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Tag: cicada

  • Illinois Fines Chicago-Area Brewery for Cicada-Infused Malort

    Illinois Fines Chicago-Area Brewery for Cicada-Infused Malort

    The state has fined a suburban brewery an undisclosed amount after they served a special infusion of Jeppson’s Malört with cicadas, celebrating the insects’ 2024 emergence. Noon Whistle Brewing Co. in Lombard made headlines in May for combining Chicago’s infamous liquor with bugs foraged from a neighboring park.

    The Illinois Liquor Control Commission’s March report includes a blurb that does not mention Noon Whistle, but it refers to a licensee selling an infusion containing cicadas: “The licensee was cited for the violation and was provided education on the issue.” A message to an ILCC rep wasn’t immediately returned. Noon Whistle’s co-founder Mike Condon confirmed the fine over email and wrote he preferred not to share more info.

    In May, Noon Whistle compared its cicada-infused malört to tequilas bottles with worms. They charged $5 per shot, and it was available for a limited time. Malört infusions are all the rage, as neighborhood bars are mixing ingredients like pumpkin spice and candy cane into the liquor. Even outside of Chicago, bartenders are unveiling sinister concoctions with the bitter spirit. The liquor is so storied that former Chicago Tribune beer writer Josh Noel has written a book, Malort: The Redemption of a Revered & Reviled Spirit, that will be released on September 3.

    Local authorities have long held concerns about spirit infusions made at taverns and restaurants, worried that bartenders would ignore the science and allow bacteria to grow while waiting for flavors to develop. Plenty has changed over the years in terms of information available to the general public. For example, the Illinois Liquor Control Act of 1934 wasn’t written to take into account homebrewers; the Internet has helped better educate folks. The act does include a 14-day limit for infusions and bottles have to be clearly labeled with the start and end dates and listed the ingredients used. The state law also defines infusions as using “ingredients, including, but not limited to, fruits, spices, or nuts, are added to naturally infuse flavor into the spirit.”

    Bugs aren’t listed. But neither is bacon — Chicago went through a phase, in the late 2010s, when bartenders were gleefully infusing spirits, like bourbon, with pork. There weren’t reported fines. However, presumably, they weren’t hunting pigs and curing their own bacon. They weren’t hunting wild pigs, they were buying a product from a store or butcher. There’s no such facility to procure food-grade cicadas.

    Keep this in mind when cicadas remerge in Illinois in 2037.

    Lollapalooza sightings

    Last week, Chappell Roan drew the largest crowd ever at Lollapalooza, with organizers claiming the star attracted the largest festival audience ever during a Thursday, August 1 performance with a legion of about 80,000 fans in Grant Park gathering in front of her stage. Of course, these folks have to eat and River North restaurants feasted on the opportunities to feed celebs. Two days before, Roan sampled seafood in River North at Sushi-san. A rep says it was a low-key visit and the singer was barely noticed at the restaurant, part of the Lettuce Entertain You Enterprises group.

    Lettuce has long been a company that draws celebrities and works with concert promoters to feed VIPs. With that in mind, it’s unsurprising that Kesha also found her way to Three Dots and a Dash where a rep says she threw a party for her band and took selfies in the bathroom. Meanwhile, The Killers, whose hit Mr. Brightside has found renewed life in clubs from Northalsted to River North, also played Lolla and the band dined at Lettuce’s Italian restaurant, Il Porcellino. This was while California singer-songwriter Dasha headed to Bub City and sang while they line danced, inspired by the performer’s viral TikTok. Rounding it out, Pierce The Veil did the most punk thing conceivable: They ate dinner at RPM Steak. The band also ate dinner with Blink-182’s Tom DeLonge at Miru the Japanese restaurant inside the St. Regis Chicago. Singer and actress Reneé Rapp (Mean Girls) was joined by Remi Wolf for dinner at RPM Seafood.

    Other sightings included the K-pop group Stray Kids who visited Bonyeon, the steak omakase in West Loop. Icelandic singer/musician Laufey dined at Publican Quality Meats and was tended to by head chef and butcher Rob Levitt.

    But life wouldn’t be the same without a Kardashian mention. Kourtney Kardashian, who has embraced more of a vegan diet, ate at Penelope’s Tacos in River North and posted a photo on Instagram.

