Autumn Lombardy Wine Dinner

Sotto Sopra’s

Autumn Lombardy Wine Dinner

Thursday, October 9^th, 2014 
6 courses ~ 5 wines

Open Reservations 410 625 0534

Sotto Sopra’s owner Riccardo Bosio, a native of  Bergamo in the Lombardy region of Italy is excited to share the wines of this region with the curated multi-course Italian fall menu . The wine making tradition of Lombardy dates back to its settlement by Greeks from Athens along the Po River. Lake Lugano and Lake Garda grape growing regions are featured in our wine choices with a finale of the sparkling Sebastian Brut - Lombardy's answer to Champagne.

~Menu~

Roasted Fig & Prosciutto

arugula / gorgonzola / fennel

Garda Chiaretto Rose, 2013, Lombardy, Italy 

Halibut Ceviche

Lugana Fabio Contato Riserva, 2011 Lombardy Italy

Chicken Liver Risotto

aged balsamic / sage

Garda Groppello Classico, 2013, Lombardy, Italy

Lemon Basil Sorbetto

Braised Wild Boar

soft polenta

Negresco Classico Rosso, 2010, Lombardy, Italy

Goats Milk Panna Cotta

almond semolina cake, poached pear, spiced almonds

Sebastian Brut, 2013, Lombardy, Italy

$95 per person

(excludes tax and gratuity)

Reservations 410 625 0534

Limited Seating 
Sotto Sopra Restaurant - 405 N. Charles Street - Baltimore, MD 21201

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

Bodega y Cavas de Weinert Wine Dinner

BODEGA Y CAVAS DE WEINERT
Wine Dinner

Monday, November 9th ~ 7:00 p.m.
$58 per person*

We are please to announce that Ms. Iduna Weinert from Bodega y Cavas de Weinert will be our special guest this evening for a multi-course dinner planned by our Executive Chef Bill Crouse that pairs his food to their Argentine wines.

Founded in 1975, Bodega y Cavas de Weinert is located in Lujan de Cuyo, Argentina´s craddle for top quality wines. The original building of 1890 of Spanish colonial architecture, reminiscent of an old winery owned by the family Otero until 1920, catches the eye by its beauty, inviting those who pass by to know what it guards in its inside.

Don Bernardo C. Weinert, founder and owner, could be defined as an entrepreneur. Born in a small german colony in Southern Brazil, he built his name around international transport in South America. Fascinated by the world of wine, he decided to found his own winery in Argentina with one unconditional philosophy: producing high quality wines.

MENU

1st Course
Caramelized Pear and Gorgonzola Cheese
with a dill Champagne vinaigrette
2008 Bodega Weinert Carrascal White

2nd Course
Braised Pork Cheek Ravioli
with roasted pork jus, brandied apples
2005 Bodega Weinert Carrascal Red

3rd Course
Braised Bison Osso Bucco Milanese
with saffron risotto, lemon/parsley gremolada
2003 Bodega Weinert Merlot

4th Course
Chocolate Soufflé
port ice cream, dried apricot compote
2002 Bodega Weinert Caves Gran Vino

*$58 per person excludes tax and gratuity - no other promotions or discounts apply

Reservations are required - please call Monika at 410 625 0534

Robert Kacher Food and Wine Dinner

Robert Kacher
Food and Wine Dinner
Thursday, September 24th – 7:00 p.m.
$75 per person*

Wine collector and connoisseur, Robert (Bobby) Kacher joins us for an evening of fine food prepared and matched to wines from his hand-picked selection of boutique French wines. For the true wine aficionado, this represents an opportunity of great discussions and tasting of limited production wines from the boutique vineyards of France. The menu and paired wines are listed below for your edification. There is limited seating for this event, so please make your reservations early.

More about Robert Kacher:

What started as Bobby’s college backpacking trip through France became a lifelong passion about wine. From his earliest days in working in a wine store to his founding 22 years ago of Robert Kacher Selections, he is now a renowned wine connoisseur and educator on French wines.

During the first two decades of Robert Kacher Selections, Bobby spent almost half of each year in France, criss-crossing from region to region in an effort to select and help develop the finest portfolio of French boutique estate wines of any importer in the US.

