August 1, 2014
Chef Imani Dabney prepared these appetizers for the Austin Future Food Salon put on by Alimentary Initiatives of Toronto and Little Herds of Austin. Since the evening was all entomophagy, these morsels are decorated by a single roasted cricket nestled in the greens.
The slider paddies themselves are made from cricket meal and black beans. Cricket meal–or cricket flour as it is often called–possess none of the binding properties that flour proper offers to baked goods, sauces, etc. In order for the patties to better hold their form, they were frozen before being cooked.
The sliders no doubt pack a powerful punch of dietary protein.
This is the second of three tastes Chef Dabney prepared for the evening. See previous: bug sqaush soup.
The Austin Future Food Salon was housed in Brazos Hall in downtown Austin on February 19th, 2014. The next Future Food Salon occurs in Montreal on August 27, 2014 in the insectarium of Montreal’s Space for Life (Espace pour la Vie).
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