Wednesday, May 26, 2010

Opera NIght - Sunday, June 27

Sotto Sopra’s Opera Night
Sunday, June 27th 2010
5:30 pm
reservations required- 410 625 0534
A night of live Opera performances

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

Good food, good music and good company make up Sotto Sopra’s June Opera night. Chef features summer fare with flavors of watermelon, zucchini, squash, mint fresh peas and mixed berries in his six course dinner offering. Please join us, bring friends, treat Dad – it is always a great evening of value added food and entertainment.


Watermelon and Goat Cheese Salad
with cracked black pepper & olive oil

Roasted Zucchini, Squash & Mint Soup

Risotto with Fresh Peas
topped with grilled shrimp

Lemon Sorbetto

Veal Milanese
lightly breaded veal served
with arugula, tomatoes, fennel and truffle oil

Mixed Berries
served with Zabaglione
58 per person
(excludes beverages, tax and gratuity)

reservations required - call 410 625 0534

no other promotions or discounts are applicable to this event

Tuesday, May 25, 2010

Liz Stambaugh, Chef for the Day

Chef for the Day

Liz Stambaugh
Tuesday, June 15th
open reservations – 410 625-0534

Sotto Sopra is excited to announce that Liz Stambaugh, also known here in Baltimore for her personal food blog What’s to Eat Baltimore will be our Chef-for-the-Day, Tuesday, June 15th. This Baltimore native, daughter of caterer grew up working in the kitchen from an early age. Food is prominent in her life.

For this foodie the “Chef for a Day” was the only fitting birthday present from her family. Liz is prolific about Baltimore and its food scene. She writes the Sustainable Food post for Baltimore's Liz is president of Slow Food Baltimore and maintains the Slow Food Baltimore Blog.

Liz also is equally in love with Charm City as she is with food, so much so that she is currently a CTA for the City of Baltimore, and a member of the Baltimore Buzz Brigade. She loves this city, the people, and the amazing quality of food you can find here. A true foodie has a never ending dream of culinary discoveries here in Charm City. Being Chef-for-The-Day will be a great time getting back in the kitchen and also give her plenty to write about!

Liz and Chef Crouse sat together an planned out this evening’s menu.

1st Course
Trio of Meatballs
1st-Lamb with Tomato Braise over Risotto Cake
2nd-Calamari over Ceci cake
3rd-Pork with BBQ glaze over Red Cabbage Slaw

2nd Course
Fois Gras Potato Gnocchi
Parmesan cream sauce with Parmesan crisp

3rd Course
Gunpowder Bison Rib Eye
grilled vegetables with smoked mozzarella
arugula almond pesto

4th Course
Grilled Peaches with Mascarpone and Peach Stuffing,
peach sorbet, lemoncello zabaglione and lavender crisp

45 per person
(excludes beverages, tax and gratuity)
Please advise you are attending the Chef-for-the-Day when placing
your reservations at 410 625 0534

no other promotions or discounts apply to this event

Sunday, May 16, 2010

Sotto Sopra’s Chef Bill Crouse in a head to head culinary competition with Kali’s Chef Bill Martin

On Tuesday, May 25th, Sotto Sopra’s Chef Bill Crouse is competing in the Mason Dixon Master Chef Tournament. It is a head-to-head competition of regional chefs where they have one hour to prepare a three course meal. Like March Madness, the winners of each competition move on to the next round of culinary competition. Chef Bill is inviting you to come out and cheer him on.

Chef Crouse is pitted again Chef Brian Martin of Kali’s Court and Mezze, two excellent chefs, cooking up great dishes for the chance to move on in the competition and go for the best Mason Dixon Chef title.

Are you a cooking voyeur?

Want to watch the competition, possibly judge? Share food war stories with other guests while enjoying a wonderful meal. This will be a convergence of food enthusiasts. This is live, better than Top Chef or Hell's Kitchen. There will be no editing out the expletives here or funny out take moments.

Guests attending this exciting event will be more than just spectators. In addition to enjoying their choice of a gourmet four-course meal, guests will also have the unique experience of witnessing these two spectacular area chefs battle it out in the prep kitchen right on the main dining room floor.

