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NC museum hosts contest to concoct best bug buffet


RALEIGH, NC (AP) -- Which wine goes best with mealworms and crickets? The annual contest at a North Carolina museum may help answer the question.

The North Carolina Museum of Natural Sciences is hosting its annual BugFest Critter Cook-off on Friday. It's the official kickoff to BugFest 2011.

Chef Jim Long, Executive Sous Chef at the Angus Barn will compete against Chef Michael Lee, Executive Chef of Sono Sushi for the title of BugFest Critter Cook-off champion.

The chefs have 50 minutes to create an appetizer, entrDee, dessert and mystery dish using mealworms, wax worms, crickets, super worms and a "mystery" bug. Each dish will be judged on taste, originality and presentation.

(Copyright 2011 by The Associated Press. All Rights Reserved.)

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As much as I like the Angus Barn

and I would put it against Roy's Riverboat Landing any day, I may never eat there again after reading this. thanks.

(Nice to see that the museum is using that taxpayer funding for really important things....)

Anyway, I know all the selling points: Readily available, high in protein, low in fat. Half the world eats insects as a staple food. I got to eat them in the Jungle Warfare School in the Philippines and the Desert Survival School out in the Mojave. (My favorite school was Arctic Warfare in Norway - we didn't eat bugs.)

Yes, it's nice to know that when Obama and the Democrats get done, I'll be able to live on insects and wild plants rather than starve to long as I have enough change in my pocket to buy a ramen noodle pack, insects will NOT be on the menu. They're remarkably tasteless, and if these chefs are creating "tasty appetizers" the taste is coming from the other ingredients they add.


Can you not say that about all meat, save fish. Meat in general is pretty tasteless.