Rolando transitions
ayr
May 28, 2013
I expect most of you know Rolando, our Executive Chef. Rolando was my first hire at Clover back in 2008. And that experience set the tone for the adventure ahead.
I expect most of you know Rolando, our Executive Chef. Rolando was my first hire at Clover back in 2008. And that experience set the tone for the adventure ahead.
Some of you may remember Ayr and Rolando’s trip to my home state of Texas to research BBQ. You may also remember that Rolando entered a deep coma after sampling so much moist brisket.
We are launching our next seasonal sandwich today, the Parsnip cheddar. I am quite fond of this one.
We did a seasonal sandwich design contest with MIT customers. MIT Medical put it all together and took submissions.
Matt is developing a new relationship with Asocafe Coop. down in Bolivia. The coffee is grown by coop members in a small village called Taipiplaya, at altitudes of up to 1800 meters.
This picture is what is left when I finish my sandwich from Clover.
Sometimes you might envy our Food Development meetings. We get to throw out ideas for new menu items, taste what Rolando’s been developing, and talk about how we can best represent seasonal ingredients on the menu. But sometimes we have to get down to real work and taste straight mayonnaise and BBQ sauce.
To be honest I can’t remember what this is. When we visited Berkshire Brewing Company we saw an amazing array of equipment and solutions that were new to us.
I worked for nearly 3 years to bring Element Beer to Boston. And now we’re almost out. We knew it would be a short run, but it’s still sort of sad to see it go.
It was close to 3 years ago that I first had the idea I wanted to sell Element’s beer. They didn’t have so many fermentation tanks back then. I remember one or two, but it was a long time ago so my memory may be off…
