by Julia Thiel
The servers remembered the bamboo worms from when Creagan was experimenting with them for the Key Ingredient shoot, he says, especially since he once put a worm in a waiter's lunch as a joke. So they weren't confused by the request—and "they were more than happy to see [the worms] go out on someone else's plate," Creagan said.
Creagan happily obliged the patron, who he said was from the Phillipines and regularly ate worms. "The guy's friends were from Chicago and they were just staring at him like a madman, because he was just chowing them down, like, these are so good. He was like, these are better than the fries that are on the plate." The friends tried the dish too, according to Creagan, but mostly avoided the worms. "They came up to me in the kitchen afterward and thanked me, like, thanks for obliging our weird friend."
There are now four cans of bamboo worms left in the Pops for Champagne kitchen, and Creagan says he'll make bamboo-worm poutine for anyone who wants it until his supply runs out. "For now, it’s on the house if they ask for it."