French Asian Fusion

Chef Brian Howard describes how his menu at Sparrow and Wolf combines different cuisines in a way that makes sense. First he fuses mediterranian flavors in a plant based grilled eggplant dish. Then he shows how to cure Hiramasa in Konbu to make Kobujime served in a cold pressed juice aquachile. For the last dish he made a lamb wellington served with Korean inspired kimchi made from brussels sprouts.
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[@georgewbushcenterforintell147]

Lamb Wellington looks amazing

[@1lovgren]

Looks amazing

[@ChefEpic]

Thanks!

[@zoltanhorvath1391]

Nice cooking!

[@ChefEpic]

Thanks! Chef Brian is incredible.