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The Chef’s Table | Recipe

The Chef’s Table | Recipe

Talk DIRTy To Me
Challenging Our Modern Food Systems
Garlic Herb Cashew Spread (serves 4–6)

The “It’s Good for You (wink wink) Super Food” Cocktail

Local organic kombucha | Carambola citrus soda | Cranberry hibiscus | Vodka optional

(serves 6–8)

  • 1 quart of your favorite local kombucha (I recommend either Chakra or Flying
    Eagle; ginger is a good flavor for this recipe)
  • 1 quart carambola citrus soda
  • 3 to 4 large ripe fresh carambola (star fruit) juiced/strained + 1 reserved for garnish
  • 4 to 5 ripe local citrus of your choice juiced/strained (red navel oranges are great, early winter)
  • 4–5 tablespoons local raw honey (optional, if your star fruit and citrus aren’t very sweet)
  • 2 sprigs fresh mint
  • 15–20 leaves from cranberry hibiscus plant, fresh or dried—your choice (ECHO Global Farm can provide you with cranberry hibiscus leaves or a potted plant to take home)
  • if you choose fresh, you can muddle the leaves right in the serving glass | leave as garnish + flavor
  • if you choose dried, I recommend making it into a fine powder by grinding in an electric spice mill/coffee grinder | add a pinch of this powder to your cocktail upon serving for garnish + flavor

Soda Jerk Time

  • blend and strain all star fruits (reserve 1 for garnish)
  • juice and strain all oranges
  • in a bowl, mix together juices, honey, and mint (bruise the mint in this process)
  • strain the juice
  • using a small funnel, pour 1 quart of your mixture into an ISI whipped cream siphon canister
  • seal the top of your whipped cream canister with the parts that are provided
  • add 2–4 CO2 gas cartridges (your ISI canister will provide instructions)

Now you’re ready to top off the cocktails with fresh handmade craft fizzy soda!

Cocktail Time

  • fill a rocks glass with crushed ice
  • pour 4 oz chilled kombucha
  • pour 1 oz premium vodka (optional)
  • if using fresh, muddle 1–2 cranberry hibiscus leaves per each cocktail
  • top off until nearly full with fresh soda from your whipped cream canister
  • if using dried, dust top of drink with cranberry hibiscus powder
  • garnish with a fresh slice of local or home-grown start fruit

Drink responsibly and enjoy!

Specialized Equipment Requirements

Pro Chef Tips

  • ISI is the top brand for whipped cream canisters; they do make one just for sodas (and there are products on the market like Soda Stream as well); however, I recommend owning at least one large capacity whipped cream canister, as you can use it for multiple applications.
  • Check the fill capacity of the canister while adding liquid—do not over-fill.
  • Always do a “test dispense” over a sink before dispensing directly into the glasses.
  • Drying the cranberry hibiscus leaves is a great option. This allows you to keep them on hand all year and can be used in hot or cold herbal teas, marinades, and incorporated as a powder into salad dressings, drinks, and desserts.

“Wow your guests by showcasing what’s abundant and fresh in SWFL at your winter cocktail parties. This drink highlights some of the amazing nutritionally rich plants that can grow year-round in our climate and that you can even grow at your own home! This drink works perfectly as either a classic vodka spritzer type of cocktail and/or as a great non-alcoholic “mocktail” for your designated driver friend or for the kiddos. It’s packed with probiotics, antioxidants, vitamin C, bioflavonoids, and naturally delicious healthy flavors!”
  ~ Chef David Robbins

Chef David Robbins, an award-winning veteran of the international culinary world, has worked with Michelin- and JBF-rated chefs, including Blue Hill’s chef Dan Barber. Robbins is devoted to biodynamic agriculture, slow foods, clean living, veggie-forward cuisine, and family businesses, and volunteers with local charities such as ECHO Farms and SWFL Children’s Hospital. “Growing up on a small family farm in Hawaii has given me a unique appreciation/perspective for the places and people that produce our food.”

Robbins is also the founder of the SWFL startup “Not A Burger,” superfood plant-based protein patties (100% vegan/gf/non-GMO). Made with local organic whole-food ingredients (including beets, quinoa, heirloom lentils, etc.), he hopes to offer a nutritious, delicious, and sustainable option to a growing industry of sometimes questionable plant-based foods. Additionally, Chef David is available for private cooking classes, wine dinners, and personalized catering.

Contact 239.247.2244 or email: chefdavidrobbins@gmail.com