The weather certainly influences what we cook and even how we cook. The weather also affects what and how we eat. If we are designing dishes and bringing ingredients together, can we use the weather as a tool to help shape a dining experience? Furthermore, can we use specific moments such as sunrises and sunsets, rainstorms and blizzares to make a dish greater than just the food on the plate? If we created a dish around grilled lobster and before the course arrived showed a sunset on the ocean, have we brought the diner to a better place to enjoy the food? Smell and sound are always important. Sometimes we forget about what is right in front of us and what we can do to enhance the experience with what we see.