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Eggplant Three Ways

August 9, 2010

Well Friday night Jared arrived with the Secret Ingredient at 4:30, a little behind schedule (maybe there were some cows crossing the rt 130 in Hollis).  Three types of eggplant; baby Italian, Japanese and confetti.  Seeing three different things I knew I had to make three different elements on the same plate.  Baby eggplant caponata,  roasted Japanese with balsamic reduction and grilled confetti with parsley pesto.  Also Farmer Rick perched himself at the Chef’s table that evening.  He plans to keep throwing me these curve balls as long as the season permits.  This week the “Bourne Vegetable” will arrive on Thursday and be available all weekend as a special.  We will also be entertained by Jared Bracci this Thursday starting at 7pm.  This weeks complementary beverage will be the Peach Passion Paradise,  my cocktail that won the Iron Bartender Competition for me a few weeks back at Amsterdam here in Nashua.  Don’t forget if you pick up your wine at Wine Not? Boutique 170 Main St, if you present your receipt to your server you will have 10% of your food discounted that evening.  Reservations are not required but appreciated and as always thanks for supporting locally owned independent business, we truly appreciate it! 

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