Cibo in the News!

Tomorrow, Saturday, November 2: Executive Chef Linda Harrell will be on Atlanta Eats Radio from 11am - 1pm:
http://atlantaeats.com/radio/atlanta-eats-radio/

Michael Searles and our talented Mixologists were featured in Atlanta Eater's Manhattan Monday: 14 Variations on the Classic Cocktail this week:
http://atlanta.eater.com/archives/2013/10/28/manhattan-monday-14-variations-on-the-classic-cocktail.php

 

At Cibo E Beve, mixologist Michael Searles adds Italian flair to the American standard. In his Irresistible del Roosevelt, Bacardi 8 replaces the traditional whiskey, and Cocchi Americano, dry vermouth, blood orange shrub, and black pepper complete the cocktail.

Thanksgiving at Cibo!

Join us for Thanksgiving this year!  On Thursday, November 28, we will be open from 11:30am - 6:00pm with a delicious Thanksgiving-inspired meal!

Call today to make your reservation: 404-250-8988 or visit www.opentable.com

Recipe Time: Cereal Milk Panna Cotta

Cereal Milk Panna Cotta:

-1 Qt Heavy Whipping Cream
-5 Sheets Gelatin
-3/4 Cup Peanut Butter Cap'n Crunch
-2/3 Cup Sugar

1. Place gelatin in cold water to bloom.
2. Heat cream with cereal and sugar. Stir with whisk until Cap'n Crunch has completely dissolved. Remove from heat.
3. Remove bloomed gelatin from water and stir into hot cream mixture.
4. Stir until gelatin is completely dissolved. Strain.
5. Pour 8 oz into each container and put in refrigerator to solidify.
6. Once solid, top with caramel and a pinch of kosher salt.

National Pasta Day: October 17

National Pasta Day

October is National Pasta Month and October 17 annually celebrates National Pasta Day.

Pasta lovers celebrate!

Pasta is a type of noodle of traditional Italian cuisine, with the first reference dating to 1154 in Sicily and first attested in English in 1874.  Typically it is made from an unleavened dough of a durum wheat flour that is mixed with water or eggs and formed into sheets or various shapes, then cooked and served in a variety of dishes.

Pasta is divided into two categories; dried or fresh.

Fresh pasta was originally produced by hand but today, many varieties of fresh pasta are commercially produced by large scale machines and the products are widely available in supermarkets.

• Dried and fresh pasta come in a number of shapes and varieties.
• There are 310 specific forms known variably by over 1300 names having been recently documented.
• In Italy, names of specific pasta shapes or types vary with locale.
• Example:  Cavatelli is known by 28 different names depending on the region and town.

Learn more about pasta from the National Pasta Association at http://ilovepasta.org/

  

 

Come try some of our pastas:

Rigatoni Gorgonzola 16
gorgonzola pistachio cream sauce

"Storico Fresco" Bigoli Alla Carbonara 17
pig jowl, reggiano, farm egg

Lobster Spaghetti 19
maine lobster, lightly spiced wine sauce, heirloom tomatoes

Casunzei 16
beet and smoked ricotta filled ravioli, poppy seed butter, parmigiano

Bigoli Strascicate 17
bolognese, cream, parmigiano

Gluten Free Lasagna Marchegiana 17
bolognese, ricotta, mozzarella

"Storico Fresco" Cavatelli 17
wild boar ragu



 

 

 

 

Monday Nights: Kids Build Their Own Pizza

KIDS BUILD THEIR OWN PIZZAS
Every Monday Night

We invite kids ages 10 and under to a unique hands-on dining experience on Monday nights from 5:30pm - 10:00pm.  For only $8, kids will get the opportunity to build their own pizza, which will then be cooked in a wood-fired oven for them to enjoy, and served with a special dessert. 

