Boston loves sausage egg and cheese
Lucia
December 20, 2017
But a lot of us are thinking about how to eat differently. So as of this point, we haven’t served a sausage egg and cheese
But a lot of us are thinking about how to eat differently. So as of this point, we haven’t served a sausage egg and cheese
You might remember our first take at hummus bowls was a disaster. We regrouped, and tested them again at CloverFIN, and it was a huge success!
The Impossible meatballs have been selling like crazy.
We’re a few years into the project of using Clover as an outlet for local grain. We started by buying flour from Maine Grains and
The other day Chris (our VP of Foods) asked me: are we going to keep selling this meatball? I said I didn’t know.
Ray, farmer at Next Barn Over, has been planting garlic. You can grow garlic too. Separate the head into single cloves. You leave the skin
That’s Martina and her grandfather in Italy. If you can’t make it out, his apron says “Raffaele, King of Pasta!” Martina leads up Food Development at Clover.
Those hands belong to Rob (GM of CloverBUR, for some reason he doesn’t like getting his photo taken). The Brussels Sprout Sandwich is launching this
Soon if you stop in during the morning you’ll smell onions caramelizing for hot soups. Since our first winter on the truck, we’ve made soups
We don’t yell it anymore, but in restaurant slang “86” means you’re out of an item. I took this picture at 11:58am today at CloverFIN.