Bobby still works as a partner with the growers and winemakers in all aspects of viticulture and vinification, constantly pushing them to produce an even higher quality product. Some of the innovations he introduced to his growers and wine makers include lowering yields, using state-of-the-art trellising, green harvesting of fruit at ‘veraison’ (the point at which grapes start to change color), hand harvesting of fruit at the point of physiological ripeness (not analytical ripeness) and doing a triage (a sorting of the grapes to rid them of damaged fruit) as the fruit is harvested.

Bobby’s dedication and passion for the wine business has resulted in numerous awards and accolades:

 Recently Robert Parker named him “one of the 20 most influential wine personalities of the past 20 years."
 In 2004 Bobby became Chevalier de l’Ordre du Mérite Agricole, one of only a handful of U. S. importers to ever receive the prestigious honor.

Food and Wine Pairing
Menu

1st Course
Miticrema with Macerated Currant “Caviar”
Toasted Sesame Tuile
Roasted Pear and Mache Salad with Apricot Vinaigrette

Wine *Domaine Herve Pouilly Fume 2005


2nd Course
Mussel Bisque with Tarragon and Crab
Black Pepper Crouton

Wine * Inacayal Pinot Grigio 2006

3rd Course
Rabbit Tortellini “en Brodo” in Broth

Wine * Chateau Grande Cassagne Costieres de Nimes Cassanus Rouge

4th Course
Slow Braised Bison Short Rib
over white corn polenta

Wine * Mas Carlot Cabernet Sauvignon/Syrah 2004

5th Course
Aged Comte with Hazelnut Dust,
Mas de Guiot Reduction and Champagne Grapes

Wine* Mas De Guiot Alex 2004

Dinner and Wine Pairing
$75
(Excludes tax and gratuity)

In consideration of the limited seating we are requiring guaranteed reservations with a 36 hour cancellation policy. Should you cancel the reservation in less that 36 hoursfrom the event start time or don’t show, your credit card will be billed for the event. Please ask for Monica to place your reservation – call 410-625-0534. This will be an excellent food and wine pairing with a fascinating guest host.

no other promotions or discounts are applicable to this event

Surgeon Turns in Scalpel for Chef’s Knife

Food * Fun * Fundraiser

benefits

Susan G Komen Breast Cancer Foundation

For one night only, Thursday, October 8, Dr. Dean Kane, the well-renowned plastic surgeon, will be putting down his scalpel and picking up a chefs knife. Under the guidance of Sotto Sopra’s executive chef, Bill Crouse, Dr. Kane will be preparing a five course gourmet Italian dinner (menu below) which a portion of the proceeds will go to the Susan G Komen Breast Cancer Foundation. Along with sharing his culinary talent, Dr. Kane will be selling a selection of his original pop photo art and 100 percent of the proceeds will go to this worthy cause.

It is an evening of seasonal dishes, wine selections from The Wine Merchant and camaraderie as guests dine at communal tables in Sotto Sopra’s beautiful 19th century building located at 405 N. Charles Street. The evening’s festivities kick off at 6:30 p.m. with entertainment by Tony Sciuto throughout the evening. Cost per person is $70, which includes the five course dinner, wine and entertainment.* Advanced reservations are required; call Sotto Sopra Restaurant at 410 625 0534.

Chef-for-the-Day

Dean P. Kane, MD

Thursday, October 8, 2009 ~ 6:30 p.m.~ $70 per person*

MENU

1st Course
Forest Mushroom Soup with Pine Nut Gratin
&
Arugula Salad
with goat cheese, dried cherries and Dijon mustard vinaigrette

2nd Course
Lobster Ravioli with Americana Sauce
topped with caviar

3rd Course
Lemon Basil Sorbetto

4th Course
Duetto
Grilled Lamb Chop
with minted eggplant caponata
&
Seared Halibut
on parsnip puree with lemon butter sauce

5th Course
Pumpkin Soufflé
with balsamic soaked fig

Cost $70.00 per person includes food, wine and entertainment
*Tax, gratuity and alcoholic beverages are not included in the cost. No other discounts or promotions are applicable to this special event.

