Our fried calamari is really good. Even we think so; we order calamari everywhere we go, and ours is pretty damn good in comparison to others. So when our friend Jeff, owner/operator of our recently favorite Friday night hang-out, asked Kevin last night how we made it, I was pretty p/o'd that he actually told him. Kevin! What were you thinking?? You told him about the buttermilk soak? Why? Oh, so we can go there and get some good fried calamari? Well, when you put it that way...let's hope he puts it on the late night bar menu!!Of course we can't really take all the credit anyway. Just like any Chef, Kevin gets ideas from many sources, including other Chefs. Judy Rodgers, of Zuni Cafe fame, gets the nod for revealing the secret to tender squid, so that others may benefit. The Dijon vinaigrette dressing everyone loves so much - Roland Jeannier of the late Country Fare Inn (aka Kevin's first mentor in the restaurant business). Our (when will it be here?) oyster fritter - Sylvia Sherry, from the Ironstone days. That panna cotta that has been on the dessert list since day one - Claudia Fleming, past pastry chef of the Gramercy Tavern.
We are simply standing on the shoulders of giants.
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