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

Monika's Quinoa Salad

2 cups quinoa

4 cups water

2 tsps salt

1/2 cup onion (diced red onion)

3/4 cup fresh tomato (diced)

3/4 cup carrots ( cooked, diced)

1/2 cup yellow or red bell pepper (diced)

1/2 cup of lima beans (cooked) optional

1/2 cup cucumber (diced)

2 tbsps fresh chopped parsley

2 tbsps olive oil

3 tsps fresh lemon juice

salt and pepper

 Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.

When quinoa is ready, stir the tomato, cooked carrots and lima beans, bell pepper, cucumber, red onion and parsley until well combined.  Drizzle the olive oil & lemon over the salad; gently stir until evenly mixed. . Taste, adjust seasoning, as needed, and serve.

Sotto Sopra's Gift - Sunday, June 10th

Mt. Vernon’s Sotto Sopra Italian Restaurant has been celebrating the joys of opera ten plus years with a monthly Opera Night filled with live opera performances accompanied by a multi course Italian dinner for a pre-set price. One night only, on Sunday, June 10^th Sotto Sopra is changing it up for those who have been Opera Night curious and those patrons who have been entertained in the past.

On this very special night, Sunday June10^th, patrons get to indulge their Italian souls with the live Opera performances – no cover charge, ala carte dining from Sotto Sopra’s dinner menu rather than a pre fixe menu and open reservations rather than the normal start time of 6 p.m. 

Come get a taste of the top 10 of opera’s favorite arias and a delicious array of contemporary Italian food in a 19^th century building that spiritually could transport you to Milan, Paris or any other major city in the world. 

Future Opera Nights:  Sundays – July 22^nd, August 19^th, September 23rd

Sotto Sopra’s Light Supper Pre Fix will not be available that evening. 

OPERA NIGHT - SUNDAY, JULY 22ND, 2012

Sotto Sopra's

OPERA NIGHT

Sunday, July 22nd - 6 p.m.

reservations: 410. 625 0534

Please join us at Sotto Sopra for July's Opera Night.  Salmon, lobster, and veal will be part of your five course dinner accompanied by vivacious voices singing your favorite arias – a great evening of scrumptious food and delectable voices.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Red Beet - Zucchini Carpaccio

 pickled red onions/cured salmon/grapefruit

Green Pea Risotto & Lobster Bolognese

Grapefruit-Mint Sorbet

Herbed Crusted Veal Tenderloin

celery root and pear sformato with cherry sauce

Local Strawberry Crostata

 crème Chantilly

$58 per person

 five course dinner, live opera performances

(excludes beverages, tax and gratuity)

Call for Reservations – 410 625 0534

Save the Dates: Future Opera Nights

Sundays:  August 19^th, September 23rd

no other promotions or discounts are applicable

Please VOTE for Sotto Sopra - Best Italian

Sotto Sopra Restaurant has been nominated by Baltimore Magazine for the Best Italian Restaurant and we are thrilled with the honor BUT we would like to win.  We are reaching out to all Sotto Sopra's friends to ask you to vote....it is an election year you know!. You can only vote once.

It takes a couple moments of your time because you need to vote in at least 10 categories. Just choose your favorites from the nominees or randomly pick in categories that interest you.   Your selections are in a drop down.  While you are at the Baltimore Magazine's Reader's Poll, our good friend and publicist Dara Bunjon writes the Dining Dish Blog which is also nominated. 

Deadline is June 15th.  We appreciate you taking the time to show how much you like Sotto Sopra.

Grazie, 

Riccardo, baby Amelia and Monika

$25 Light Supper Pre Fixe - Spring / Summer

NEW!

Spring and Summer

Light Supper Pre Fixe

Sundays through Fridays
5 p.m. to  last order 6:30 p.m.

We know that as the weather gets warmer we all tend to want to eat less, eat lighter so we have created our Leggero Supper Pre Fixe with smaller portions off our menu. 

