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Chirp Thrills: Cooking Crickets With Chef Joseph Yoon

Wednesdays, 7:30 – 8:45 pm, through Jan. 1, 1970.
$70

In this three-part lecture series, learn the fundamentals of cooking with the mighty cricket and discover how to incorporate both cricket powder and whole crickets into your everyday cooking.

Chirp chirp. The buzz around eating insects is getting louder, with the mighty cricket leading the way as the posterbug of the movement. In the world of edible insects, crickets have often been referred to as the “gateway bug,” as they’re among the most approachable, accessible, and versatile insects to cook with. In this course led by Chef Joseph Yoon of Brooklyn Bugs, we’ll focus exclusively on cooking with the humble and mighty cricket in various forms. Beginning with a tasting, we’ll explore the various tastes and textures different cricket products can lend our dishes. Then, we’ll delve into the practical applications of cooking with both whole crickets and cricket powder. In our final session together, you’ll have the chance to watch what you’ve learned come to life as Chef Yoon moves through a series of cooking demos, preparing some of the dishes and sides covered in previous lectures. By the end of our time together, you’ll not only have a deeper understanding of how to incorporate crickets of all forms into your everyday cooking, but also a greater appreciation for this bug of the hour.  

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