We taste a lot at Clover. So much in fact that the other day when we did an analysis of our packaging spend almost 1/5th of our total packaging spend is sampling.
I wrote a post the other day about us being unable to acquire Aleppo pepper due to the conflict in Syria. Sadly I’m not announcing
The spring vegetables are slowly emerging. Chris got a call from Hadley, MA this morning. Asparagus is ready. You might notice we haven’t had it
Is it the middle of winter? Nope. The end of April and beginning of May are the hardest two weeks for a restaurant like ours,
Mike Sutton came to us from O Ya last year at this time. When he came on board as a development chef for us, we were all really excited to taste his first sandwich.
We tested our Clover MEALS idea for our WFM collaboration today at Kendall. We’ve already gotten some amazing feedback and we’re getting a bunch of
We’ve been waiting and waiting and waiting. I first learned about Spring Dug Parsnips the second year of Clover, back in 2009. They’re a little
Chris had a big cat grin on his face at this past food dev meeting. He finally found us some delicious olive oil.
Chris brought us a challenge at our recent food dev meeting. Turns out that the Aleppo pepper we’ve been loving for years is no longer available.
Kimlee runs prep at Harvard Square. She’s been doing an amazing job. I believe that food tastes great when it’s made with love.