(Sotto Sopra will be donating 10% of the evening’s proceeds to
Susan G. Komen Breast Cancer Foundation/Maryland Affiliate)

Event Sponsor

10741 Falls Rd.
Lutherville, MD 21093
Ph: 410-321-6500
http://www.yourwinemerchant.com/

Dean P. Kane, MD, FACS: Dr. Dean and Lauri Kane have a husband and wife cosmetic surgical practice which allows them to provide a warm and caring approach. What makes their practice so unique is that you get Lauri’s female perspective on beauty, but Dr. Kane’s talented surgical skill. While Dr. Kane tends to be a serious surgeon, he is also is a very creative out of the box thinker. He always puts the patient first does not sway away from performing the correct procedure for the right patient. Dr. Kane always puts the safety of the patient first and foremost. ( http://www.drdeankane.com/ )

Susan B Komen Breast Cancer Foundation: More than 100,000 volunteers and activists work through 125 Komen Affiliates to mobilize more than one million friends and neighbors every year through events like the Komen Race for the Cure - the world's largest and most successful awareness and fundraising event for breast cancer.( http://ww5.komen.org/ )

Sotto Sopra Restaurant: Sotto Sopra Restaurant (http://www.sottosopra.us/ ) is located at 405 N. Charles Street, Baltimore, MD 21201 at the gateway to the Mt. Vernon cultural district of Baltimore City. The restaurant is recognized for their contemporary Italian cuisine, 19th century venue, excellent service and spirited personality.

Tony Sciuto: An international musician and song writer, Sciuto was with Banging Rush, Bonehead, The Little River Band, Never Never and enjoys his solo career as a performer and song writer.
( http://tonysciuto.net/ )

Tour of Tuscany Wine Dinner

Tour of Tuscany Wine Dinner
with special guest
Pascual Salvadori from Palm Bay Importers

Thursday, April 9, 2009 ~ 7:00 PM

$75 all inclusive

Springtime in Tuscany is magical. Flowers begin to bloom, vineyards are filled with workers pruning and preparing the vines, and the streets of towns both small and large become the meeting place for friends and strangers. Many people sit outside on their terrace and enjoy antipasti and local wines. As we transition to spring, Sotto Sopra teams up with Republic National Distributing Company and brings to you special guest, Pascual Salvadori from Palm Bay Importers.

This menu highlights some of our favorite food and wine pairings based on the Tuscan culture. We begin with a delicate pate paired with a fresh Tuscan sparkling wine and move through courses of rabbit stew and wild boar paired with an outstanding Brunello from the historic 2004 vintage in Tuscany. We invite you to be our guest and have a chance to meet Pascual, as we taste some of best known wines from Tuscany!

1st course

Chicken Liver Pate Crostini

paired with blood orange salad with chevre and mâché

Wine: N.V. Ferrari Brut Spumante Metode Classico DOC

2nd course

Avocado Stuffed Jumbo Prawn
with prosciutto and peppery Tuscan olive oil

Wine: 2006 Teruzzi & Puthod Terre di Tufi

3rd course

Ricotta Gnocchi with Rabbit Stew

Wine: 2005 Poliziano Vino Nobile Di Montepulciano

4th course

Cinghiale (Wild Boar) Chop
with parsnip purée

Wines: 2003 Col d' Orcia Brunello di Montalcino, 2004 Col d'Orcia Brunello di Montalcino

5th course

Cherry Clafouti

Wine: 2005 Tenuta Belguardo Serrata

Cost per person
$75
(includes dinner, wines, tax and gratuity)

Note: Sotto Sopra can make substitutions to this menu to accommodatevegetarians or those who may have allergies that prevent them fromattending. Please be sure to mention your dietary restrictions with your RSVP!

Reservations required: call Monika Pawlak at 410 625 0534 or e-mail ciao@sottosopra.us.

no other promotions or discounts are applicable to this event

A Food and Wine Tour Dinner of Italy

A Food and Wine Tour of Italy Dinner
Monday, March 23, 2009
7 p.m. – Reservations Required

Join us at Sotto Sopra for a culinary and oenological tour of Italy with Chef Bill Crouse and wine director Michael Mohammadi in association with Domaine Select Importers, Reliable Churchill and Spirits of Mt. Vernon!

Join Chef Bill and Michael as they team up with Domaine Select Importers, Reliable Churchill and Spirits of Mount Vernon to put on what will be an unforgettable night of food, wine and great company!

Our journey begins with a sparkling wine from the Veneto region and moves through both Tuscany and Piemonte before ending up with a decadent chocolate truffle and Amaro from Sicily! Seating will be limited to 40 guests.


