Inspired by the Fried Chicken we’ve been serving at lunches over the past week. @jasonbarwikowski created a dish for the third course of last weeks dinners where he fries eggplant in a Mediterranean style. 🍆🍗 He poached, breaded and fried eggplant. Placed the eggplant over baba ghanoush and garnished it with a salad of cherry tomatoes, sour gherkins, lemon cucumber, chili and pickled radish pods. 🍅🥒 We served this with Tzum 2021 Sean Nos “Spring Ephemeral”. This is a field blend of grapes from the Canary Islands including Negramoll, Malvasia Fina, Mission, Palomino and Babosa Negro. Half the grapes are red, half white, and when we make it as a red wine it turns watermelon pink in color. Many of these grapes are also very perfumed and the wine has a scent of ripe melon. It’s been our favorite thing to serve in the late summer with fresh, tomato based salads from the garden.