Friday, June 05, 2009

Communal Family Dinner - June 17th

Wednesday, June 17th ~ 7 p.m.
$30 per person
(excludes beverages, tax and gratuity)

Join the food, fun and games at our communal, family-style dinner. This is an evening for sharing food, conversation and a couple of surprises. Chef Crouse has planned out a wonderful menu for you. We all sit together, pass platters and eat wonderful Italian food.


MENU

Assorted Tuscan Bruschetta
Proscuitto and Melon
Stuffed Calamari
Pizza Sotto Sopra
Salad
Farmers Market Vegetables
Spaghetti all' Amatriciani
Mint Fettucini with Lamb Meatballs
Risotto with Asparagus
Grilled Snapper with Pickled Lentils
Fresh Fruit and Berries
Mango Sorbet

We will be offering drink specials for those participating in the dinner. Reservations are required call
410 625 0534, ask for Monika or e-mail ciao@sottosopra.us.

other promotions and discounts do not apply.

Monday, June 01, 2009

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

Saturday, May 30, 2009

Opera Night - June 21st

Sotto Sopra Restaurant
presents
Opera Night
Sunday, June 21, 2009 ~ 5:30 p.m.
Come and enjoy an evening of lively opera performances intertwined with a 6 course Italian dinner featuring our farmers market seasonal ingredients. Make this makes a very special Father’s Day gift.

Our performers for the evening are:

Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr.Tom Hetrick, Piano

Farmers Market Menu

First Course
Slow-Roasted Eggplant
on crispy flatbread with mint, dill, cucumber, yogurt relish

Second Course
Citrus Marinated Salmon and Fennel Carpaccio
with orange vinaigrette, fried capers and baby arugula

Third Course
Local Spinach Risotto
served with fresh goat ricotta and super Tuscan olive oil

Fourth Course
Melon Sorbetto

Fifth Course
Slow Roasted Lamb Shoulder
with spring lentils ragout topped with aromatic herb salad
seasoned with lemon zest, horseradish, garlic battuto

Sixth Course
Warm Poached Pear Tart Puff
with vanilla bean gelato

$58.00 per person
(*excludes beverages, tax and gratuity)
No other discount or promotions are applicable to this event

Reservations are required: Contact Monika Pawlak-Bosio at 410 625 0534 or e-mail us at 410 625 0534.

Future Opera Nights: Sunday, July 19th and Sunday, August 23rd

Sunday, May 24, 2009

Waiter Auditions - American Idol Style

Dinner with Daniela - Tuesday, June 9th

Dinner with Daniela
4-Course Rustic Sardinian Dinner
Tuesday, June 9, 2009
Open Reservations
$38 per person*

Our lovely lady from Sardinia, Daniela Useli, will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.




Antipasto

Cornetti alle verdure con crema di noci
Light and delicate puff-pastry croissants, filled with a mix of vegetables, and served with a flavorful walnut sauce, cream, and Reggiano Parmigiano cheese.

Il Primo ~ La Pasta

Gnocchetti alla Campidanese
One of the Sardinian signature dishes, hand-made by Daniela. Thin gnocchi pasta served with a traditional sausage and saffron flavored tomato sauce

Il Secondo ~ Pesce
Filetto di maiale in crosta di funghi
Pork tenderloin stuffed with porcini mushrooms and chicken breasts, flavored with rosemary leaves and freshly grounded pepper, served with porcini mushroom sauce

Il Dolce
Mousse di Cioccolato
A delicate combination of dark chocolate, cream and rum

$38 per person(*excludes beverages, tax and gratuity)
When making reservations please let us know it is for Dinner with Daniela – Call 410.625.0534
no other promotions or discounts apply to this event

Cooking Class - Sunday June 7th

Sunday, June 7
Farmers Market Hands-On Cooking Class
7:45 a.m. to 3 p.m.
$70 per person
Limited to 12 students

Join Executive Chef Bill Crouse for a farmers market cooking class. Students will gather at the restaurant at 7:45 a.m. and at 8 a.m. promptly walk down to the Sunday Farmers Market at Saratoga and Pleasant Street. Chef will talk to you about the produce; what to look for in the product you buy, cleaning and proper storage. When finished shopping students will walk back up to Sotto Sopra’s kitchen where this hands-on class will cook a meal with the products bought at the market.

At the end of the class, all will sit down and enjoy the meal and some wine. There is no specific menu; it is what looks good at the market that day.

Students should wear comfortable shoes ( you will be walking to the market and standing in the kitchen), clothing appropriate for a kitchen and will need to sign a release form to work in the kitchen.

