Take a look at classic cooking. Strike that. Take a look at what you eat. Coq au vin is a good example. What if you served something, lets say Kindai tuna with a sauce made of Coq au vin. The sauce is rich, roasty, winey, and decadent, The tuna is meaty, slightly iron-y, clean, and bright. Now imagine them together. What direction can we take with a sauce to really highlight the fish? How about a beautiful cheeseburger? Could we turn its flavors and mouth watering deliciousness into a sauce? How about beef and broccoli? Or a Reuben sandwich? Now those blended flavors would make an amazing sauce. Perhaps the elements of a Reuben would be better suited to a relish: toasted rye croutons, minced sauerkraut, diced pastrami and the thousand island dressing constructed with lemon confit, minced tomatoes and shallots, fresh tomatoes, minced cornichons, and sieved eggs. Now what could we pair with this reworked condiment? Imagine it with roasted cod or crispy skate wing. What other dishes from your daily table can be reimagined in a new incarnation?