Goodbye Kennebecs, hello Chefs
Chris
August 24, 2013
We go through about 2 pallets of potatoes a week. They are one of the hardest things for us to source. Most growing seasons for
We go through about 2 pallets of potatoes a week. They are one of the hardest things for us to source. Most growing seasons for
This time of year we are usually running the Tomato sandwich. A thick steak of heirloom tomato, salt and pepper, Grafton cheddar, mayo, lettuce.
Vincenzo has all these family recipes from Calabria. Whenever he cooks for us I’m always reminded of the farmers markets I visited in Southern Italy.
Chris used to live in Florida, where he fell in love with Cuban black beans and rice. He came up with this chilled black bean
You might remember early on we served cold brew coffee. Then customers started coming up to the truck saying they hadn’t slept at all after
Sandy here, it’s been awhile since I’ve written one of these but I’ve got something I’m really excited about. Most of you who know me
I’ve been in a great mood all day. It’s a beautiful, dark, rainy Friday. Which makes me happy. But I’m told it’s going to be
This is Heather, just married, and holding her favorite Clover sandwich.