Contact Monika Pawlak Bosio at 410 625 0534 for class application and release form or write ciao@sottosopra.us. The cooking class is a guaranteed reservation. Cancellations accepted up to 24 hours prior to the class, anything less than 24 hours or no shows will be billed. We are limiting the class to just 12 students.

No other promotions or discounts are applicable to this class

Saturday, May 23, 2009

1st Thursday Wine Tasting - June 4th

Michael Mohammadi’s
The Wines I Tasted in Italy
Thursday, June 4th
Starts 6 p.m.
$25 per person
(excludes tax and gratuity)


Our wine director, Michael Mohammadi, just spent 10 days in Italy, roaming the Tuscan hills and valleys. He’ll be visiting a number of vineyards and tasting many wines – it’s a tough job but someone has to do it. Michael has directed us to set up June’s wine tasting based on a number of the wines he has tasted on his trip

Executive Chef Bill Crouse will prepare lite bites to accompany your wine tasting. Stay for dinner and order any of the wines tasted that evening and receive 25% off on the wine.

We limit attendance so be sure to make your reservations –call Monika at 410 625 0534 or email her at ciao@sottosopra.us. No other promotions or discounts apply

$25 Three Course Dinner - Mon. thru Fri.

Three Course Menu
Monday thru Fridays
$25 per person
(excludes beverages, tax and gratuity)
Accepting reservation from 5:30 through 9 p.m.
This promotion ends July 30, 2009


Executive Chef Bill Crouse

Join us at Sotto Soprafor our very special $25 Three Course Dinner menu. Executive Chef Bill Crouse offers up cost-effective dining with a nice selection available in each course.

1st Course –choice of one
Mixed Salad with Grilled Eggplant
Grilled Caesar Salad with Sun-Dried Tomato Bruschetta
Soup of the Day

2nd Course – choice of one
Spaghetti Aglio e Olio
spaghetti sautéed with garlic, extra virgin olive oil
and crushed red peppers

Salmone alla Lavanda

salmon glazed with honey and lavender with roasted broccoli and chive mashed potatoes

Tagliatelle
Bolognese
pasta with meat sauce

3rd Course – Choice of one

Chocolate Mousse
Warm Apple Strudel with Vanilla Ice Cream
Sorbet or Ice Cream of the Day

Reservations highly suggested – call 410 625 0534. Our regular dinner menu will be available for the evening as well.

No other promotions or discounts apply

Wednesday, May 20, 2009

My dinner with Daniela: rustic Sardinian meals at Sotto Sopra


Baltimore Food Examiner, Kit Pollard wrote a lovely story on May's Dinner with Daniela. She really felt the soul of the meal, the love that Daniela puts in her food.

Baltimore Food Examiner: My dinner with Daniela: rustic Sardinian meals at Sotto Sopra

The next Dinner with Daniela is June 9th

Posted using ShareThis

Monday, May 18, 2009

For those who missed the cooking class

When renown cookbook authors Scarbrough and Weintstein were here at Sotto Sopra for a cooking demonstration, we were sold out. So I just got a note about their demo on air in San Francisco. There is a very funny line...listen for it.






STYLE magazine, Brian Lawrence Live blog | Dinner with Daniela | Baltimore, Maryland

Style Magazine's Brian Lawrence joined other media types for Dinner with Daniela...read what he has to say.

STYLE magazine, Brian Lawrence Live blog | Dinner with Daniela | Baltimore, Maryland

Posted using ShareThis

Saturday, May 16, 2009

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.


Wednesday, May 06, 2009

WBAL's story on the Sotto Sopra's cooking class

Robert Lang of WBAL Radio's news team took the cooking class at Sotto Sopra this past weekend featuring Bruce Weinstein and Mark Scarborough. Here is his story:

http://wbal.com/apps/news/templates/story.aspx?articleid=26549&zoneid=21

Tuesday, May 05, 2009

Bruce Weinstein & Mark Scarbrough - On Air

Many of you missed out on the cooking class at Sotto Sopra with the Ultimate Cookbook boys, promoting their new cookbook - Cooking Know-How. They were on air on WBAL Radio last Friday. Here is a video

Monday, May 04, 2009

Click and Clack of Cooking

STYLE Magazine Laura Wexler attended the cooking class at Sotto Sopra with Bruce Weinstein and Mark Scarbrough. Read her story:

STYLE magazine, Laura Wexler, Charmed Life blog | Click and Clack of Cooking | Baltimore, Maryland

Posted using ShareThis

Monday, April 27, 2009

1st Thursday Wine Tasting - May 7th

Syrah VS Shiraz
Wine Tasting
Thursday, May 7th ~ 6 p.m.
$30 all inclusive
(includes wines, lite bites, tax and gratuity)

Join Sotto Sopra's wine director, Michael Mohammadi as you do a one-on-one taste comparison of Syrah versus Shiraz. Enjoy some lite bites and should you choose to stay for dinner after the tasting receive 25% off any of Syrah or Shiraz tasted this evening.

