5 Course Chefs-for-the-Day Benefit Dinner

5 Course Chefs-for-the-Day Benefit Dinner

Annette Harris and Carol Black

Monday, April 3

OPEN RESERVATIONS 410 625 0534 – Specify Chefs-for-the-Day Dinner

Benefits Avon39 – 39 Mile Walk

‘Raising funds to fight breast cancer’

Two friends gather in Sotto Sopra’s kitchen to create a five course dinner, Annette Harris and Carol Black.  Though their names might not reflect their heritage, this is a tale of two Italian friends who grew up in their grandmothers’ kitchens. As they venture into Sotto Sopra’s kitchen they aren’t quite sure what trouble they might stir up but in the end they  are raising money to support Black’s daughter Rachel and her 39 mile walk in the  Avon39 Walk to find a cure for breast cancer.  Sotto Sopra is pleased to donate $10 for every dinner prepared by our chefs-for-the-day to this worthy cause.

MENU

Charcuterie Plate

 salumi and cheese

Goat Cheese Salad

Arugula, baby beets, shaved fennel with goat cheese fritters

Tangerine vinaigrette

Duetto

Risotto with Scallop

&

Gnocchi with Tomato Sauce

Braised Short Ribs with Polenta

Chocolate Pistachio Crème Brule

OR

Tiramisu

$55 per person

(excludes beverages, tax and gratuity)

Reservations:  410 625 0534 – Please advise your reservation is for the Chefs-for-the-Day Dinner

Sotto Sopra Restaurant – 405 N. Charles Street – Baltimore, MD 21201

410 625 0534   www.sottosoprainc.com

Facebook & Instagram:  @sottosoprarestaurant  Twitter: @sottosopra

Chef For The Day is back!

CHEF-FOR-THE-DAY

What's it like to work in a restaurant kitchen? That question can be answered with Sotto Sopra Restaurant's Chef-for-the-Day Program under the tutelage of Executive Chef Riccardo Bosio.

If Executive Chef Riccardo Bosio of Sotto Sopra has been asked once, he has been asked a hundred times about life in a restaurant kitchen by clientele, many of whom are talented home cooks. Proof of this fascination can be found in the success of television's reality kitchen programming: Top Chef, Hell's Kitchen and The Food Network’s Chopped.

Chef Bosio has brought back his own chef reality program at Sotto Sopra Restaurant with Chef-for-the-Day allowing a patron to come work in the restaurant kitchen for a full day. Chef-for-the-Day starts early, is expected to be on their feet all day, maneuver narrow stairwells, work through evening service and will wrap their day in the kitchen with dinner      

Prior to coming into Sotto Sopra's kitchen, Chef Bosio assesses the Chef-for-the-Day's skill level and also offers up an additional challenge of creating a menu promoting them as the Chef-for-the-Day at the restaurant.  

Previous Chefs-for-the-Day have invited friends and family in that evening to partake of the multi-course pre-fix menu that they have prepared.  Sotto Sopra help promote you as Chef-for-the-Day on the blog and in their e-newsletter. Cost for this once in a lifetime experience is $100 – available for direct purchase or as a gift certificate for Chef-for-the-Day.

The Details

WHO:  Contact Executive Chef Riccardo Bosio at 410 625 0534 to discuss your cooking skills and plan a menu.  E mail: rbosio9 @ aol.com

WHAT:  A day and evening working as a chef in Sotto Sopra’s kitchen

WHERE:  Sotto Sopra Restaurant, 405 N. Charles Street, Baltimore, MD  21201

                                                            410 625 0534

WHEN:  You and Chef Bosio will come up with a date that is mutually agreeable for both of you.

Chef-for-the-Day participants are required to sign a liability release form before working in the kitchen.

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

Chef for the Day

Nick Oben

Wednesday, April 6^th ~ 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.

MENU
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

Baklava

45 per person

(excluded - beverages, tax & gratuity)

 

Reservations are required – call 410 625-0534

Cynthia Rand - Chef for the Day - October 11th

Chef for the Day

Cynthia Rand

Monday, October 11^{th   ~}  Open Reservations

Please join us on Monday, October 11^th when Cindy Rand will be our Chef for the Day. Cindy will prepare a delicious five course dinner under the tutelage of Executive Chef Riccardo Bosio.

