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Calamari Po Boy with Caviar

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1

Chef Lonnie Varisco dresses up a traditional po boy with calamari.

Calamari Po Boy with Caviar
  • Black Olive Mayo


    • 1 large egg yolk(s)
    • 1 tsp. mustard, dijon
    • 1 tsp. Peak Fresh Produce garlic, clove(s) (minced)
    • 2 Tbsps. olive(s), Kalamata pitted
    • 3/4 cup Piancone olive oil, extra virgin
    • 1 Tbsp. vinegar, white wine
    • 1/8 tsp. Burst black pepper


    In a blender, add garlic, pepper, olives, mustard, vinegar and dijon mustard, then puree. With blender running slowly, drizzle in olive oil.

  • Calamari Po Boy


    • 1 Roma Hoagie Roll
    • 1/2 pound Empire's Treasure Lightly Dusted Calamari Rings & Tentacles
    • 2 sliced tomato(es), Roma
    • 1 cup greens, mixed baby (tossed in lemon vinaigrette)
    • 1 Tbsp. caviar


    Spread bread with 1/4 cup black olive mayo. Add baby greens to bread, then tomato slices, then fried squid. Drizzle with caviar and serve.