In the most disgusting, gut-curdling, gag-inducing workshop ever, author Terri Farley prompted students to create a repulsive menu of classic foods fused with a myriad of repulsive new ingredients. With absolutely no culinary schooling whatsoever, students slaved away in the literary kitchen to dismantle the conventions of classic Italian, French, and Mexican cuisine by adding the likes of snake scales, corpse lilies, and rotting centipedes. The result was a new restaurant that only Mr. Blue’s palate can handle.

Challenging the most adventurous appetites of the world, appetizers on the menu included cactus burgers, porcupine quill salamis, sausages of socks and cat-whisker blueberry muffins.

For entrees, diners have a choice between corpse lily nuggets, real bug juice soup (not that fake, cheap stuff!), cat fur pizza, fish eye lasagna, toenail burritos or spider leg casserole.

But don’t forget to save room for dessert! After testing gag reflexes with the first two courses, patrons have a choice between the world-famous poison oak pie or the classic rotten fish banana peel cake for dessert. Bon appetite!