Opera Night - Sunday, August 24th

Join the fun and the excitement and relish great food at Opera Night at Sotto Sopra on Sunday, August 24th starting at 5:30 p.m. Enjoy the acoustics of our historic townhome as the voices of our performers regale you with song.

Performers

Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

Menu

Fresh Mozzarella

with basil, tomato and extra virgin olive oil

Cucumber and Dill Gazpacho
with crème fraiche

Lemon Risotto
with smoked salmon mousse

Mint Sorbetto

Involtini di Vitello
Rolled veal stuffed with spinach and Fontina
served with sweet potato puree and olivata sauce

Key Lime Torte

with blueberry compote

Enjoy live Opera performances and 6 courses of exceptional Italian cuisine
for only

$57 per person

(excludes beverages, tax & gratuity)

FOR RESERVATIONS & INFORMATION

contact Monika Pawlak (410) 625-0534 or email : mailto:pawlak_monika@hotmail.com

Upcoming Opera Nights ~ Save the Dates: September 28th and October 26th

Join the Fun!

Will and Monika

Yes, that is Eric McCormack from "Will and Grace" with his arms around my beautiful wife, Monika. Eric dined with us a couple of evenings this past week as well as the star of Studio 60 and Wings, Steven Weber the week before that. Both actors were in town for the filming of the movie focused on George Hamilton's mother.

Modena, Bologna & Siena - Oh My!

Monika and I had a wonderful time in Italy in March, it was a great time to reconnect with my roots, visits friends (you all remember our chef friend from Siena, Stefano) and family (my mother and father).

I thought I would post our photos for those of you who have asked to see them.

We started in Modena, the home town of Pavarotti. Modena is famous for it's balsamic vinegars. We moved on to Bologna, an education hub in Italy and of course is known for Bolognese sauce.

On to Siena where we visited a pasta factory. The woman you see is the only one who still make tortellini by hand, she is 75 years old. There was lots of good salumi and you'll see me hamming it up under some Prosciutto di Parma.

Monika and I got some time on the ski slopes and then it was time to come home.

I know I'm not Rick Steves and this is a pretty quick tour but then again Rick Steves can't cook.

How to Cook Cool During the Summer

Cooking Class

Sunday, June 8th ~ 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for a cooking class getting you ready with recipes for those hot summer months. The class is a demonstration class with some optional hands-on participation. At the end of the class students will sit down to a family-style meal with wine and taste the recipes taught in class.

$65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

Mia Madre (in honor of Mother's Day)

In honor of Mother's Day I thought I would introduce you to my madre. She's a beautiful woman, inside and out - and can she cook! Amo mia madre con tutto il mio cuore

May's Cooking Class - Get Ready to Grill

Cooking Class
Sunday, May 4th ~ 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for a cooking class getting you ready with recipes for the grilling season. The class is a demonstration class with some optional hands-on participation. At the end of the class students will sit down to a family-style meal with wine and taste the recipes taught in class.

At our April cooking class students learned how to break down fish and shuck oysters and clams. We made Salmon in Parchment , Oysters Rockefellar, Clams Casino and Flounder Francais. Check out the pictures below.

$65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

Cooking Class - Sunday, April 13th

Cooking Class
Sunday, April 13 1 p.m. to 4 p.m.

Executive Chef Bill Crouse will be opening up the Sotto Sopra kitchen for another cooking class. As you can see from the photographs everyone had a good time.

At our March cooking class students learned how to make risotto, break down a chicken, stuff a chicken thigh and create a veal roll and chef threw in his absolutely fabulous lemon-basil sorbet recipe. April’s class will have a fish theme

Cost: $65.00 per person

We are limited to 16 students for the class. Guaranteed reservations are required.

For reservations call Deborah Puopolo 410-625-0534 or e-mail her at debpuopolo@aol.com.

Cancellation Policy: You can cancel you reservation up to 48 hours prior to the cooking class without penalty. Those canceling less than 48 hours before class will be billed on their credit card if we are unable to fill the opening with people on the wait list.

Voci di Napoli

What a great evening had by all last week. Naila regaled us with her songs of Napoli, we ate, drank and laughed. Here are some of the pictures:

The Tuscan Chef Photo Album

You Missed a Great Party

If you didn't make Sotto Sopra's 11th Anniversary Party you really missed a great party. I ended up serving many salads, prosciutto and melon, 1/2 lobsters for everyone, lamb chops, braised lamb, langostinos, the two risottos, and enough wine to take down a giant.

We all had some prosecco and mingled and headed to the communal tables to dine. Monika and I used some great candle holders to decorate the tables. As you can see from the photos below there were many antipasti on the table awaiting the guests. As it became dark the restaurant had a nice glow from the candlelight, everyone was convivial passing platters and chatting. Dinner started at 7 p.m. and the dessert platters were put on the table around 10:15 p.m.

Many stayed and continued the party. Wish you had been there. Don't miss our next special event when Chef Stefano Azzi visits from Siena Italy to prepare a true Tuscan feast on Wednesday, May 9th.

I'm so full from last night's party even my fingers hurt typing.

ciao............Riccardo