Squid on the beach (serves 4).

For the pickled kohlrabi:

1 cup rice vinegar
1 cup coarsely dropped parsley
3/4 cup water
4 thin slices kohlrabi cut from 1 peeled bulb

For the sea lettuce:

1 cup rice vinegar
3/4 cup water
8 small pieces freshly harvested wild sea lettuce, rinsed

For the oyster emulsion:

4 ounces shucked Hammersley Inlet oysters * (juice reserved)
1/3 cup coarsely chopped parsley, chilled
3/4 cup grapeseed oil, chilled but not gelled

To serve:

4 small baby squids, cleaned but not skinned
Reserved fresh kohlrabi circles, from above, warmed

For the garnish:

Dulse seaweed (or sea vegetable) powder **

* available from taylorshellfishfarms.com, [phone]

** available from sunfood.com, [phone]

For the pickled kohlrabi. Puree vinegar and parsley Add water Strain through fine-mesh sieve into nonreactive container. Punch out 1 1/2-inch circles from kohlrabi slices with ring mold. Add half the circles to vinegar mixture Refrigerate four hours. Reserve remaining kohlrabi.

For the sea lettuce Mix vinegar and water Pour over lettuce. Marinate 20 minutes. Drain.

For the oyster emulsion Puree oysters with parsley. Slowly incorporate oil Thin with reserved oyster juice if necessary. Emulsion should not spread or run on plate.

To serve. Prepare and heat flat top grill Sear squid about 10 seconds each side Plate as shown. Garnish with seaweed powder.