Canggio Restaurant & Bar in Norwich has been the talk of the town for the last two years.  I can’t believe I hadn’t been there yet.  Maybe I was intimidated by the fact I knew nothing about Peruvian food. Friends kept telling me I would love it there so when I heard they were having a Wine Dinner I thought it would be a great way to see what all the buzz was about. Of course my friends are always up for wine dinners so we quickly reserved a table.

When I arrived I was impressed with the atmosphere and renovations.  Jessie, the General Manager who I met a week prior at a Greater Norwich Area Chamber of Commerce event, greeted me immediately and was happy to answer my questions and satisfy my curiosity. She gave me a quick history of how Canggio Restaurant began in 2017.  Julio Cancho, Head Chef/Owner, was born and raised in Peru and started out as a dishwasher then worked his way up the ladder to prep cook, apprentice cook then finally a Chef at J Restaurant & Bar in Hartford. When he realized he wasn’t going to go any further there he brought his culinary experience and creativity to Norwich, CT and opened Canggio Restaurant & Bar.

Tonight was Canggio’s 4th Wine Dinner.  Julio teamed up with Matt from Craftsman’s Cliff Roasters and together the combined flavors from both their local businesses, a perfect collaboration. As we waited for everyone to arrive we sipped our first wine of the evening, Riondo Rose Prosecco from Italy. A little Rose and a little bubbly…definitely the winner of the night in my opinion! I purchased 2 bottles!

Amuse Bouche – (Pre appetizer)  was fresh mango, applewood smoked honey dew, papaya cream and a citrus soy ponzu gel. with dark rum caviar. Intended to clean our palate, this lovely dish was refreshing and had a variety of flavors going on. It was paired with Willakenzie Pinot Gris from Willamette Valley, Oregon. Another great combination. I enjoyed both the wine and dish. Good job Paul!

First Course – Now it starts getting interesting.  Coffee rubbed braised pork belly with Crema Fresca and a mole sauce (chocolate and peppers)  paired with a red blend of Malbec, Merlot, Cabernet, Petite Verdot and Cabernet Franc. I immediately thought “Malebec?  Cab Franc? I’m not going to like this wine” yet I was wrong.  It proves that when paired with the right food, wine can taste different.  The chocolate sauce and coffee flavor was amazing!

Check it out…Second Course – Chocolate ravioli, mascarpone cheese and a hazelnut brown butter. It was like eating dessert! As we were raving about the ravioli and sipping on Maris Natural Selection, our 4th wine of the evening, Paul Illinger shared an interesting fact about the winery, Chateau Maris.  The winery is made of 100% hemp material; no concrete, no steel and the roof is made of moss.  The temperature inside stays at 55° at all times with no heating or cooling. It would be cool (no pun intended) to visit the winery some day to see how it was built.  Also, worth noting, the wine is processed naturally with little intervention in a concrete fermenter then aged 16 months in egg concrete tank.

Third Course and our favorite of the night – Cornish hen with black garlic, olluco (a native Peruvian fingerling potato made by Chef Julio’s mom) and pachamanca sauce, a vinegar-based traditional Peruvian sauce with coriander, parsley, chili pepper, garlic and I’m sure other ingredients that I missed. This sauce was delicious and left us longing for more.  My friend and I scrapped the plate to get every drop! When the dinner was over we chatted with Julio and shared our love for the pachamanca sauce.  Julio explained that in Peru, pachamanca sauce is most often served with food of the soil.  Food of the soil is when a hole is dug, charcoal is placed in the hole, food, typically corn, chicken, fish or potatoes, is wrapped in foil or banana leaves then placed in the hole, covered with rocks and soil then left to cook for an hour or so.  I think I’ll just order it when I go to Canggio’s.  I actually think it would taste good on the steak sandwich that’s on their menu.  Paul paired the dish with Ziata Pinot Noir from the Russian River Valley.  It was very smooth and my favorite red of the evening!

Fourth and final course – Prickly pear, dragon fruit, Kiwicha, lucuma ice cream, sasha inchi dust, cacao nips and frejol colado. You are probably thinking the same as we did…what is all that?  If I got it right, it translates to pear, dragon fruit, plantain ice cream with peanut dust, chocolate  and a cream sauce (I think!) A nice Washington Hills LH Riesling accompanied the interesting dessert. What’s up with Riesling in blue bottles?  Humm…

Tonight’s wine dinner really highlighted the food rather than the wine. Sorry Paul! Maybe because it was a noisy group and Paul wasn’t able to describe each of the wines.  Although I love to learn about the wines, it was okay because the food was very different and we were intrigued with the culture, ingredients, methods of cooking and presentation.  I especially loved the community collaboration! A match made in heaven! Support local!   

Canggio’s is open for lunch and dinner Monday through Friday and dinner only on Saturday and Sunday. Happy Hour specials are offered Sunday through Friday from 4:00 p.m. – 6:00 p.m.

The menu has items such as Ahi Tuna, Ceviche, Crab Cakes, Spanish Mussels, Empanada, Yuca Frita, Wings, Calamari just to name a few starters, as well as, a variety of soups and salads.

Plenty of Entrees and Main Courses to chose from, as well. Lamb Shank, Slow Roasted Chicken, Ahi Tuna, Peruvian Paella, Bistro Filet, Shrimp and Jalapeño Penne in a Cream Sauce, Spinach and Basil Pesto over Fettuccine with a Bistro Filet Steak and for the vegetarians…Zucchini and Goat Cheese Linguine.

In addition to the main dishes, they have a nice selection of sandwiches, paninis, burgers and wraps.  Let’s not forget dessert. Dark chocolate cake soaked in dulce de luce cream, deep-fried churros, crème brûlée, flan and old fashion Pumpkin and Sweet Potato Donuts. Oh my!

The buzz in town was accurate!  I loved it and will surely be frequenting Canggio’s Restaurant & Bar for lunch, Happy Hour and dinner!  You should, too!  Check out their Facebook page to learn about upcoming events and future wine dinners.  When you go be sure to tell Julio that Out and About Allie sent you!  Heck..take me with you!

One last special shout out to my girlfriends!  It’s always great time with these ladies!  I love you all and look forward to our next outing!  Cheers!