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I’m all over the new Starbucks roll-out

DIARY OF A FOODIE
  • Starbucks' portobello mushroom sandwich with roasted red peppers and spinach

SHAVAUGHN MOSS

Published: Jul 06, 2013

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I’ve already professed my addiction to Starbucks drinks — lattes, frappuccinos — you name it, I drink it, and from time to time I have been taken with a food item or two. But more often than not when I darken the door of a Starbucks, it’s a drink I’m after. So I was actually excited earlier this week when I walked into the store to discover new additions to their food menu that left me excited.

And one of the sandwiches I’m most excited about is the egg white flatbread scramble. Can I get a whoop, whoop? Fluffy egg whites with mushrooms, fresh spinach and Swiss cheese on a toasted flatbread — now that’s what I’m talking about — a breakfast sandwich I can enjoy without feeling too guilty. And everyone once-in-a-while, I’ll even remove the cheese to make myself feel better. This new breakfast sandwich joins a line-up of five that are already customer favorites.

I’ve always been a fan of their grilled veggie sandwich, simply because I do like to go meatless from time to time, but sometimes the fact that it was on a huge white bread was kind of a turn-off, so to see a grilled Portobello mushroom sandwich with roasted red peppers and spinach return to the menu was a delicious surprise. Having it served on a whole-wheat brioche bun, certainly put a smile on my face. That was the very first new menu item I tried on the day it was released. The sandwich was delicious, even though I must admit I removed the garlic aioli (which I have had before and love) in an attempt to be a tad bit health conscious. The sandwich was still delish and satisfying with all the flavors coming together.

The second day after the new releases, I enjoyed that egg white flatbread scramble that I’m certain is going to be a top seller – it’s that good.

Also new to the sandwich line-up that I’ve got my eye on is a Caprese sandwich with basil, tomatoes, mozzarella on Ciabatta bread with balsamic vinaigrette served on the side; the jerk chicken flatbread that is smothered in a tangy BBQ sauce, topped with caramelized onions and served on a grilled flatbread (which is going to be next on my way through the new Starbucks offerings) and the spiced curried chicken salad with cranberries and lettuce wrapped in a tomato basil

tortilla — can you say yum!

Starbucks is also offering a Chicken BLT (chicken breast with bacon, lettuce, tomatoes, provolone cheese and spicy chipotle aioli on a grilled flatbread); a Reuben sandwich (beef brisket with sauerkraut, Swiss cheese and Thousand Island dressing on a marbled rye bread) and a chicken carbonara flat bread with chicken breast in a creamy alfredo sauce, bacon and mozzarella cheese on a flatbread. Rounding out the new sandwiches is an Italian classic with capicola, salami and pepperoni with sliced mozzarella and basil aioli on a Parmesan focaccia.

To satisfy the sweet tooth, a strawberry and cream muffin has joined the line-up that includes the popular lemon yogurt muffin. A passion fruit filled linzer cookie rounds out the new additions to the sweet menu. In the spirit of all honesty, I enjoyed this cookie that was served cold and that I had to allow it to come down to room temperature.

For those that like the idea of eating a muffin, but who want a savory taste, there’s even a cheddar and jalapeno muffin. Starbucks junkies like myself have already started sampling their way through the new additions to the menu. If you haven’t been in to your favorite Starbucks this week, I think it’s time.


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