Cooking Class in October

Cooking Class: Harvest Series
Saturday, October 26
1:00 - 4:00pm

Chef Linda Harrell will teach you how to make 3 different harvest dishes:
African Squash Soup ~ Wild Mushroom Risotto
Carrot Cake Zeppole with Cardamom Mascarpone Cream

The cost for this class is $50 and includes tastings of each of the dishes and seasonal cocktail along with complimentary wine and beer.
Call to make your reservation: 404-250-8988
*Reserve a series of 4 classes and receive a $25 gift card.

Meet Tim McDannell: Assistant General Manager

Tim McDannell (aka “Facilitator of Awesomeness”) joined the Cibo e Beve team 2 years ago after moving to Atlanta from New York.  Following in his brother’s footsteps, he inherited the passion for the food and beverage industry.   In 2011, Tim began his Atlanta restaurant career as a server at Cibo.  His hard work and dedication was acknowledged, and he was promoted to Assistant General Manager in 2013. 

Q&A with Tim:

Q: What one item on the menu would you recommend to someone coming to Cibo for the first time?

A: Depends on your palate.  The way that the Chef has organized the new menu, it varies with different tastes – person to person, palate to palate.  For my personal taste, it would be the Short Rib.

Q: What bottle of wine would you recommend from the current wine menu?

A: With Michael restructuring the wine list, there are some many that pair well with the new menu.  I would personally recommend Marchese di Gresy “Martinega” or the Cassanova Di Neri Brunello di Montalcino.  The reason I recommend those two bottles is because they are representative of Italian’s top-notch wines, the Barbaresco and the Brunello.

Q: What do you like to do in your spare time?

A: Read, go out in Atlanta discovering new neighborhoods.  It’s interesting to me to find out the new neighborhoods and hot spots – each neighborhood has its own culture.  I am also an integral part of the movement called “RhinoCat.”  I am well-versed in ALL movies, and I play Connect 4 at least once a day.

Q: What is your favorite movie of all time? 

A: Cool Hand Luke starring Paul Newman and Shawshank Redemption because in both movies the main characters are faced with adversity that would be soul-crushing for the normal person, but they turned it to their advantage, which is something I think everyone can learn from. 

Q: What one word would you chose to describe you?

A: Complex.

HIGH WEST WHISKEY TASTING: October 2

On Wednesday, October 2 from 5:00pm - 7:30pm, we are welcoming High West Distillery to Cibo for a special whiskey tasting!  $7 for 2 tastes $11 for 3 tastes   Meet Troy Barnes, a Passionate Whiskey Missionary, during this unique Meet and Greet opportunity.     A PASSION FOR GREAT SPIRITS, A LOVE OF THE AMERICAN WEST Utah’s first distillery since the 1870′s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah. Founded by prospectors in the late 1860′s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West. HOW IT ALL STARTED High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places. For more information on High West Distillery, please visit: http://www.highwest.com/

Anti-Temperance League

ANTI-TEMPERANCE LEAGUE
Every Monday Night

On Monday nights, Cibo e Beve invites adults 21 and over to learn classic mixology. Our bartenders will teach participants classic cocktails made popular by the anti-temperance movement while sharing the recipes, cocktail history and bartending techniques.  Each Monday night will highlight a different $5 ATL featured cocktail including the 1916s Aviation, Corpse Reviver #2 and more.

The Seelbach

 

Bebbo Cocktail

Bee's Knees 

Hanky-Panky Martini

The Aviation

 

 

 

Celebrate October with us!

Every Friday - Sunday in October
We invite you to celebrate Halloween and the 3rd season of "American Horror Story: Coven" with us every Friday - Sunday during the month of October.

