We have these beautiful chickpeas from Connecticut and Montana that we’ve been turning into a silky hummus.
There are 2 or 3 more spots in tomorrow’s Food Development Meeting. Chris and Martina have been working hard. Come taste…
I was speaking at an event called the Future of Food at the Museum of Science. This was a collection of really interesting food folks. People who do food on TV.
Jane here, unless you go to CloverDTX on School Street, you probably don’t know me. I’m a communications lead (SCL) at DTX and an event planner at Clover.
The meeting room in the basement of CloverHUB had been transformed into a poker den, complete with clamp lights over the tables and steel cases full of poker chips.
The first (and only) time I had scrapple was in Philly…
Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm.
If you haven’t had Mezze before, it’s a way of eating that exists all over the Middle East. Creamy dips, chunky spreads, preserved vegetables, cooked vegetables, pickled things, raw salads, and pita bread.
I keep wondering how can we do this better? Our coffee is really beautiful. We’re so careful with it. And it’s helped us develop a reputation in the City of Boston.
