Pig pops up in Newburyport when chef Ben Hasty of Maine’s Thistle Pig joins the kitchen at Ceia. Hasty will collaborate with chef Jeremy Glover for one-night only on Wednesday, November 30th, presenting a four-course prix fixe with plenty of pork. The line-up of dishes will showcase meat from Breezy Hill Farm, owned by Hasty’s family, in plates like baccala and braised pork trotter. Artadi wines will accompany each of the collaborative courses and a member of the winemaking family will be on-hand to guide guests through the pours. 7:00pm reservations can be made for $69 per person by calling Ceia at 978.358.8112.
FIRST
Huevos a la Navarra con Chorizo
Quail Egg, Soffritto, Chorizo Terrine, Sourdough Crouton
2015 Santa Cruz de Artazu Navarra Rosado
SECOND
Manestra de Verduras
Fall Vegetable Stew, Molasses-cured Breezy Hill Ham
2010 Santa Cruz de Artazu Navarra Garnacha
THIRD
Baccala & Braised Pork Trotter
Citrus, Olive, Fig Leaf Vinaigrette
2012 Rioja Valdegines
FOURTH
Cocido
Chickpea, Pork Belly, Braised Shoulder, Morcilla, Red Kuri Squash, Tomato Conserva
2011 Rioja la Poza de Ballesteros