Buying supplies
ayr
October 28, 2008
For the first day or two we thought it might make most sense to buy retail. Here’s Rolando pushing both our carts at Russo’s. Russo’s
For the first day or two we thought it might make most sense to buy retail. Here’s Rolando pushing both our carts at Russo’s. Russo’s
We’ve got Rolando full time right now. He’s awesome. Here we are working on some recipes, getting ready to open.
Rolando is awesome. We’ve been working with falafel recipes. And while nothing we’re making is particularly traditional (neither of us is bound to the middle eastern
We’re thinking about adding a full convection oven to the truck. We’d use it for warming food, and perhaps for baking in the morning when
Rolando had this idea: we should have fresh stocks steaming away at the restaurant. I wasn’t sure. First, I wasn’t sold on the whole soup
This is Rolando Robledo, Clover’s chef. We’re absolutely thrilled to have him on board. Rolando found his way to Clover by way of The French
A friend turned me on to Henny Penny fryers. They make normal fryers, but specialize in “pressure fryers.”
Last Friday I went into the Massachusetts Restaurant Association offices in Southborough, MA and took my ServSafe exam ($50). This is an exam that is
