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