Why open in winter?
ayr
January 28, 2013
There is snow in the forecast for today, but it’s not suppose to start until after lunch (fingers crossed) and we’re all going to benefit from warmer temperatures all week.
There is snow in the forecast for today, but it’s not suppose to start until after lunch (fingers crossed) and we’re all going to benefit from warmer temperatures all week.
To highlight that citrus is in season, we developed this filling for whoopie pies tonight.
For those of you picking up your Winter Moon Roots Winter CSA, you’ve been getting some delicious carrots. We know this is true, because we’re also buying them for the Clover menu.
Ayr said at the last Food Dev meeting, why not try doing latkes during December? I think the idea came from an MIT customer who asked if we could cater 1000 potato latkes for an event.
OK, that’s not the sexiest picture ever. And I know it looks nothing like food. But this is critical to every recipe we make everyday. And if you run a restaurant you may find it helpful.
Our new seasonal sandwich, the Fennel, is launching at all trucks and restaurants today. I’m excited. This is a sandwich I helped come up with.
The other day we hosted a hot sauce class at the HUB. This is something we’ve been asked to do for a long time, and not surprisingly it was sold out.
This picture marks the beginning of the Fennel Sandwich.
This is Rachel. We are all so excited to have her on the Clover team. She’ll be helping me stay organized and will increase productivity in the development of new recipes, food costing, sourcing, etc.
What’s up with those fancy appetizers? Before Clover I handled the food service for a few Fortune 500 companies.
