At BugFest, insect ingredients make restaurant-quality dishes
"It was delicious," said WRAL's Debra Morgan of her BugFest meal.
Posted — UpdatedIt was a dining experience that left WRAL's Debra Morgan wanting more.
"It was delicious," she said of the appetizer, entree, and dessert each served with visible insect ingredients.
"Every year they step up their game," Morgan added.
Competing chefs Alex Cordova from Tonbo Ramen and Andrew Smith from BuKu Wake Forest had 50 minutes to incorporate bugs into each of their dishes, then the four judges have their say.
"It was so good I would have ordered it at a restaurant," Morgan said.
She and the three other judges looked for taste, originality and presentation, with the winner claiming a trophy.
The celebration continues Saturday at the museum from 9 a.m. to 4 p.m. where the bravest of visitors can sample some of the buggy dishes. There are 100 exhibits, crafts, games and activities to experience indoors and out.
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