Come spend an unforgettable evening with Executive Chef Stephen Paprocki and Ernest Lopez, Pastry Chef of Eilan Hotel as they cook a three-course meal using insects. Explore the untapped culinary potential of this global delicacy and learn about their inspiration with Dr. Harry Shafer, Curator of Archaeology at the Witte Museum as he discusses how insects played an integral role in the People of the Pecos hunter gatherer way of life.Meghan Curry, founder of Bug Vivant, will reveal how edible insects are used in kitchens around the world today and how they will sustainably feed future generations.
The menu will include a young Spinach Salad with Goats Milk Ricotta, Roasted Beets, “Caviar” (mixed hymenopteran larvae), and a Balsamic Vinaigrette; Pizza Pissalediére (meal worm) with Texas Goat Cheese, “Black Gold” Garlic, local Olive and Truffle Oil; and Chocolate Cricket Cremeuex with “Fire Ant” Spicy Tamarindo Sorbet. Each menu item will be paired with beer from Karbach Brewery.
Gather your friends or plan a date night and join the Witte for tasty and interactive evening for adults featuring local chefs and a diverse array of cuisines and topics. Cooking demonstrations for each program spotlight culturally and seasonally themed menu items. Meet top local chefs, farmers, ranchers and food historians in an intimate setting as they present information, history and stories about the selected menu. Each program will also feature a wine, beer or spirit pairing from the finest Texas winemakers, brewers and mixologists. Limited to 60 guests. Includes souvenir wine glass
$50 per person; $45 members
Reservations required; call 210.357.1910.