Meet the face of CloverBUR
Rolando
March 15, 2013
Mike has a really impressive resume. Before coming to Clover, Mike was Chef de Cuisine at O Ya. Some of you may have remembered the
Mike has a really impressive resume. Before coming to Clover, Mike was Chef de Cuisine at O Ya. Some of you may have remembered the
This is the fourth rotation for the sweet potato sandwich. Three components: a creamy cilantro spread, roasted sweet potatoes with Southwest spices, jicama salad with
It’s always tough, in New England, at this time of the year. Â Not much is in season and local. We look to these times, to
You might have met Derek this morning. We were thrilled to have him up from Plymouth to launch Speedwell coffee at Clover. We’ve been seeing
Right now over at the Hub, Elmer is in the middle sweet potato fritter production. He’s been making our 3pm specials for the last couple
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
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
Last week Rolando and I started making orange marmalade again. It’s a really beautiful process. We washed the rinds, chopped them, boiled them with sugar, orange juice, and water.
