Cala­mari a la Plan­cha Cala­mari a la Plan­cha has been on Caramba’s menu ever since the ca­sual, Mediter­ranean-in­spired eatery opened in 1995. Back then, it was owned by lo­cal restau­rant le­gend Mario Enero. Ten­der, flavour­ful and gar­licky, the dish paid homa

Whistler Traveller Magazine - - DINING GUIDE TASTE -

In 2014, Enero sold the restau­rant to Jay Paré, his long-time gen­eral man­ager. Paré re-launched the restau­rant with his nephew, James Paré, who had been work­ing as ex­ec­u­tive chef at the Savoy Ho­tel in Lon­don.

“I don’t think I could take it off the menu,” says James, who sells about 25 por­tions a night. “There would be too much back­lash. And why would I want to? It’s amaz­ing.”

Sim­ply seared with olive oil and minced gar­lic, the lightly caramelized squid is fin­ished with minced fresh pars­ley, fresh lemon and a side of gar­lic aioli.

“The first time I tried [the aioli], I thought I was breath­ing fire for an hour,” the chef laughs. “But peo­ple just love it. They ask for the recipe all the time.” 604-938-1879 | caram­barestau­

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