Call Monika for reservations at 410 625 0534 or e-mail at
ciao@sottosopra.us

no other promotions or discounts apply

Feudi Di San Gregorio Food and Wine Pairing

Feudi di San Gregorio
Food and Wine Dinner
Monday, May 11th ~ 7 p.m.
reservations required

$75 all inclusive
includes food, wine, tax and gratuity


Join Chef Bill Crouse, Wine Director Michael Mohammadi and all of us at Sotto Sopra as we welcome export director Maurizio De Rosa from Feudi di San Gregorio. Feudi is the premier producer in Campania and is a modern expression of a centuries-old tradition of passion and dedication to the land. Situated in the village of Sorbo Serpico in one of Italy's most exciting and innovative wine regions, Feudi di San Gregorio was established in 1986 in a joint venture between the Ercolino and Capaldo families of Irpinia. The proprietors of this family-run estate have selected the finest vineyards in which to nurture this region's unique, indigenous varietals.

Chef Crouse and Michael worked hard to put together a menu that will highlight the beauty of the wines of Feudi. This is an outstanding chance to meet Maurizio De Rosa and learn more about Feudi di San Gregorio and the lesser known wine region that is Campania.


1st Course
Crab and Avocado Salad
with mache greens, hearts of palm and lemon oil
2006 Fiano di Avellino

2nd Course
Squid Ink Ravioli
stuffed with shrimp and scallop mousse
with tarragon cream sauce
2006 Greco di Tufo


3rd Course
Duck Confit Pizza
with truffled beechwood mushrooms
2006 Feudi Primitivo Ognissole

4th Course
Sous-Vide Lamb
with celeriac puree and roasted red beets
2006 Rubrato (Aglianco)

5th Course
Trio of Cheeses
with apples, membrillo & guanduja chocolate
2003 Serpico (single-vineyard Aglianico)

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!


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

Monday, April 20, 2009

Mother's Day - Sunday, May 10th

Come Early - Come Late
Mother's Day at Sotto Sopra
Sunday, May 10th
NOON to 8 p.m. ~ reservations suggested
Bring the entire family!

Sotto Sopra would like to honor the mothers in your lives with a complimentary glass of champagne.


Chef Bill is creating a special menu that will offer a selection of brunch items, a collection of your favorite Sotto Sopra dishes as well as specials for Mother's Day.

Saturday, April 18, 2009

May Opera Night - Perfect for Mother's Day Gift

Opera Night
6- Course Dinner with live opera performances
Sunday, May 24th ~ 5:30 p.m.
$58 per person *


Chef Crouse has picked out a wonderful 6 course spring menu to accompany the evening’s live opera performances. There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul. Do join us for Opera Night.

Make this special night your Mother’s Day Gift

featuring these talented singers:

Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

May Opera Night Menu

First Course
Grilled Vegetable Napoleon
fresh mozzarella, tomato sauce and fried basil

Second Course
Sweet Corn Bisque
with oyster crostini and crème fraiche

Third Course

Tomato-Basil Risotto
with grilled scallop

Fourth Course

Tarragon Sorbetto

Fifth Course
Veal Involtini
stuffed with spinach and Fontina cheese, saffron braised
and cauliflower puree

Six Course
Cherry Claufotis
with vanilla bean gelato

Reservations are required – call 410 625 0534 or email us at ciao@sottosopra.us*

$58 per person

(excludes beverages, tax and gratuity)

Save the dates for future Opera Nights: June 21st, July 19th, August 23rd

no discounts or promotions are applicable to this event

Dinner with Daniela

Dinner with Daniela
4-Course Rustic Sardinian Dinner
Tuesday, May 12, 2009
Open Reservations
$38 per person*

Our lovely lady from Sardinia, Daniela Useli, will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.

Antipasto
Tortini di Verza con Fonduta
Cabbage cakes served with cheese fondue

Il Primo ~ La Pasta
Lasagne alla Bolognese
Hand-made lasagna will melt in your mouth with the delicate combination of bolognese sauce, bechamel sauce, mozzarella cheese and Parmigiano-Reggiano cheese

Il Secondo ~ Pesce
Spigola alla Vernaccia
Branzini fish fillets cooked to perfection in Vernaccia dry wine, served with a side of stuffed red carrots.

Il Dolce
Sebadas
A true Sardinian dessert! Home made crispy dough filled with fresh pecorino cheese sprinkled with a touch of honey.

