The kitchen staff at Terrapin has created this blog to allow individuals to see exactly what we do back there. We would like to personally thank Mattawoman Creek Farms, and Dave and Dee for providing us with the ingredients to create the foundations for pure, and wholesome food.
Spring is just around the corner, and we'll continue to provide a look into the creative aspect of our kitchen. I'll introduce you to the staff that I am so very fortunate to work with everyday. If you're lucky, we'll share a recipe every now and then. Please feel free to ask any questions along the way.
Cody and I began to experiment with spherification using juiced queen olives, olive brine, agar, and gelatin. Once the mixture was prepared, it was dropped into frozen grape seed oil from a squeeze bottle set in an ice bath.
They became small caviar that tasted like pure olive, but they were gelled completely so there was no pop to them.
Pickled mustard seeds, and olive caviar.
The beginning of pickled Brussels sprouts.
Best,
Jarrett
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