to accommodate vegetarians or those who may have allergies that prevent them from attending. Please be sure to mention your dietary restrictions with your RSVP!
Reservations Required: call Monika Pawlak at 410 625 0534 or e-mail firstname.lastname@example.org
Monday, April 20, 2009
Mother's Day at Sotto Sopra
Sunday, May 10th
NOON to 8 p.m. ~ reservations suggested
Bring the entire family!
Saturday, April 18, 2009
Make this special night your Mother’s Day Gift
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano
Grilled Vegetable Napoleon
fresh mozzarella, tomato sauce and fried basil
Sweet Corn Bisque
with oyster crostini and crème fraiche
with grilled scallop
stuffed with spinach and Fontina cheese, saffron braised
and cauliflower puree
with vanilla bean gelato
Save the dates for future Opera Nights: June 21st, July 19th, August 23rd
no discounts or promotions are applicable to this event
4-Course Rustic Sardinian Dinner
Tuesday, May 12, 2009
$38 per person*
Our lovely lady from Sardinia, Daniela Useli, will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.
Tortini di Verza con Fonduta
Cabbage cakes served with cheese fondue
Lasagne alla Bolognese
Hand-made lasagna will melt in your mouth with the delicate combination of bolognese sauce, bechamel sauce, mozzarella cheese and Parmigiano-Reggiano cheese
Branzini fish fillets cooked to perfection in Vernaccia dry wine, served with a side of stuffed red carrots.
$38 per person
(excludes beverages, tax and gratuity)
When making reservations please let us know it is for Dinner with Daniela – Call 410.625.0534
Daniela also teaches a demonstration cooking class monthly here at Sotto Sopra, her upcoming classes are Sunday, April 26th and Sunday May 17th at 1 p.m.
Saturday, April 04, 2009
Bruce Weinstein & Mark Scarbrough
Celebrity cookbook authors, Bruce Weinstein and Mark Scarbrough, are making a trip to Sotto Sopra on Sunday, May 3rd. They will be doing a cooking demonstration class featuring recipes from their just released cookbook, Cooking Know-How ~Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos and Ideas for over 500 Great Meals.
Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great recipes. But in their exciting new book, Weinstein and Scarbrough provide more than just recipes: they demonstrate the essential techniques people need to become more confident in the kitchen.
Welcome to a whole new kind of cookbook.
"Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book.
"What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes."
Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time--and your way, too."--from the Introduction"The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it."
Enjoy the class, sample 4 recipes, have wine and go home with a 1st edition autographed copy of the book, tax and gratuity included for just $85 per person. Weinstein and Scarbrough are not only super food savvy they are extremely entertaining...this is a DON'T MISS class.
Learn more about Weinstein and Scarbrough, sample some of their recipes and smile, Real Food Has Curves. Check out there video HERE. Many of you might remember them from Dan Durian's radio program on WBAL.
Guaranteed reservations are required. Cancellation policy: If you cancel your reservation at no later than 24 hours before the class you will not be charged. Any cancellations less than 24 hours will be billed. Students are asked to sign a release form in order to enter the restaurant kitchen.
Thursday, April 02, 2009
Sotto Sopra's Wine Director, Michael Mohammadi, is passionate about wine although he has a penchant for beer as well. He thought it would be interesting to offer Chef Bill Crouse's cuisine paired with Baltimore's own Clipper City Brewing Companies beers for a great evening of food and beer. We hope you will come and enjoy this evening.
House-Made Porchetta en Focaccia
olive tapenade, sun-dried tomato mayonnaise and mache greens
Clipper City Gold Ale
Smoked Mussel Bisque
with charred shrimp crostini
Clipper City Hang Ten
House-Made Venison Sausage
brioche bun, fig mustard and cornichon relish
Clipper City Holy Sheet
Braised Short Ribs
“buffalo” spiced, red cabbage slaw, sweet corn bread
Clipper City Peg Leg
Gruyere/ Taleggio Fondue
polenta frites, bread sticks, apples
Clipper City Red Sky
Note: Sotto Sopra can make substitutions to this menu to accommodate vegetarians or those who may have allergies that prevent them from attending. Please be sure to mention your dietary restrictions with your reservation.