You choose your smaller version:

-appetizer-

-pasta or risotto-

-dessert or glass of house wine-

Sunday through Friday - 5 p.m. to last order 6:30 p.m.

$25 per person*

(tax & gratuity not included)
Reservations highly suggested

410.625.0534

*other promotions and discounts not applicable

OPERA NIGHT - Sunday, May 20th

Sotto Sopra’s

Opera Night

Sunday, May 20, 2012 – 6 p.m.

Reservations – 410 625 0534

 

Enjoy a lovely spring evening at Sotto Sopra Restaurant for an Opera Night where performers present their renditions of opera’s most memorable moments from loves won and lost. A delicious six course 'spring' themed menu with asparagus and ramps will tantalize your taste buds and enjoying the performers’ operatic voices in our 19^th century building will warm your soul.

 PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Quinoa Panzanella in Canoe

Chilled Asparagus Soup

with blue crab salad

Ramp Risotto

 pistachio/ grain mustard encrusted lamb loin

Pomegranate Sorbet

Pan Roasted Orata

smoked mussels/ sautéed sun chokes/ baby artichokes/ fennel-apple tapenade

Lavender Panna Cotta/ Peaches in Wine/ Almond-Bacon Florentine

Cost per person

$58

(excludes beverages, tax and gratuity)

Call for reservations:  410 625 0534

Future Opera Nights

Sundays: June 10^th, July 22^nd, August 19th

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

No other promotions or discounts are applicable to this event.

Mother's Day - Sunday, May 13th - Bring the whole family

MOTHER'S DAY AT SOTTO SOPRA

Bring the whole family!

Sunday, May 13th - noon to 8 p.m.

Bring the whole family (famiglia) to Sotto Sopra and let's celebrate and honor "the mama" Italian style.  We will be offering our dinner menu throughout the day and a selection of specials.  Reservations are HIGHLY suggested 410-625-0534. 

April 29th Opera Night - 6 Course Dinner - Live Opera Performances

OPERA NIGHT

Sunday, April 29, 2012 ~ 6:00 p.m.

Reservations Required – call 410 625-0534

Enjoy a lovely spring evening at Sotto Sopra restaurant for an Opera Night where performers present their renditions of opera’s most memorable moments from loves won and lost.There is something about opera that seems so rich and to hear these resounding voices in our 19th century building, it warms the soul.

Along with the fabulous performances enjoy a gourmet six course dinner.

 PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Halibut Ceviche

homemade potato chips / cilantro / onions / jalapeno / lime

Smoked Tomato Soup

goat cheese sandwich

Day-Boat Scallops

pesto risotto / lemon-caper sauce

Opal Basil Sorbet

Black Olive Maryland Rockfish

corn / sunchokes / bean salad / fennel / porcini vinaigrette

Torta della Nonno

with vanilla ice cream

58 per person

includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations:  410 625 0534

Future Opera Nights ~ Save the Dates

Sundays:   May 20th, June 10^th, July 22nd

Sotto Sopra's two course lunch - $15

Sotto Sopra

Two Course Lunch - $15 per person

(served Monday through Saturday – 11:30 a.m. to 2 p.m.)

reservations suggested - 410 625 0534 
 

First Course  

 (choice of one)

Soup of the Day

La Nostra Insalata

Bitter greens/dill/shaved fennel/Parmigiano/Champagne vinegar-Dijon dressing

Insalata alla Cesare

Caesar salad

Arugula Fennel Salad

Parmesan shavings, lemon oil vinaigrette

Polenta Soffice/ Ragu di Lumache/ Burro Aromatizzato

Soft polenta/ snails ragout/ garlic butter

Polenta Fritta Bergamot

Fried polenta/ truffle sea salt/ caper aioli

Second Course 

(choice of one)