Cynthia Rand

 Outside of her professional life as a clinical researcher and professor of medicine at Johns Hopkins, Cindy’s passions are family, friends and food-ideally all together.  Cindy’s father was a professional chef in the resort hotels of Miami and Maine for over 20 years before joining the Air Force.  Growing up, her father was the exclusive family cook and his interests in cooking, world food lore and history, as well as his 500+ cookbook collection were inherited by his only daughter.  And when she married a boy from an Italian family equally obsessed with food, the ingredients were in place for creating a family whose primary recreational interest centers on the joys of the kitchen and table. 

For this reason, Cindy’s family-her husband, Art Giovannetti, and her daughters Erin and Devin, thought that gifting her with the Chef for the Day opportunity would be a perfect birthday gift and another occasion to bring together family and friends over wonderful food.

Five Course Dinner Menu

1st course
Ippoglosso Crudo Marinato
halibut ceviche marinated with cilantro, jalapeno, red onion and lime

2nd course
La Polenta di Riccardo
seared polenta, poached egg, shaved fennel, prosciutto di Parma and Parmesan cheese

3rd course
Ravioli di Anatra
duck ravioli with a truffle demi-glace

4^th course

Pesce Spada alla Siciliana

stuffed swordfish Sicilian style accompanied with celery root and potato lasagna

5^th course

Tiramisu

45 per person

(excludes beverages, tax and gratuity)

Reservations are required for the Chef for the Day dinner – please call 410 625 0534.

Chef for the Day Dinner - September 20th - Chris Curcio

Chris Curcio
Chef for the Day
6 course dinner ~ Monday, September 20
reservations being accepted between 5:30 p.m. to 9:00 p.m.

Sotto Sopra Restaurant is pleased to announce that Chris Curcio will be our guest chef on Monday, September 20th. Under the guidance of our chef/owner Riccardo Bosio, Chris will be preparing a delicious six course dinner.

Chris’s passion for food began at a very young age. Whether it was helping his parents in the kitchen or watching cooking shows on TV, he was always captivated by the different ways food could be used and the joy it seemed to bring people. Food for him was always about family. His parents are Italian and Irish, so food was always a major part of holidays and family gatherings. Some of his fondest memories from childhood are from holidays at his grandparents house in New Jersey, the entire extended family huddled around tables spooning platefuls of classic Italian favorites.

As Chris got older and began cooking for himself, he realized just how much he enjoyed it. Spending a Sunday trying a new recipe or experimenting with different cuisines is one of his favorite things to do. He looks forward to sharing his love of cooking with everyone on September 20th.

Menu

1st course
Ippoglosso Crudo Marinato
halibut ceviche marinated with cilantro, jalapeno, red onion and lime

2nd course
La Polenta di Riccardo
seared polenta, poached egg, shaved fennel, prosciutto di Parma and Parmesan cheese

3rd course
Ravioli di Anatra
duck ravioli with a truffle demi-glace

4th course
Sorbetto di Limone e Basilico
lemon-basil sorbet

5th course
Orata in Crosta di Porcini
porcini encrusted Orata with parsnip puree and pickled carrots

6th course
Tiramisu

Cost per person $45
(excludes beverages, tax and gratuity)

Call your reservation in for Chris Curcio, Chef for the Day at 410 625 0534

Chef for the Day Dinner - September 9th - Bob Fleisch

Bob Fleisch
Chef for the Day
4 course dinner ~ Thursday, September 9th
Reservations accepted from 5:30 p.m. to 9:00 p.m.


Sotto Sopra is pleased to announce that Bob Fleisch will be our next Chef for the Day. Bob will work in the Sotto Sopra kitchen closely with our executive chef/owner Riccardo Bosio and chefs in creating a delicious four course dinner for you to enjoy.

Bob is a retired federal employee with two great kids (Katie and Luke) and a wonderful understanding wife (Frances). His mom insisted that he learn how to cook at an early age since he was the only male child in the family. For his mother, learning how to cook was the ability to fry eggs, chicken, etc. Did we mention that he grew up on a farm in Indiana? If it wasn’t fried, it wasn’t food.

