Typically, we visit a chef's home kitchen for Tasting Table's Fridge Files series.
This time, we visited Jeremiah Bullfrog's eclectic kitchen laboratory at Freehand Miami.
Some of Bullfrog's pickles are already part of the ever-changing cocktail menu at Broken Shaker, the newly reopened bar located at the Freehand. The striking Agave Fairy cocktail ($10) merges tequila, pickled radishes and house-made pineapple vinegar.
Elad Zvi and Gabriel Orta, the gentlemen behind Broken Shaker, join Bullfrog in kitchen experiments; they are creating a myriad of vinegars like carrot, cream soda and coffee, for vinaigrettes and cocktails.
Broken Shaker currently serves Bullfrog's version of bar nuts: burly clusters of chewy black sesame, fennel and togarashi that vaguely resemble halva. They are herbal and salty, and "make people want to drink," says Bullfrog.
A plump bag of fresh yogurt occupies a drawer in the crammed refrigerator, and kombucha blooms in a large container, at the Freehand kitchen lab. Our slide show reveals more of Bullfrog's motley experiments and tools.
The restaurant at the Freehand opens later this year, but the Broken Shaker snack menu offers a preview.
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