It was going to a restaurant where the dishes are served with a tactical twist on the plating. For example, a Beef Wellington would be sliced perhaps 4 times to make the Back 4. Then, we would do the box as a potato puree outline. To make up the goalkeeper, we would do a small quenelle. Then for the 3-3 at the top, we would use glazed baby carrots and asparagus. Pitch lines would be red wine jus.