Home

Welcome to Eradication by Mastication (E by M)

IAE's Invasive Species Outreach Project, featuring Cook-off 2014 

With a giant fish in hand and a giant rodent on the cutting board, internationally celebrated Chef Philippe Parola holds true to one motto: "Can't Beat 'Em, Eat 'Em!"

Chef Parola and his Asian Carp Dish with Tour Eiffel 

Chef Parola and his Asian Carp Dish with Tour Eiffel 

Nutria, a giant rodent, erodes waterways, weakening roadbeds, stream banks, dams and dikes, which can lead to collapse under heavy rains. They wreak havoc with vegetable, grain and fruit crops; and girdle fruit, nut, and coniferous forest trees. 100 pound Asian carps are invading fresh waterways, threatening native fish species and the entire ecosystem by devouring plankton – the primary food source of natives. 

When it comes to invaders like these, internationally celebrated Chef Philippe Parola has one motto: "Can't Beat 'Em, Eat 'Em!" Noted for his unusual and exotic cuisine, Chef Parola is not only making nutria less invasive and more desirable as an edible, but he is also on a campaign to transport Asian carp to dinner tables around the world.

One such destination for his cause - the Pacific Northwest, where Chef Parola will reveal the art of cooking nutria and Asian carp at the Invasive Species Cook-off 2014 Annual Fundraiser, Eradication by Mastication, on September 28 at Zenith Vineyard. 

Invasive species cost the US over $120 billion annually, and more than $1.4 trillion worldwide. They are among the top threats to habitats. The fundraiser, now in its second year, was created in response to a national movement of chefs experimenting with invasive species dishes to create not only nouveau cuisine, but also to find new ways to raise awareness and support to combat the invasive plants and animals that cause havoc in our natural world and economy.

Zenith Vineyard at Night

Zenith Vineyard at Night

BREAKING NEWS:

Eradication by Mastication
Made It to the Bucket!

Outside Magazine's 2014 
Adventure Bucket List

CLICK HERE TO READ ALL ABOUT IT.

Crayfish Stuffed Piquillo Peppers by Chef Bennett

Crayfish Stuffed Piquillo Peppers by Chef Bennett

Zenith Vineyard Grand Hall (image by Holland Studios)

Zenith Vineyard Grand Hall (image by Holland Studios)

Sorrel Smoked Salmon Puffs by Chef Bennett

Sorrel Smoked Salmon Puffs by Chef Bennett

The Celtic, Acoustic and Folkadelic Nettles!

The Celtic, Acoustic and Folkadelic Nettles!

Invasive Species Cook-off 2014

Eradication by Mastication

A benefit for the Institute for Applied Ecology
Sunday, September 28, 2014, 2 pm - 7 pm
Zenith Vineyard (Salem, OR)

Purchase your tickets here, and let the excitement begin!

  • Chef Parola revealing the art of cooking nutria and Asian carp
  • "Cook-off Competition" featuring Ryan Morgan, Executive Chef, Theory at OMSI; Cody Utzman, "Chopped Champion" and Owner and Chef, Frankie's; and Hamid Serdani, Serdani Chef Services and Chef, Gathering Together Farm, vying to create the best invasive dish in a setting similar to the Food Network's "Chopped"
  • Live and silent auction featuring adventures in nature like sea kayaking and wild mushroom hunt and dinner 
  • Invasive buffet dinner presented by top culinary artists including Matt Bennett, Head Chef and Owner of Sybaris and pastry specialists Amelia Lane and Anna Henricks.
  • Invasive fare to feature wild boar, bullfrog legs, Japanese knotweed, sorrel, dandelion greens, wild Himalayan blackberries, and more
  • Zenith Vineyard's wines and local craft beer
  • The Celtic, acoustic and folkadelic musical repertoire of The Nettles
Wild Boar Delicacy by Chef Serdani

Wild Boar Delicacy by Chef Serdani