We’ll never make the best cup of hot chocolate

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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.

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Seasonal platters will be in our future

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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.

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Open interviews for Assistant Managers: Wednesdays, 5pm-8pm

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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.

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3pm special: thick potato chips

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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.

Chris brought these potato chips as an idea and we tinkered with the recipe until we got something we loved. We’re featuring them at 3pm at all locations for the next 2-3 days.

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They were the first.

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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!

Click here to sign up for a spot at one of our Barrington Coffee and Donuts events. 

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Venezuelan Plantain Sandwich testing Wednesday 1/21 at CloverKND

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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
-Fried plantains

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Pushpir (the sandwich) is here for the next 2 weeks.

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Pushpir of Guru the Caterer joined us at CloverKND on Wednesday to launch the Pushpir Sandwich. We developed this sandwich with Pushpir last year, and the requests are already coming in for Pushpir 2.

Pushpir (the sandwich) has a jalapeno-cilantro-mint chutney, a slice of fried paneer (fresh Indian cheese), chaat (Indian street snack we make with chickpeas, pickled vegetables, and chaat masala), and it’s drizzled with a yogurt sauce and a tamarind sauce.

You can try this at all restaurants for the next 2 weeks. Get it while it lasts!

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Pushpir Party 1/14, 11am-1pm, CloverKND

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Are you coming to the Pushpir party on Wednesday?

This is our first and only collaboration with a local chef. Pushpir Bhetia makes the best Indian food in town at Guru the Caterer.

He schooled us on Indian cooking, and the result was the Pushpir Sandwich. The sandwich starts with a cilantro/mint chutney, gets a thick slice of just-fried paneer (fresh cheese), and is topped with chaat (an Indian street snack with jalapeños, fried chickpeas, and a spice mixture called chaat masala). We drizzle the sandwich with tamarind and yogurt.

The man himself will be at CloverKND on 1/14 from 11pm-1pm, and the sandwich will launch at all other Clover locations at the same time. We’re also making some Indian beverages you can pair with your Pushpir.

PUSHPIR LAUNCH DAY MENU

$6 Pushpir Sandwich
$2 Lassi Soda w/Sidehill Farm Yogurt
$2 Tamarind Soda
$3 soups, salads, and more

We’ll have a limited number of Pushpir Sandwiches. No guarantees we’ll have them after 1pm, so mark your calendars.

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