Sustainable Supper with Edible Insects

Curious about eating bugs? Not only are insects easy to eat, good for you, and good for the planet—they also taste great and offer a whole new culinary experience. Are insects what’s missing from your diet? We think so!

On Saturday, October 17th, please join us in Wiscasset for our 3rd Annual Sustainable Supper with Edible Insects! This year’s dinner will feature a special guest - Maine Tasting Center, EntoSense, and Invertebration are teaming up once again, this time with North Spore along for the ride, to showcase the wide world of sustainable food.

The menu will feature four dishes made with both edible insects and mushrooms cultivated using North Spore grow blocks, highlighting two low-impact, small-infrastructure approaches to food production. Insect farming and mushroom cultivation share a common philosophy: efficient use of resources, minimal space requirements, and the ability to grow food almost anywhere. North Spore’s grow-at-home model pairs perfectly with edible insects to demonstrate how accessible, climate-friendly food systems can also be delicious.

The evening will begin with a cocktail hour featuring edible insect cocktails and mocktails. Guests will then sit down to enjoy a four-course meal showcasing creative, flavorful uses of insects and mushrooms. All guests will leave with a party favor of edible insect sweets, courtesy of EntoSense.

*Please note that the menu for this event will likely include most major allergens including eggs, milk, wheat, nuts and soy. Additionally, people who are allergic to shellfish may also be allergic to insects. If you have questions about whether this event is a good fit for your dietary requirements, please do not hesitate to reach out to us at sara@mainetastingcenter.com.

Advance registration is required - buy your tickets at www.mainetastingcenter.com/classes