MIAMI (AP) — Python, wild boar and lion fish were on the menu last weekend in Miami.
Three local chefs participated Saturday night in a cook-off competition using the invasive species as key ingredients. The goal was to raise awareness about how the animals impact South Florida's ecology — and perhaps even generate an appetite for them.
Haven Gastro-Lounge executive chef Todd Erickson cooked braised python. He told the Miami Herald the event was designed to show how these animals can be a "viable food source."
The other chefs who aspired to be named the "Best Invasivore Chef" were Bradley Herron of Michael's Genuine Food & Drink and Timon Balloo of Sugarcane Raw Bar Grill.
Funds were also raised for Fertile Earth Foundation, a nonprofit dedicated to promoting environmental awareness.
