Sotto Sopra Italian Restaurant welcomes Justin Purpura, 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 culinary 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.
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.
Monday, August 6th
Chef Purpura’s Menu
Lonzino di maiale stagionato, crescione, olio e limone
House cured lonzino carpaccio, pepper greens, citronette
Moleche, rucola, pesche glassate all’aceto balsamico
Soft shell crab, arugula, balsamic glazed peaches
Ravioli di mais, burro nocciola, tartufo estivo
Sweet corn ravioli, brown butter, summer truffle
Fourth Course – Intermezzo
Sorbetto al limoncello
Lombo di agnello scottato in padella, fregola, pinoli, purea di olive nere
Pan roasted lamb loin, fregola, pine nut, black olive puree
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
Sotto Sopra Restaurant
405 N. Charles Street
no other promotions or discounts are applicable this evening
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