Food Truck 101: The Conference
Lucia
January 26, 2013
The idea for Food Truck 101 started in 2011 when the City of Boston started offering the first spots for food trucks, and a lot
The idea for Food Truck 101 started in 2011 when the City of Boston started offering the first spots for food trucks, and a lot
To highlight that citrus is in season, we developed this filling for whoopie pies tonight.
I love Beets! Lots of people say they hate beets. I wonder why. I suspect it’s because I didn’t grow up eating them, and had
Rachel had a birthday the other day, and in Clover tradition we made her cupcakes. Whenever an employee has a birthday his/ her boss makes
We sold out of all of our green and oolong teas within a few days of the last post. Nobody has seemed to mind the
We’re running Tostones in the 3pm special slot. If you’ve been by every afternoon, you’ve noticed the sauce is different every day.
This is Salsa Rosada. Eddie (Kitchen Manager and recent Cordon Bleu grad) told me that at fast-food places in Ecuador, every customer makes up their own little batch of Salsa Rosada using 2 ingredients available on the condiment station: ketchup and mayo. Eddie says his mom makes it at home to put on everything, including artichoke hearts. I never thought of mayo as part of Central/South American food. It would be an interesting thing to research. Do you think it’s common in places where French fries are popular? I was at this Peruvian charcoal chicken place, and my meal came with 2 sauces: a cilantro mayo, and a yellow pepper mayo.
We’ll be running the Tostones for the next week. Come by at 3pm and taste Eddie’s recipe for Salsa Rosada.
We just featured an Ethiopian coffee from Kuma. For all of you who’ve been enjoying it, we’ve got another Ethiopian for you to try. We’re
A few years back, both Ayr and I were convinced, we would NEVER be able to pull off eggs for our breakfasts. We didn’t like the taste of eggs at fast food restaurants. They are rubbery, and don’t have good flavor. There are a few (better diners, McDonald’s) that us
I spent an hour at DWY this morning. My lips are a bit chapped. Guess I’m not as tough as I was that first winter we were open at MIT and worked 14 hour days in the cold. That winter, 2008 – 2009, there wasn’t a single mobile operator who ran year-round. Gooseberries (now momogoose) watched what we were up to and decided to give it a try the following winter. And now here we are, lots of folks freezing in the cold.
That’s a pic from our beer launch last week at the HUB. We’re featuring a beer from High and Mighty. They’re based out in Western