 

"Witches & Voodoo Menu"

 

Zucchini Soup, Prosciutto & Ricotta Gnocchetti  $7

Pumpkin Ravioli with Oxtail Ragu  $16

Black Cod, Mussels & Saffron, Parisienne Veg $19

Voodoo Doll Beignets, Petit Caramel Apples $8

Or get a sampling all Four Courses: $35

 

 

Meet Kelly Raines, our General Manager

General Manager Kelly Raines brings over 15 years of experience in hospitality and a lifelong passion for fine dining to Cibo e Beve.  She began her career in her hometown of Macon, Georgia. After moving to Atlanta, she began working at the Palm Restaurant in Buckhead. Her dedication was rewarded as she became the youngest Assistant Manager in the company, and soon after was promoted to Assistant General Manager.  She has been at Cibo since it opened, serving as Assistant General Manager before being promoted to General Manager in January of 2013. She invites you to join us here at Cibo to experience its great food, fine wine, and classic cocktails.

Follow her on Twitter:  @CiboKelly

Q & A with Kelly:

Q: What dish would you recommend to guests?
A: Lobster Spaghetti without question.

Q: What is your favorite drink?
A: Whiskey, ice, and a glass.

Q: Of all the desserts on the menu, which one would you recommend to guests?
A: D. All of the Above.

Q: What is your favorite glass or bottle of wine?
A: Now that we have moved into the cooler months, I love a good Brunello.

Q: What is your favorite thing about Cibo?
A: I love the neighborhood charm and atmosphere.  Our guests are really like family to us.

Q: When you aren't at Cibo, what do you enjoy doing?
A: Eat, drink, golf and scream at the television when the Atlanta Falcons or Georgia Bulldogs are playing.

Cooking Classes Return this Saturday!

Back to school means back to Cooking Class at Cibo! As we welcome the Fall weather, Chef Linda Harrell will focus on seasonal foods available during the autumn months.

From 1:00 - 4:00 pm on Saturday, September 28, Chef Linda Harrell will teach you how to make 3 different autumn dishes:
- Vanilla Roasted Beet Salad
- Scallops with Cauliflower Risotto and Balsamic...
- Italian Apple Cake

NEW feature to our popular Cooking Classes...
Chef Linda Harrell is now working alongside our NEW Bar Manager, Michael Searles, to feature a seasonal cocktail!
We are also offering a $25 gift card (BONUS: you can use it at Cibo e Beve, Food 101 or any of our Meehan's locations) to anyone who purchases a series of 4 cooking classes!

The cost for this class is $50 and includes tastings of each of the dishes and seasonal cocktail along with complimentary wine and beer.

Cibo's previous classes have sold out, so it is best to call the restaurant at 404-250-8988 in advance to purchase your tickets!

Fall Menu Debuts Tonight at Cibo!

"Once again it has come to that time where the change in season brings us a harvest of all new ingredients to create our new menu.
As always, menu changes are an exciting event for me and I would love to tell you about the delightful new menu items we will have on our Fall & Winter menu. Every fall, I await the arrival of the African squash, hakurei turnips, North Georgia apples and more that we source from our local farms. With the approach of colder temperatures we have also included slow braised meats such as osso buco, short rib and world famous Castelluccio lentils.  These lentils are 100% organic, grown in Umbria, Italy in the Castelluccio plains. We are also featuring a N.Y. strip steak from Brasstown beef of North Georgia, locally caught swordfish with an agro dolce red cabbage salad. And one of my favorite new items is the potato latke with goat cheese, granny smith apple butter, prosciutto and pickled cipollini! Hope to see everyone at Cibo soon!"
- Executive Chef Linda Harrell

Here is a sampling of some of the new menu items:

Roasted Cauliflower
whipped feta, sea salt, pistachio oil












Vesuvio
Stuffed Pizza
Inside: ricotta, mozzarella, salame calabrese
Top: tomatoes, artichokes, mozzarella, prosciutto










Casunzei
beet and smoked ricotta filled ravioli, poppy seed butter, parmigiano











Bigoli Strascicate
Bolognese, cream, parmigiano












Slow Roasted Swordfish
castelluccio lentils, agro dolce red cabbage salad with smoked bacon, broccolini






To view the entire Dinner menu:
http://www.ciboatlanta.com/cibo%20e%20beve%20food.html

Meet the Guy Mixing Up All Your Favorite Drinks!