Aperitivo
Fantinel Prosecco Extra Brut NV

Antipasto
Crispy Fried Shrimp
with oregano and lemon oil over "rocket"
Wine Pairing: 2007 Vinosia Malvasia

Primo
Chestnut Pappardelle
with lamb ragu
Wine Pairing: 2005 Il Molino di Grace "Il Volano"

Secondo
Stuffed Venison Chop
stuffed with eggplant, golden raisins and pine nuts
served with roasted cauliflower puree
Wine Pairing: 2003 Fontannafredda Barolo

Cheese Course
Italian Cheese Plate
Wine Pairing: 2004 Fratta Pasini Valpolicella Ripasso

Dolce
Chocolate Coconut Creme truffle with Sea Salt
Digestif: Averna Amaro

$75 per person

(inclusive of tax and gratuity)

Note: Sotto Sopra can make substitutions to this menu to accommodate vegetarians or those who may have allergies that prevent them from attending.
Please be sure to mention your dietary restrictions with your RSVP!

RSVP required: call Monika Pawlak at 410 625 0534 or e-mail ciao@sottosopra.us.

no other promotions or discounts apply to this event

Pio Cesare Wine Dinner - February 26th

Pio Cesare Wine Dinner
Thursday, February 26, 2009 – 7 p.m.

limited seating: 30 guests

Executive Chef Bill Crouse and Wine Director, Michael Mohammadi, have chosen a five course, Piemonte-inspired meal complete with wine pairings. Michael has picked the wines of one of Piemonte's best producers, Pio Cesare, to highlight the diversity of the wines in the Piemonte region and showcase how well they can pair with a variety of cuisines. From fresh and bright Arneis, to a pair of Cesare Barolo, this will be a night of learning about the wines of Piemonte and enjoying Piemonte inspired cuisine

About Pio Cesare Vineyards

Pio Cesare has been producing wines for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts.

At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery's output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.

MENU
1st Course
Antipasti
Grilled Fennel and Grapefruit Salad
Grilled Ribola Cheese wrapped in Mortedella
Wine: 2007 Pio Cesare Arneis

2nd Course
Grilled Quail
with a lemon, marjoram infused olive oil
over truffled beech wood and trumpet mushrooms
Wine: 2006 Pio Cesare Dolcetto d' Asti

3rd Course
Oven-Roasted Duck and Pate
stuffed in homemade tortelli finished with truffle and veal reduction
Wine: 2006 Pio Cesare Barbera d' Asti

4th Course
Chef's Award-Winning Barolo Braised Pork Shoulder
wrapped in house-cured bacon over white corn polenta and gremolada
Wines: 2004 Pio Cesare Barolo & 2003 Pio Cesare Barolo

5th Course
White Chocolate Ganache
with blueberry sorbetto and candied hazelnut dust
Wine: 2007 Pio Cesare Moscato d' Asti

Cost per Person
$99
(pricing includes food, wine, tax and gratuity)

Guaranteed reservations are required: call Monika Pawlak at 410 625-0534 or e-mail her at pawlak_monika@hotmail.com.

Cancellation policy: Any cancellations less than 24 hours prior to the event will be billed. No other promotions or discounts are applicable to this event.

Michael Mohammadi on Beer

White Truffle Dinner - Wednesday, Dec 10th

White Truffle Dinner at Sotto Sopra
Wednesday, December 10th at 7 p.m.
limited to 10 guests

Sotto Sopra Restaurant is flying in from Italy one pound of the rare and expensive white truffle for this exclusive dinner. From osetra caviar to the 1990 Poderi Aldo Conterno Barolo Riserva Granbussia, no expensive has been spared-this is the dinner of a lifetime, a true epicurean’s dream-come-true.

Executive Chef Bill Crouse has put together a menu that highlights the rich, full flavor of the white truffle and our sommelier, Michael Mohammadi, has chosen a selection of exquisite wines to round out the decadence of this dinner.

The dinner is limited to 10 guests

Cost Per Guest
$1,000 inclusive

Reception
Osetra caviar, blini and champagne
N.V. Krug Brut Champagne
(Champagne, France)

1st Course
Snake River Farms Kobe Beef Carpaccio
Shaved white truffles, ancient Japanese sea salt, D.O.P. Tuscan olive oil
1990 Charles Heidsieck Blanc des Millénaires
(Champagne, France)

2nd Course
Roasted Chanterelle & Lobster Mushroom Soup
Shaved white truffles, aged Montchevre Bucheron goat cheese, prosciutto di Parma crisp
Rene et Vincent Dauvissat Chablis Les Clos
(Chablis, Burgundy, France)

3rd Course
Seared Foie Gras on Brioche
Roasted duck jus, Port wine reduction, Asian five-spice infused pear
1996 Serafin Pere et Fils Charmes-Chambertin