Menu

Italian Gazpacho

Risotto with Saffron, Lemon and Stewed Calamari

Swordfish Roulade alla Italiana
with potato/celery root lasagna

Tiramisu

38 per person
excludes beverages, taxes and gratuity

Call your reservations in for Chef for the Day: Bob Fleisch at 410 625 0534.

We are accepting reservations starting at 5:30 p.m. and ending at 9:00 p.m.

Serrick McNeill - Chef for the Day - July 22nd

Chef for the Day
Thursday, July 22, 2010
Serrick McNeill

4 course dinner - $38

Sotto Sopra is pleased to announce our latest Chef for the Day event this Thursday, July 22 featuring Serrick McNeill who will be working hand and hand with Chef Riccardo Bosio to create a delicious four course dinner for everyone to enjoy. The public is invited to come in and partake.

Reservations are requested at 410 625 0534 – open reservation times.

McNeill Family

A systems analyst for the Centers for Medicare and Medicaid Service, Serrick dreams of opening his open restaurant one day. He talks about his family roots in cooking. " My passion for cooking began at a very young age. Our house was always filled by the aromas of wonderful dishes being cooked or baked at all times. Whether it was helping my great-grandmother Mandy bake cakes from scratch or standing at my grandfather’s knees as he prepared Baltimore favorites like crab cakes and halibut—I was always surrounded by great home cooks at work. As I left Baltimore for college in St. Louis, MO., I suddenly realized that I had taken home-cooking for granted. Under my mother’s tutelage, I slowly began to add the bevy of dishes she learned from her father and grandmother to my own repertoire.

Today, I share my passion for cooking with my dear wife Shannon, who is an excellent baker in her own right. We have recently thrown our hat into the catering ring with recipes primarily based on family favorites passed down from generations. We are the proud parents of four beautiful children—Kaia, Kaela, Zavery, Harrison, and Charelston due in October—all of whom are beginning to appreciate the joys of cooking."

Menu

Gazpacho

Agnolotti with Asparagus and Truffle Butter

Grilled Swordfish with Pantelleria Capers

Tiramisu

$38 per person

( beverages, tax and gratuity not included)

no other promotions or discounts are applicable to this event

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 Examiner.com. 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

Chef for the Day Dinner November 19th

Chef for the Day Dinner
Ron Culbertson
Thursday, November 19
Open reservations – 5:30 p.m. to 9:00 p.m.

Our November Chef-for-the-Day dinner is Ron Culbertson. Chef Crouse and Ron have chosen a four course menu that reflects the season, the land and the sea. We hope you will join us and enjoy this special meal.

About Ron Culbertson:

With Italian and Polish heritage, this Baltimore native grew up helping his mother and grandmother stir the pots on the stove. "Cooking is just in my soul," claims Ron. Despite his mathematics background, his cooking is less about measurement and more about experimenting with flavors and ingredients. Ron retired in June after thirty-seven years as teacher and administrator at the Gilman School. For the last twenty-five years, he was the Middle School Head there: "Working with young adolescents inspired me and kept me young. It was a dream come true having a hand in helping to shape these young men." Since retiring, Ron has spent time working on the house, helping to care for his 15-month old grandson, training to be a high school football official, and cooking for family and friends. "Chef-for-the-Day will be another fantasy come true."

1st Course
Bruschetta Trio
Mushroom and Liver Pate
Roasted Peppers and Marjoram
Cannellini Bean and Rosemary

2nd Course
Pasta Duetto
Butternut Squash Ravioli
&
Asparagus and Tomato Fazzoletti

3rd Course
Terra e Mar
(Land and Sea)
Stuffed Pork Loin with Goat Cheese
&
Oyster Rockefeller with Crabmeat
with lemon and rosemary roasted potatoes

4th Course
Brie and Apple Butter Torte
with apple cinnamon gelato

Cost per person
$45
(excludes beverages, tax and gratuity)

Reservations are highly suggested - please call Monika at 410 625 0534 and let her know you will be attending the Chef-for-the-Day dinner.

no other promotions or discounts apply to this event

Holiday Cooking Class - Sunday, November 8th

Sotto Sopra Cooking Class
Holiday Cooking

Sunday, November 8
1 p.m. to 4 p.m.

