Word of the Enzo is spreading like wildfire through Kendall Square and beyond. The truck has been running out of ingredients twice in one lunch rush. Finn even abandoned his usual location (DWY) and trekked from the Financial District to MIT to get one.
How would a donut taste with that Peruvian El Norte? We only make donuts for really special occasions. This Thursday, 2/7, Derek Anderson, head roaster
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
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’re partnering with 6 of the best/most exciting/most diverse farms in New England: Flats Mentor, Next Barn Over, Drumlin/Mass Audubon, Red Fire, The Kitchen Garden, and Enterprise Farm.
If you’re in the world of beer you probably know the name Shelton. The Shelton Brothers became famous as importers of Belgian beers and beers
The first event I planned at Clover started as kind of a joke. I wrote this email to Ayr in 2010: Subject: Very Important On
Thursday a bunch of you were by HSQ for our first beer launch of 2013. All the brothers who run Jack’s Abby Brewing came by
Have you ever drank a lager?
We’re launching Jack’s Abby at HSQ this Thursday, 8pm. Jack’s Abby only makes lagers. We visited the brewery in Framingham to learn about how Jack and his brothers (the guys in the lederhosen) make beer. Lager yeast ferments at much colder temperatures than ales (like close to freezing). I knew nothing about beer at the time. I thought that was pretty interesting. I mean, you don’t normally think of fermenting as a process that happens cold. It reminded me of the refrigerator rise I use to make bread.
