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Chef Ed Lee has always fought with the idea of fusion, instead viewing it as combining the food of different cultures and letting the borders disappear. In many ways, cooking with southern ingredients feels like second nature to Ed, and for good reas... (more)on–South Korea and Kentucky both lay along the same latitudinal line. The 38th parallel also spans Southern Spain and Italy, San Francisco, and generous portions of the American South. A similar terroir translates into some interesting crossing of cultures for chefs like Ed, as well as State Bird Provisions’ Stuart Brioza, who prepares a salad inspired by San Francisco and the Mediterranean, and Hog & Hominy’s Andrew Ticer and Michael Hudman, who cook Memphis favorites imbued with Calabrian family traditions.Ed collaborates with Andy Ricker on a pancake that ties together the influences of China, Korea and Kentucky.