Sharan was a kitchen intern this summer from BU. Chris pressed him to develop a ...
That’s Danya and Matt of Queen’s Greens Farm in North Amherst. They’re the ones responsible ...
George Howell reminds me of a wizard. He has bright blue eyes and white hair, ...
Are you currently managing a catering operation? Do you feel like you’ve pushed your program ...
Both of our current coffees were roasted within miles of us. Come by Clover and ...
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The folks from Hasty Pudding Theatricals stopped by today. They’re one of the oldest groups at Harvard, dating back to the 1700’s. They’re the ones who put on the Man and Woman of the Year award. They all love Clover and eat here before shows.
They want to collaborate with us on stuff for next Spring. Ideas include a Clover truck in the parade for Woman of the Year. Or maybe food during intermissions of the shows? We’re open to lots of ideas.
A little early Clover trivia: we used to have a slot on our menu reserved for a hasty pudding. Hasty pudding is basically a porridge, and so we’d rotate grits, buckwheat, oatmeal in that hasty pudding slot.
We took the order-takers on a field trip the other night to eat Indochinese food in honor of the Sharan sandwich. Such a fun cuisine. Lots of surprising spice. Lots of red dye.
We’ve got organic carrots, beets, and turnips from Next Barn Over for the 3pm special this week. Our crudite is served with a smoked Hungarian cheddar dip. Available after 3pm only.
That’s Concord Grape lemonade too. We’re making it while the season still lasts in New England. Beautiful dark blue grapes, with a natural flavor most of us only associate with Welch’s.
We were shocked by the overnight popularity of this sandwich. The prep for this sandwich is pretty intense. We make the spread by skillet-searing peppers 1 tiny batch at a time. We cut, dredge, batter, and fry the cauliflower to order. We make up this cabbage slaw with tons of lime juice and cilantro one batch at a time. And we crisp up the noodles to order. Most of the labor goes into the spread, and it’s worth it when you try it. It’s sort of oily, but in a really fresh way. And super spicy.
If you’ve gotten a chance to try one of these, please let us know what you think. If you haven’t yet, don’t fear. We’re going to be upping production this week, so hopefully everyone will get a chance to taste Sharan.
We discovered Metropolis on a trip to Chicago, when Ayr’s sister told him it was the more delicious underdog to bigger roaster Intelligentsia. Of course, we love Intelly too, but we’re thrilled to be able to bring Metropolis to folks in Boston.
Metropolis sent us a bunch of their latest single origin coffees, and this one was the clear favorite at our Food Development meeting last month.
We loved this coffee for its full body, grape notes at the beginning, and subtle sweetness throughout. We’ll be rolling this out over the next few days, so look out for it.
Dann and Martha of Pretty Things Beer & Ale Project joined us on Thursday to launch St. Botolph’s Town at Clover Kendall. This was one of the first beers they ever brewed, done as an homage to the Yorkshire-style ales they loved while living in England. It’s a really beautiful beer for fall.
It was named after the town of St.Botolph – which was the original Boston in England.
Come by to try it – we’ll have it on tap for the next 2 weeks or so.
Fall Knife Skills 101 schedule is up. These classes have been selling out fast. Chris’s class on 10/8 only has 1 spot left. Click here to view the class schedule and sign up.
Paul’s birthday was today. We made chocolate cupcakes with peanut butter and Concord grape frosting. They’re here at Harvard. Free for all customers, until they’re out!
Ray Young from Next Barn Over called us to say that the farm is going to be bringing in a bumper crop of organic sweet potatoes over the next two weeks.
We had an internal contest to design a sandwich that could do these sweet potatoes justice. Enzo shared a Japanese sandwich with us…
-Sweet potatoes (baked, then fried)
-Cabbage, daikon, shiso slaw
-Shoyu and rice wine vinegar
-Tempura sesame seeds
We’re going to test a version this afternoon, starting at 3pm, and during our Pretty Things Beer Launch. If you want in on the testing, come to Clover Kendall Square TODAY from 3pm through the beer launch at 6pm….
Sharan was a kitchen intern this summer from BU. Chris pressed him to develop a sandwich based on the Indian food he grew up eating. And he thought: Indochinese food. Indochinese food is the Chinese food that is eaten in India. Influenced by Indian ingredients and preparation. It’s one of my favorite cuisines. If you want to try it, there’s a great restaurant in Somerville called Dosa n’Curry that has a few Indochinese items on the menu.
Sharan’s favorite Indochinese dish is Gobi Manchurian. It’s got fried cauliflower, battered with rice flour, in a really peppery, oily, rich sauce.
After a bunch of versions and lots of tasting and adjusting at the Food Dev meetings, here’s what we’re doing:
-a spread made with seared red peppers, ginger, garlic, habanero, soy sauce, and a touch of ketchup
-deep fried “gobi” (cauliflower, tossed with rice flour before frying)
-Napa cabbage slaw with lime and cilantro
-fried vermicelli rice noodles
Chris has been doing nutritionals for all our items. Read on for nutritional info…