$38 per person
(excludes beverages, tax and gratuity)

When making reservations please let us know it is for Dinner with Daniela – Call 410.625.0534

Daniela also teaches a demonstration cooking class monthly here at Sotto Sopra, her upcoming classes are Sunday, April 26th and Sunday May 17th at 1 p.m.

Saturday, April 04, 2009

Pa Pa Pa Parmigiano

Cooking Know How - Celebrity Authors Cooking Class

Special Celebrity Cooking Class
Sunday, May 3rd
1 p.m. to 4 p.m.
$85
(includes class, meal, wine, 1st edition autographed copy of Cooking Know-How and tax)

Bruce Weinstein & Mark Scarbrough

Celebrity cookbook authors, Bruce Weinstein and Mark Scarbrough, are making a trip to Sotto Sopra on Sunday, May 3rd. They will be doing a cooking demonstration class featuring recipes from their just released cookbook, Cooking Know-How ~Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos and Ideas for over 500 Great Meals.

Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great recipes. But in their exciting new book, Weinstein and Scarbrough provide more than just recipes: they demonstrate the essential techniques people need to become more confident in the kitchen.

Welcome to a whole new kind of cookbook.

"Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book.

"What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes."

Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time--and your way, too."--from the Introduction"The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it."

--Publishers Weekly

Enjoy the class, sample 4 recipes, have wine and go home with a 1st edition autographed copy of the book, tax and gratuity included for just $85 per person. Weinstein and Scarbrough are not only super food savvy they are extremely entertaining...this is a DON'T MISS class.

Learn more about Weinstein and Scarbrough, sample some of their recipes and smile, Real Food Has Curves. Check out there video HERE. Many of you might remember them from Dan Durian's radio program on WBAL.

Guaranteed reservations are required. Cancellation policy: If you cancel your reservation at no later than 24 hours before the class you will not be charged. Any cancellations less than 24 hours will be billed. Students are asked to sign a release form in order to enter the restaurant kitchen.

Thursday, April 02, 2009

Five Course Beer Dinner

Five Course Clipper City Brewing Beer Dinner
Thursday, April 30th at 7 p.m.
$75
(all inclusive: food, beer, tax and gratuity)

Sotto Sopra's Wine Director, Michael Mohammadi, is passionate about wine although he has a penchant for beer as well. He thought it would be interesting to offer Chef Bill Crouse's cuisine paired with Baltimore's own Clipper City Brewing Companies beers for a great evening of food and beer. We hope you will come and enjoy this evening.


First Course
House-Made Porchetta en Focaccia
olive tapenade, sun-dried tomato mayonnaise and mache greens
Clipper City Gold Ale


Second Course
Smoked Mussel Bisque
with charred shrimp crostini
Clipper City Hang Ten


Third Course
House-Made Venison Sausage
brioche bun, fig mustard and cornichon relish
Clipper City Holy Sheet


Fourth Course
Braised Short Ribs
“buffalo” spiced, red cabbage slaw, sweet corn bread
Clipper City Peg Leg


Fifth Course
Gruyere/ Taleggio Fondue
polenta frites, bread sticks, apples
Clipper City Red Sky



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 reservation.




Reservations required: call Monika Pawlak/Dara Bunjon at 410 625 0534 or e-mail ciao@sottosopra.us
no other promotions or discounts are applicable to this dinner

Sunday, March 29, 2009

Vending machine that makes pizza

Breaking News - in the next couple weeks a vending machine that will make and bake a pizza for you will be hitting the streets of Italy.

Saturday, March 28, 2009

Opera Night - April 19th

Opera Night
6- Course Dinner with live opera performances
Sunday, April 19th ~ 5:30 p.m.
$58 per person *

Chef Crouse has picked out a wonderful 6 course spring menu to accompany the evening’s live opera performances. There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul. Do join us for Opera Night


A night of live opera performances

featuring:
Mrs. Kathleen Dougherty, Soprano
Mrs. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano

April Opera Night

Menu

1st Course
Spring Salad of Bibb and arugula lettuces
with grape tomatoes, radishes, cucumbers in a white balsamic vinaigrette

2nd Course
Mussel Bisque
with a tomato-dill and caviar crouton

3rd Course
Asparagus Risotto with Lemon Shrimp

4th Course
Crios- Rosé of Malbec Sorbetto

5th Course
Sous-Vide Spring Lamb
with celeriac puree, dill and fennel emulsion

6th Course
Sweet Ricotta Cheese
with blueberries, melon and honey

Reservations are required – call 410 625 0534 or email us at ciao@sottosopra.us

* $58 per person
(excludes beverages, tax and gratuity)


no discounts or promotions are applicable to this event

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's April Three-Course Dinners

Executive Chef Bill Crouse's
April's Three-Course Dinner Menu
Wednesdays: April 1st, 8th, 22nd & 29th (not available April 15th)
Open Reservations – Served from 5:30 p.m. through 9:00 p.m.

