Grey Squirrel: squirrel crostini, white mulberry, goat cheese, hazelnut & purslane
 
What constitutes luxury is most certainly subjective, but it’s usually connected to rarity or scarcity, or at least the perception thereof. For example, beautiful pearls can be created through farming technology, but people pay way more for natural, rather than cultured. Diamonds aren’t particularly rare either, but De Beers controls output, manufacturing scarcity to control prices. Sell the common as fancy is the real challenge, but photographer Christopher Testani, food stylist Michelle Gatton and art director Mason Adams believe it can be done.

Invasive Species is a photo series of just that—non-indigenous animals upsetting the balance of their new habitats—prepared and plated to gourmet presentation. Some of it doesn’t look half bad, but I’m a little skeptical of its wider appeal. Gatton hopes that we might “reclaim our role as predators and not consumers to restore balance in nature.” It’s a noble goal, Louisianans have been trying to make Nutria meat happen for years. It’s lean, delicious and comparable to rabbit, but the meat of a giant swamp rat is a hard sell for most folks. Maybe all they need is an artsier presentation?
 

Nutria: nutria sausage gumbo, tiger shrimp, bell pepper & black rice
 

Canadian Goose: goose leg confit, autumnberry sauce, sweet potato mash
 

Jellyfish: peanut butter jellyfish, wakame & salted cucumber salad
 

Wild Boar: wild boar ribs, celery root & watercress
 

Periwinkles: steamed periwinkles in calvados cream broth
 

Lionfish: lionfish ceviche, wild fennel & red onion
 

Earthworm: lemon curd tart in chocolate & earthworm crust, crispy earthworm topping
 
Via feature shoot