Lay the sliced beets on a sheet tray that is lined with paper towels. Season generously with kosher salt and place paper towel over the top. Press down and let sit about 1 hour. This will draw out excess moisture from the beets.

When ready to fry, preheat a high sided sauce pan with 1-inch of canola oil to about 325 degrees F. Fry the beet chips for about 4 minutes or until they are crispy but hasn’t lost their color. Remove to a paper towel lined sheet tray. The beets will continue to crisp up as they sit. Season generously with salt.

Serve beet chips with creme fraiche, caviar and chives.

Top shucked oysters with caviar, red onion and micro greens. Serve immediately.

In a large bowl, whisk together the all-purpose and almond flours, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs, vanilla, milk and yogurt. Add the wet ingredients to the dry and stir together until just combined.

Preheat a griddle pan over medium heat. Grease the pan with the butter. Pour 1 tablespoon of the batter per blini onto the hot griddle. Cook until small bubbles begin to form on the surface, about 1 minute. With a spatula, flip the blini and cook until golden brown on the reverse side, another minute. Repeat with the remaining batter.

Top blinis with creme fraiche, caviar and chives.