Executive Chef Bill Crouse wants you to be prepared for your holiday gatherings as he takes you through the fine points of holiday dishes, even turkey. The class has optional hands-on opportunities to get in there and learn. After working in the kitchen, students will enjoy sitting down to taste the dishes prepared and have wine.

Class size is limited so make your reservations NOW!

Don't forget our Chef-for-the-Day program where you and chef discuss a four course menu that you will come into the restaurant and prepare.

Gift certificates for Chef-for-the-Day and Cooking Classes are available for gift giving.

Class cost is $65.00 per person ~ Reservations call Monika at 410 625 0534

4-course Chef-for-the-Day Dinner -October 15, 2009

Chef-for-the-Day
Clifford MitchellThursday, October 15, 2009
open 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.

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

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

Chef-for-the-Day, Don Van Ostrand September 10th

Chef-for-the-Day
Don Van Ostrand
Thursday, September 10, 2009
Open Reservations from 5:30 p.m. to 9:00 p.m.

Don is a retired educator from Howard County and McDaniel College. Food and cooking have always been central in Don’s life having grown up enjoying the scents and sensations of his Italian mother’s and grandmother’s cooking. Don can remember to this day the unique aroma of his grandmother’s marinara sauce as it wafted through the neighborhood many years ago. Don loves to cook for family and friends and especially enjoys preparing meals with his grandson. An avid runner for many years, in recent years he has transitioned more to bicycling, having just finished a seven-day ride across Iowa. Part of the joy of that event was cooking dinner for a dozen or so of his fellow cyclists each night.

Don is excited to be a part of the Sotto Sopra Chef-for-the-Day and is honored to be working with Sotto Sopra’s executive chefBill Crouse and his staff.

Chef-for-the-Day Menu

1st Course
Heirloom Tomato Salad
Teardrop tomatoes, cucumbers and red onion
crispy Parmesan and mache salad
tomato basil sorbetto

2nd Course
Seared Scallop with Chickpea Puree
salsa verde and a roasted corn relish

3rd Course
Tomato and Pine Nut Stuffed Lamb Chop
with white corn polenta and truffle demi

4th Course
Reconstructed Fruit Cannolli
Honeydew, strawberries, blueberries and peaches
with sheep’s milk ricotta, honey lavender drizzle and a crispy cannoli tuile

Cost per person
$45.00
(excludes beverages, tax and gratuity)

Call for reservations at 410 625-0534 – Let them know you are coming for Chef-for-the-Day.

Let us know if you want to participate in our Chef-for-the-Day program!

Chef for the Day July28th

Chef-for-the-Day

Matt Wolock

Tuesday, July 28^th

Open reservations from 5:30 p.m. to 9:00 p.m.

$45 per person*

Matt is a recent graduate of Trinity College. Before he settles into the workforce he has plans to travel in Southeast Asia ( Thailand, Vietnam & China) for three weeks. Matt informs us he has a great passion for food and very excited to be the Chef-for-the-Day at Sotto Sopra.

Matt has asked us to extend an invitation to all to come enjoy the menu he has chosen to prepare under the tutelage of Sotto Sopra’s executive chef, Bill Crouse.

1st Course

Conch and Scallop Ceviche

with toasted focaccia and lime

2nd Course

Bruschetta Ravioli

Spinach Ravioli with Lemon Ricotta Filling

topped with four components:

• eggplant and mint
• marinated mushrooms
• tricolored roasted peppers
• tomato and basil

3rd Course

“Duetto”

• Grilled Veal Loin

with truffled fois gras sauce

&

• Cumin Dusted Lamb Chop

4th Course

Trio Plate:

• Mango and Pistachio Cannolli
• Chocolate Mousse
• Strawberry Profiteroles

$45 per person

*(excludes beverages, tax and gratuity)

Reservations are request – please call 410 625-0534 and asked for the Chef-for-the-Day reservation.

No other promotions or discounts are applicable to this event.

