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Meet Chef BUG-ardee – a.k.a. Gene Rurka – a man who likes to have a little scorpion and cheese with his wine, and man who’d like you to do the same. Rurka is the head honcho of exotic foods for the New York City-based Explorers Club, a 102-year-old organization that includes Everest climbers and at least one astronaut. Every year they use to have an exotic food banquet. Last year, EC teamed up with Redwood Creek wines to take the event to the public, or at least the public willing to eat creepy-crawlies while discovering what wine goes best with Pigeon Pate (Sauvignon Blanc). They call it Off the Eaten Path, and Rurka is in charge of sources and preparing the delicacies. Last night’s menu items included: Black Currant and Roasted Ant Tarts, North American Cricket served with Pear Cactus Jelly, Rattlesnack Cakes, Baked Worm Pretzels and Scorpions served on Sun-Dried Tomato Cream Cheese and Endive. I can definitely say none of this tasted like chicken. In this pic, he's pointing at a scorpion, and worms are sticking out of the tomatoes. Near his sleeve is a tarantula, which was unfortunately not served at this particular event.
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