 |
Click here to see the New York Times mention of Ceiba as a suggested place to eat if you have only 36 hours in Washington D.C.
_________________________
Click HERE to learn more about our new
LOYALTY PROGRAM!
Chilean Culinary Celebration
at
Ceiba
May 12-17, 2008
to discover the unique flavors and rich variety of Chilean cuisine.
Chef Rodríguez will develop and prepare each evening a special menu of innovative dishes highlighting spring Chilean ingredients and
recipes depicting the heritage and culture of her country.
Partake in the celebration of Chilean cuisine:
Four-course, Prix Fixe Chilean Menu
including amuse bouche, appetizer, entrée, and dessert.
$37 per person (plus tax and gratuity)
$49 per person with wine paringsCEIBA
202-393-3983
Trail Blazers!
Ceiba Celebrates Authentic Peruvian Cuisine with The Inca Trail
Famed for its sublime Andean mountain views, haunting ruins, rocky pavement, and dizzying rope bridges swaying over plummeting valleys, the Inca Trail stretches more than 3,000 miles, from Ecuador through Peru to Chile. While researching the menu for Ceiba, their Latin-inspired restaurant in Washington, DC, Executive Chef and co-owner Jeff Tunks and his partners, embarked on an extensive research and purchasing trip throughout South America in order to create a menu of the most authentic, scintillating, and satisfying recipes from the Yucatan, Brazil, Peru, and Cuba. Peru’s cuisine is the least recognized of the four regions featured at Ceiba, which is why Tunks decided to present The Inca Trail, a cooking class focusing on the methods of preparing Incan-inspired Peruvian recipes and the history behind them.
Chef Tunks will demonstrate the preparation of these recipes and tell tales of his travels and beyond at The Inca Trail Cooking Class at Ceiba on Saturday, May 31 from 11am – 1pm. After each recipe is presented, participants will enjoy a tasting of the dish and partake in an edible tour from Peru’s Pacific Coast to a village in the Andes to a zocolo (city square) in the Incan capital of Cusco.
Menu for The Inca Trail Cooking Class
Peruvian Ceviche “Clásico”
Leche de Tigre
Papa a la Huancaína
Grilled Antichuco of Beef Tenderloin
Alfajores
The Inca Trail, a vast network of pre-Columbian hand-hewn stone roads, was built to connect the military and religious capitals of the far-flung Inca nation. Runners known as chasqui carried messages, and llama caravans, laden with goods, traveled the roads, stopping along the way for quick, flavorful, energy-packed meals. Anticucho—flame-grilled skewers of marinated meats—was surely a favorite then, and it is still a popular Peruvian street food today. When Tunks smelled the intoxicating fragrance of street vendors’ grilling anticucho in a zocolo in South America, he knew this was a recipe he wanted to share at Ceiba. Traditionally made with inexpensive cuts of meat available to the working-man-on-the-go - beef heart, liver, and gizzards - Ceiba’s version features the highest grade of beef tenderloin marinated with flavorful and aromatic ingredients including garlic, oil, achiote, and chilies.
No country has more recorded species of potatoes than Peru, where some 3000 varieties, in every shape, color, and size, play a prominent role in the country’s cuisine. Tunks and his tasting team savored countless potato preparations before choosing Papa a la Huancaína—a soul-satisfying dish in the style of the mountain village, Huancayo—as the one to bring back home. With a creamy cheese sauce infused with the golden color and warmth of the aji amarillo (yellow chili) binding tender slices of potatoes, and a traditional garnish of hard-boiled egg and Peruvian olives, this dish is the ultimate in Incan comfort food.
No one knows when the first Peruvian combined ice-cold, fresh-from-the-Pacific fish with lime juice, chilis, onions, garlic, and salt, but the simple recipe that became known as ceviche clásico is considered the national dish of Peru. This marinated mouthful of succulent fish, fire, and ice is the perfect expression of the country’s approach to cuisine: purity, freshness, and simplicity. Ceviche tantalizes your tastebuds and refreshes your palate, and, if you’ve had too much pisco the night before, it can cure your hang-over, too. Just drink a small glass of the marinating juices, called leche de tigre, or tiger’s milk.
While the palate-wakening zing of ceviche is the perfect way to begin a meal, a plate of pastries called alfajores brings a flavor-packed repast to a soothingly sweet finish. A favorite childhood memory for Peruvians and other South Americans, this traditional dessert is made by joining two sugar cookies with a filling of fruit jam or dulce de leche and dusting the whole with powdered sugar. Appetite mandatory!