(Gevrey-Chambertin, Cotes de Nuits, Burgundy, France)
4th Course
White Truffle Risotto
Aged Parmesan-Reggiano cheese and truffle butter
1990 Poderi Aldo Conterno Barolo Riserva Granbussia
(Monforte, Barolo, Piemonte, Italia)

5th Course
Basil-Lemon Sorbetto
Canton Ginger Infused Cognac & Krug Cocktail

6th Course
Grilled Venison Chop
White asparagus, Madeira reduction, white truffle foam
1997 Valdicava Brunello di Montalcino Madonna del Piano
(Montalcino, Tuscany, Italia)

7th Course
Vanilla Soufflé with Truffle Honey Gelato
1998 Alois Kracher Chardonnay/Welschriesling Trockenbeerenauslese Nr. 7

8th Course
Oregon Blue Cheese
Amaretto gelée and toasted almonds
1970 Dow’s Vintage Porto
(Porto, Duoro, Portugal)

9th Course
Assorted Chocolate Truffles
1986 Nicolas Amarone
(Veneto, Italia)

To be one of the 10 guests for this evening’s gathering contact Monika Pawlak at 410 625 0534 or e-mail at ciao@sottosopra.us. Guaranteed reservations are required.

no other promotions or discounts apply to this event

Italian Language & Culture Dinner
Thursday, November 20
7:00 P.M. ~ $55 per person
Communal Dining – Family Style Service

Special Guests: Ginda & Mike Simpson, proprietors
El Marsam Bed and Breakfast – Umbria Italy
http://www.elmarsam.com/

El Marsam

Ginda and her husband have owned and operated El Marsam in Umbria for close to 10 years. El Marsam means ‘where the artist paints’ and it is where Ginda paints. An accomplished painter for over twenty years, Ginda has exhibited her work internationally and her paintings are in numerous private collections.

In addition, Ginda will chat about her book, “Deeply Rooted,” which describes her Italian heritage, their move to Italy, and their life experiences while in Umbria, as well as bring some of her art work of the Italian countryside.

Come, join us and let us transport you in spirit to Italy for the evening with great Italian food, lively conversation and a nice glass of vino.

Cost per person: $55.00 ( includes food, non-alcoholic beverages, wine, tax and gratuity)

Limited seating so make your reservations now. Call Monika at 410 625 0534

Autumn Wine & Tasting Dinner-Oct 30th

Sotto Sopra's
Autumn Wine and Tasting Menu
Thursday, October 30, 2008
Reception 6:30 p.m. ~ Dinner 7:00 p.m.
$85.00 per person-all inclusive

Executive Chef Bill Crouse and sommelier Michael Mohammadi, creator of http://www.foodandwineblog.com/ , were inspired by autumn’s bounty and cooling temperatures to create this pairing of food and wine. If you haven’t met Michael this will be a great opportunity for you to chat him up on wines and the evening’s selections.

1st Course
Roast Pear Salad
with Gorgonzola cheese and honey vinaigrette
2006 Hall Sauvignon Blanc

2nd Course
Seared Fois Gras
with brioche and lingonberry compote
2006 Librandi Le Passule Vino Passito IGT Val di Neto

3rd Course
Pumpkin Gnocchi
with duck confit and pumpkin seed cream
2006 Bernard Gripa St. Joseph

4th Course
Grilled Kobe Rib-Eye
with caponata and caper-oregano oil
2003 Ca Bianaca Barolo

5th Course
Pumpkin Soufflé
with balsamic macerated figs.
N.V. St. Hilaire Blanquette de Limoux Demi-Sec


Cost Per Person
$85.00 all inclusive
(includes food, wine, tax and gratuity)
guaranteed reservations required

For reservations please call Monika Pawlak at 410 625 0534 and let her know you are coming for the Autumn Wine and Tasting Menu.

Italian Language & Culture Club - June 16th

Sotto Sopra's

Italian Language Dinner Club

Monday, June 16th - 7:00 p.m.

Reservations Required ~ Limited to 14 guests

The island of Sicily is our theme of our June Italian Language and Culture Dinner Group. Chef Bill Crouse will prepare dishes from Sicily for all to enjoy. So bring your pictures from Palermo, Marsala, Paterno and other Sicilian cities along with your stories. Speaking Italian is optional.

