Last weekend I was invited to come be a judge for and 'Iron Chef' style bug cooking competition at the
Children's Museum of Memphis. I have to admit I was a bit nervous at first, but an overwhelming sense of curiosity eventually made me way to excited to pass it up.
The chef lineup made it easy as well. The three contestants were
Bari chef Jason Severs,
Owen Brennan's executive chef Scott DeLarme and NOLA entomologist and chef Zack Lemann. It was an impressive lineup, so I decided to have faith in the experts and go for it.
The first round was an entree dish. The secret ingredient: wax worms! Not at all what I expected. I was looking for your traditional 6-12 legged crawler. No worries though. I had braced myself for whatever was coming.
Here is the first round of entrees:
Wax worm succotash - Scott DeLarme
Wax worms and sausage - Zack Lemann
Wax worm couscous - Jason Severs
Here's where the surprise comes. All of this was really good. And major kudos to the two local chefs who had never worked with bugs before. There were moments where I actually forgot I was eating a small worm.
But enough about dinner. It's time for dessert.
The special ingredient for this one was crickets. The chefs were also encouraged to make use of chocolate, peaches, butterscotch and Cheerios. I was pretty confident at this point. Crickets were more along the line of what I had mentally psyched myself for, and these guys had already proven that they could make anything taste good.
Dessert pictures:
Cheerio battered crickets, cream, peaches and chocolate - Scott DeLarme
Chocolate crickets and butterscotch peaches - Zack Lemann
Chocolate crickets over greek yogurt and peaches - Jason Severs
If every dessert I had was this good, I would never mind that there were bugs in it. It was impressive to see crickets turn into a sweet treat. If you're wondering how they taste, imagine a toasted sunflower seed and you're pretty close.
It was a close race, but Owen Brennan's Scott DeLarme ended up taking the day with his dishes. All the contestants chipped in as well to donate a $3,000 check to MIFA. All in all it was a good day, and if anyone offers you a bug to eat I'd recommend taking them up on it.
Here are some extra pictures that I thought were worth including. All photos are courtesy of the talented
Melissa Wolowicz:
Cooking waxworms
Me trying to explain what a waxworm tastes like
A donation to MIFA

The winning chefs