Spitting, slurping, crunching, cracking
Lucia
April 21, 2016
We hosted Mike from Blue Bottle for a coffee and donuts event at DTX right after we opened.
We hosted Mike from Blue Bottle for a coffee and donuts event at DTX right after we opened.
Like many Southern housewives of the 1950’s, my grandmother Jane had a pimento cheese recipe.
Enzo came to Food Dev the other week with a griddle and butter.
If you’ve been following the blog this year, you may have read about our relationship with Rhode Island Mushroom Company.
When Ayr was first contemplating what breakfast at Clover would look like, he knew it had to involve coffee.
Chris and I took a group of employees out to Grafton Cheddar this winter. The cheese-makers gave us a block of truffle cheddar to take home.
Michael Docter (our favorite winter farmer) told me about a new farm. Tim, the grower, joined us for Food Dev and we got to hear more about what he’s doing.
Did you know that our 3pm specials started back in 2009? We were shivering through our first dinner service during November.
We have a weekly Food Development meeting every Tuesday at 3pm at the HUB. It’s open to the public.
