On a stick! I "kid" you not.
Not for the squeamish! Chocolate-covered tarantulas, along with a variety of beetles, were also served on sticks. Rurka firmly believes in the importance of recognizing your food, be it spiders or...
More testes! Served sliced with an herbed cream sauce and a garnish of bell peppers.
Passed hors d'oeuvres, like these finger sandwiches and dragon fruit slices, were garnished with mealworms, crickets, roasted ants, scorpions, maggot pupae, and larvae.
Two whole-roasted alligators cozied up on an turf-covered display.
Slice o' gator, anyone?
These pigs were roasted to a beautifully burnished golden-brown.
Rurka's flair for dramatic whole animal displays was a running theme throughout the evening.
Beaver in Profile
Look at them teeth!
Soaked for four days in a soy-ginger marinade, Rurka's raccoons were rubbed with spices and a Cabernet-infused sea salt, baked whole, and served in the ever-alluring fetal position.
Yup. Those are indeed what they look like.
Rubbed with spices and roasted whole, then carved to order.
This invasive freshwater species was butterflied, sprinkled with applewood smoked sea salt, coated with a seasoned olive oil, and baked.
To serve, the fish was filleted and portions were scraped out by a server.
Yes, the Waldorf Astoria ovens are HUGE.
This noodle dish was studded with beef spleen.
Denver leg of elk, cooked to a ruby medium-rare and carved to order.
Sausages of kangaroo loin, served with sautéed vegetables.
The evening's chef de cuisine, posing with one of the massive gators.