That was Megan after she handed two cups of Clover Hasty Pudding to the driver of the ...
Amy Poehler is being named Woman of the Year by the Hasty Pudding Theatricals, and ...
Join Dan (owner) as we welcome the very elusive Maine Beer Co. to Clover. Kegs ...
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That was Megan after she handed two cups of Clover Hasty Pudding to the driver of the black SUV that Amy Poehler was inside of. We hope Amy got to try one. Megan is our HR director and resident comedian. She was beaming for many hours after the parade.
The parade was surreal. We assembled on the corner of Mass Ave and Quincy St. Next to us was a group of Harvard cheerleaders, Miss Massachusetts, the Duckboat, and a clown. We opened up the awnings. Amy got out of the SUV and into in a pale blue convertible surrounded by Harvard boys in drag. Brett started to drive the truck at 1 mile/hour and the whole street filled up with people.
Hordes of students crowded the truck with arms outstretched and ran alongside for as long as they could considering there were six-feet snowdrifts everywhere. One of them kept screaming “Me! Me! Hasty Pudding for me!” We ended up serving hundreds of apple fritters, 24 quarts of sweet pudding and 24 quarts of savory pudding off the truck and an equal amount at the restaurant afterwards. It was a wonderful collaboration. Thanks to all who made it happen. We’re considering putting Hasty Pudding on the permanent menu at Harvard only, in honor of of our across-the-street neighbors. Read on for more photos of the parade…
Amy Poehler is being named Woman of the Year by the Hasty Pudding Theatricals, and our truck is in the parade. We’ll be handing out apple fritters, hot mulled cider, and two versions of hasty pudding: a cornmeal, butter, molasses pudding and a bolted wheat, onion, clove, and cheddar pudding.
Want to join? The Woman of the Year parade starts at 2:45pm in front of Lamont Library, and culminates right in front of CloverHSQ on Holyoke Street. We’ll have treats at the restaurant too, if you want to stake out a spot to watch the parade.
Anyone want to try to convince Amy to join us for the Maine Beer Company beer launch that night?
EDIT: that’s another Mrs. Child’s recipe – not Julia Child’s recipe. The recipe we used pre-dates Julia by about 100 years.
The MBTA isn’t running tomorrow, so neither are we. We’ll be open regular hours tonight, so stop by and see us on your way home.
Enjoy the snow everybody!
11/28 UPDATE: All restaurants are back up and running normal hours. MIT will run lunch 11am-2pm tomorrow, still waiting on whether DWY will be up and running.
Join Dan (owner) as we welcome the very elusive Maine Beer Co. to Clover. Kegs go in at 8pm. We’ll be pouring Mo, an American Pale Ale.
We’re expecting a lot of interest in this event so we had to cap signups to
100 50. Sign up today!
We desperately wanted to make hot chocolate work this year. It was a recurring theme at our Food Development meetings. We tried:
-coconut milk and chocolate
-heavy cream and chocolate
-heavy cream and cocoa powder
-milk and cocoa powder
-steaming milk and holding it in a soup warmer
-steaming milk and holding it a water heater
-blending in a blender
Each combination was either too expensive or not workable at our locations. To make really good hot chocolate you really need to invest in a milk steamer. If anyone out there has a recipe they think we should try, feel free to pitch it. Food Dev happens every Tuesday at 3pm at the HUB.
After lots and lots of requests we started playing around with platters made of the seasonal sandwich ingredients.
A couple things we realized:
-The platters should come with a grain salad and a bean salad
-The sauce should come on the side
We tested our first versions at the Food Dev meeting, and we’ll be experimenting with them further over the next few weeks.
Megan here. It’s hard to believe, but in 2015 we’ll double in size. I’m focusing on hiring amazing assistant managers who might one day grow into general managers and run their own Clover one day. Sean suggested we hold open interviews, and we’re going to see how it goes. We’re looking for folks who love food and hard work, and have at 1-3 years experience in a manager or assistant manager role at a restaurant.
Starting tomorrow, every Wednesday from 5-7pm at CloverHSQ (7 Holyoke Street, Cambridge), we’ll be hosting open interviews for assistant managers. If you’d like to participate in these open interviews:
1.) Fill out the following application:https://cloverfoodlab.wufoo.com/forms/zmjw1ct0rihvw5/
2.) Come to CloverHSQ (7 Holyoke) any Wednesday from 5pm-7pm.
We’re going to be selling Clover food during the intermissions of Hasty Pudding shows this year. It’s one of a bunch of really cool collaborations we’re doing with Hasty Pudding this year.
Back when Ayr and Rolando were first figuring out coffee, they turned to Barrington Coffee. They tasted water with them, compared filters, learned everything there was to know about various types of roasts, and asked a lot of questions. Should we do espresso? French press? Pour-over? How would we source coffee? What type of coffee would customers love? Barth of Barrington Roasters provided tons of information, sometimes more than you’d ever want to know.
They settled on Casa Ruiz, a beautiful Panamanian coffee from Barrington Roasters, and featured it for several years. That was me back in 2010 at the Dewey truck doing a tasting with Barrington.
We’re thrilled to welcome Barrington back at all our locations. We’re featuring their Barreiro, a really beautiful coffee grown in Brazil. And we’re hitting our Brookline, Boston, and Cambridge locations with coffee and donuts events. There are 20 spots for each event, so sign up now!
Andrea from Valley Malt sold us a ton of dried black beans grown in Western Mass, and Chris challenged us to come up with a sandwich that would use them.
Enzo came to Food Dev with an idea for a plantain sandwich. We went through two versions and we’re now ready to test it on you all. Come by CloverKND at lunch on Wednesday for the first taste of the plantain sandwich!
-Black bean spread with green pepper, garlic, onions, cilantro, and jalapeño.
-Venezuelan slaw with carrots, beets, and red cabbage
-Cilantro- lime-mayo dressing