Thistle Pig Pops In

Thistle Pig

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.

Huevos a la Navarra con Chorizo

Quail Egg, Soffritto, Chorizo Terrine, Sourdough Crouton
2015 Santa Cruz de Artazu Navarra Rosado


Manestra de Verduras
Fall Vegetable Stew, Molasses-cured Breezy Hill Ham
2010 Santa Cruz de Artazu Navarra Garnacha

Baccala & Braised Pork Trotter

Citrus, Olive, Fig Leaf Vinaigrette
2012 Rioja Valdegines


Chickpea, Pork Belly, Braised Shoulder, Morcilla, Red Kuri Squash, Tomato Conserva
2011 Rioja la Poza de Ballesteros

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