As an added bonus, 25 audience members will participate each night of the competition as judges, tasting the chefs' creations and voting right alongside of our expert judging panel. Finally, and best of all, guests will be supporting a local charity since 10% of the net proceeds from ticket sales will go directly to Moveable Feast. Moveable Feast is a local non-profit Baltimore charity that provides meal delivery service to homebound People Living with AIDS/HIV, women undergoing breast cancer treatment as well as their families.

The competition is running for 16 weeks and tickets will include a choice of four-course meal, the chef competition, and a donation to Moveable Feast. Dates have been announced, and tickets are available for purchase. Be sure to keep up-to-date on all of the results and match-ups by signing up for our email updates, or following them on FaceBook or Twitter.

Basic Competition Rules and Scoring System

• A total of 32 teams will compete for the title of Mason Dixon Master Chef 2010 during the tournament.
• Participating Teams will consist of one executive chef and one sous chef each.
• Two teams will compete each night of competition.
• Competing chefs are executive chefs currently working in the Baltimore/Washington Metropolitan area.
• Competitions will be held each week on two different evenings for 16 weeks.
• Chefs will have one hour to plate up three courses an appetizer, entree, and dessert.
• Each Chef will also produce 25 amuse bouche size portions of their entree to be passed out to 'Judge Experience' ticket holders as well as randomly selected audience members. These 'Guest Judges' will be able to score courses on a scale from 1-10.
• Each chef team will plate up three plates of each course to present to the judging panel (three judges per competition night).


• Judges will score the three courses based on plate presentation, creativity, and taste. Each judge will be able to give a total of 8 points for plate presentation, 8 points for creativity, and 9 points for taste.
• The combined points will be added up from all the judges for a total score out of a possible 75 points.
• The remaining possible 25 points will come from the Guest Judges score cards, and will be calculated as a percentage of the average score each chef receives.
• Scores from the Expert and Guest Judges will be added together, and the winning score and Chef Team announced. In the event of a tie score, the Expert Judges' decision will be final.
What: Mason Dixon Master Chef Competition

Where: Truffles Catering at the Belvedere

Event Timeline:
5:00pm - Happy Hour
6:30pm - Dinner Served to customers
8:00pm - Competition Begins
9:00pm - Judging Begins

Sunday, May 09, 2010

A Tribute to Italian Classics featuring Elio Scaccio

Live Performances and Four Course Dinner

featuring recording artist
Elio Scaccio, Tenor

Sunday, June 6, 2010 ~ 5:30 p.m.
performances start at 6:00 p.m.

Album cover by Art Wachter

Dare Records recording artist, Elio Scaccio, a tenor known for his Italian roots and passion for music will be our guest performer at Sotto Sopra Restaurant entertaining you with your favorite Italian classics. His recent released CD Lettere D’Amore was inspired by over 200 love letters that his father wrote to his mother between 1944 to 1946 in Sicily. Enhancing the evening’s enjoyment, Elio has invited additional vocalists for memorable duets. Learn more about Elio and listen to portions of his songs from Lettere D’Amore at his website:

Elio’s renderings of the Italian Classics are the perfect accoutrement to the Italian four course dinner that Chef Bill Crouse will be creating for this very special evening.

1st Course
Cauliflower Flan
egg, truffle oil, saffron carrot emulsion

2nd Course
Goat Cheese Crespelle with Caramelized Mushrooms
mushroom jus, saba reduction

3rd Course
Duo di Terra e di Mare
Grilled Escolar
roasted corn relish, arugula pesto
Veal Involtini
rolled veal stuffed with raisins, pine nuts, spinach
mashed potatoes, veal reduction

4th Course
Vanilla Panna Cotta
balsamic macerated strawberries

54 per person*
includes dinner and entertainment
(excludes beverages, tax and gratuity)

Reservations are required, please call 410 625 0534 and advise them you wish to attend the Tribute to Italian Classics dinner and performances by Elio Scaccio


*no other promotions or discounts are applicable to this evening's event.