Crickets on the menu at GYST following documentary premiere

cricket

Following the April 22nd premiere of The Gateway Bug, a documentary on the edible insect industry at this year’s Minneapolis St. Paul International Film Festival, GYST Fermentation Bar will be hosting a dinner featuring a 4-course tasting menu full of crickets. The presumably crunchy fare will be paired with wine and beer courtesy of Tradition Wine and Spirits and Indeed Brewing Company.

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The insects will be provided by Entomo Farms, and the dinner will feature a special guest appearance by Andrew Zimmern.

Here’s a peek at the menu (tickets are on sale now):

Course 1:
Beet pickled egg with honey mustard crickets, 2 GYST pickles.

Course 2:
Kale salad, Baley Hazen blue, fermented radish, toasted seeds and roasted crickets.

Course 3:
Cricket flour flatbread, Oma cheese, potato, fermented leeks and Red Table Meat Co. speck.

Course 4:
Miso panna cotta w/ spiced pear cricket jam with a butter cricket flour cookie.


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