Chicago's Alinea does the ultimate Christmas mouthful
(And it's Flash, so don't even bother trying to check it out from an iPhone.)
So it's no surprise that they came up with an extra-creative dish for the holiday season.
This, my friend, is a cube of goose confit with prunes soaked in Armagnac, tempura-fried in goose fat, skewered on a sprig of juniper.
Wanna make it at home? Looks pretty straightforward.