Celery Root Salad with Welfleet Oysters, Herbs, Celery Leaves, and Champagne Vinaigrette

Serves 4
INGREDIENTS
2 heads celery root
2 tablespoons Veuve Cliquot yellow label champagne
Zest of 1 Meyer lemon, juice of half
Best quality extra virgin olive oil
Kosher salt
Freshly ground white pepper
1 dozen very fresh welfleet oysters (call pat woodbury)
Leaves from 1 head celery
½ cup fresh chervil leaves
¼ cup fresh tarragon leaves
1 tablespoon fresh chives, finely sliced
DIRECTIONS
Peel celery root with [...]

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Roasted Brook Trout with Fennel and Black Grapes

Serves 4
INGREDIENTS
2 fillets brook trout, rainbow trout, or other super fresh trout
1 bulb fennel
Sea or kosher salt
Freshly ground white pepper
½ teaspoon fennel seeds
Zest of 1 lemon, juice of half
1 tablespoon canola oil
½ cup black grape puree, recipe follows
½ cup black grapes
Extra virgin olive oil
Maldon sea salt
DIRECTIONS
Preheat oven to 450°F.
Make sure trout has been cleaned of [...]

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