Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC

Ingredients

• 1 edible orchid for garnish
• Salt and freshly ground pepper to taste
• 1 cup balsamic vinegar, reduced until syrupy consistency
• 1 cup extra virgin olive oil
• 1 tbsp. Dijon mustard
• 1 tbsp. sherry vinegar
• 1 garlic clove
• + 4 more ingredients
• • Juice and zest of ½ a lemon
  • 1 bunch flat-leaf parsley
  • ½ bunch tarragon
  • 2 lbs. fresh squid

Clean the squid, then drizzle olive oil, salt and pepper. Chill on ice until ready to use. Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30 seconds then plunging into an ice bath. Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard i...

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