Chef Cooperatives Events
Local Chefs, Local Farms and The Farm to Table Movement!
7 PM - 9 PM
Cocktails & Culture: Bug Bites
WHO: San Antonio’s Chef Cooperatives, a nonprofit comprised of well-known San Antonio chefs, has been instrumental in raising funds through their pop-up events to actively support the health and prosperity of South Central Texas farmers, ranchers and vintners, as well as the local communities. The Chefs have also been first responders, feeding these same communities during times of disaster.
WHAT: Back by popular demand! Gather your friends and discover a unique entomological culinary experience at the Witte Museum. Come spend an unforgettable evening with Executive Chef Stephen Paprocki, and the Chef Cooperative as they curate an unforgettable evening experience using insects. Explore the untapped culinary potential of this global delicacy. Appreciate an evening of bug bites and learn how edible insects exist in kitchens around the world today and how they will sustainably feed future generations around the world.
This special event is reserved for guests 21 and over.
3801 Broadway St, San Antonio
Cheri White of Deep River Specialty Foods
Chris Cook of Special Leaf
Dave Terrazas of Mercy Chefs
Edward Villarreal of Homegrown Chef
Iverson Brownell of Fork and Garden
James Canter of Guerrilla Gourmet
Jamie Gonzales-Stevens of Taverna Tex-Med
Jarrad Gwaltney of Boiler House
Justin Sparkman of San Antonio Food Bank
Kim Van Winkle of Cooking Towards Success
Michael Grimes of Southern Grit Flavor
Shane McClellan of Dad's Place
Stephen Paprocki of Texas Black Gold Garlic
Tatu Herrera of Folklores Coffee House
Taylor Michelle Phelps of
Teddy Liang of Alamo Biscuit Co.
Toby Soto of Humo of San Antonio
Vanguelis Pablopulos of Petroleum Club
Coffee Blackened Chapulines Street Taco with Avocado Crena, Pico, Cilantro and Lime
Roasted Orange-Ant Mole, Beet-Labneh Stuffed Squash Blossom, Ant-Sumac Dried Tangerines and Oranges with Ant Salt Garnish
Cricket Tarragon Barley Cracker, Carrot Curry Puree, Mustard Seeds, Shaved Cabbage, Beet Juice, Pickled Radish with Wild Herb Garden Black Truffle Candied Crickets
Peruvian Causa Rellena with Heriloom Potato Base: Crab, Avocado and Black Ant Stuffing; Shallot, Chile and Citrus Salsa Criollo; Aji Pepper and Black Ant Infused Oil; Marinated Olives and Herb Garnish
Classic Cricket Carrot Cake with Luscious Marscarpone Frosting, Goat Milk Cajeta Drizzle Topped with Candied Cricket Crumble.
Grilled Scorpion with Pineapple Mojo, Mesquite Smoke and a Black Garlic Bloddy Mary Shot
Three Tier Mealworm Duxelles Kouign Amann
Tostada de Cabrito Chorizo and Grasshopper Refried Beans, Salsa de Hormiga Quemada, Chile Toasted Cricket Crumble, Cumin Crema, Pickeled Red Onion, Queso Cotija, Avocado Cilantro Vinaigrette
Candy Classic with the Sweet Taste of Acidic Ants