Raise a Glass for Scott Clime
Restaurant Association of Metropolitan Washington
is Passionate about Passion Food Hospitality’s Own
Hollywood’s award season may be winding down, but here in Washington, DC, we’re just getting started! Fortunately, no writers’ strike will deflect from the excitement of Scott Clime as he embarks on the most prestigious award in The District — Restaurant Association of Metropolitan Washington’s Wine & Beverage Program of the Year.
Scott, who wears a devilish grin, tricking everyone into thinking he is barely legal to drink even though he is approaching his forties, arrived at Passion Food Hospitality in 2002 and has proven a quick study. After a decade in Oregon, Clime, who in 2002 was given the honor of Sommelier for the International Pinot Noir Celebration in Portland and who organized the first Veuve Clicquot Winemaker’s Dinner, played with the big boys of the wine and food industry. But the chance to come home and work alongside his brother [Chris Clime happens to be the chef de cuisine at Acadiana], not to mention being the wine guru of eventually four of DC’s hottest restaurants, was too tempting. One of his greatest feats was creating Ceiba’s wine list from scratch. “The people at Passion Food are great. They work hard and they are genuinely interested in learning as much as they can. That makes my job easier.”
Clime’s intensive monthly “Wine 101” employee course at each of the Passion Food Hospitality restaurants educates the entire group of servers on the complexity, structure and tastes of wine while suggesting ways of recommending pairings of select wines to each diner. He also teaches a quarterly “Wine Components” Class to the public at DC Coast as well as “Tasting” classes such as his “Rum Tasting” Class at Ceiba and “Bourbon Tasting” Class at Acadiana. With his credentials as a gifted sommelier on his way to obtaining an advanced status, his knowledge and expertise have allowed him to customize wine lists based on the cuisine specific to the restaurant.
Scott Clime has the passion for the Wine & Beverage Program at Passion Food Hospitality and DC diners are all the better for his knowledge and enthusiasm, which he serves with every bottle he and his well-trained servers pour. On Sunday June 29, 2008 at the Marriott Wardman Park Hotel in Washington, D.C., Scott hopes to carry his corkscrew in one hand and a RAMMY in the other! Bottoms up!
Daily Drink Specials and Complimentary Bocaditos
Monday through Friday
$5 cocktail specials
(Available throughout the restaurant)
2:30-10:30 pm
Complimentary Bocaditos
(Appetizers served only in the bar and lounge)
4-7 pm
Monday-Cuba
$5 Mojitos
Mini Pressed Cuban Sandwiches
Tuesday-Brazil
$5 Caipirinhas
Grilled Chorizo Sausage and a Chimichurri Sauce
Wednesday-Peru
$5 Pisco Sours
Ceviche and Crisp Flour Tortillas
Thursday-Spain
$5 Glasses of Sangria, Rojo o Blanco
Assorted Tapas
Friday-Mexico
$5 Margaritas Clasico
Guacamole, Blistered Tomato Salsa, Crisp Corn Tortillas
And now, Saturdays
$5 Ceiba Sambas
3PM to 5:30PM
Bar and Lounge ONLY!
Pre-Theater Menu
Daily "Bocadito"
First
Course
Yucatan
Shrimp "Cocktail" Ceviche
Pico de Gallo, Avocado, Crisp Corn Tortillas
Mixed
Fresh Green Salad
Jicama, Orange, Xeres Sherry Vinaigrette, Toasted Pumpkin Seeds
Cuban
Black Bean Soup
Ham and Manchego Cheese Croquetta, Pickled Red Onions, Latin Crema
Second
Course
Sugar
Cane Skewered Swordfish "Anticucho"
Crawfish Fried Rice, Peruvian Olive Tapenade
Roasted Butternut Squash Tamales
Fricassee of Fall Vegetables, Chanterelle Mushrooms, Truffle Essence
Grilled
Skirt Steak and Chorizo Mixed Grill
Grilled Cebollitas and Portabellas, Chimichurri
Third
Course
Traditional Flan
Brazil Nut Mexican Wedding Cookies, Sour Orange Jam
Mexican Chocolate Cake
Banana and Plantain Ice Cream, Fried Plantain Chips
Trio of Seasonal Sorbets
Monday
through Friday from 5:30 to 6:30
29 Dollars
CEIBA
701 14th St., NW
Washington, DC 20005
202-393-3983