Here's what I made for Christmas dinner this year. This was a meal inspired by Grant Achatz of Alinea.
First course: Frozen Salad of arugula, spinach and blueberry with blood orange vinaigrette.
Second course: Bay scallops with a star anise and caper cream sauce and a heather and sweet orange cream sauce.
Third course: Sweetened mango, soy pudding, sesame oil and bonito flakes, frozen on an anti-griddle.
Fourth course: Pheasant, shallot, and gelified apple cider fried in a tempura batter served on a smoking evergreen branch.
Fifth course: Dark chocolate, mocha, and chicory served with confectionary sugar, sour cream and lime juice shavings.
Sixth course: Frozen blueberry cheesecake.
Between courses, I served a pear liquor with blueberries that were carbonated in a pressure cooker with dry ice.
Here are some pics...