Detroit Ento, a startup prototyping farm focusing on insect protein production and processing for human food, livestock feed and pharmaceuticals, together with Salt and Cedar of Eastern Market, will be hosting a first-of-its-kind culinary event in Detroit on Thursday, May 26.

We will be hosting a five-course dinner of Detroit Ento insects (crickets, mealworms) included in a dish, as well as other notable and unique species. The dinner will be prepared by local chefs Phil Jones (City Food Community Concepts, Red Truck Produce) and Brent Foster (Omnivourous Catering, Yum Village) with Kyle Thousand (the Oakland, USBG) pairing up cocktails and wine in a great local space. This event will highlight the techniques and palates of the chefs involved as the forefront of the versatility of insects as an oft overlooked, yet rekindling, food source in the West.

We will have a few speakers to touch on the importance of eating insects for a food secure future. There will be two seatings: one at 6 p.m. and the other at 9 p.m. The dinner will be coinciding with the Eating Insects Detroit conference, which is being held May 26-28. Dinner and Drink pairings included in tickets.

First Seating:

Doors Open: 5:30 pm

Dinner Served at 6:00 pm

Second Seating:

Doors Open: 8:30 pm

Dinner Served at 9:00 pm