For the trout:

Season the inside and outside. Score the fish 3 times on each side with a sharp knife. Rub the seasoning into the gashes. Lay slices of lemon and the thyme inside the fish. Wrap the fish tightly in pancetta and sprinkle with olive oil. Place on oiled fish grill.

For the cauliflowers:

Prepare a large pot of boiling salted water (rolling boil). Add enough salt so that it tastes like the sea. Prepare an ice bath. Drop the cauliflowers 2 by 2 into the boiling water for 2 minutes. Transfer to ice bath for 2 minutes and place on a rack or paper towel. Slice them in two.

For the leek sheets:

Cut halfway into the center of the leek so you can spread it all out flat. Chop width-wise so that you get smallish rectangles. Toss into the same pot of boiling salted water for 2 minutes, transfer to ice bath and then place on rack or paper towel.

For the mushrooms:

Clean with a paper towel and toss in lots of olive oil, salt, pepper and a lots of thyme. Slice in half.

Grill:

Get the hardwood charcoal in your grill all burned down until you have an even, hot layer of coals about 7-10 inches from the grate. Place the fish on for 5 minutes. Turn it over for another 5. As you turn it over, place the cauliflower and mushrooms sliced side down. Place the leeks spread out on the grill. After the 5 minutes are up, take everything off and arrange really nicely on a platter. The colors are beautiful and will make your guests want to eat!

Optional garnish: arugula flowers from the Farmers' Market in Grand Army Plaza on Saturday or Union Square on Monday, Wednesday, Friday (or the Borough Hall one).