Join us for this bug tasting experience with 5 rounds of wine, each paired with 2 bugs. The format is a brief opening discussion explaining the “why bugs,” followed by explanations of the pairings and bugs between each pour.
Menu items include:
Sauv Blanc – Chirps + Queen Weaver Ants
Chardonnay – Bamboo Worms + June Beetles
Pinot Noir – Shield Bugs + Bbq Mealworms
Cab Sauv – Grasshoppers + Sago Grubs
Bubbly – Chocolate Silk Worms + Honey Mustard Crickets
Blender Members receive discounted price- please email front desk for code.
Bugible: There’s a reason why insects have been a staple food for thousands of years and around 2 billion people eat bugs today. Choose any food enviro-metric you’d like: gallons of water, Co2 equivalents of greenhouse gases, acres of land, feed-conversion-ratio comparisons, you name it. Insects come out ahead of traditional livestock like beef.
Insects take 12x less food than cows, produce 100x less CO2, take 1000x less water to raise, and can be grown anywhere.
Not only are insects healthy for the environment, but they are packed with nutrients for us as well. If we compare 100g of crickets to 100g of beef, crickets have 2-3X more protein; more calcium, iron, vitamin a, fiber, potassium; an ideal omega 3 to 6 ratio; and all 9 essential amino acids.
It seems a bit scandalous, eh? Who in their right mind (and over age 5) would eat bugs? You call it gross; I call it one of the most intriguing marketing issues of our generation. Look at sushi– less than 40 years ago the U.S. did not relish the idea of consuming raw fish (many even considered it barbaric.)
Now it’s a thriving industry. All it took was some clever branding, the California Roll, and time. The United Nations issued a report in 2013 called Edible Insects, spurring small edible insect businesses into action. They urge us to turn to entomophagy (the fancy word for eating insects) as an additional tool to address world hunger, meet growing population needs, and not further overtax our planet’s resources.