Rachel organized a trip to White Birch Brewing Co. in New Hampshire. I asked her what she thought of everything. She said, that guy Bill
A magical thing happens in March when temperatures are below freezing at night and above freezing during the day. Maple syrup starts to flow. And
There was a sandwich shop in Austin when I was growing up called The Kitchen Door. It was always full of grandparents and it had
We treat tofu as something of a dirty word at Clover. We’re afraid many Americans are scared of tofu, we don’t want to scare our
Tonight you can shop for a Homebrewer’s CSA while drinking a round of Pretty Things beer poured by the brewers. We thought it would be
We try to control a lot at Clover. We make almost everything on our menu ourselves. But one thing we don’t have experience with is
If you’ve been exploring coffee with us you know of Matt’s. Matt’s coffee is the one that’s sometimes in a gold bag, sometimes in a
Chris has been on a tear. I asked if he could help us with sourcing and he’s be doing an amazing job. Grafton Cheddar is
Sometimes you might envy our Food Development meetings. We get to throw out ideas for new menu items, taste what Rolando’s been developing, and talk about how we can best represent seasonal ingredients on the menu. But sometimes we have to get down to real work and taste straight mayonnaise and BBQ sauce.
Sign up for a CSA, get cooking classes on how to process your share. Rolando is teaching an ambitious number of cooking classes this summer.
