Fusion Explosion


Photo Courtesy of Mike Coppola

Fusion is not a new concept, yet is often only thought of when it comes to food. Tackling fusion in design is a tricky concept but has stunning results. This piece, takes Elizabethan and Shakespearean elements, such as the quotes and imagery and combines in a punk rock, street art format. Furthering the fusion, music at the event included punk rock staples such as the Sex Pistols and the Clash.


Photo Courtesy of Morgan Eisenberg

Always looking to experiment with tastes, this ultimate fusion snack combines Bulgogi, Scallion Pancakes & Quesadillas for a crispy, savory and cheesy treat.

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons gochujang, plus more for drizzling (see note above)

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 scallions, sliced, plus more to garnish

3 cloves garlic, minced

1 teaspoon ginger, grated

1/4 teaspoon black pepper

1 pound beef flank steak, ribeye, or sirloin, thinly sliced against the grain

1 recipe Extra-Flaky Scallion Pancakes

1 cup shredded cheddar cheese (4 ounces)

1 cup shredded Monterey Jack cheese (4 ounces)

Cilantro, for topping


In a plastic zipper-lock bag, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, scallions, garlic, ginger, and black pepper. Mix well. Add the sliced beef and close the bag, squeezing out any excess air. Shake well and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours, turning bag occasionally to redistribute marinade.


Heat a large skillet over high heat. Remove the meat from the marinade and cook until browned all over. Remove from heat and set aside.


Prepare the Extra-Flaky Scallion Pancakes and set them aside on paper towels to absorb excess grease.


Top 2 of the 4 scallion pancakes with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped scallion pancake in the pan. Top with a bare scallion pancake to close.


Let cook until the cheese begins to melt and the bottom pancake has crisped up and browned. Flip and cook on the second side until all of the cheese is melted and the bottom has browned. Remove from heat, set aside, and repeat to make the second quesadilla.


Drizzle the quesadillas with additional gochujang, if desired, and top with scallions and cilantro. Serve immediately.

Tip Courtesy of Serious Eats

So Hoppy Together

 Photo Courtesy of Elana Lepkowski

Sweet syrupy pineapple fuses nicely with a hoppy ale such as an IPA.

For the Pineapple Shrub:
1 medium fresh pineapple, peeled and cut into 1-inch cubes
1 1/2 cups granulated sugar
1 1/2 cups apple cider vinegar
For the Cocktails:
5 ounces white rum
5 ounces Pineapple Shrub
1 1/4 ounces orgeat, such as Small Hand Foods

20 ounces India Pale Ale, such as Stone IPA


For the Pineapple Shrub: Place the pineapple cubes in a clean, sterilized wide-mouth container. Cover with sugar and lightly crush the pineapples using a potato masher or muddler. Cover and refrigerate 10 hours. Strain fruit (discard or save for another use) and add apple cider vinegar to the liquid. Seal with lid and refrigerate for two weeks, shaking the mixture every other day. After two weeks, strain into a clean airtight container-you’ll have about 3 cups-and refrigerate. Strained shrub keeps up to 6 months.

For the Cocktails: In a pitcher, mix together white rum, Pineapple Shrub, and orgeat. Refrigerate at least 1 hour before serving, or mix and refrigerate up to 24 hours in advance. When ready to serve, add beer to the pitcher and stir gently. Serve cocktails in ice-filled highball glasses.

Plays Many Parts

Photo Courtesy of the Taylor McIntyre

“All the World’s a Stage. Come Be a Player,” was the slightly altered motto of a story telling event fusing both the history and future of story telling. The Future of Storytelling Festival gathered the latest technology in storytelling while including historical references like those seen here.

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