CULINARY GOAL

I'm not one for mixing and matching too many different ingredients together when I cook. A typical dinner for three I prepared recently:
PROTEIN: broiled flank steak marinated in lime juice seasoned with dry herbs, kosher salt, pepper
VEGETABLE: sauteed spinach with garlic, olive oil, rock salt
VEGETABLE: sauteed chanterelles mushrooms with shallots, olive oil, rock salt, pepper
CARB: half loaf of fresh whole grain bread
FAT: double creme brie
DRINK: chianti

I enjoy eating simply at home but this year, I'm gonna try to perform some straight up alchemy. A feast I see in the near future:
PROTEIN: braised pig's feet stuffed with fennel and foie gras (ARoss had something like this at Au Pied de Cochon in Montreal and said it was dope)
VEGETABLE: roasted asparagus with capers and eggs
VEGETABLE: radicchio with guanciale and rosemary
CARB: truffle mashed red potatoes (skin on)
FAT: butter flown in from Thomas Keller's French Laundry
DRINK: a really weighty Cabernet to cut through the swine and goose liver.

Any takers?

LOVE
ALEX