Guest Chef Tayfun Abuska Dinner

CHEF TAYFUN ABUSKA

5 Course Guest Chef Dinner

Wednesday, March 22nd

Two Seatings: 5:30pm - 6 pm / 7:30pm - 8pm

RESERVATIONS: Be sure to specify that your reservation is for the Guest Chef Dinner

(410) 625 0534

Second in our series of Guest Chef Dinners Sotto Sopra is highlighting Chef Tayfun Abuska, a Turkish native who started working at an early age at the Izmir Palmiye Hotel, transitioned to the 5-Star Ankara Hilton Hotel and continued to work for the Swiss Hotels. His culinary path has taken him through the French Embassy to the United States in 2008, where he worked for the Four Seasons Hotels in Wyoming, California and here in Baltimore. A stint at Michael Mina’s Pabu Japanese Restaurant working with Chef Jonah Kim has inspired his penchant for Asian dishes which is apparent in his Guest Chef Dinner’s menu.

Recently, Chef Abuska has been working in Washington, DC as the sous chef at MalMaison, Ottoman Taverna and currently with Chef Jonathan Dearden at Kimpton Hotel – Radiator Restaurant.

MENU

Amuse Bouche

Uni Kimchi, Red Beet Nest, Nori Chips, Trout Roe, Quail Egg

v   

Calabrian Cauliflower

Cauliflower, Shishito Peppers, Crispy Brussels Sprouts, Piment d’Espelette

v   

Hamachi Crudo

Hamachi Crudo, Avocado Mousse, Cara Cara Orange, White Soy, Yuzu, Jalapeno

v   

Chawanmushi

Uni Butter Dashi, Scallops, Shrimp, Asian Pear, Egg, Oyster Mushrooms

v   

Pan Seared Tilefish

Seared Tilefish, Sunchoke Puree, Baby Leeks, Veloute Espuma, Trumpet Mushrooms, Sunchoke Chips

v   

Hibiscus Panna Cotta

Pomegranate Seeds, Hibiscus, Buddha’s Hand

$65 Per Person

(excludes beverages, tax and gratuity)

Two Seatings:  5:30pm-6pm / 7:30pm-8pm

Reservations: Specify it is for the Guest Chef Dinner – (410) 625-0534 

SOTTO SOPRA RESTAURANT – 405 N. CHARLES STREET – BALTIMORE, MD 21201

(410) 625-0534 – www.sottosoprainc.com