This menu that our dynamic executive chef, Bill Crouse, has created for the month of April offers so many mouth watering options for each course that everyone in your party will be pleased although we still offer our regular dinner menu as well.

Choose one dish from each course for just $38 and enjoy a fabulous dinner.


First Course – choice of one

Soup of the Day

Caprese Salad

Grilled Romaine Salad

Spinach Salad
with warm goat cheese crouton, blueberries, pine nuts and honey vinaigrette

Grilled Asparagus
with poached egg, parmesan and truffle oil

Prosciutto and Grapefruit Salad
with mache greens and a peppery olive oil

Second Course-choice of one

Chestnut Pappardelle with Lamb Ragout

Spring Pea Gnocchi
with shrimp, fava beans and a tarragon-lemon sauce

Sesame Seared Tuna
with couscous and salsa verde

Black Pepper Garganelli Pasta
with San Danielle prosciutto, peas, and cream

Spinach Ravioli
with fresh tomato sauce

Spaghetti with Spinach and Grape Tomatoes in Garlic Oil

Grilled Prosciutto-Wrapped Beef Fillet Medallions
with oven-roasted potatoes, snap peas and a truffle demi

Third Course-choice of one

Vanilla Semifreddo with Pineapple Compote

Warm Chocolate Cake with Raspberry Coulis

House Gelato and Sorbetto

Cherry and Mascarpone Crepes

Sweet Ricotta with Blueberries and Honeydew Melon

$38 per person

- excludes beverages, tax and gratuity -

Reservations are highly suggested

Call 410 625 0534 or e-mail ciao@sottosopra.us for more information or reservations

no other promotions or discounts are applicable to this event

April's Italian Language Dinner with Guest Host

Italian Language & Culture Dinner Club
COMMUNAL DINING ~ FAMILY-STYLE SERVICE
Wednesday, April 22, 2009 ~ 7 p.m.
$55 per person
(all inclusive: food, wine, tax and gratuity)

Guest Hostess
Dr. Loredana Petrucci

Each month we will endeavor to bring in an Italian guest host/hostess to enlighten and enhance our gathering honoring all things Italian. We encourage those who speak Italian to refresh and use their language skills though it is far from being a prerequisite for the dinner, there is still plenty of English spoken. If you love all things Italian, the food, the culture, the art and lifestyle then you should come and enjoy the whole experience.

Chef Bill Crouse always puts out so much food – abbondanza! Here is a selection of the dishes for the evening and who knows what else that might move the chef that day at the market:

MENU
Fritto Misto
Lamb Meatballs
Grilled Radicchio Salad with Anchovy-Lemon Dressing
Linguine with Fennel, Currants, Parsley and Olive Oil
Mushroom Gnudi with Gruyere Fondue
Grilled Whole Red Snapper
Sous Vide Lamb Shoulder
Panna Cotta

We all sit at a communal table, food is served family-style and there is wine for everyone.

Call for reservations - 410-625-0534 - Let us know you are coming for the Italian language gathering

About our Guest Hostess
Loredana Petrucci


Dr. Loredana Petrucci states proudly that she is 100% Italian. Her mother is from Davoli, Calabria, a very exotic Italian beach town in Southern Italy. The people and cuisine there are fantastic. Loredana states it is one of the best beaches she has visited in Italy.

Her father is from a small town near Rome, it is called Castelliri. It is famous for its waterfalls and country living. Also, it is nestled approximately one hour from the historic sites of Rome...a real treat! Her father’s family is known for making homemade prosciutto and specializes in wine. Her mother’s side of the family in Calabria specializes in homemade goodies as well, primarily cured meats and cheeses.

She currently lives in Canton-Highlandtown area of the city. A graduate of Loyola College, Loredana has a doctorate degree in Clinical psychology. Loredana says, “I love people. And, I love to experience family-style dinners; it was how I was raised and what I love.”

She currently works as a Wellness Director and personal trainer at the Merrit Athletic Club. Loredana teaches health and fitness to children at a local city middle school.

We hope you will join us.

no other promotions or discounts are applicable to this event

How'd he do it?

How to make spaghetti

Wednesday, March 25, 2009

First Thursday Wine Tasting with Michael Mohammadi

Blind Wine Tasting

Thursday, April 2nd

6 p.m.

