This could be really cool.
"What if a course could change right before your eyes, and your palate, while you were eating it? The interjection of a temperature, texture, aroma, or ingredient would morph the course into two distinctly different ones. With this idea we explore how we can drastically change the identity of a course during mid-consumption."
Article by Grant Achatz, chef and owner of Chicago's Alina and Culinary Badass.