New York a city where people pride
themselves on having fine restaurants
and courageous palates but once a year
the Big Apple hosts a unique dinner that
even New Yorkers might find shocking
it’s the annual gala of the Explorers
Club at the Waldorf Astoria Hotel the
highlight of the evening is the cocktail
hour where the finger food might have
legs a face or a tongue
the cuisine could be too extreme when
the Waldorf kitchen staff is cooking up
a little grub they’re more used to
cooking leg of lamb than tarantula but
exotic chef Jean Rica has a new recipe
than mine now some surprises the chefs
may welcome the challenge of
transforming creatures into cuisine but
that doesn’t mean they’re excited about
handling the goods not gonna bite you
very tasty what type of roaches are
cockroaches are just one of many
outlandish ingredients Jeanne brings
into the kitchen the eyeballs are some
olive oil will poach some of these will
slice them up will stuff some the frenzy
of transforming roaches rodents and
reptiles into culinary art begins if you
present it properly it looks appetizing
it’s no longer that creature there he
wants to step on a run away from
but how do you make something with an
exoskeleton look
not to mention taste exquisite first of
all you need to make sure that when they
hit your tongue they’re dead just make
sure you have the oil at 155 degrees who
wants to put it in you don’t want these
bad boys Latvia stomach even the
tarantulas have their own special recipe
so what we’re gonna do is put these in
this brandy we have and once we soak
them in here for about 20 minutes or so
we’ll take them out we’re then going to
sear them we’re gonna put it in a deep
fryer and what you’re gonna wind up
having is something like this the
displays have been crafted into perfect
edible masterpieces or sushi with
crickets mealworms puff pastry
our boss very nice very nice It’s
Showtime could have any welcome to Surya
Jeanne anxiously awaits the guests
reactions
these explorers are getting face to face
with their food and swallowing their
fear from Madagascar let me see
standing
you see the facial changes and they go
to put this in their mouths a very
unique description on their faces I know
how I would describe it the WoW might be
a good word maybe a little shocking
grimace I’d be good work
they still move it the theme of the
evening may be adventure but some are
more thrill-seeking than others I don’t
like spiders dead I know I’m not going
to eat them madder than cry that’s for
sure despite a few timid diners genes
delicacies on a big hit the eyeballs are
all gone testicles are all gone in sex I
think we’re the biggest surprise people
were running to the tables for the
tarantulas and the scorpions it’s good
it’s a whole idea is just to bring
smiles to people’s faces that we’ve done
it tonight
so I think it’s been a great success
themselves on having fine restaurants
and courageous palates but once a year
the Big Apple hosts a unique dinner that
even New Yorkers might find shocking
it’s the annual gala of the Explorers
Club at the Waldorf Astoria Hotel the
highlight of the evening is the cocktail
hour where the finger food might have
legs a face or a tongue
the cuisine could be too extreme when
the Waldorf kitchen staff is cooking up
a little grub they’re more used to
cooking leg of lamb than tarantula but
exotic chef Jean Rica has a new recipe
than mine now some surprises the chefs
may welcome the challenge of
transforming creatures into cuisine but
that doesn’t mean they’re excited about
handling the goods not gonna bite you
very tasty what type of roaches are
cockroaches are just one of many
outlandish ingredients Jeanne brings
into the kitchen the eyeballs are some
olive oil will poach some of these will
slice them up will stuff some the frenzy
of transforming roaches rodents and
reptiles into culinary art begins if you
present it properly it looks appetizing
it’s no longer that creature there he
wants to step on a run away from
but how do you make something with an
exoskeleton look
not to mention taste exquisite first of
all you need to make sure that when they
hit your tongue they’re dead just make
sure you have the oil at 155 degrees who
wants to put it in you don’t want these
bad boys Latvia stomach even the
tarantulas have their own special recipe
so what we’re gonna do is put these in
this brandy we have and once we soak
them in here for about 20 minutes or so
we’ll take them out we’re then going to
sear them we’re gonna put it in a deep
fryer and what you’re gonna wind up
having is something like this the
displays have been crafted into perfect
edible masterpieces or sushi with
crickets mealworms puff pastry
our boss very nice very nice It’s
Showtime could have any welcome to Surya
Jeanne anxiously awaits the guests
reactions
these explorers are getting face to face
with their food and swallowing their
fear from Madagascar let me see
standing
you see the facial changes and they go
to put this in their mouths a very
unique description on their faces I know
how I would describe it the WoW might be
a good word maybe a little shocking
grimace I’d be good work
they still move it the theme of the
evening may be adventure but some are
more thrill-seeking than others I don’t
like spiders dead I know I’m not going
to eat them madder than cry that’s for
sure despite a few timid diners genes
delicacies on a big hit the eyeballs are
all gone testicles are all gone in sex I
think we’re the biggest surprise people
were running to the tables for the
tarantulas and the scorpions it’s good
it’s a whole idea is just to bring
smiles to people’s faces that we’ve done
it tonight
so I think it’s been a great success
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