(View photos as set or slideshow.)
Greek Salad 2 Ways: tender 12-hour olive oil poached octopus, olive crunch, parsley and feta puree, Greek salad juice (wine pairing: Alvear, Fino en Rama, Montilla Moriles, 2003)
Briquettes: squid ink blackened brioche fried in smoked pork oil and frozen in liquid nitrogen
Quail, Beets and Goat Cheese: sauteed deboned Indiana quail, bacon chunks, beet puree, beet brunoise, beet and goat cheese cake formed in vacuum chamber then frozen, beet sprouts (wine pairing: Drystone, Pinot Noir, Central Otago, 2003)
Smoked Pork and Collard Greens: 12-hour smoked Thai BBQ pork, collard greens cooked with ham hocks, LN2 frozen baked bean extrusions (wine pairing: Mesics-Tomerlin, Timbervine Ranch, Syrah, Russian River Valley, 2000)
Ballpark Dessert: nachos of sweetened corn chips, Mexican Ibarra chocolate meat, kiwi salsa, mango cheese; Chicago-style hot dog of poppyseed cake bun, strawberry ice cream hot dog, strawberry agar tomato slice, Asian pear onions, mint jelly relish, lemon creme anglaise mustard (wine pairing: Santa Julia, Tardio, Torrontes, Mendoza, 2006)
