Chef Tim’s take on Harvest of the Sea Calamari

Chief Donahue’s Grilled Calamari

It was great to receive the LinkedIn shout out for our premium raw calamari from Executive Chef Tim Donahue of Barrington Country Club in Chicago. Chef Donahue created a delicious dish of grilled calamari with sweet chile sauce and a garnish of toasted almonds, sesame seeds, sliced radish and scallions and Meyer lemon [featured in the recipe section of this website on our Culinary Page]. Calamari has increasingly become a requested standout in entrees, salads, soups and poke and featured in a wide range of ethnic cuisines. No longer “just an appetizer”, calamari is now front and center. Look for more innovative applications of this delicious and healthy seafood in grocery stores, meal kits and restaurants.