Monday, February 28, 2011

Cooking Class - Sunday, March 20th

Cooking Class 
Sunday March 20th  - 1 p.m. to 4 p.m.
Cyrus Keefer
Sotto Sopra’s Chef du Cuisine/Research Chef
Chef Cyrus Keefer
You are cordially invited to attend the first of our cooking classes for 2011 at Sotto Sopra. Join us for this special demonstration class as our Chef du Cuisine, Cyrus Keefer teaches you a selection of dishes from this month’s Opera Night menu. At the end of the class sit down and enjoy the afternoon’s endeavors with a bit of wine.

Sotto Sopra Restaurant is pleased to introduce our Chef du Cuisine/Research Chef – Cyrus Keefer. As our Chef du Cuisine, he is using the latest concepts, techniques and trends from around the world to heighten your dining experience at Sotto Sopra.

Harrisburg bred Chef Keefer attended the Philadelphia Restaurant School, worked the finer restaurants at the Delaware shore – Dish, Eden, Nage, Redfin and Espuma as well as receiving 3.5 stars from Elizabeth Large for Brasserie 10 in downtown Baltimore.  Along with our Executive Chef/Owner, Riccardo Bosio, Sotto Sopra is pleased to have this unique talent guiding our Italian cuisine. 

 Cooking Class Agenda
·         White Aspargus Soup
·         Waloo Crudo (White Tuna)
·         Tuna with Tuna Raviolo and Olivata Sauce
·         Sharing cooking professional’s secrets
·         Tips and tricks to making show stopping meals at home

 $65 per student
Guaranteed Reservations Required
 Limited class size – 10 students 

Call Dara Bunjon at 410 486 0339 or e-mail Dara at daracooks at gmail dot com

Sunday, February 27, 2011

5 Course Chef-for-the-Day Dinner - Nick Oben

Chef for the Day
Nick Oben
Wednesday, April 6th ~ 7 p.m.
45 per person

Nick "The Greek" Oben learned the importance of good food early in life. His mother passed her love of cooking on to him along with her Greek heritage, and got him involved in the kitchen as soon as he could see over the counter. Family dinners lasted hours, with everyone talking about their day while enjoying heaping plates of food. In college, Nick kept things family-style and routinely cooked for friends and family, experimenting with recipes within his student budget.

Nick currently works as a software engineer, which keeps him busy but also helps stock his kitchen a little better than those college days! He continues to experiment with various ingredients and cooking methods, and maintains dreams of one day owning a restaurant of his own. In the meantime, cooking is one of his favorite ways to relax after work, much to the joy of his wife, Joyce, and friends. For family gatherings, homemade Baklava has been his responsibility for years, and he can't wait to share this family tradition
with you on April 6th.

Polenta Taragna with Escargots

Gnocchi with Lamb Ragu
crème fraiche / dill / mint

Golden Beet Sorbet

Branzino Filet
fennel-basil purée / grilled vegetable insalata / blood orange brown butter


45 per person
(excluded - beverages, tax & gratuity)
Reservations are required – call 410 625-0534

Saturday, February 26, 2011


Six Course Italian Dinner – Live Opera Performances
Sunday, March 27th, 2011 ~ 6:00 p.m.
Reservations Required – 410-625-0534

Karen Myers, Soprano
Paul McIlvaine, Tenor
Tom Hetrick, Piano

Goodbye to this miserable winter as hope springs eternal for a warmer and lovely new season. Our Opera Night’s six course dinner samples an early spring selection of delectable edibles. Enjoy the voices of our performers as they perform an assortimento of long time favorite arias. Join us for a cozy romantic table for two or bring the family celebration.  


Wallo Crudo
 marinated artichokes, porcini-celery vinaigrette, pea shoots

White Asparagus Tartar
 grapefruit, avocado, hearts of palm, black truffle mayonnaise

Mascarpone Sorbet
 smoked tomato marmalade, lemon basil

Sunchoke Creamed Spinach Tortellini
Veal Sweetbread Spiedini
 lemon feta vinaigrette and mint

Pan Seared Tuna & Olive Fregola
 melting red onions, tangerine syrup & lobster essence

Strawberry & Buckwheat Crespelle
 candied pistachio- rhubarb, brown butter ice cream  

Cost per person
plus beverage, tax and gratuity

Please call for your reservation at 410 625 0534
Future Opera Nights: 
Sundays:   April 10, , May 22, & June 26

No other promotions or discounts apply to this event.

Tuesday, February 22, 2011

Benchmark Wine Tasting – Sangiovese Thursday, March 17

Benchmark: n. a point of reference from which measurements of any sort may be made.

Each month sommelier, Christopher Clune, will focus on a specific grape variety. The wines tasted will represent the first AND best examples of that grape, from award winning vineyards around the world.

March 17th, 2011: Sangiovese. The tasting will start at 6:00 PM sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$30 per person (tax and gratuity not included).

Reservation only. Space is limited.

April 21st, 2011. Chardonnay
May 19th, 2011. Cabernet
June 16th, 2011. Nebbiolo

Monday, February 07, 2011

Valentine's Day Contest - 2 tickets to Totem & $100 gift certificate

Sotto Sopra is pleased to announce our Valentine's Day contest. The prize package contains two tickets to TOTEM by Cirque Du Soleil being held at Baltimore's Westport Waterfront starting April 7th and a $100.00 gift certificate to Sotto Sopra Restaurant.

The contest is simple. Sign up to follow Sotto Sopra Restaurant on Twitter, Facebook or subscribe to our e-mailing list by February 10, 2011.   

Find us on Facebook

There will be one winner of the TOTEM tickets and $100 gift certificate to Sotto Sopra

 TOTEM by Cirque Du Soleil has a great Valentine's Day Deal  !!!!

Act fast though, this offer expires February 15    


Take advantage of Cirque du Soleil's Valentine's Day offers and speak the language of the soul! Offer your Valentine a moment of pure emotion, beauty and love that will whisk you both away and fire up your imagination!  TOTEM traces the fascinating journey of the human species from its original amphibian state to its ultimate desire to fly. TOTEM illustrates, through a visual and acrobatic language, the evolutionary progress of species. Somewhere between science and legend TOTEM explores the ties that bind Man to other species, his dreams and his infinite potential. The performance will be opening on April 07, under the Big Top at Westport/Waterfront.   
Sotto Sopra Restaurant
Reservations:  410.625.0534

Check out our Special Events HERE