    5419 N Sheridan Rd, Chicago, IL 60640
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    Ashok Selvam

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  • Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    Would you eat a cicada salad? The monstrous little noisemakers descend on a New Orleans menu

    As the nation prepares for trillions of red-eyed bugs known as periodical cicadas to emerge, it’s worth noting that they’re not just annoying, noisy pests — if prepared properly, they can also be tasty to eat. Blocks away from such French Quarter fine-dining stalwarts as Antoine’s and Brennan’s, the Audubon Insectarium in New Orleans has long served up an array of alternative, insect-based treats at its “Bug Appetit” cafe overlooking the Mississippi River. “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets are among the menu items.Video above: Get a look at some of the menu items and hear from the “bug chef.”Periodical cicadas stay buried for years, until they surface and take over a landscape. Depending on the variety, the emergence happens every 13 or 17 years. This year two groups are expected to emerge soon, averaging around 1 million per acre over hundreds of millions of acres across parts of 16 states in the Midwest and South.They emerge when the ground warms to 64 degrees, which is happening earlier than it used to because of climate change, entomologists said. The bugs are brown at first but darken as they mature.Recently, Zack Lemann, the Insectarium’s curator of animal collections, has been working up cicada dishes that may become part of the menu. He donned a chef’s smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas. Fried cicada nymphs were dressed on top with a warm mixture of creole mustard and soy sauce.”I do dragonflies in a similar manner,” Lemann said as he used tweezers to plop nymphs into a container of flour before cooking them in hot oil. Depending on the type and the way they are prepared, cooked cicadas taste similar to toasted seeds or nuts. The Insectarium isn’t the first to promote the idea of eating them. Over the years, they have appeared on a smattering of menus and in cookbooks, including titles like “Cicada-Licious” from the University of Maryland in 2004.”Every culture has things that they love to eat and, maybe, things that are taboo or things that people just sort of, wrinkle their nose and frown their brow at,” Lemann said. “And there’s no reason to do that with insects when you look at the nutritional value, their quality on the plate, how they taste, the environmental benefits of harvesting insects instead of dealing with livestock.”Lemann has been working to make sure the Bug Appetit cafe has legal clearance to serve wild-caught cicadas while he works on lining up sources for the bugs. He expects this spring’s unusual emergence of two huge broods of cicadas to heighten interest in insects in general, and in the Insectarium — even though the affected area doesn’t include southeast Louisiana.”I can’t imagine, given the fact that periodical cicadas are national news, that we won’t have guests both local and from outside New Orleans, asking us about that,” said Lemann. “Which is another reason I hope to have enough to serve it at least a few times to people.”

    NEW ORLEANS —

    As the nation prepares for trillions of red-eyed bugs known as periodical cicadas to emerge, it’s worth noting that they’re not just annoying, noisy pests — if prepared properly, they can also be tasty to eat.

    Blocks away from such French Quarter fine-dining stalwarts as Antoine’s and Brennan’s, the Audubon Insectarium in New Orleans has long served up an array of alternative, insect-based treats at its “Bug Appetit” cafe overlooking the Mississippi River. “Cinnamon Bug Crunch,” chili-fried waxworms, and crispy, cajun-spiced crickets are among the menu items.

    Video above: Get a look at some of the menu items and hear from the “bug chef.”

    Periodical cicadas stay buried for years, until they surface and take over a landscape. Depending on the variety, the emergence happens every 13 or 17 years. This year two groups are expected to emerge soon, averaging around 1 million per acre over hundreds of millions of acres across parts of 16 states in the Midwest and South.

    They emerge when the ground warms to 64 degrees, which is happening earlier than it used to because of climate change, entomologists said. The bugs are brown at first but darken as they mature.

    Recently, Zack Lemann, the Insectarium’s curator of animal collections, has been working up cicada dishes that may become part of the menu. He donned a chef’s smock this week to show a couple of them off, including a green salad with apple, almonds, blueberry vinaigrette — and roasted cicadas. Fried cicada nymphs were dressed on top with a warm mixture of creole mustard and soy sauce.

    “I do dragonflies in a similar manner,” Lemann said as he used tweezers to plop nymphs into a container of flour before cooking them in hot oil.

    Depending on the type and the way they are prepared, cooked cicadas taste similar to toasted seeds or nuts. The Insectarium isn’t the first to promote the idea of eating them. Over the years, they have appeared on a smattering of menus and in cookbooks, including titles like “Cicada-Licious” from the University of Maryland in 2004.

    “Every culture has things that they love to eat and, maybe, things that are taboo or things that people just sort of, wrinkle their nose and frown their brow at,” Lemann said. “And there’s no reason to do that with insects when you look at the nutritional value, their quality on the plate, how they taste, the environmental benefits of harvesting insects instead of dealing with livestock.”

    Lemann has been working to make sure the Bug Appetit cafe has legal clearance to serve wild-caught cicadas while he works on lining up sources for the bugs. He expects this spring’s unusual emergence of two huge broods of cicadas to heighten interest in insects in general, and in the Insectarium — even though the affected area doesn’t include southeast Louisiana.

    “I can’t imagine, given the fact that periodical cicadas are national news, that we won’t have guests both local and from outside New Orleans, asking us about that,” said Lemann. “Which is another reason I hope to have enough to serve it at least a few times to people.”

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