First of all, if this thread already exists somewhere on ChefTalk, let me know and let this one sink. Dont you guys just love sitting with your colleagues having a beer and brainstorming? Just talking food. Or that rush of creativity while you're working. My thoughts were that we could have a thread like that in here, without having someone telling us that apples and caramel actually works out great together. What kind of twisted things and ideas are you working with nowadays? Where I work we set a new menu from day to day, minimum 3 courses, and have "no" guidelines. We do whatever we want. From locally (scandinavia) produced to asian style. French classic cuisine to fusion. We want new ideas. Do you have any? Tomorrow our first dish will be a "carpaccio" made from smoked reindeer hearts served with a GinTonic sherbet and blueberries as the dominant components. Ideas, tips? Anyone done something like it? First time for us. What are you up to?