Enjoy an authentic, edible insect dish from the Oaxacan region of Mexico. It will be paired with a unique twist on a traditional agave based cocktail to match the flavor profile of the edible insects. As you enjoy these new flavors, you’ll learn the how and why of eating insects and get tips for how to prepare them at your next cocktail or dinner party!
This workshop will be led by Wendy Lu McGill, founder of Colorado’s only edible insect farm and food company. Both bite and sip will be prepared by Chef Jaqueline Perez of Comida at The Source.
** Warning: Eating insects may cause a shellfish allergic reaction.**