Detroit Ento to host five-course dinner featuring edible insects
Insects are a high-protein food source. But most are averse to trying them. To raise awareness about their potential, Detroit Ento, in collaboration with Salt and Cedar, is hosting "Detroit's first edible insect culinary event."
Detroit Ento, a sustainable protein R&D firm that focuses on locally reared insects, is offering a truly unique dining experience on May 26.
Hosted by Salt and Cedar in Eastern Market, Detroit Ento describes the meal as “Detroit’s first edible insect culinary event.” The five-course dinner will consist of locally-farmed insects such as crickets and mealworms, “as well as other notable and unique species,” according to the event notice. “The meal will be paired with cocktails and wine, prepared by local chefs, and served in a great local space. This event will highlight the techniques and palates of the chefs and forefront the versatility of insects as an oft overlooked, yet rekindling, food source in the West.”
Detroit Ento was founded last year by Theodore Kozerski and Anthony Hatinger, who both have extensive experience in Detroit’s urban agriculture scene. Insects, which are high in protein and raised with minimal energy investment, can be an efficient way to feed animals and a potential food source for humans.
Before that can happen, however, people need to overcome their instinctive aversion to eating insects. And that’s one of the dinner’s goals.
“We are having this dinner to showcase and demystify insects as a real food and protein source, while highlighting local chefs,” writes Kozerski by email.
The dinner will also help kick-off the first edible insects conference in North America, hosted by Wayne State University and taking place from May 26-28.
The meal will have two seatings at 6 and 9 p.m. To be notified when tickets go on sale, click here.
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