Bites and Sips
A Newsletter of Cibo 7 Ristorante
UNCORKED
   Cibo 7 carefully selects small production, distinguished wines from California's acclaimed wine regions, including Napa Valley, Paso Robles and Amador Counties.  "Wine" down after a long day, and join us for social hour, 3 to 6:30 p.m. Monday through Friday. 
  
 VINTNER PROFILE
Get to know our growers!
     This month we feature Pono Wines in Napa Valley.   Pono, a Hawaiian word that implies purity, propriety and purpose, is also a way of life.  Pono's founder, Dave Sedeno, is a native Hawaiian who spent decades working alongside renowned vintners in Napa and Sonoma. 
     Along the way he met Grant Long, Jr., who shared his passion for winemaking and together they created Pono wines.  The collaboration between Dave and Grant has resulted in a wine that is timeless, rich in flavor and filled with a sense of adventure.  Read  more. 
  
HOLIDAY 
COCKTAIL MIX
Vanilla Hazelnut Martini

1 oz Baileys
1 oz Three Olives Vanilla Vodka (or  your preferred vanilla vodka)
1 oz Frangelico
Chocolate Grenache  (a small amount to add flavor)

     Pour the ingredients into a shaker with ice and shake. Strain into a chilled martini glass and serve.  Decorate the inside of the glass with your favorite chocolate syrup before you gently pour the drink in the glass.   Recipe courtesy of Steve Varno.  Cheers!

ON THE FARM 
     Our partnerships with local farmers, purveyors, and growers are very important to us. Stay tuned as we showcase our regular purveyors in upcoming issues.  Many ingredients come from excellent local growers such as Laughing Duck Farms in Newcastle, or Placer Mandarin Growers.  In essence, everything is sourced at the highest level.  To learn more about our local growers, visit Placer Grown's website.

  RESOURCES

Placer Grown

 

Sacramento Farm-to-Fork

 

Best Food Blogs

 

The Best Food Movies

 

The NYT:  Bourbon & Rye

 HOURS

Dinner Service
Mon. - Sat. 4pm - 10 pm

Sunday 5 pm - 9 pm

Social Hour

Mon. - Fri. 3 pm - 6 pm
 
Phone:  916-789-8585
website:  www.cibo7.com

WELCOME
 
      Welcome to the Cibo 7 E-community.  We are a group of food, wine, and spirit enthusiasts who enjoy learning about the growers and purveyors of our bountiful region, and exploring and sharing our passion for exciting foods and drinks. 
     Cibo, pronounced  Chee-boh , means food in Italian.  But in Italy, Spain, France, and other European regions that inspire our cuisine, food is more of an art to be savored and experienced. It's about the viaggio, or journey, starting with the farmer or grower, to the skillful preparation in the kitchen, to the artistic presentation on the plate.  We're passionate about each step that goes into the whole process, from the source to the plate, and ultimately that first bite or sip that's memorable and delicious.    
CELEBRATE 

New Year's Eve!
     Celebrate 2016 at Cibo 7!  Chef Ray has been thoughtfully preparing an exciting five-course meal for our guests. See our New Year's Eve menu below, or view on our website.  Call 916-789-8585 to reserve your table. Spots are filling quickly.  

Holiday Parties!
     Our elves have hung the ornaments, garland and lights to make our ambiance festive and bright!  Bring your holiday corporate or social gathering to Cibo 7.  Give us a call to check available dates.  

Share the Joy.  Give the Gift of Cibo 7 
     Looking for something special to give that special foodie in your life? Surprise them with a Cibo 7 dining experience.  For your convenience, E-Gift cards are now available, or stop by for a physical gift card.  Purchase a $100 gift card from now thru December 31st, and receive 10% off your next meal with us. 
  
CHEF PROFILE
     Executive Chef Ray Silva launched his culinary career at RM Upstairs in Mandalay Bay, Las Vegas, Nevada where he trained under Chef Rick Moonen and his culinary team in all facets of his flagship restaurant; he then worked at Michelin 2-Star and AAA 5- Diamond award-winning restaurant Guy Savoy as Chef Tournant. It was there that he fine-tuned his culinary skills.  
THE CHEF'S KITCHEN

 Cranberry & Bacon Stuffing Muffins
1 lg. loaf French bread diced 1/2"
1 yellow onion, diced small pieces
6 strips bacon, chopped
4 eggs, whole
2 cups chicken broth
1/2 cup dried cranberries, chopped
10 sage leaves chopped
2 tsp salt
One 12-cup muffin pan

     Cook bacon in a large skillet over medium-low heat. Once bacon begins to crisp, add the onions. Cook the onions until translucent and fragrant then add the celery and sage. Next pour the broth into the skillet and bring to a simmer. In a large mixing bowl pour the mixture over the bread, season with salt, & gently toss to incorporate. Gently mix in the cranberries, and then add the whole eggs.  Fold mixtures until the eggs are fully absorbed. 
     Spray the muffin pan with a coat of pan spray. Form individual muffins in each cup. It's ok to over stuff the cups so the muffins have peaks. Bake for 30 minutes at 350 degrees. Rotate pan every 10 minutes.  Bon Appetit! - Chef Ray
  
BOURBON BUZZ
     The Pappy Van Winkle family is in the house, sitting proudly amidst our vast collection of the world's finest, most sought-after bourbons. Our Van Winkle products include the 20-year old "Pappy Van Winkle Family Reserve," a rare, limited edition bourbon that takes generations of distilling expertise to produce. The Old Rip Van Winkle family distillery goes back four generations.  Read their fascinating story here

      "Authenticity is everything today, and bourbon, with its long history and made-in-America honesty, is as authentic as it gets. ... bourbon has deep roots in American history, from the settlers who first set up stills in Kentucky in the late 18th century through the pioneers who carried it farther west after the Civil War." -- Fortune Magazine, "The Billion Dollar Bourbon Boom."
 
  
PRESS AND ACCOLADES
  • Voted Best Eclectic Restaurant in Roseville, Russian American Media, Nov. 2015
  • KCRA-3 A-List, Best Romantic Restaurant Nominee 2015
  • Style Readers' Choice Award, October 2015
  • OpenTable Diner's Choice Winner
  • DineRank: "Best new restaurant in Roseville/Rocklin/Granite Bay"
  • Style Magazine, May 2015
  • Sacramento Magazine, April 2015
  • SacTown Magazine, November 2015
  • Placer Herald, December 2014
NEW YEAR'S EVE MENU

  
INTRO
BLACK TRUFFLE DAUPHINE
quail egg, heirloom potato, parmesan cream

START
MARINATED HAWAIIAN BIGEYE TUNA
ossetra caviar, winter citrus, hearts of palm

MIDDLE
FOIE GRAS RAVIOLI
bay scallop, butter poached porcini, sauce albufera

ENTREE
MIYAZAKI A5 STRIPLOIN
bordelaise sauce croquette, butternut squash, black truffle creamed spinach
or
OLIVE OIL POACHED BLACH TRUFFLE MERU
sunchoke, artichoke veloite, razor clams
  
INTERMEZZO
PEAR SORBET
champagne, pomegranate
  
END
FLAVORS OF TIRAMISU
coffee, rum, mascarpone
Dietary substitutions will be accommodated
$99 per person

CALL 916-789-8585 TO RESERVE
Cibo7 Ristorante and Spirits    1465 Eureka Road., Roseville, CA      916-789-8585        www.cibo7.com