I have stumbled on a cool way to grill chicken. Spatchcock, then debone the bird, leaving drumstick and wing bones. Season both sides of the bird, in the pic below it is a ready made "mesquite BBQ mix". Then insert the skeleton back in the bird - that's the breastbone-rib cage-shoulder bones, and the pelvis-thigh bone. Place chicken bone side down on grill, in the pic they are on a bed of rosemary. Grill on low heat, but in this case I turned the heat up briefly so that the rosemary would catch fire and smoke. When the breast interior is about 120F, flip bird over and grill the skin side, pull bird at 140-150F breast interior depending on your tastes. Remove the skeleton, serve the whole bird, skin side up, on a platter. Cut it into pieces - drumstick, thigh, breast - in front of guests and dish it out, keeping skin side up. As they eat, someone will wonder out loud where are the bones?
Also last night - total cheat, dipped one face of scallop in flour-salt-paprika mix, then seared just that face until the flour was browned. Scallop looks cooked but is almost completely raw. Good for guests who are squeamish about raw shellfish but need to learn better. Pear-serrano chile relish and wasabi on the side. Put a bit of oil and a smear of wasabi on the underside of the scallop. Fish roe on top.
Also roasted carrots drizzled with melted chocolate (don't laugh, it is good), mashed rutabagas with plenty of butter-cream-nutmeg, radishes simmered in pork boullion (guests said they'd never seen a cooked radish), purple potato string fries, and a roasted chard-Gorgonzola cheese-yellow beet thing.