(Clover)RED
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June 16, 2015
So there’s a big (PRODUCT)RED event going on at DWY tomorrow. You don’t see us at too many of these fundraising events. There’s a reason, we have a really singular focus.
So there’s a big (PRODUCT)RED event going on at DWY tomorrow. You don’t see us at too many of these fundraising events. There’s a reason, we have a really singular focus.
I hate the idea of food as medicine. It’s probably why I cringe a little every time I hear about a diet or somebody talk with
Food Dev at Clover happens every Tuesday at 3pm. Everybody is welcome to join. Bring something for us to try, or just bring your taste buds.
Chris, his son, and I went to visit Four Star the other day. Not sure who is happier in this picture, Chris or his little
Ethiopian coffees are back into the rotation at Clover. We loved this one from Seattle roaster Kuma when we tasted it a few Food Dev meetings ago.
This is the only item sold at HFI that we don’t use on our menu. I just love these tortillas so much (and I’m from
Chris just brought in a shipment of rhubarb from Four Town Farm in Seekonk, MA. Try it as agua fresca or soda, or at breakfast
I was a latecomer to mushrooms. It took really good mushrooms to get me to like them. I was shopping at the Somerville Winter Market and came
Enzo has been begging Phil to come into the kitchen and develop a Clover sandwich. If you don’t know Phil Tang, he’s one of the best chefs in the city.
