Blue apron
ayr
October 29, 2008
The other day Rolando asked me what I would think of us wearing blue aprons. So here’s the deal: in the brigade system, the french
The other day Rolando asked me what I would think of us wearing blue aprons. So here’s the deal: in the brigade system, the french
We don’t yet have the perfect recipe for falafel, but we’re getting close. These little chickpea fritters are getting so delicious. It’s sort of become
We’ve been experimenting with a BBQ wheat protein sandwich. This is an interesting one, something I’ve always enjoyed, but am not sure everyone will. Above
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