$30 all inclusive (wine, lite bites, tax and gratuity)

Join Michael Mohammadi of www.Foodandwineblog.com for a wine tasting on Thursday, April 2, 2009 starting at 6 p.m. We will examine "new world" versus "old world" styles of Pinot Noir, tasting 3 from the "New World" and 3 that are "Old World" in style and discuss the differences between them.

For added fun and learning, we will be tasting the wines blind (that is, without knowledge of where they are from) and will try to guess the country of origin for each of the wines! The cost will be $30 (inclusive) and those staying for dinner receive 25% off any wines in the tasting!



We look forward to seeing you on April 2nd!


Reservations are requested 410 625 0534

Tuesday, March 24, 2009

Cooking Class with Daniela - True Rustic Sardinian Cooking

COOKING CLASS WITH DANIELA
Sunday, April 26th
1 p.m. to 4 p.m.
Danieal Useli

Daniela Useli, the fabulous Sardinian cook whom many of you know of her monthly dinners at Sotto Sopra, will be offering a cooking class for you on Sunday, April 26th from 1 p.m. to 4 p.m. in the Sotto Sopra kitchen.

Rediscover the flavor of real Italian meals from a real Italian. Daniela's cooking is as simple as only a true every day Italian mother could make. Daniela comes from a long tradition of Italian homemakers that have in their genes the art of simple, delicious, family cooking.


The cooking class recipes are as follows:

Tortini di verza con fonduta
Cabbage cakes served with cheese fondue

*
Paglia e fieno con gamberi alla salsa di vodka
Hand-made egg and spinach pasta noodles served with shrimp, cream and vodka sauce

*
Involtini di Pollo e funghi porcini
Chicken breast strips rolled with bacon, brie cheese, rosemary leaves and porcini mushrooms
*
Cannoli Siciliani
Crispy cannoli shells filled with a deliciously sweet ricotta cheese

After the demonstration class is finished all will sit and enjoy these Sardinian dishes along with wine. The class is being limited to 16 students. Reservations are required.

$65.00*
Per Student

Call Monika Pawlak-Bosio at 410 625-0534 for reservations. *Reservations are required and to be guaranteed with credit card.
Cancellation policy is anything less than 24 hours from the class date and time will be billed.
no other promotions or discounts are applicalbe to this event

Dollar Pasta Night - Taking a bite out of your taxes

$1 Dollar Pasta Night $1
Taking a bite out of your taxes
Wednesday, April 15, 2009
5:00 p.m. to 10 p.m.
reservations required

Dollar Pasta Night - dine at Sotto Sopra Restaurant on tax night, Wednesday, April 15th, make a cash or check donation to the Leukemia and Lymphoma Society and/or Our Daily Bread and for just one dollar ($1) you can order from a selection of nine pastas - it is that simple.

Sotto Sopra wants to take the bite out of tax day woes as well as help the less fortunate along the way.

Dollar Pasta Menu

Spaghetti alla Bolognese
Penne with Salmon and Pernod
Rigatoni with Eggplant and Mozzarella
Cappellini al Pomodoro
Spaghetti Aglio Olio
Penne Zucchine
Spaghetti alla Carbonara
Spaghetti all'Amatriciana
Spaghetti alla Puttanesca

Riccardo believes that we all must find ways to give back and help in these troubled times – this is one of his ways. Both charities have a special meaning for Bosio. If you are unable to attend we hope you will take the time to support both of these charities:

1. The Leukemia and Lymphoma Society – Executive Chef Bill Crouse of Sotto Sopra is helping raise dollars by participating in the Man and Woman of the Year. If you are unable to attend dollar pasta night please feel free to donate on the website – click HERE.

2. Our Daily Bread is Maryland’s hot meal program, serving more than a quarter million meals to the hungry of Baltimore City each year. They serve nutritious lunches every day of the year and breakfasts to seniors and individuals with disabilities each weekday. Click HERE for more information on the great endeavors of Our Daily Bread and feel free to donate.

We will also be offering a limited menu of salads, entrees and desserts.

Saturday, March 21, 2009

4 minutes - really?

Cooking Class with Chef Bill Crouse


Cooking Class with Executive Chef Bill Crouse
Ideas for your Holiday Table

Sunday, April 5th
1 p.m. to 4 p.m.

$65 per person
limited to 16 students

Please join our uber exec chef, Bill Crouse for his spring holiday table class. The class offers optional hands-on opportunities for the students who like to get their hands into the cooking mix. Enjoy the fruits of your labor by dining on the foods prepared in class along with wine.

