Posts Tagged: Bugs and Beer
It's cricket to eat Cambodian crickets.
And how wouldn't want a plate of teriyaki grasshopper kebobs paired with Rubicon Angus Scottish Ale?
"Don't worry, be hoppy," said celebrity bug chef David George Gordon, author of the award-winning “Eat-a-Bug” cookbook.
The occasion: the first-ever bugs-and-beer event at the UC Davis Robert Mondavi Institute for Wine and Food Science's Silverado Vineyards Sensory Theatre.
Bring 'em on!
It was a pairing of bugs and beer--bugs selected by Chef Gordon and beer selected by The Pope of Foam” Charlie Bamforth--the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences in the UC Davis Department of Food Science and Technology.
Together they entertained, informed and educated the capacity crowd at the event, titled "Bugs and Beer—Why Crickets and Kölsch Might Be Matches Made in Heaven." The mood was jovial, the insects savory, and the beer delightful.
Which bugs did they pair with beer?
- Flavored mealworms with Ruhstaller Gilt Edge Lager
- Wasabi sago worms with Lagunitas Pils
- Baked European house crickets with Sudwerk Hefeweizen
- Cambodian crickets with Gordon Biersch Winterbock
- Ant and pear salad with Sierra Nevada Boomerang IPA
- Teriyaki grasshopper kebobs with Rubicon Angus Scottish Ale
- Cricket flour cookies with Heretic Chocolate Hazelnut Porter
- Chocolate-dipped chapulines (grasshoppers) with Berryessa Whippersnapper English Mild
All bugs must be cooked; no bugs should not be eaten raw, cautioned Chef Gordon. Why? "Due to the possibility of parasites." He also warned the participants not to catch and eat that cockroach that crawled under your refrigerator or grab a pesticide-sprayed bug in the field. Bugs should be raised in hygienic conditions or purchased from reliable companies.
Chef Gordon said that 80 percent of the world's culture eat bugs, and two-thirds of all animal species are insects. "Bug-eating is good for the planet. Bugs are nutritious, delicious, cheap and plentiful.”
“John the Baptist was the most famous bug eater,” Gordon said. “The Bible tells us he ate locusts and honey. Angelina Jolie is the second most famous bug-eater. And I'm third, the godfather of insect cuisine.”
"Pope of Foam" Professor Bamforth kept the audience laughing with his references to beer preferences, which he boiled down to what people love and what people loathe. Bamforth likened some beers (not served at the event) as reminding him of “cat's breath, newly filled baby diapers, and wet horse blanket with mouse pee.” At one beer tasting, a beer reminded him of “a wet dog urinating in a telephone booth.”
The beer-bug fest was the brainchild of Elizabeth Luu, a UC Davis student-employee at RMI, who told the crowd that she entomophagy. "The more disgusting the bug, the more I want to eat it."
Gordon drew laughter when he said many Americans consider eating bugs "weird" or a novelty but look at the "weird things" that we eat, such as "an egg that comes out of a chicken butt."
RMI program representative Evan White said he especially loved two dishes: the pear-spinach-ant salad “with the crunchy weaver ants” and the dessert, the chocolate-dipped chapuline grasshoppers. “But then anything with chocolate is delicious,” White said.
Anne Schellman, manager of the UC Davis California Center for Urban Horticulture who attended with friend Javier Miramontes, a community education specialist for UC Agriculture and Natural Resources in Fresno, said her favorites were the European house crickets and grasshopper kebobs. “They were both chewy but crunchy and had good flavor,” she said.
She wasn't so sure about the Cambodian crickets. “I ate the head and part of the body--after I pulled off the legs and played with the wings,” Schellman said. “It was just too darned big and intimidating to eat it (all).”
Gordon said it's only right that we humans eat the pests that eat our food in our garden. Tomato hornworms, for one. One of his recipes calls for tomato green hornworms, lavished with olive oil, green tomatoes, pepper, white cornmeal and basil.
Gordon mentioned that his “Orthopteran Orzo,” sprinkled with the tasty crunch of three-week old cricket nymphs, is quite popular. At one event, a pre-teen boy kept returning for more. “Don't they ever feed you at home?” Gordon asked him after the fourth helping.
“But this is way better than anything my mom makes,” the boy said.
Flavored meal worms were first on the menu. (Photos by Kathy Keatley Garvey)
"Pope of Foam" Charlie Bamfroth talked about why he paired certain beers with bugs.
Javier Miramontes and Anne Schellman played with their food, a Cambodian cricket.
There I was, walking across the University of California, Davis, campus to the Environmental Sciences Building for an agricultural communicators' meeting: a notebook in my hand, cell phone in my pocket, and my trusty pocket camera strapped around my neck.
Sometimes it's good not to lug around a 10-pound camera. Not this time, however.
Right inside the soybean planter box, I saw it--an assassin bug spearing what looked like a bee.
This was a predator-prey encounter between the assassin, Zelus renardii, and a bee, which native pollinator specialist Robbin Thorp, emeritus professor of entomology at UC Davis and an instructor of The Bee Course, identified as a male metallic sweat bee, Lasioglossum (Dialictus) sp., possibly L. tegulariforme.
I aimed the tiny camera and grabbed a couple of images before the predator, with prey attached, crawled beneath a soybean leaf.
Assassin bug are predators and don't distinguish between beneficial insects and pests. Still, we like them in our garden because they eat a lot of soft-bodied insect pests like aphids and leafhoppers.
Speaking of eating insects...the UC Davis Honey and Pollination Center is sponsoring a "Bugs and Beer" event on Saturday, Nov. 1 in the Robert Mondavi Institute for Wine and Food Science. It promises to be a cricket-kölsch kind of affair.
Beer expert Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, will lead a joint tasting with celebrity bug chef David George Gordon, author of "The Eat-a-Bug" cookbook.
Bamford, known as "The Pope of Foam," is an icon around campus and the beer-brewing world. He's considered one of the country's most intriguing professors, noted Amina Harris, director of the Honey and Pollination Center. And David George Gordon--a fellow with three first names? He's been featured in the Wall Street Journal, Time magazine, and the National Georgraphic Kids.
Registration opened Monday (http://www.rmi.ucdavis.edu/events). Tickets are $50, general admission, and $25 for students. And, of course, "Bugs and Beer" is open only to those 21 and over because beer will be served.
We don't know what kind of bugs Gordon will serve, but they probably won't be assassin bugs. Bees, maybe. Specifically, maybe that "Three-Bee Salad?" on his website?
A fast-moving assassin bug spears a male metallic sweat bee. (Photo by Kathy Keatley Garvey)
Assassin bug paralyzes his prey. (Photo by Kathy Keatley Garvey)