Tarantula tempura? Sweet and sour silkworms? It’s the Bug Fair!

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Now in its 23rd year, the Bug Fair is one of the most popular events at the Natural History Museum of Los Angeles County. The event, running Saturday and Sunday, is expected to draw 20,000 people with its interactive booths and live demonstrations.

One of the biggest (and ickiest) attractions of the fair is sure to be the Insect Chef demonstrations. This year’s menu of edible bugs will either make you hurl -- or salivate with delight.

Six different entrees will be served up, each utilizing a specific insect as its main ingredient. Chef David George Gordon will prepare scorpions, tarantulas, silkworms, grasshoppers and more.

The menu comprises popular insect entrees so that as many people as possible can partake, according to Brent Karner, an insect specialist at the museum.

All attendees are invited to join in on the entomological feast, though having an iron stomach is a definite must.

Keep reading for the full menu of tasty bugs...

Here are the dishes and ingredients scheduled to be prepared during the Insect Chef demonstrations at the 23rd annual Bug Fair at the Natural History Museum.

1) Desert hairy scorpion scaloppines
- Desert hairy scorpions
- Cornmeal

2) Tempura battered tarantula
- Western brown tarantula
- Tempura batter

3) Sheesh-kabob
- Lubber grasshoppers
- Green pepper
- Red pepper
- Mushroom

4) Sweet and sour silkworms
- Silkworm larvae
- Cabbage
- Asian sauce

5) Washington waxworms
- Waxworms
- Sugar
- Shredded coconut

6) Orthopteran orzo
- Crickets
- Orzo pasta
- Green peppers
- Red peppers
- Sliced almonds
- Parsley

(The museum says that some dishes may be sautéed and in that case, margarine is used.)

-- David Ng