Spaghetti All’Amatriciana

Spaghetti/ onion/pancetta/tomato sauce

Rigatoni alle Melanzane e Mozzarella

Rigatoni pasta/ roasted eggplants/ fresh mozzarella

Pappardelle Sotto Sopra

Fresh pappardelle / smoked mozzarella/fresh tomato sauce

Cozze Saltate alla Marinara

Sautéed mussels/ garlic white wine - tomato broth

Risotto of the day

Panino di Vegetali alla Griglia

Grilled vegetable panino/ goat cheese/ watercress pesto

Panino con Salmone alla Griglia

Grilled salmon panino/ horseradish aioli/tomato

Panino con Pollo alla Griglia

Grilled chicken panino/ roasted sweet corn/ tomato

Salmone alla Lavanda e Miele

Grilled salmon/ lavender honey/ broccoli/mashed potatoes

Our homemade focaccia and breadsticks with extra virgin olive oil, rosemary and garlic  $3 for service for two

Beverages are not inclusive

Reservations suggested - 410 625 0534

Passport to Italian Wines - Emilia-Romagno

Passport to Italian Wines

Thursday, March 15, 2012 - 6 p.m.

Emilia-Romagno

$25 per person

terroir: climate and environment that distinguishes a wine from a particular area

Welcome to 2012 and the next series of wine explorations at Sotto Sopra. You will taste wines from a specific areas to discover how distinctly local conditions shape the flavor and structure of the wines.

This month is Emilia-Romagno is featured.  The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.

Brought to you by Sotto Sopra and wine director Christopher Clune. Reserve early, as these tastings fill up quickly! We hope to see you here. Reservations 410 625 0534

The tasting will begin at six pm. The cost is twenty five dollars. Bring a friend! We offer a 20 percent discount on dinner for any of our wine tasting guests wishing to extend their evening at Sotto Sopra.

 

OPERA NIGHT - Sunday, March 25, 2012

OPERA NIGHT

6 course Italian dinner & live opera performances

Sunday, March 25th  - 6:00 PM

      Reservations - 410.625.0534

 

  

Don't let the cold keep you away from a great evening of live opera performances and a delicious 6 course Italian meal perfectly executed. We make opera fun and interactive - join the party.

Our performers will regale you with your favorite arias that tell the stories of lives and loves both won and lost. Hear their amazing voices as they envelop Sotto Sopra's 19th century dining room. 

The acoustics are amazing, the singers engaging and the food---aah, the food reflects the deft hand that is Italian.

PERFORMERS

Karen Myers, Soprano

Paul McIlvaine, Tenor

Tom Hetrick, Piano

MENU

Vitello Tonnato

roasted veal/ tuna-anchovy sauce

Wild Mushroom Soup

with aged fontina bruschetta

Foie Gras Stuffed Gnocchi

with white truffle Parmesan cream sauce

Lemon-Basil Sorbet

Parmesan Encrusted Catfish

Lobster Risotto

with blue crab-roasted corn chowder

Apple Strudel and Cinnamon Ice Cream

58 per person

includes six course dinner and entertainment

(not included-beverages, tax and gratuity)

Reservations:  410 625 0534    

Future Opera Nights ~ Save the Dates

Sundays:   April 29th, May 20th, June 24th  

 

no other promotions or discount are applicable to this event 

  

