One of my favorites - the alinea sassafras (root beer) ribs with fennel parings. No salsify (yet) so made the foam with the fennel (instead of potato) and rootbeer sauce. Ribs were rather incredible after the 72 hr cook (54C) and the roasted potatoes, well...they are a modified Heston's (CS brined). Also clarified some OJ and served it sparkling....just might have to invest in a CO2 setup.