Cooking Class Curriculum

Salads and Vinaigrettes
Duck Ravioli
Roasted Leg of Lamb and Accoutrements

Check out photographs and a bit of video on Bill’s last cooking class – Click HERE

Please call to make your reservations with Monika Pawlak at 410 625 0534. Reservations are guaranteed and can be cancelled up to 24 hours prior to the class. Any cancellations in the last 24 hours before the class will be billed. Students are required to sign a release form.
no other promotions or discounts are applicable to this event

Wednesday, March 18, 2009

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

Tuesday, March 17, 2009

Dinner with Daniela

Dinner with Daniela
Tuesday, April 14th
open reservations
Our lovely lady from Sardinia, Daniela Useli will be preparing one of her rustic Italian dinners for all to enjoy. Daniela comes to Sotto Sopra just once a month to share the flavors of her Sardinian upbringing. We hope you will join us for this 4 course dinner.


Antipasto
Peperonata con Carasau
Delicious hand-made Sardinian bread “Carasau” filled with red, green, yellow peppers cooked to perfection in a tomato sauce, flavored with onion, vinegar, garlic and extra virgin olive oil
Il Primo
Lasagne Verdi
One of Daniela's newest Sardinian recipes, this hand-made spinach lasagna will melt in your mouth with the delicate combination of prosciutto, fresh ground nutmeg, mozzarella cheese, cream and Parmigiano-Reggiano cheese
Il Secondo
Medaglioni di maiale in salsa di marsala
Pork tenderloin cooked in sweet Marsala wine, flavored with parsley, garlic and extra virgin olive oil
Il Dolce
Cantuccini con Vin Santo
Hand- made almond cookies served with sweet wine dipping
Cost per person is $38.00
(excludes beverages, tax and gratuity)
Reservations are highly suggested - Let us know you are coming for Dinner with Daniela
Call 410 625 0534
Feel free to e-mail us at ciao@sottosopra.us
no other promotions or discounts are applicable to this event

Sunday, March 08, 2009

A look at Chef Bill's March Cooking Class

Wow, did we have fun at this class. It was sold out with 16 students. We covered a great deal in a short time and the students got to make their own pasta, some helped with breaking down lobster and stuffing their own strudel. Here are snippets of video and photographs.


Bill's next class is Sunday, April 5th from 1 p.m. to 4 p.m. and he will cover:

Salads and Vinaigrettes
Duck Ravoli
Roasted Leg of Lamb with Trimmings

Class is $65.00 per person. Call Monika at 410 625 0534 for reservations. Reservations are guaranteed with a 24 hour cancellation policy.






Saturday, March 07, 2009

Italian Language & Culture Dinner Club



ITALIAN LANGUAGE AND CULTURE DINNER CLUB

Wednesday, March 18th
7:00 P.M.
Communal Dining - Family-Sytle Service




NEW
Guest Host/Hostess

Rosalinda Mannetta

Each month there will be an Italian guest host/hostess, who will share their knowledge of Italian lifestyle, language and art. We kick off this month featuring Rosalinda Mannetta, a first generation American Italian. She spoke Italian before she spoke English. Her parents were from two different regions in Italy, Calabria and Avellino. Read more about Rosalinda below.

About the Dinner

If you are an Italophile, a lover of all things Italian, this dinner is a must do. Come practice your Italian language skills, share your Italian travel stories and more. Chef Crouse will create fabulous Italian dishes, family-style, for all to enjoy. Everyone is invited, you don't have to speak Italian - just love everything Italian.


Food, Wine and New Friends

Family Style Dinner

Antipasto Misto
Prosciutto with Grilled Vegetables
Fresh Mozzarella
Bresoala with Grapefruit

Lemon Tarragon Fettucini with Shrimp

Roasted Leg of Lamb

Zeppole with a Honey & Lemon Sauce

......and with whatever looks good at the markets that day


$55.00 per person*
(pricing includes food, non-alcoholic beverages, wine, tax and gratuity)
Seating is communal

Reservations are required - Call 410 625 0534 or e-mail Monika at pawlak_monika@hotmail.com.


More about Rosalinda

At age 4, she was fortunate enough to begin enjoying every other summer in Italy where we would spend 5 weeks in the picturesque countryside and mountain villages of Avellino, while day-tripping in Pompeii, Naples, Sorrento and the Amalfi coast. Then travel to Rome, Genoa, Pisa, Livorno, Venice, Florence, Rovereto, Trento, and Sicily, etc. visiting other friends and relatives and sight-seeing. This extended dream holiday would conclude with 5 weeks at her mother's beautiful Calabrian seaside hometown enjoying the white-pebbled beach and Ionian Sea. As she got older, she began to appreciate the melodic dialects and spent many afternoons befriending the elders in the piazzas to slowly learn a little of their particular dialects, which to this day still fascinate me. I was also fortunate enough, thanks to my language skills, to live and work overseas for several years with the U.S. Government as a translator.

