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Fusion restaurant Steak Bar Sushi served up a wild culinary experience with its latest dining concept, which centered on traditional Lebanese flavors, foraged ingredients and a stunningly remote location. Surrender to the Wild, a pop-up nestled in an apple grove overlooking the mountains of Kesrouan, kept things rustic: Amid fairy lights and carts of hay, three spits of lamb roasted for nine hours over a roaring bonfire. The fourth course – a corn soup stewed for eight hours with hints of chili, chunks of feta cheese and a puff-pastry stick – seemed to be a favorite among the starter plates, which warmed up the diners just as an early evening chill began to set in.The two final courses featured the spit-roasted lamb along with vegetables steamed in hot dirt, and sliced beefsteak with roasted tomatoes and red-pepper tabbouleh.Makhlouf said that the weekend pop-up event will be touring different regions of the country every two to three months; the menu will change along with the weather to make use of whatever fresh ingredients are available.
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