From Niagara This Week:
There are very few foods chef Jeff Stewart won’t try at least once — no matter what it looks like or what it’s made with — as he tours the globe looking for culinary adventures.
In fact, it’s this open-to-anything attitude that has led the Niagara College culinary teacher to his own brand of extreme cuisine: cooking with bugs to create tasty delicacies.
“People are looking for new experiences, new food and new culinary adventures in other cultures,” said Stewart, who will prepare dishes with insects like ant egg soup, for the third annual International Bug-a-licious Insect Food Festival at Niagara Parks Butterfly Conservatory Feb. 16-18. “People are starting to open their minds.”