One of the most memorable dinners I've had was at Fenix (not Phoenix) restaurant, top floor at Hotel Argyle in Los Angeles, a while back in the 90's. It was a tasting menu of wild mushrooms in each course. Here's a good site about the restaurant and the talented chef Ken Frank. http://www.travel-watch.com/fenix.htm
Isn't it a great opportunity to appreciate a single ingredient, or similar, related ingredients, presented in different styles or courses? It wouldn't be so hard on my palate, either. While a typical tasting menu is made up of frantically diverse exciting dishes, it normally doesn't do a single ingredient justice.
Nothing too fancy. Just keep it simple and let each flavor show through. I wish more chefs would do it.
Know of any good theme tasting menu dinners?
Have you made dinners to showcase a single ingredient?