Chef-for-the-Day benefits Race for the Cure

You are cordially invited to a special
Chef-for-the-Day Dinner
to benefit
the
Race for the Cure
Thursday, June 25th
reservations being accepted between 5:30 p.m. to 9:30 p.m.

$55 per person*

Chef-for-the-Day
Dean P. Kane, MD
and
Hostess-for-the-Day
Lauri P. Kane, RD
with musical performances by
Tony Sciuto

Dr. Dean P. Kane is trading in his scalpel for a chef’s knife and becoming our Chef-for-the-Day. Sotto Sopra’s Executive Chef, Bill Crouse, has worked very closely with Dr. Kane on the menu for the evening. We know that Dr. Kane works well under the operating room lights but will he be able to stand the heat of a professional restaurant kitchen. Lauri P. Kane, will be your guest hostess while her husband works arduously in the kitchen under the tutelage of Chef Crouse.

As an added bonus, there will be entertainment throughout the evening from Tony Sciuto who is volunteering his time for this worthy cause.

MENU

1st Course
Summer Panzanella
farmer’s market tomatoes, cucumbers, onions, basil,
focaccia and balsamic vinaigrette

2nd Course
Lobster & Crab Bolognese
with homemade pappardelle

3rd Course
"Duetto"
Seared Halibut in Rosemary Braise
over couscous
and
Grilled Lamb Chop
with caramelized onion rémoulade

4th Course
Brûlé Drunken Cherries with Sabayon

$55.00* per person
*a portion of the proceeds will go to the Race for the Cure
(beverages, tax and gratuity are not inclusive)

Reservations are requested: Please contact Monika Pawlak-Bosio at 410 625 0534 and let her know you are coming for the Chef-for-the-Day Dinner.

Dr. Dean P. Kane: Dr. Dean Kane’s broad experience in plastic and reconstructive surgery includes cosmetic surgery, skin health and rejuvenation, chronic wound care and a dedication to promoting healthy aging. As Medical Director of Baltimore’s Center for Anti-Aging and Cosmetic Medicine he is responsible for overseeing each patient’s surgery and ensuring that it is complemented with non-surgical management to achieve optimum healthy aging and wellness.

Lauri P. Kane. R. D. : Dr. Lauri Kane consulted in public health for the City of Baltimore prior to administrating her husbands new solo practice 16 years ago. Her talents and grace have enabled her to develop one of Baltimore, Maryland’s finest plastic surgery offices. Her interests in nutrition, public health and skin care have resulted in the advancement of their practice in Anti-Aging Medicine. Her personal goal has been to provide cosmetic plastic surgery and advanced skin health to patients of color. For this, she has been flattered to be identified as a innovator and leader by the Estee Lauder Company for whom she has provided consultation.

Susan G Komen Race for the Cure: Funds raised at Komen Race for the Cure events support breast cancer research and community-based outreach programs. In the United States, Komen Race for the Cure events are organized by local Komen Affiliates, and 75 percent of the net income from each Race event stays in the host community to fund local programs offering breast health education and breast cancer screening and treatment. The remaining 25 percent of the net income supports groundbreaking breast cancer research

In addition to raising funds, the Komen Race for the Cure Series is committed to educating the public through the I AM THE CURE.® program. By incorporating simple, action-oriented messages, I AM THE CURE emphasizes the importance of breast self awareness. This includes positive habits such as understanding your risk, the importance of regular screenings, knowing what is normal for your body and living a healthy lifestyle.

Chef-for-the-Day 4 Course Dinner - June 11th

Chef-for-the-Day

Ronak Patel

Thursday, June 11th

reservations being accepted from 5:30 p.m. to 9:00 p.m.

Let us introduce you to our next "Chef-for-the-Day", Ronak Patel. Ronak is taking the challenge on coming into Sotto Sopra's kitchen and preparing a four course dinner under the tutelage of our Executive Chef Bill Crouse.

Ronak is a senior at Penn State and interested in medicine. He is passionate about all aspects of food from the preparation, mixing flavor profiles and just enjoying good food. Ronak and Sotto Sopra invite you to enjoy the menu he has chosen to prepare.

