My name is Camilo Velasco. I am Executive Chef at Barnie’s CoffeeKitchen. We just launched a new menu, which is inspired by what’s fresh and available in Florida during the winter.
I want to tell you about my three favorite dishes: our Zellwood corn chowder, our mussels and our market fresh fish.
Zellwood Corn Chowder with Spanish Chorizo
For the corn chowder, first I sauté potato, chorizo and red pepper in olive oil. Once the potato is fully cooked and crispy, I plate it at the bottom of a bowl. Then I add the Zellwood corn chowder. It’s pretty classical. It has potato, bacon, leak, scallion, onions, carrots, celery and – of course – amazing corn from Zellwood farms.
Top with chive oil and it’s ready to eat.
I’m really excited about our mussel dish, which has been insanely popular. The mussels are cooked in white wine and shallot combined with a broth made from tomato and fennel.
To prepare, I’ve cooked the mussles in white wine, shallot and broth. The mussels are steamed until they open. I add butter to make the broth creamier.
It’s a very rustic dish, so to plate it just top with olive oil and greens to brighten it up. And you’ve got to enjoy it with some toasted baguette.
Florida Fresh Market Fish
A really cool dish – that changes every week – is our market fresh fish, served in a bok choy and coconut milk broth. We source premium fish that are the most in-season that week.
We always have the rule that the fish has to come from Florida waters. This week we are serving Key West yellow tail snapper. Last week it was pompano from Fort Pierce. And the week before that it was strawberry grouper from the Keys.
As the fish sears in a hot pan, I sauté thinly sliced bok choy and olive oil. It goes on the plate first. Then we place our snapper on top. I complete the dish with a broth, made with roasted red pepper, ginger, lemon grass, fish sauce and coconut milk.
I like to finish this dish with Portuguese olive oil and garnish with some micro-greens.
Come join us at Barnie’s CoffeeKitchen for breakfast and lunch every day of the week, for dinner Thursday through Saturday, and for Sunday brunch.
Yours in Coffee & Cuisine,