A Calamari Throw Down!

Several restaurants in Louisville have placed calamari in front of me exclaiming that it is the best in the city! I must admit, they have all been good and I cannot discern a favorite. I do not know if this has been done before, but I do think this would be a great throw down. I am willing to help plan this event but remember, I am new to town and do not have any connections and would need help and assistance. What do you gourmets and gourmands think about this?

Too bad "Mamma Grisanti's" closed several years back...their calamari WAS the best in town!!

Several restaurants in Louisville have placed calamari in front of me exclaiming that it is the best in the city! I must admit, they have all been good and I cannot discern a favorite. I do not know if this has been done before, but I do think this would be a great throw down. I am willing to help plan this event but remember, I am new to town and do not have any connections and would need help and assistance. What do you gourmets and gourmands think about this?

I love this idea! I also love the vegan suggestion for a more seasonal throwdown.

But you seem to have as many connections as many who have lived here for years! The people on this board would help, whichever direction it went.

Whew. This could be challenging. I am automatically assuming fried calamari, and my first thought is, that's a lot of fryers in an uncontrolled environment. I don't know how well calamari would travel, and it's best fresh out of the hot oil.

However, pending a workaround, I would definitely attend, if not compete. Solutions, thoughts, ideas?

Whew. This could be challenging. I am automatically assuming fried calamari, and my first thought is, that's a lot of fryers in an uncontrolled environment. I don't know how well calamari would travel, and it's best fresh out of the hot oil.

However, pending a workaround, I would definitely attend, if not compete. Solutions, thoughts, ideas?

I completely agree. precook would be greasy and tough. Cooking it onsight with a bunch of fryers has inherent challenges. I always think these things are fun, but pulling off a throw down with fried food may leave us unsatisfied.

Why does it have to be fried? Perhaps we should let some of our chefs comment:
Anthony, Chris, Marsha, Will etc. What are your thoughts?

[Robin Garr]

My concerns, and my feelings, exactly, Bret. Thanks for saving me a lot of typing.

True that calamari does not HAVE to be fried, but let's face it, fried is a signature app for lots of places in Louisville, and a Throwdown without the fry piece would seem odd indeed.

One thought: A community Cajun-style turkey cooker outside the building, and chefs take their turns at batches?

Whew. This could be challenging. I am automatically assuming fried calamari, and my first thought is, that's a lot of fryers in an uncontrolled environment. I don't know how well calamari would travel, and it's best fresh out of the hot oil.

However, pending a workaround, I would definitely attend, if not compete. Solutions, thoughts, ideas?

Why does it have to be fried? Perhaps we should let some of our chefs comment:
Anthony, Chris, Marsha, Will etc. What are your thoughts?

Calamari has a very small window of opportunity between being great...and being a tire tread. Though I like the idea, execution will be a different story and, as Brett said, sans a bunch of fryers it will be a scarry nightmare...but...only if you have pidgeon holed yourself into a fryer!. So, I think it would be a GREAT challenge!! How can the pro's pull a great Calamari dish outa their hat with no fryer?? I like it! (Caveat, I have a great Venetian fish stew with squid up my sleave for this one...bring it!!)

The Bristol used to serve calamari in these wide fried strips, much larger pieces than anywhere I've had before, and it was sooo tender. Now it seems they've gone back to the standard rings that everyone else has. While the rings are still good, the larger pieces were outstanding. Anyone remember those, and have any idea why they switched?

Not to jack the thread, but there are already a few proposals for throw downs and I don't want to start another new thread. A hot brown throw down seems appropriate to me. Has this already been done in the past?

Also, I really liked the calamari at Primo. It is sad they are no longer with us.....

[Robin Garr]

Dave, I love your passion for the idea, but I've got to be frank and honest: If we think chicken and dumplings on a warm evening in May drew a small crowd, you ain't seen nothin' yet. I just don't see this one catching fire with the group.

Since Throwdowns are intended to fire up the forum and raise a nice little chunk of change for local charities, I'd like to respectfully suggest that we keep the topics broad enough to encourage a lot of chefs and a boatload of diners. BLTs and Shrimp and Grits rang the bell. I like Paul's "Produce Market/CSA Vegan" idea, provided we can tweak it along these lines. But "unfried calamari"? I like it as some kind of a challenge, but perhaps we can come up with something simpler and less organized than a throwdown.

Or find a way - like a giant Cajun turkey frier to be shared by the chefs on a schedule - to resolve the frying issue in a practical way.

Just my $0.02 worth ...

Though I like the idea, execution will be a different story and, as Brett said, sans a bunch of fryers it will be a scarry nightmare...but...only if you have pidgeon holed yourself into a fryer!. So, I think it would be a GREAT challenge!! How can the pro's pull a great Calamari dish outa their hat with no fryer?? I like it! (Caveat, I have a great Venetian fish stew with squid up my sleave for this one...bring it!!)

i fried shrimp for the grit throwdown to order, c'mon ya'll! and yes it does not have to be fried at all. this would make a true "short order cooks" skill show

Dave, I love your passion for the idea, but I've got to be frank and honest: If we think chicken and dumplings on a warm evening in May drew a small crowd, you ain't seen nothin' yet. I just don't see this one catching fire with the group.

Since Throwdowns are intended to fire up the forum and raise a nice little chunk of change for local charities, I'd like to respectfully suggest that we keep the topics broad enough to encourage a lot of chefs and a boatload of diners. BLTs and Shrimp and Grits rang the bell. I like Paul's "Produce Market/CSA Vegan" idea, provided we can tweak it along these lines. But "unfried calamari"? I like it as some kind of a challenge, but perhaps we can come up with something simpler and less organized than a throwdown.

Or find a way - like a giant Cajun turkey frier to be shared by the chefs on a schedule - to resolve the frying issue in a practical way.

Just my $0.02 worth ...

Though I like the idea, execution will be a different story and, as Brett said, sans a bunch of fryers it will be a scarry nightmare...but...only if you have pidgeon holed yourself into a fryer!. So, I think it would be a GREAT challenge!! How can the pro's pull a great Calamari dish outa their hat with no fryer?? I like it! (Caveat, I have a great Venetian fish stew with squid up my sleave for this one...bring it!!)

Kinda thrown under the bus on this one. To be fair, Chix/ Dumplings would have gone over much better in...say...Winter, but hey, ideas are hard to control. On that note, I revert to my other post and suggest BISON!!. (waffling is okay for Presidents so why not me eh). Next throwdown, in my humble opinion, should be BISON!! (with vegetables)........

I had never before had calamari any other way but fried until about a year ago in Chicago. Grilled calamari is an off the menu special at Pizano's on Rush (being a former Chicagoan, the pizza there is the real deal). I was skeptical, but the texture and taste were both fantastic!!!

Dave, I love your passion for the idea, but I've got to be frank and honest: If we think chicken and dumplings on a warm evening in May drew a small crowd, you ain't seen nothin' yet. I just don't see this one catching fire with the group.

Since Throwdowns are intended to fire up the forum and raise a nice little chunk of change for local charities, I'd like to respectfully suggest that we keep the topics broad enough to encourage a lot of chefs and a boatload of diners. BLTs and Shrimp and Grits rang the bell. I like Paul's "Produce Market/CSA Vegan" idea, provided we can tweak it along these lines.......

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.