MENU

1st Course

Duetto of Prosciutto
wrapped Robiola cheese served with roasted tomato sauce
&
Asparagus, Carrots and Zucchini
served with caper rémoulade

2nd Course

Mushroom Cannelloni
with zucchini, walnuts and chive béchamel sauce

3rd Course

Prosciutto Wrapped Chicken Roulade
served with creamed spinach, fried shallots and honey glazed carrots

4th Course

Gianduja Flan
with strawberry sorbetto and pistachio tuile

$45.00 per person

(excludes beverages, tax and gratuity)

Call Monika at 410 625-0534 for reservations. Our regular dinner menuwill be available that evening as well.

no other promotions or discounts are applicable to this event

Michael Piatak's Chef-for-the-Day Dinner

Michael Piatak
Chef-for-the-Day
4 Course Dinner
Wednesday, May 20th
accepting reservations from 5:30 p.m. through 9 p.m.

We hope you will join us at Sotto Sopra Restaurant for Michael Piatak’s chef debut under the tutelage of our Executive Chef Bill Crouse. Mike Piatak is a teacher here in Baltimore who one day long ago dreamed of going to culinary school. Then he saw how much it would cost and decided on another field. He told himself that he loved food and cooking so much, he wouldn't want to ruin his passion by making it a job, so it remained a hobby.Mike cooks almost every day, as his work schedule has him home by 3:15 with plenty of time before his girlfriend comes home to prepare dinner for her (Jaclyn works for the federal government, so she deserves a timely and delicious meal).

Mike enjoys big, bold flavors and tries to add a twist to the normal carnivorous meals he would eat if he were preparing meals for only himself. He likes to experiment, but a physically and emotionally draining career makes it a bit difficult, so he saves his ideas for weekends. His favorite time in the kitchen is during the winter on a Sunday when he and Jaclyn can spend a good chunk of the day preparing a meal that he will try not to wolf down too quickly.

Michael Piatak’s Menu

1st Course
Grilled Stuffed Squid
with capers, oregano, lemon, bread crumbs and tomato coulis

2nd Course
Pork Cheek Ravioli
with Indian influenced spices, sweet potato puree, pork jus

3rd Course
Duetto
BBQ Grilled Scallop
&
Prosciutto-wrapped teres major (beef)
with grilled vegetables

4th Course
Poached apple with granola crust and vanilla gelato

$45 per person
(excludes beverages, tax and gratuity)

Reservations are highly suggested. Call 410 625 0534 and advise them you want reservations for the chef-for-the-day dinner.

Dr. Bryan Siegleman - Chef-for-the-Day

Chef-for-the-Day
Dr. Bryan Siegelman

Thursday, April 16th
Reservations Required
Open Reservations ~ Seating between 5:30 to 9:00 p.m.

Dr. Bryan Siegelman is a periodontist by trade but at home he likes to cook most the meals. He finds both his profession and avocation require technical skill but cooking allows him to be adventurous, every meal can be something new. The kitchen offers Dr. Siegelman a chance to try anything and he definitely enjoys combining flavors that enhance each other. He is food curious and states “I will seek out the best and most interesting food wherever I go; expense and distance usually are not an impediment.”

Both he and Sotto Sopra’s executive chef, Bill Crouse, have created a menu for this evening that Dr. Siegelman will prepare. Dr Siegelman feels there might something new on the menu you haven’t had before and hopes you enjoy surprises.

Chef-for-the-Day Menu

1st Course

Crab and Avocado Salad
with scallion, red pepper, hearts of palm, bottarga, lemon-oil

2nd Course

Ravioli Duetto
Lobster Ravioli with Lobster Bisque
&
Duck Ravioli with Truffle Demi Glace

3rd Course

Prosciutto Wrapped Veal Involtini
stuffed with mustard greens and Taleggio, parsnip puree, asparagus, tarragon pan jus

4th Course

Sweet Compass Points
North - Passion Fruit Sorbetto
South – Raspberry Sorbetto
East – Coconut Crème Brulee
West – Baileys Liqueur

Cost per Person: $45
(excludes beverages, tax and gratuity)

For reservations call: 410 625 0534 ~ let us know that you are attending the Chef-for-the-Day event.

