Cicada Kebabs Now Available at Agave and Rye
Agave and Rye's Cicada Kebabs

Cicada Kebabs Now Available at Agave and Rye

TROY – Cicada Kebabs are now available at Agave and Rye. If you’re in need of a crunchy, salty, possibly disgusting meal, look no further than these kebabs. 

Agave and Rye chef Mathieu Bordone brought the cicadas to the menu after collecting over 1,500 locusts in his backyard flypaper forest. Now, the company’s owners are raving about the profits.

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“It cost us exactly 0 dollars to harvest these beasts. So, it’s highly profitable and there is no shortage of supply at the moment,” said restaurant manager Shelby Rutherfordson.

Bordone received a massive 5 cent raise to his hourly wage as a generous thank you for his effort.

The kebabs are fried in chili oil and seasoned with garlic powder, salt, and Trader Joe’s “Everything But The Bagel” seasoning. Bordone is still exploring new recipes to serve up these 17-year locusts. 

“I’ve collected several cicada guts off the windshield of my car. These aren’t kebab-able, so I’m working on a soup recipe. Maybe I’ll bring them to Reu Juicery and see if they have any ideas,” said Bordone. 

Reu Juicery currently has a cicada kombucha designed to induce vomiting in case of emergency. Bordone wants to add a cicada margarita and cocktail to their extensive “libations menu.” 

“We can put the live ones in the drinks. Hopefully they drown or are too wasted to put up a fight by the time they get to the table,” Bordone told us. 

One Agave and Rye customer claimed that a live cicada was stacked on her kebab, and it fluttered in her mouth after taking a bite.

“I have never been so terrified in my life. There was a living being flying around in my esophagus. I will never forget that feeling,” said the anonymous customer.

Now, Agave and Rye employees are required to double-check the kebabs to ensure no live locusts are served to customers. Try them for yourself by booking a reservation today!

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Mario Cheltingham

MCBC Business Insider Analyst. Former Muncie Business Journal Editor-In-Chief. Striving to create a more prosperous business climate.

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