Monday, October 15, 2018

The Incredible Edible Insect Event!

We hope you will join us for our fourth annual Entomophagy event!  This year we are partnering with the San Antonio Botanical Gardens and the Monarch Festival to celebrate eating insects as sustainable source of food!

Bring the entire family!  This will be a family fun, event, with plenty of activities for the kiddos.  We will have face painting, painting with cochineal, cricket race cars, honey tasting and beekeeping and much more!

Admission grants you entrance into the park and all the family friendly activities, as well as a presentation on pollinator gardening by San Antonio horticulturist, David Rodriguez.

For those who want to partake in the 4 course tasting, designed specificially for our event by renounced chefs, the cost is $25 per adult and $10 per child.

Don't worry if you are a little squeamish about eating insects... these are farm raised, specifically for human consumption.  And most recipes incorporate insects into the food... they aren't necessarily the main highlight of the food.  For example, cricket flour (flour with cricket powder for added protein) will be utilized.  Come and join us and add yourself to a short list of individuals who have dined on the delicacy of drone brood and much more!

Hope to see you there!  You can purchase tickets in advance or purchase at the door.  Tickets are limited, however, so we do recommend pre-purchasing. sabot.org

Menu includes:
  • Chef Stephen Poprocki: Coffee blackened chapulines street taco, black garlic pico, crema, corn tortilla
  • Chef Dave Terrazas: Seafood Étouffée with cricket flour roux, garni of scallions, toasted Parmesan crips and cricket
  • Chef Joshua Schwenke: Thai Sai Oua (Northern style pork sausage) with bee larva, on bed of wok fried chickpeas; bee larva and herbs in “tiger cry” sauce
  • Chef Michael Grimes: Roasted apples with pumpkin streusel, silk worm cotton candyChef Stephen Poprocki: Coffee blackened chapulines street taco, black garlic pico, crema, corn tortilla


 



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