Barnie’s CoffeeKitchen unleashes new menu items – CFL Food Bloggers Meet up

Barnie’s CoffeeKitchen unleashes new menu items – CFL Food Bloggers Meet up

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CFL Food Bloggers gather for a beautiful evening of food, coffee, and inspiration with CEO Jonathan Smiga.

Park Avenue (Winter Park, FL) is home to one-of-a-kind boutiques, well-known shops, world-class restaurants, and sidewalk cafes. Tucked in a Spanish-style courtyard, Barnie’s CoffeeKitchen continues to bring charm to the neighborhood by using all of the right ingredients – creating a place for relaxation, sharing, and conversation.

The cozy and inviting atmosphere at Barnie’s CoffeeKitchen is an ideal space to enjoy coffee and artfully-made lattes. On this evening, I had the pleasure of joining the CFL Food Bloggers meet up in January to taste the new dinner entrees and appetizers.

The appetizers and cocktails served in the beginning of the evening were refreshing. I enjoyed every bit of the Tuna Carpaccio and went for seconds..or maybe thirds. Barnie’s CoffeeKitchen’s cafe menu focuses on fresh and seasonal ingredients by working with local farmers to bring a farm-to-table experience. Each dish was beautifully composed with the perfect proportions of foods.

To complete the evening, desserts and coffee were brought out with a spotlight on the new microroasted coffees. Micro roasts are small roast batches to maximize the sweetness of the coffee by caramelizing the sugars without burning the coffee. To highlight the individual flavor characteristics, close attention is given to the roast profile based on where the coffee is grown, the type of plant varietal, and how the coffee was processed.

Featuring the Kenya AA Kia Ora Estate, this cup starts off bright and sweet with distinct tart apple, complex citrus flavors of ruby red grapefruit, and lemon for a crisp finish. Kia Ora is the first certified organic coffee farm in Kenya, known for its awareness of global environmental issues and the production of high quality product through environmentally friendly farming techniques.

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Barnie’s CoffeeKitchen’s Chef Camilo Velasco

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Wild Mushroom Tart: Hen-of-the-woods mushrooms in a rich truffle scented custard, baked in a flaky crust
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Scallop & Blood Orange: Seared scallop with yuzu braised fennel, watercress, blood orange, & pistacio
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Tuna Carpaccio: Sliced fennel, arugula, radish, & black olives
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Harvest Moon Roasted Vegetables: Roasted baby carrots, caramelized sunchokes, watermelon radish, mushrooms, & potato. Finished with a warm sunchoke cream.
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Buttermilk Poached Chicken Breast: With a saffron farro “risotto”, sauce romesco, & charred green tomatoes.
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Herb Crusted Lamb Loin: Seared lamb loin with a cassoulet of beans, heirloom carrots, & preserved lemon.
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Assorted Macarons & Biscotti: House made pistachio macarons & biscotti with hints of star anise.

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Barnie’s CoffeeKitchen
http://barniescoffeekitchen.com

118 S Park Ave, Winter Park, FL 32789
(407) 629-0042

Sunday: 7:30am – 4:00pm
Monday – Wednesday: 7:00am – 4:00pm
Thursday – Saturday: 7:00am – 10:00pm

KRYSTLE NGUYEN is a food enthusiast and many of her childhood memories were created in the restaurants that her parents owned while she was growing up - trying new dishes and interacting with customers. You can catch her on the weekends exploring Orlando or helping her parents manage the family's restaurant, Saigon Noodle and Grill. Krystle earned a Bachelor of Science degree in Health Services Administration from the University of Central Florida and took a job at Florida Hospital following her graduation. She's currently attending Rollins College Crummer Graduate School of Business to pursue a master's degree in Business Administration. Her passion is to support the Central Florida community, currently serving as a board member for the City of Orlando's Nominating Board. Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.

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