Cost per person: $48.00

(price includes food, wine, non-alcoholic beverages, tax and gratuity)

FOR RESERVATIONS: Call Deborah Puopolo at 410 625 0534 to make your reservation.

Not on the Italian Language Club E-mail List - send an email to ciao@sottosopra.us

no other promotions or discounts are applicable for this event

Guest Chef Dinner - Jim Benson, Culinary Artist

Guest Chef Dinner

Wednesday, March 5th , 2008

Jim Benson, Culinary Artist

of

Eleven Courses ~ Luxury Dining

Guest will gather at 6:30 p.m.

Sotto Sopra is pleased to introduce you to culinary artist, Jim Benson, our guest chef for what proves to be a phenomenal tasting dinner on Wednesday, March 5th. Where as Benson’s dinners are normally 11 courses we have narrowed it to a 7 course tasting menu for this evening’s festivities. This dinner is limited to 30 guests and will be communal seating.

More about Jim Benson & Eleven Courses

For as long as Jim Benson can remember food and music has always been his life’s passion. Although different in some various obvious ways, his food and music are very much intertwined. He goes about creating a dish, the same way he goes about writing a song, formulating a (culinary) melody. He enforces a solid main ingredient and then uses secondary accompaniments to highlight and embrace the versatility of that main ingredient. In every dish his goal is to balance texture, taste, and temperature all contributing to that perfect cohesive dish. Each dish is a sum of its parts and any one component could compromise the goal of the entire dish. He uses these blueprints as the foundation to implement recipes that in theory seem familiar to us all, but are presented in a new way.

Eleven Courses ~ Luxury Dining comes to your home creating an eleven course tasting menu for you and your guest. Like many great chefs his path was not culinary school. His interest in food was fueled by travel to different American regions and foreign countries to experience their food first hand.

Eleven Courses ~ Luxury Dining is perfect for dinner parties, romantic occasions, business get-togethers, and for any and everyone who really wants an ultimate culinary experience. Their complete staff of trained professionals brings the restaurant experience (and then some) to you. They ship ingredients in for their events from all over the world and let their clients be as involved in the process as they want to be. Their goal is to make each event unforgettable for the host and all those in attendance.

At a recent 12 course event for a client’s 50th birthday, she looked at Benson and said “I feel like my taste buds have been awakened for the first time after 50 years.” He was so taken back by the profoundness of the statement that he decided to use its essence in Eleven Course’s slogan: “Luxury Dining. Awaken Your Taste Buds.”

The first time Jim Benson dined at Sotto Sopra he was drawn to the passion both Riccardo Bosio and executive chef, Bill Crouse have for their food. Every dish on the menu reflects both the balance of layered flavors and deep rooted Italian tradition. Jim invites you to participate in his tasting menu that mirrors Sotto Sopra standards of quality and passion while showcasing his own approach to cooking simple, yet innovative flavorful dishes.

The Tasting Menu

1st
Jumbo Lump Crab, Avocado Mousseline & Mango Gazpacho
with Fresh Chilies & Cucumber

2nd
Lobster Fennel Soup
with Risotto Crusted Lobster Croutons

3rd
Black Cod, Poached Pear Ravioli, Caramelized Onion Crème
with Crisp Leeks

4th
Oven-Roasted Veal Meatballs, Parmesan Gnocchi, Sweet Potato Puree,
Porcini Reduction & Scallion Confetti

5th
Pan-Seared Scallop, Chic Pea Emulsion, Acini di Pepe, Bacon Bonito Jus
Finished with Black Lava Sea Salt

6th
Braised 5-Spiced Pork Shoulder, Carrot Puree, Toasted Northern White Beans, Basil Oil,
Carrot Powder & Truffle Broth

7th
Upside Down Lemon Pine Nut Tart with Honey Mascarpone Cream

$75.00 per person – wine and alcohol ala carte
(includes tax and gratuity)
$120.00 per person with wine pairings
(includes tax and gratuity)

seating will be communal for this event

For reservations please call Deborah Puopolo at 410 625 0534 or email her at debpuopolo@aol.com. Due to the nature of this special dinner all reservations will need to be guaranteed with a credit card.

Cancellation policy: Reservations can be cancelled up to 48 hours prior to the dinner event with no penalty. Reservations cancelled less than 48 hours prior to the event will be billed to the credit card.

To Create Your Own Special Dinner in Your Home

contact

Jim Benson ~ Eleven Courses ~ Luxury Dining
410 459 6773