Hadley Hakurei Sandwich, testing today at Kendall
Lucia
March 18, 2015
We’ve only allowed a few decaf coffees into our grinders and this is one of our favorites.
We’ve only allowed a few decaf coffees into our grinders and this is one of our favorites.
Our Fruit Salad was inspired by a man in LA who cut fruit at a mile a minute, seasoned it with lime and chile flakes, and handed it to you in a Ziplock bag.
Chris came to the Food Dev meeting the other day with a spectacular tarragon sauce. Tarragon is an herb you find in French cooking.
The MBTA isn’t running today, so neither are we. Food Dev and Soup-Making class are canceled, we will let you know if they’re being rescheduled.
I saw this at the HUB about 2 weeks ago. That’s a giant shipment of Just Mayo.
We desperately wanted to make hot chocolate work this year. It was a recurring theme at our Food Development meetings. We tried…
After lots and lots of requests we started playing around with platters made of the seasonal sandwich ingredients.
Andrea from Valley Malt sold us a ton of dried black beans grown in Western Mass, and Chris challenged us to come up with a sandwich that would use them.
I don’t know why I’ve never had this before. Have you ever seen or had these? Thick cut potato chips.
We want everything – including our food development process – to be transparent. At the Food Dev meeting, we talk about what’s in season and taste new ideas.
