Besides great food and service, another key to Sotto Sopra’s success is their ability to reach out to foodies in the community. In addition to the maintenance of a professional website, Sotto Sopra also runs a restaurant blog. On that blog foodies from Baltimore and the surrounding areas can keep up to date with everything and anything Italian as well as mark their calendars for the various public events offered by Sotto Sopra. Events include: cooking classes, wine tastings, opera showcases, and Chef of the Day presentations.
MCCN Food History Managing Editor Catrina Sally attended one of Sotto Sopra’s Farmers' Market Cooking Classes. Led by Chef Christian DeLutis, the class was truly an eye opening experience into the world of professional cooking.
On a hot-sweltering day, 13 food loving souls led by Chef Christian DeLutis and culinary promoter Dara Bunjon, braved the Baltimore heat wave to participate in the Farmers' Market Cooking Class hosted by Sotto Sopra. The day started with the teacher and students meeting at the restaurant for a quick brunch consisting of tea, coffee and biscotti.
After hydrating and preparing themselves for the heat, the guests and the culinary instructor made their way to the famous Farmers' Market to purchase fresh goodies and explore the catalogs of local vendors and farmers.
Following a quick cool down and thorough hand washing, the cooking class began. On the menu for the day was Chilled Pea and Garlic Soup with pumpernickel croutons and prociutto crème fraiche, free range chicken with Morel Mushrooms, small potatoes, carrots, truffle pan jus, and Dolce Polenta Cake with stone fruit-mostarda, and lavender whipped crema.
Paper and pen were provided but were rendered obsolete as the class quickly became a hands-on-experience. As culinary pupils, the guests were invited to participate in all aspects of the meal’s preparation. The kitchen guests prepped chickens, dice peaches, peeled carrots, and even did some light housekeeping. Throughout the class Chef De Lutis gave helpful tips and advice for various cooking elements.
The class concluded with the pupils becoming the consumers. After toiling away all morning in a hot, cramped kitchen, guests were invited to sit down and enjoy De Lutis’ culinary creations. The visiting chefs were also treated to professional service provided by members of the Sotto Sopra staff.
I have to say, after participating in this cooking class I have gained a new found respect for kitchen chefs, and chefs in general. Working in such small quarters to create hundreds of culinary delights requires both skill and expertise. As any of the students can tell you, the chefs’ kitchen is no place for someone who is adverse to heat and small workstations. The next time you eat out, take time to thank the 4-5 cooks who stay in the blazing kitchen and pour their energy into making you great food.
Sotto Sopra is always hosting community events. Check out their official website and blog to stay in the know and catch the next cooking class.
All photos captured by Catrina Sally.
