Here is a little peak into their W2E page:
Relax and be comfortable: that is the message of Ceia (pr. SAY-yah), “supper” in Portuguese, a nod to one of the inspiring countries of our coastal European culinary repertoire which also includes France, Spain and Italy. At Ceia, we’ve updated the casual evening dining experience with a sophisticated menu that is friendly and still grown-up. Easy parking, a welcoming harborfront boardwalk and unique local merchants are even more reasons to put Ceia Kitchen + Bar on your ‘must visit’ dining list. Come once...you’ll come back.
Stop in for one of Chef Billy "Brando" Brandolini's signature dishes and Ceia's award-caliber wine list next time you're in town! In the meantime, here is one of Chef Brando's recipe's that is a MUST for those hot summer days! (chances are you already have most of the ingredients!)
CEIA CACIO E PEPE
2 boxes of your favorite spaghetti, prepared al dente
½ c grated Pecorino Romano
2 c fresh arugula
fresh cracked pepper & salt to taste
4 T butter
1. Cook pasta in water, remove, strain and lightly oil. Set aside.
2. Ladle 4 oz of water from pasta pot into sauté pan. Add cracked pepper and salt, reduce 3⁄4 of the way and add 4 tsp butter. Turn heat to low and slowly move around the pan until butter emulsifies or becomes one with the water. Turn off heat.
3. Add pasta back to water to quickly heat up, about 10 seconds. Transfer to to sauté pan. Turn heat back on.
4. Add arugula and cheese and toss, season to taste and serve.
We are also thrilled to share that Ceia is the first W2E page to feature a QR code! Stay tuned to see how you can receive a new special value each month!
For more details, a sample menu and an exclusive W2E interview with Chef Brando, pick up your Summer 2011 issue here.