Rosalinda now enjoys teaching a few Italian classes to adults both here in Baltimore and in Annapolis through the Oreste Pandola Learning Center located at 914 Stiles Street in Little Italy, in the former St. Leo's Elementary School. In addition to language classes, many other affordable courses are offered which include cooking, baking, art, wine and liqueur making, etc. Classes run for about 8 weeks on either Thursday evenings from 7-9pm or Saturday mornings or afternoons from 1-3pm. Some pasta and bread making or wine and olive-oil history classes are only a 1 class event for a minimal fee. For information on courses or to register you may visit on-line at
http://www.pandola.baltimore.md.us/

Giving Back

Two years ago with the full support of Fr. Michael Salerno, Nino Germano, Maria Serafini, and Rosalinda, the St. Leo's Little Italy "Hands and Hearts" Outreach Ministry was established. They have a Tuesday Homeless Feeding, as well as numerous other volunteer projects. All donations, no matter how small or how great, are deeply appreciated and can be made in honor of or in memory of a loved one, to either Friday Outreach, Hands&Hearts, or both. All are welcome to attend our meetings held every 2nd Sunday of each month after the 11:30am Mass in the St. Leo's Church Hall at 229 South Exeter Street at the corner of Stiles and Exeter streets. We usually have a pot-luck dinner and meeting. Please join our group. You can give as little or as much of yourself as you choose. Everyone is appreciated. Our website is:
www.littleitalyshandsandhearts.com



*no other promotions or discounts are applicable to this event.


Daniela's Cooking Class - March 22nd

Cooking Class with Daniela
Sunday, March 22
1 p.m. to 4 p.m.

Daniela Useli, the fabulous Sardinian cook whom many of you know of her monthly dinners at Sotto Sopra, will be offering a cooking class for you on Sunday, March 22nd from 1 p.m. to 4 p.m. in the Sotto Sopra kitchen.

Rediscover the flavor of real Italian meals from a real Italian. Daniela's cooking is as simple as only a true every day Italian mother could make. Daniela comes from a long tradition of Italian homemakers that have in their genes the art of simple, delicious, family cooking.

The cooking class recipes are as follows:

Green Home Made Lasagna
*
Calamari with Peas
*
Escarole with Capers and Olives
*
Triangle-shaped Puff Pastry
filled with hazelnut chocolate cream and banana

After the demonstration class is finished all will sit and enjoy these Sardinian dishes along with wine. The class is being limited to 16 students. Reservations a required.

$65.00*
Per Student

Call Monika Pawlak-Bosio at 410 625-0534 for reservations. *Reservations are required and to be guaranteed with credit card. Cancellation policy is anything less than 24 hours from the class date and time will be billed. No other promotions or discounts apply to this event


Ciao,

Let me introduce myself, I am Daniela Useli and I want to share with you the traditional foods of my Italy and my home, Sardinia, where meals are prepared with simple and locally-grown, fresh ingredients.


As a child, I would spend much time in the kitchen with my mother, a culinary artist in her own right, as she prepared wonderful meals and beautiful, delicious pastries. I learned at my mother’s apron strings and she at her mother’s apron strings and so on, this way the traditional Sardinian and family recipes continue to live.

My Passion


It has been many years since my 8th birthday when I was given my first recipe book, even then, at such an early age, my passion for cooking was apparent. I have prepared all the recipes in that treasured book, many times over and the pages are well-worn with love.

There is no greater joy then to have family and friends alike to my table and see their eyes close and their head nod upon the first bite. I revel in throwing parties and I have been known to have up to 100 guests. For these types of occasions, I will be in the kitchen from early dawn and through the night preparing, with love, the foods of my home country.

An Idea is Born


Any cook worth their salt, continues to work and refine their recipes whether a pinch more of this or a little less of that and I too was doing the same with my Spinach Lasagna. The results of this recipe have been unanimous among our best friends, Alberto, Nancy, Jim, Marilu and Massimo: it is a delicate, light, fabulous dish. At that point, I thought it could be time to submit my creativity to the attention of restaurants and my friend Alberto agreed and wrote to Riccardo Bosio at Sotto Sopra.

When Riccardo replied saying that he was really willing to give my recipes a try, I was shocked and started immediately to organize myself for making the best food out from my recipes. That night, I only slept three hours. When Riccardo tasted my hand-made pastries and my famous Spinach Lasagna he told me I had to cook for him.
Come learn how to make my famous Spinach Lasagna and other true Sardinian dishes at my cooking class. I look forward to meeting you.

Buon Appetito!

Daniela

Thursday, March 05, 2009

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