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From the archives

Pimento sandwich

15 February, 2012: The Pimento sandwich is back, in its third year in the seasonal sandwich slot, on our menu. This was Lucia’s initial contribution to our menu, a couple of years ago and it’s a good one. I was training Will from the kitchen how to prepare the pimento and told him to measure all of the ingredients and… Read More

From the archives

Barefoot coffee: Honey Edlyna, Guatemala

15 February, 2012: Look what just arrived from Santa Rosa, CA. A box with our newest coffee to be offered in the Guest slot. The aroma that came out of the box when I opened it was amazing. The coffee is from Guatemala and the farm name is Finca Vista Hermosa (Farm of the Beautiul View). It’s located in a… Read More

From the archives

Speedwell coffee: La Laguna, Guatemala

8 February, 2012: Right now in our local slot, we’re brewing up a coffee roasted by Derek down at Speedwell Roasters in Plymouth, MA. The coffee comes from a farm in Guatamala called San Pedro La Laguna. The plants are grown at a high altitude (1600 meters) in a volcanic landscape. A group of farmers work the farm together. Some… Read More

From the archives

Weekend breakfast at Harvard Square

4 February, 2012: This weekend will be a bit different operationally without pancakes. I think we are going to be able to do a better job (faster service). We’re gonna begin serving our regular weekday breakfast menu, on the weekends. We’ll expand the weekend breakfast menu over the next few weeks, starting with an awesome fruit salad, today. I’ll be… Read More

From the archives

Tilt skillet at the HUB

2 February, 2012: When we were designing the new prep kitchen over at the HUB in East Cambridge, there was one piece of equipment that I knew we needed at this stage of growth. The tilt skillet is extremely versatile. You can boil, fry, poach, sear, simmer, braise and stew in a tilt skillet. Also, with the size of our… Read More

From the archives

Cauliflower sandwich v.3

23 January, 2012: OK, on to version #3 of the cauliflower sandwich. Version #2 was way more popular than version #1. Couple issues we were trying to solve with the final version– 1.) Eggplant spread was watery. So, instead of roasting the eggplant and blending, we’re splitting it, roasting it, then allowing it to drain overnight (which removes lots of… Read More

From the archives

3pm special: Mac and cheese

18 January, 2012: Mac and cheese is back this week. I simplified the ingredients in this recipe this year. I think it’s delicious. Should be coming out saucy. Starting at 3pm until sells out. $3 at all locations by Thursday. Let us know what you think. Read More

From the archives

Matt’s coffee: Chajul, Guatemala

17 January, 2012: Through the month of January, we’ll be featuring this coffee from Chajul, Guatamela. It’s roasted in a wood-fired roaster by our friends up in Maine. We are liking Matt’s more and more every time we bring in one of their coffees. Typical of Central American coffees, it has a round, full flavor with mocha notes (and a… Read More

From the archives

Weight / Volume converter

17 January, 2012: I was so happy to see this a few weeks back. We prepare all our recipes based on volume measures, so we don’t need to have scales at all of our locations.  But, we purchase all of these same ingredients from our vendors based on weight measures. So, for someone that’s not used to buying 40 pounds of… Read More

From the archives

Coffee sampling: Barefoot roasters

12 January, 2012: This week at Harvard Square, we’ve been sampling out coffees from Barefoot Roasters, out of San Jose, CA. We’re trying to select our next guest coffee. All our coffees come from single plantations. They have some surprising flavors. It’s been fun to hear how people describe the taste of the coffees. You all are excellent tasters. Today… Read More