Read the main feature story on insects here.
Would you fancy grasshopper gumbo? Perhaps mushroom hors d’oeuvres topped with a batter-dipped and lightly fried dragonfly—in season, of course—drizzled with a sauce of Dijon mustard, soy and butter?
These are among recipes that self-taught insect chef Zack Lemann has whipped up as possible menu items for Bug Appétit. This restaurant offering bugged dining will be a permanent feature of the Audubon Nature Institute’s Insectarium. Celebrating insects and other arthropods, the 23,000-square-foot museum will open June 13 in New Orleans.
“For the tentative gourmand,” Lemann says he might produce chocolate-covered bugs or cookies garnished with toasted crickets. More daring diners might opt for red beans and “yikes,” he suspects, which is rice seeded with poached wax worms that “are