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Eat an Insect! Edible Insect Cuisine

Ever wondered if bugs were edible? With the right preparation methods, insects can be not just palatable, but delicious gourmet cuisine. Part of the class will be spent foraging for local edible insects, then we will be working in the kitchen to prepare and sample gourmet entomophagy cuisine from around the globe. Wear comfortable clothes suitable for light outdoor walking as well as kitchen work. Please feel free to bring personal kitchen tools or ingredients as well as an appetite for a gourmet bug dinner.

Register online at http://www.piedmontwildlifecenter.org/adult-classes/ to reserve your space. Please register at least two days ahead of time. Drop-ins are also welcome if the program is not already full. An additional $5 fee is added to the cost of the class for drop-ins. Drop-in students should make sure to check on this web page before coming on the day of the program in case of class updates or cancellations. Piedmont Wildlife Center Members receive 25% off any class, intensive and immersion!

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  • Tanith

    Tasty dinner, fun group of folks!

    July 21, 2013

  • Tanith

    Today's menu planning additions:

    Earthworm and wild chanterelle butter pies

    Giant Asian cricket spring rolls with carrot and burdock

    Domestic cricket pear and wild ginger cobbler with Maeng Da-na whipped cream

    Maeng Da-na Thai iced tea

    July 20, 2013

  • Tanith

    And this:

    Foie gras and caviar - Farm fresh deviled eggs stuffed with Szechuan peppercorn spiked foie gras, capers and black truffle, topped with ant egg caviar ‘escamole’ cured in cognac, white truffle oil and yuzu butter.

    July 19, 2013

  • Tanith

    We have two solid dishes for your tasting delectation so far: African tomato, chile, corn and groundnut (peanut) stew with roasted pupae. Enjoy the rich, earthy taste of an authentic African recipe. French escargot and mushroom fritter with garlic butter, wildcrafted chanterelle mushrooms and nameko mushrooms, seasoned with cognac and white pepper.

    Currently working on a delectable take on "Silk Road" tea cake with high protein roasted silkworm flour and green tea. It may take a few iterations to get right, but it will be delicious or it won't be served. Prepare your tastebuds for gourmet bug goodness.

    July 19, 2013

  • David

    I will Miss that.Will be hiking.Could you make list of insects and critical prep steps?

    July 19, 2013

  • John F.

    due unfortunate event I must change plans

    July 15, 2013

3 went

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