Guest Chef Dinner - Monday, August 6th

Guest Chef Dinner

Chef Justin Purpura

The Biltmore Four Seasons – Santa Barbara, California

 Monday, August 6, 2012

 Open Reservations from 5 p.m. to 9:30 p.m.

Call - 410 625 0534

Sotto Sopra welcomes Justin Purpura, sous chef at Four Seasons Resort - The Biltmore Santa Barbara and a Baltimore native, for a one-night food and wine charity event on Monday, August 6, 2012. The menu features Chef Purpura’s talents along with specially paired wines.   

Purpura discovered his love for food at a young age. Whether he was making homemade ravioli with his grandmother, Lucy Carnevale, or fresh soups with his grandfather, William Purpura, he knew from the time he was a little boy that he loved food and learning how to prepare it. 

It was only a matter of time before Purpura would find himself in the kitchen professionally.  He began his culinary career in Ocean City, Maryland, at Buxy’s Salty Dog Saloon, where he learned the basics of cooking and discovered a real passion for the culinary world.  Later, he attended Johnson and Wales University in Charleston, South Carolina, where his love for food grew stronger.  From sunny Charleston, Purpura moved to Boston to start a career with Four Seasons, where he spent the next two and a half years learning everything about food in the Northeast. 

After stints at the Four Seasons in Las Vegas and Palm Beach, he transferred to Four Seasons Resort The Biltmore Santa Barbara in California, where he  rose to sous chef.  “I’ve found my home in Santa Barbara, also known as paradise. With all of the fresh ingredients that California has to offer, including the farmers and fish markets, it’s culinary heaven.  Having a great wine country doesn’t hurt either,” says Purpura.  “Still, my heart will always be in Baltimore.”

Sotto Sopra will be donating portions of the evening’s proceeds to two charities close to Chef Purpura’s heart, Itineris Baltimore which is committed to providing opportunities for individuals with autism to participate meaningfully in all aspects of adult life. The second is the Cancer Center of Santa Barbara which since 1949, has remained in the vanguard of comprehensive outpatient cancer treatment.

MENU

First Course

Lonzino di maiale stagionato, crescione, olio e limone

House cured lonzino carpaccio, pepper greens, citronette

Second Course

Moleche, rucola, pesche glassate all’aceto balsamico

Soft shell crab, arugula, balsamic glazed peaches

Third Course

Ravioli di mais, burro nocciola, tartufo estivo

Sweet corn ravioli, brown butter, summer truffle

Fourth Course - Intermezzo

Sorbetto al limoncello

lemoncello sorbet

Fifth Course

Lombo di agnello scottato in padella, fregola, pinoli, purea di olive nere

Pan roasted lamb loin, fregola, pine nut, black olive puree

Sixth Course

Frittella di ricotta, zabaglione, gelato al tiramisu

Ricotta fritter, sabayon, tiramisu ice cream

$85 per person – food and wine inclusive

(gratuity and tax extra)

Call for reservations - 410 625 0534

(reservations accepted from 5 p.m. to 9:30 p.m.)

No other promotions or discounts are applicable this evening