Warm Oyster Stew: Wellfleet Oysters, Smoked Bone Marrow Emulsion, Kalettes, Autumn Brassicas, Smoked Hazelnut Oil, and Toasted Nori

Heat oven to 300˚F. With a pastry brush, apply a light layer of sesame oil to a sheet tray. Spreadthe rehydratednorionto the coated sheet tray; season with salt, pepper, and yeast. Bake 15 minutes, until crispy, careful not to overcook.

Set aside some of the vegetable strips for finishing the plate. Place the remainder in a non-reactive container cover with pickling liquid. Let sit 30 minutes.

Prepare cold smoker with fruit wood. Pour oil into shallow pan and smoke 1 hour.

Heat oven to 300°F. With a pastry brush, apply a light layer of sesame oil to a sheet tray. Spread the rehydrated nori onto the coated sheet tray; season with salt, pepper, and yeast. Bake 15 minutes, until crispy, careful not to overcook.

Dived oysters and oyster liquor evenly between 4 vacuum bags. There should be at least ½ cup liquor per bag. Seal bags at 33 millibars.

Heat the water bath of an immersion circulator to 60˚C. In a saucepan, warm the Smoked Bone Marrow Emulsion. In a separate saucepan, warm the raw sliced vegetables reserved from Autumn Brassicas Pickles in a little stock and olive oil. Cook Oysters in water bath for 3 minutes. Open bags and place Oysters in a serving bowl; strain liquor over oysters. Arrange 3 to 4 pieces of warm vegetables and 2 to 3 pieces each of Autumn Brassicas Pickles, sea lettuce, succulents, and herbs. Dress with 5 grams Smoked Hazelnut Oil and five Toasted Nori Crisps per bowl. Tableside, pour 64 grams of emulsion into each bowl.