Take a fusionist created out of a jazz musician, an omnivore from a folk musician and a jazz musician from a classical musician. Dip all three in the colourful musical world of our day and leave to mature for a few years. Dust with folk music themes and jazz rhythms and finally sprinkle over with a few improvisation techniques. Leave them in a well defined area (for instance, a stage), inform the general public, sit back and enjoy the results. This is fusion cuisine for saxophone and two cimbaloms. The three music personalities barely need introduction: Miklós Lukács has long been a creative force at the concerts of Mihály Dresch, and he put together a duet recording with Kálmán Balogh a few years ago. To quote a gastro blog: “Fusion cuisine is about expertise, quality, taste, restraint and excellent quality raw ingredients.” All these are evident at this particularly tasty concert!