It all started about 3 weeks ago. Sous chef Steve Martin had a case of grapefruit left over from Spotted Pig Pizzeria and didn’t really know what to do with it.
“I just thought, why not make a killer drink special with it,” he explained this morning on the phone. “So we ended up using April’s [Bloomfield] chilies that we had, and I had a lot of fresh stevia we were growing in the front garden in the planters. We let them sit together in a quart container overnight with some stalks of fresh rosemary to make it all pop. The next morning I just poured it out into little cups, mixed it with our house prosecco and called it a day. Now we just try to keep up. On weekends we’re selling about 40-50 a day.”
Harry’s runs the Farmer Fizz with whatever fresh fruit and herbs are in season for $8 a glass on the weekend, sometimes carried over to Monday or Tuesday. Steve has a flat of fresh strawberries coming in tonight from The Genuine Hospitality Group forager Chris Padin, so he’s thinking tomorrow’s Farmer Fizz will be Strawberry & Chocolate Mint. Look for it on the restaurant’s specials blackboard.
Tonight Harry’s is featured at Slow Food Miami’s Snail of Approval annual tasting event, this year at the James Hotel on South Beach, and we’ll be serving the newest salad to hit the restaurant’s menu: Florida Starfruit & Cucumber Salad with arugula, poblano pepper, pistachio, manchego. With all the starfruit arugula coming in until probably summertime, Steve and chef de cuisine Manny Sulbaran had been kicking ideas around for a while about what to do with them.
“I love starfruit,” Steve explained. “It’s not something you see used a lot, other then maybe sliced raw. I like what Manny did with it. Cut it into thick chunks that work really well with the crunch of cucumber, and all tied together with the chive vinaigrette.”
See below for the recipe and enjoy it at home with what you find at your local farmers market! Only a couple more months left!
Local Starfruit & Cucumber Salad
by chef de cuisine Manny Sulbaran
2 starfruit, cut lengthwise and chopped into large chunks, discarding the core
1 cup of cucumber, cut into large chunks
2 cups of baby arugula
1/2 cup torn mint and basil
1/2 cup of chives, finely chopped
1/2 cup of apple cider vinegar
1/2 cup of extra virgin olive oil
1/4 cup of shaved Manchego cheese
1/4 cup toasted pistachio nuts
Kosher salt and freshly cracked pepper to taste
Combine the starfruit, cucumber , mint & basil, and arugula in a large mixing bowl. In a blender or food processor, blend the chives, vinegar, and evoo. Using a couple tablespoons at a time, toss lightly to coat, making sure not to overdress. Season with salt and pepper to taste, and top with nuts and cheese.