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More! ↓BACK TO HOME Posted on September 25, 2020 by cibokuplast — No Comments ↓ Typically Autumn marks the beginning of oyster festivals when our proud harvesters and obsessed fans from Buzzards Bay to Narragansett Bay celebrate their fall bounty of local oysters. As oysters thrive in our harbors and bays, they are nurtured and protected, as well as the waters around them, by devoted farmers, and devoured by Oyster Nation. As we like to say at Cibo, eat where you are”, and Cibo is where it’s at. Once a regular customer and oyster lover challenged that she could tell where her oyster was from with her eyes closed. She guessed Buzzard’s Bay and she was right, while her friend didn’t care as long as it was fresh, also right. So on this first day of Autumn 2020, while festivals may be cancelled, limited or gone virtual, you can still support and celebrate the distinguishably rich and fresh oysters today at Cibo. Posted in Uncategorized Summer Lovin’ with Langwater Farm Posted on August 13, 2020 by cibokuplast — No Comments ↓ Eager, hungry customers, regulars and first-timers, have ventured out to Cibo and Corfinio, our sister restaurant in Easton, to enjoy good times and good food and it’s been great to see everyone again. You deserves it. It’s also meaningful to us behind the line to connect with our local farms and bring you their summer’s bounty with flair and flavor. Here is a terrific summer appetizer courtesy of Langwater Farm. Langwater Farm Heirloom Tomato Toast organic, prize winning heirloom tomatoes, herbed ricotta cheese, basil, red wine vinaigrette on toasted ciabatta. We missed Langwater Farm and their folks who came by with our goodies and talked food, heirloom this, and zucchini that. The feeling is mutual at Langwater, Now that you’re back open and doing lots of business, we’re glad to be back to our regular routine.” The routine, as in the farm-to-table food chain, is back in business. As the folks at Langwater say, We love that we get to do business with neighbors–this is localism on steroids! Plus your whole kitchen crew are so creative and just plain good at their jobs and it’s always a pleasure working with people who are passionate about food like we are.” Here are a few more expressions of our passion on steroids. Thanks again for coming back! Fettuccine Pomodoro Langwater farm tomatoes, garlic, basil and parmsesn. Zucca Loca organic Langwater farm zucchini, cilantro aioli, toasted Parmesan cheese Fried Green Tomatoes panko encrusted fried Langwater green tomatoes, cucumber mango salsa, chipotle aioli, cotija cheese and cilantro Langwater Roasted Golden Zucchini saffron rice, oven roasted tomato and red onion jam, green chili aioli, crispy quinoa Posted in Uncategorized Organic Roasted Half Chicken The Ultimate Italian Comfort Food Posted on February 18, 2019 by cibokuplast — No Comments ↓ When it comes to Italian comfort food what typically comes to mind are classics like pasta, bolognese, spaghetti and meatballs, risotto, and all varieties of parmeseans, marsalas and piccatas, but hands down, one of the most scrumptious, comforting dish is our locally-sourced, organic roasted chicken with mashed potatoes and sautéed spinach. It’s a classic Italian everyday staple, inexpensive and easy to prepare at home. Consequently, when dining out you might want to try something new, exotic, even risky like chicken livers sautéed with garlic, onions, cherry tomatoes and white wine, or chicken ballantine which requires stuffing. Who has time for stuffing at home! But that savory classic is still here for you when you want to come home while dining out. Home is where the heart is, and the fresh bird…rinsed, plump, and covered in thick, cream-colored skin. We marinate it in roasted garlic infused with olive oil, salt, pepper, very fresh rosemary and lemon for 24 hrs. Made to order, it’s seared in the 500 degree oven. Flipped once, it has that crispy brown coating all around. You can request extra crispy too! Why not? The luscious gravy is made from our own chicken stock, mushrooms, and heavy cream. It’s served with spinach and creamy mashed potatoes. Good to be home again. Posted in Uncategorized ‘Tis The Season For Local Healthy Harvests Posted on December 19, 2018 by cibokuplast — No Comments ↓ Much of what the season has to offer at this time of year you can find on our winter menu. We are taking advantage of all the locally sourced favorites like winter squash, artichoke, kale, radicchio, brussel sprouts, cranberries, apples, beets and wild mushrooms. These fresh seasonal ingredients are blended with our already wonderful dishes to add a new layer of flavor and texture, like the crunch of the pomegranate to the brussel sprout salad. Everyday we have specials that also get that blast of cold air like the Winter Panzanella with toasted bread, winter squash, dried cranberries, kale, feta, and white balsamic dressing. Isn’t that lovely?! Our specials change daily so be sure to check us out on Facebook. The Autumn Wheatberry Salad with tuscan kale, radicchio, sweet potato, feta, dried cherries, pepitas, and maple-soy vinaigrette. The Buttercup Squash Ravioli with pears, walnuts, sage-brown butter sauce, and shaved Parmesan. The Brussel Sprout Salad with pomegranate, pecans, pears, romano, and a cranberry vinaigrette. The Heirloom Squash Risotto with Spanish chorizo, shaved apples, and fried sage. The Artichokes Pizza with pesto, toasted garlic, fresh mozzarella, Romano, arugula, and aged apple vinegar. Posted in Uncategorized All Dressed Up Posted on May 4, 2018 by cibokuplast — No Comments ↓ No offense to the salad but sometimes it’s all about the dressing. Every well-planned salad must have an equally balanced dressing that compliments and clings to its ingredients. A light Italian dressing, smooth Caesar dressing, and a honey balsamic with a sweet kick beats a messy dressing that offends your tastebuds. Every dressing must begin with great olive oil and vinegar. Once they emulsify, the embellishing begins. That’s the fun part. Marcella Hazan, chef and author of Essentials of Classic Italian Cooking”, explains it perfectly when it comes to achieving that balance, It takes four people to make a good salad. The Prodigal one for the olive oil, the Stingy one for the vinegar, the Judicious one for the salt, and the Patient one to toss.” We make nine dressings for very different salads so we will need to include the Obssesive one for the sweet, the Cautious one for the citrus, the Affable one for the cheese, and the Intrepid one for the herbs. Posted in Uncategorized The Big Deal About Little Leaf Farms” Posted on October 25, 2017 by cibokuplast — No Comments ↓ Our house salad is a big deal because of Little Leaf Farms in Devens, Massachusetts, where their motto is Born Local. Raised Right.” They are greenhouse grown year round, harvested and delivered in one day, day after day. Bagged up by machine, never touched by yucky human hands, these babies reach our salads all crispy and flavorful. Crunch. They are harvested when they are about 4 weeks old, just right for that perfect bite-size. While the greens are used primarily in our hugely popular house salad, you can find them everywhere on our menu. Posted in Uncategorized Saffron – Red Gold” Posted on July 21, 2017 by cibokuplast — No Comments ↓ Saffron is the most expensive spice on the planet, averaging $20 per gram at stores. Some distributors are more expensive than others. We purchase ours from Spain, which costs us about $70 per ounce (28 grams) wholesale. It’s so expensive because the three red delicate stigmas of the crocus plant are handpicked. It takes 100,000 flowers to make about one pound of saffron spice. That’s a lot of sore backs. Here at Cibo, and our sister restaurant Corfinio , we let the saffron flower bloom in white wine to extract it’s flavor, making a lovely saffron white wine broth which adds a soft red color and floral, sweet, earthy flavor to our specials such as...