Executive Chef at Jibarra Faces Off for Bugfest Cooking Contest
Chef Oscar Diaz will be using Grasshopper as Main Attraction in Bug-laced culinary delights
Raleigh, North Carolina (I-Newswire) September 12, 2012 - When two Raleigh chefs face off this weekend, their 50 minute cooking contest may look like something from a horror film.
Using ingredients including mealworms, waxworms, superworms, crickets, dry roasted ants and the mystery ingredient: grasshoppers, chefs will be required to prepare an appetizer, entrée and dessert.
The head to head competition will be between Jibarra’s Executive Chef, Oscar Diaz and Chef Michael Lee from Sono. A panel of celebrity judges will determine the best dish based on taste, originality and presentation.
With more than 30,000 people lining up for a taste of the bug infested culinary delights, the chefs will need to be at the top of their game.
Chef Oscar says he will not shy away from using the bugs with his planned dishes of an earthy-looking black risotto consisting of mealworms and huitlacoche, Mexican corn truffle.
“We think our Executive Chef, Oscar Diaz is a great choice to participate in the BugFest Critter Cook-off at the North Carolina Museum of Natural Sciences in downtown Raleigh,” said Jibarra owner Joel Ibarra.
While it is no feat for the squeamish, those of hardy appetites will enjoy the delights of eating the festival’s main attraction. The bug-laced dishes at Café Insecta are, for some, the highlight of the festival and are created by chefs from several different restaurants. Café Insecta will stay open until the food is gone.
Bugfest, hosted by the NC Museum of Science, is the Museum’s largest annual event and will be held on Saturday, September 15 from 9 a.m. to 7 p.m. The Cook-off is Friday, September 14 at 11 a.m., and it is the official kick-off to the start of Bugfest.
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Tags:cooking Chef Jibarra Oscar Diaz Raleigh Restaurants Downtown Depot Modern Mexican Bugfest NC Museum of Science Joel Ibarra Raleigh Events
Published On:September 12, 2012
Print Release:Print Release
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