DO YOU WANT TO BE CHEF-FOR-THE-DAY? - Click HERE

No other promotions or discounts apply to this event.

Chef-for-the-Day 4 Course Dinner - March 19th

Chef-for-the-Day
4 Course Dinner
Adam Scott Cook – guest chef
Thursday, March 19th
Open reservations ~5:30 p.m. to 9 p.m.

Adam Scott Cook’s love of the culinary arts developed while traveling through the United States and Europe. While backpacking through Italy, Adam had the opportunity to observe different aspects of Italian cooking and was introduced to the culture’s artist approach to preparing food. This coupled with his career as an artist and architect has inspires his creative sincerity.

Born and raised in Baltimore, Adam has also been influenced by the daily culture of this thriving city. An appreciation for arts and the passion to explore different cultures play a pivotal role in the development of Adam’s artistic style both in his career and in the kitchen.

Adam and Executive Chef Bill Crouse have created a wonderful menu that Adam will be creating for that evening just for you.

MENU

1st Course
Mussel Bisque
with flatbread crostini

2nd Course
Beachwood Mushrooms and Pine Nut Ravioli
with a pheasant ballotine and roasting jus

3rd Course
Saffron Braised Veal Involtini
stuffed with Prosciutto, spinach and Mahon cheese
over cauliflower puree and asparagus

4th Course
Sweet Ricotta Cheese
with sliced honeydew melon, blueberries and granola

Cost per person
$45.00
(excludes beverages, tax & gratuity)

For reservations please call Monika Pawlak at 410 625-0534 or e-mail at pawlak_monika@hotmail.com

Click HERE for more information on our Chef-for-the-Day

No other promotions or discounts are applicable to this special event

I Was Chef-for-the-Day
Patti Chan Talks About Her Day in the Kitchen at Sotto Sopra

Patti said, "I had an amazing time! I was impressed by how calm and quiet the kitchen was, even when things got busy. Chef Crouse was an absolute pleasure to work with - obviously passionate about what he does. My favorite on our menu was the rabbit tortellini. Besides hand-making 250 of them, they also ended up being the crowd favorite! There were quite a few people nervous about trying rabbit for the first time, but they all left loving it, which is what I had hoped would happen. My favorite part of the night was plating some of the desserts, because it went straight from me to the diners. I can see how a chef would get hooked on that experience."

Feel free to check out the video (it is a little dark) and photographs from Patti's day as chef. Click HERE.

Gift Certificates for Chef-for-the-Day are available for your special "foodie" in you life. Give Monika a call at 410.625.0534. For more details on our Chef-for-the-Day program click HERE.

Chef-for-the-Day Patti Chan

Chef-for-the-Day

Patti Chan

Tuesday, October 21, 2008
Reservations are being accepted from 5:30 p.m. to 9:00 p.m.
call 410 625 0534

Patti Chan, co-founder of http://www.600block.com/ is coming to work in the Sotto Sopra kitchen on Tuesday, October 21st as our Chef-for-the-Day. She and executive chef Bill Crouse talked skill level and experience and then developed a menu for Patti's skillset.

Patti currently resides in Canton. She's an uber-foodie with a special knack for dissecting a dish's ingredients in a single bite.

You are cordially invited to enjoy Patti's endeavors in the Sotto Sopra Kitchen

MENU

1st course
Eggplant Panzanella Salad
with olive bread and a red wine vinaigrette

2nd course
Rabbit Tortellini
with braised vegetables and rabbit consomme

3rd Course
Provencal Monkfish Osso Bucco
with white corn polenta

4th Course
Port Poached Pears
with roasted walnuts and star anise ice cream

Cost Per Person

$38.00
(excludes beverages, tax and gratuity)

When making your reservations, let us know you are coming to enjoy the Chef-for-the-Day Dinner. Sotto Sopra's regular dinner menu will be available as an alternative choice for guests that evening.

Love to cook, fantasize about working in a restaurant kitchen - Learn more about our Chef-for-the-Day Program - CLICK HERE

other promotions and discounts are not applicable to this dinner