Barrington Yirgacheffe (that means coffee)
Rolando
March 18, 2011
You might not be used to seeing 2 silver bags at Clover. Barrington roasts our favorite Panamanian Casa Ruiz. But they also do some fantastic
You might not be used to seeing 2 silver bags at Clover. Barrington roasts our favorite Panamanian Casa Ruiz. But they also do some fantastic
As many of you know Rolando and I just got back from a tour of New Orleans (coffee) and Texas (BBQ and food trucks). I’m
Obviously I’m really excited about maple syrup right now. It’s one of the strangest things for me about living in the city. I used to
Clover is going to be serving brunch this Saturday and Sunday, 7am – noon, at the restaurant. Some might remember when we did this 2
Every once in a while I go to a conference for chef’s. Something I started doing a lot when I was a Professor. Recently I
We’re starting to do a lot of catering here at HSQ and that means we get to work a lot with Metro Pedal Power. (We
Here’s the MIT truck looking at the Dewey truck, both serving lunch. We’ve never done this before. Saturday we took both trucks, and most of
This is the syrup for our mulled spice soda. Boiling water plus sugar makes a simple syrup, then we add star anise, cinnamon sticks, and
Yesterday at MIT one of our customers, Nittin, was giving us a hard time about the chickpea fritter. “Why don’t you just call it falafel,”
One of the greatest improvements to food quality that the restaurant brought is filtered water. We used to use straight Boston tap water for everything.