Sotto Sopra's Goat Ricotta Gnocchi with Tomato Sauce

Sotto Sopra’s Goat Ricotta Gnocchi with Tomato Sauce

Serves 2 to 3 as entree

INGREDIENTS

Gnocchi

1 lb goat ricotta

10 oz ‘00’ flour

1 cup grated Parmigiano Reggiano cheese

1 egg yolk from a large egg

Fine sea salt and fresh pepper

Leaves from 2 sprigs of fresh thyme

Leaves from 1 sprig of rosemary

4 leaves of fresh sage

Brown Butter

4 tablespoons of butter

2 fresh sage leaves

Tomato Sauce – yields about 50 ounces

1 small yellow onion, diced

Extra virgin olive oil

2 – 28 oz cans of peeled San Marzano Tomatoes

1 tablespoon of sugar

Fine sea salt

Bunch of basil, stemmed and rough chop

For finishing

Fresh grated Parmigiano Reggiano cheese

Quality Extra Virgin Olive Oil

DIRECTIONS

Gnocchi directions

In a large mixing bowl add ricotta, 00 flour, Parmigiano Reggiano cheese, egg yolk, sea salt and fresh ground pepper.  Chop the thyme leaves, rosemary leaves and sage leaves together and add to the bowl.Mix ingredients until they come together (mixer or by hand).  You don’t want to overwork the dough but you want it mixed well.

Bring a small pot of water to a boil. Roll a test piece of the gnocchi about ½ inch wide by inch long and add to the pot. If it sits on the bottom of the pot or falls apart you need to add more flour. It should float to the top of the pot in about 2 minutes.  It should have a soft mouth feel.  If it feels too dense than you have too much flour.  Once the gnocchi test properly you want to cut the dough in four sections and roll out on a floured surface to ½ inch round thickness (like a rope) and then cut each gnocchi 1 inch long.  As you are cutting the gnocchi you would want to put on a sheet pan lined with parchment paper. Cover with saran wrap and chill until you are ready to prepare. 

Tomato sauce directions

In a large pot, sauté the chopped onion in extra virgin olive oil until they become translucent.  Crush the whole tomatoes by hand breaking them up in small pieces and add them and the liquid from the can to the pot. Add sugar and salt. Bring to a simmer for 45 minutes and take off the heat.  Add fresh basil and let steep for 20 minutes. You can at this time pulse the sauce with an immersion blender or put in your food processor and pulse.

ASSEMBLY

           

1.    Bring a large pot of salted water to a boil.

2.    Create you brown butter by heating all the butter with sage leaves.  Let the butter foam and it is done.

3.    When water is at a boil drop in your gnocchi a handful at a time.  They will rise to the top of the pot in about 2 minutes when they are done. Use a spider spatula to drain and transfer to warm plates.

4.    Drizzle brown butter over the gnocchi. Top with ½ cup to 1 cup tomato sauce. Sprinkle with freshly grated Parmigiano Reggiano cheese, extra virgin olive oil and serve.

About that Stracotto: Slow cooked stew

Here is a delicious recipe created by Julia della Croce, an Italian food expert and prolific cookbook author.  We thought the slow cooked stew apropos for this time of year.  Here is an excerpt from her blog Forktales with a link to the whole story and her recipe.

After I finished off producer Piero Catalano’s bottle of Suavis, the aged vinegar from Sicily’s desert island (“The Other Face of Balsamic” [December 15 post]), a small flask of Modena aged balsamic vinegar took its place in my cupboard. Unlike the Suavis, a souvenir from my September in Trapani (I drank it as a cordial, an “amen” to the day, blissful thimbleful by thimbleful and it was gone by January), aged Modena balsamico can be more easily replaced. These days, it’s sold in most self-respecting food specialty shops that carry Italian imports. So a generous trickle could be spared for the stew.

Check out the full story and recipe HERE at Julia della Croce's Forktales.

Tasting Passport to Italian Wines

Passport to Italian Wines

Thursday, February 16, 2012 - 6 p.m.

Alto Adige

Bordering Switzerland and Austria, the wines from Alto Adige will be featured in this romantic month of February.  Let Sotto Sopra's wine expert Chris Clune be your guide in his first stop touring Italy’s wine.

Thursday, February 16^th, 2012:  Get your wine tasting passport stamped. The tasting will start at 6:00 p.m. sharp, and all who attend will receive 20% off dinner that evening. There will be lite bites to accompany the tasting.

$25 per person

(tax and gratuity no included)

Reservations only – Space is limited

410 625 0534

Save the Dates

Future Wine Tastings: Thursdays - March 15th - Emilia Romagno and April 19th - Tuscany