Eating Invasives
1
Chef Parola fillets a 13-kilo Asian carp, which he had flown in from Louisiana. (Tom Banse)
2
Chef Philippe Parola speaks to attendees at a Eradication by Mastication dinner at Zenith Vineyard. (Tom Banse)
3
Nutria reportedly tastes somewhat like rabbit when cooked. (Justin Secrist, WDFW)
4
Crayfish-stuffed piquillo pepper, sorrel smoked salmon puff, wild turkey terrine with blackberry mustard, dandlion spanakopita and wild boar bratwurst. (Tom Banse)