A Calamari Throw Down!

So you could change it from "vegan" to vegetarian and open it up to local eggs and cheese.

My original idea was a vegetarian throwdown, not vegan. I had the same concerns as Robin does with the "not fried calamari". I originally had the idea because I feel we're leaving out a lot of vegetarians in our throwdowns, but frankly I think it would be more popular as vegetarian rather than vegan. Just my two cents, though!

I completely agree with both of you. I personally believe vegetarian is something that more people will get excited about. The availability of just a few key ingredients (milk, cheese, and butter) give the creator much more flexibility, while offering much more mass appeal.

[Robin Garr]

Will, you make good points about vegan, but you're overlooking a critical issue about calamari: Nobody's saying it's a bad idea. We're questioning the options of (1) trying to deal with the logistics of every chef having a fry station, or (2) going with the offbeat variation of no-fry calamari, which is an interesting chef's challenge but to me does reduce the appeal of a throwdown. In this town, you say "calamari" and most people think of all the eateries (Porcini for just one) that do an outstanding calamari fritti as a signature dish.

As for vegan ... I agree, based on restaurant sales. But pitched as a "cook from the farmer's markets" throwdown, it makes more sense in season. It also addresses a niche of forum members who haven't been able to participate in meatful throwdowns.

I'm not saying we can't do calamari. But I suggest to make it work, solving the frying problem so chefs have that option is a better solution than setting up an evening of all non-fried calamari dishes. If Dave wants to bring in his Venetian calamari and let the compete with fried, and if he wins, more power to him!

Does a Vegan throwdown really have mass appeal? I have to be honest here. I am a carnivore who is not opposed to vegetarian selections from time to time, but Vegan is taking it to a whole new "niche" level. How many places in town have completely Vegan menus? How many places even have more than one or two Vegan items? This actually peaked my interest so I did some research. I found the following which talks about Vegan dining options and they offer a dozen or less restaurant options out of hundreds in the city:

http://www.consuminglouisville.com/2008 ... sville.php

I understand the concerns of yourself and others about cooking and keeping the calamari fresh. That being said, calamari is much more mainstream and has more mass appeal than Vegan. I make this statement not based on research, but rather personal opinion and experience. If we were to survey, say, 20 local eateries selected randomly I would bet good money it would be a 5 or 10 to 1 ratio of those featuring calamari to those even featuring 1 Vegan item. I am certainly not trying to offend or alienate any fellow forumites with this post, but rather posting an honest personal opinion. A throwdown consisting of no meat, butter, cheese, or animal products with a soy or tofu base does not fire me up at all. I may be in the minority here, but if a "boatload" of people would be so excited about Vegan how come it is not more prominently featured on the menu's at local eateries? I am sure the Vegans and some of the other foodies here will be out in droves posting about a scant restaurant here or there with a Vegan option or two. That is not going to convince me of anything including the fact these items are actually selling. As I said before, for every restaurant you post with a Vegan item I will post 5 or 10 that don't have one.

Throwdown aside, I like Napa River Grill's for the fried variety. It has a peppery coating. As far as Bristol- I remember "the sticks". My husband and I compared them to Mrs Paul's. I thought they were awful. Oh well, I have had grilled calamari many places-- Chicago, New York. Often, they serve it with grilled peppers. The Insalata Mista at Volare had grilled calamari. YUM.

My post was not meant to be a pitch for a calamari throwdown, but a pitch against a Vegan throwdown. I agree that a completely non-fried calamari throwdown has very little appeal either. Lets also be clear that restaurant sales correlate to tastes. When people sit down at restaurants they choose dishes that appeal to them. In fact, if you review that link I included in my original post there is a lot of discussion about having to specially request that certain items on menus at various places be made Vegan. So even places that do make Vegan often don't have those items on the menu. My argument is that Vegan dishes appeal to a very small percentage of the population, primarily Vegans. If you think there are enough Vegans to support such an endeavor it is by all means your right to support the event. My point is that I believe a majority of the people are not going to be excited about it. Again, this is just an honest opinion and not an attempt to anger anyone.

Will, you make good points about vegan, but you're overlooking a critical issue about calamari: Nobody's saying it's a bad idea. We're questioning the options of (1) trying to deal with the logistics of every chef having a fry station, or (2) going with the offbeat variation of no-fry calamari, which is an interesting chef's challenge but to me does reduce the appeal of a throwdown. In this town, you say "calamari" and most people think of all the eateries (Porcini for just one) that do an outstanding calamari fritti as a signature dish.

As for vegan ... I agree, based on restaurant sales. But pitched as a "cook from the farmer's markets" throwdown, it makes more sense in season. It also addresses a niche of forum members who haven't been able to participate in meatful throwdowns.

I'm not saying we can't do calamari. But I suggest to make it work, solving the frying problem so chefs have that option is a better solution than setting up an evening of all non-fried calamari dishes. If Dave wants to bring in his Venetian calamari and let the compete with fried, and if he wins, more power to him!

[Robin Garr]

My point is that I believe a majority of the people are not going to be excited about it. Again, this is just an honest opinion and not an attempt to anger anyone.

Makes sense to me, Will, and certainly there's no anger here!

Frankly, I wouldn't object to a vegan throwdown for the benefit of those here who either insist on or enjoy vegan fare, even if it turned out to be a rather small group, but would prefer to see it pitched as a "cook from the farmers' markets/CSA" throwdown rather than limiting it to vegan, which I agree would reduce general participation.

Speaking personally, I'm a carnivore but can easily see the ethical point of vegetarianism with eggs, dairy and cheese. I'm a little less willing to embrace veganism philosophically. I'm very much in favor of preferentially buying humane meats, poultry, eggs and dairy products in favor of industrially produced products, though, whether you're a vegan or a meat-eater.

I've been in New York and have not checked in:

Most of the calamari I have eaten has been grilled, not fried. Yet, the calamari in Louisville that I have eaten has been fried. Thus, fried is the way to go. However, I am not a chef or a cook. I just eat. Is there a way to do this? Where there's a will, there's a way. Help me out here.

What can I do to expedite this. This possible event could keep me busy until I return permanently to Wisconsin in August. I have not been able to find work, and thus I must return to the shores of Lake Michigan. This calamari event could be my final imprint on Louisville. Is there a way to do this?

My New York report will be on the appropriate forum site. We ate at a restaurant in the Village owned and operated by a Louisville native............................................

Is there a way to do this?

OK, while not super-excited about the idea of this one, I am willing to help. I can offer:

(1) turkey fryer with large pot, propane fired.
(1) deep fryer, commercial 35#, Natural gas. (not currently hooked up to anything)

So, someone would need to provide (or pitch in on) oil, a propane tank, and a natural gas tank.

There's 2 sources of hot oil for ya...next?

All this talk about calamari has me remembering the scrumptious grilled variety that was served at Mo Flav. aaahhhh, I miss that place!

How about a culinary skill challenge?
Eggs... or maybe soups?