Chef Ming Pu & Chef James Moran gave us a preview of their dishes
A group of Louisville chefs are in New York this week, showing the big city that Kentucky has more to offer than country cooking.
Pu’s dishes include Kentucky Fried Quail with Bourbon Barrel Foods Smoked Paprika, and a nod to his heritage with Hokkaido scallops, Brussels sprouts confit, Bourbon Barrel Foods Smoked Salt, Broadbent Country Ham and Parmesan foam, and black truffle vinaigrette.
This is the third time Chef Ming Pu has cooked at the James Beard House. His most recent visit was in 2017 at the Young Guns of Louisville dinner.