Meet Bar Manager - Michael Searles

Searles brings years of industry experience to Cibo e Beve, including stints at Virtue Feed & Grain, Restaurant Eugene, and Holeman & Finch.  He also currently serves as President of the Atlanta Chapter of the US Bartenders Guild.  With his background in and passion for the restaurant industry, Searles will continue to uphold Cibo’s mission of creating exceptional guest experiences as he manages the bar and bartenders. 

Follow him on Twitter: @searlesmike

Meet Executive Chef and Partner, Linda Harrell

                                                     


Chef Linda Harrell brings more than 20 years of excitement creating magnificent Italian cuisine fto Cibo e Beve.  Harrell received her culinary foundation and formal European training working with acclaimed Chef Daniel Yves Abid, a protégé of Alain Ducasse, at Kingsmill Resorts in Williamsburg, Virginia. She then hit her stride at Les Clos de Marchands in Williamsburg where she worked as Executive Chef for five years.  Not only did Harrell build an exceptional following of guests, but she was featured as one of Williamsburg Magazine’s “Top Ten Culinary Wizards.”  
For the next eight years, Harrell worked as Executive Chef at the acclaimed Italian restaurant, Trattoria Toscana in Baltimore, MD, where she made virtually every product by hand, including the fresh pastas, breads, and desserts. It was here that her passion for Tuscan influenced Italian cuisine blossomed and Harrell knew that this was the direction she wanted her culinary career to take.
Harrell then brought her skills and passion for Italian cuisine to Atlanta, where she was the opening Chef deCuisine at the popular Buckhead eatery Antica Posta.  She held this position for two years until the owners of Atlanta-based 101 Concepts Restaurant Group spotted her exceptional culinary talents and hired her as Executive Chef of their new Italian Concept, Mangia 101.
Located in Brookhaven, Mangia 101 focused on creating innovative Italian cuisine, and became a popular restaurant drawing crowds from all parts of the Atlanta Metropolitan area.  Chef Harrell wowed audiences for more than three years at Mangia 101, and when the restaurant eventually closed the 101 Concepts partners knew they needed to keep Harrell high up on their roster of talented chefs and made her the Culinary Director of their wildly popular group of Meehan’s Public House restaurants.  Although she’s been in this position for the past four years, there have always been plans to showcase Harrell’s craft by launching a dynamic Italian restaurant. 
With more than two decades of expertise and ardent enthusiasm behind her, Harrell has cooked at the prestigious James Beard House in New York City and was featured on the national ABC-TV show, “Eat & Greet.”  She has been featured in numerous periodicals such as Gourmet Magazine, The Atlanta Journal-Constitution, The Baltimore Sun, Baltimore Magazine, Flavors, and Atlanta Magazine.  She is a member of Les Dames d’ Escoffier International and actively participates in demonstrations and benefits throughout Atlanta. 

Follow her on Twitter: @lharrell

Allow us to introduce ourselves!

101 Concepts presents a popular, authentic Italian restaurant, Cibo e Beve (pronounced chee-boh E bevay), which translates to “Eat and Drink.”  Cibo e Beve celebrates the vibrant food, wine and culture of Italy, while paying respect to the best seasonal produce from local growers.
With an emphasis on sustainable agriculture, Executive Chef/Partner Linda Harrell brings her passion and culinary experience of over 20 years to the table to delight guests with traditional Italian dishes.
Bar Manager Michael Searles and his team of resident bartenders amaze guests with unique libations.  His talented team pays homage to the classics while concocting stunningly innovative creations for our late night cocktail scene served at the handcrafted Zinc Bar.
So whether you’re living it up during a girls night out with cocktails and nibbles at our Antipasti Bar, kicking back with the guys enjoying some late night drinks, or relaxing with great friends and family during dinner in our dining room, the energy and excitement at Cibo e Beve awaits!
 
For more information on 101 Concepts Restaurant Group: www.101concepts.com