Hi all, first timer here, glad to see such an informative site. I am looking for new ideas to present to my chef. We run a seasonal menu and are about to change our evening menu. I live in NB, Canada(east coast). The proteins I'm looking to work on are lamb rack, duck breast, chicken supreme and salmon. It's a fine dining restaurant. I had thought to do something with blueberries and duck as they are comming in soon. Do they pair? The lamb we can't do an herb crust on because we do that on our lunch menu. Salmon I'm a little lost on. I feel like I've been doing cream sauces for salmon all my life and I want something light and fresh. The chicken always seems to end up stuffed with something or other. What else can I do? All thoughts, input and comments appreciated. P.S. Garnish is not my responsibility but if any suggestions for food pairing are welcomed.