Cooking with Cicadas? A Positive Spin on the 17-Year Bug
June 13, 2016
Chef Phil Enck’s unique experience cooking with cicadas received special attention when he was invited to speak on the topic for Pittsburgh’s NPR affiliate, WESA. Chef Enck, a culinary instructor at The Art Institute of Pittsburgh, shared tips and recipes that utilized cicadas.
Cicadas are insects that have hard, sleek shells topped with two bulb-like, red eyes. On average, they’re a little over 1.5 inches in length and they come out of the ground in 17-year cycles. 2016 marked the end of one of those cycles, and cicadas were covering trees and the ground in many areas of Ohio and western Pennsylvania.
See the article here, and learn how you can make Chef Enck’s Blackened Cicadas with Bacon over Cheese Grits recipe:
See aiprograms.info for program duration, tuition, fees and other costs, median debt, salary data, alumni success, and other important info.
The Art Institute of Pittsburgh is not responsible for the content or accuracy of any Web site linked to this Web site/newsletter. The links are provided for your information and convenience only. The Art Institute of Pittsburgh does not endorse, support or sponsor the content of any linked Web sites. If you access or use any third party Web sites linked to The Art Institute of Pittsburgh’s Web site, you do so at your own risk. The Art Institute of Pittsburgh makes no representation or warranty that any other Web site is free from viruses, worms or other software that may have a destructive nature.
Learn more about our programs.Get Brochure