3pm Special: Sweet potato fritters
Rolando
January 28, 2013
Right now over at the Hub, Elmer is in the middle sweet potato fritter production. He’s been making our 3pm specials for the last couple
Right now over at the Hub, Elmer is in the middle sweet potato fritter production. He’s been making our 3pm specials for the last couple
To highlight that citrus is in season, we developed this filling for whoopie pies tonight.
I love Beets! Lots of people say they hate beets. I wonder why. I suspect it’s because I didn’t grow up eating them, and had
Rachel had a birthday the other day, and in Clover tradition we made her cupcakes. Whenever an employee has a birthday his/ her boss makes
We sold out of all of our green and oolong teas within a few days of the last post. Nobody has seemed to mind the
We’re running Tostones in the 3pm special slot. If you’ve been by every afternoon, you’ve noticed the sauce is different every day.
This is Salsa Rosada. Eddie (Kitchen Manager and recent Cordon Bleu grad) told me that at fast-food places in Ecuador, every customer makes up their own little batch of Salsa Rosada using 2 ingredients available on the condiment station: ketchup and mayo. Eddie says his mom makes it at home to put on everything, including artichoke hearts. I never thought of mayo as part of Central/South American food. It would be an interesting thing to research. Do you think it’s common in places where French fries are popular? I was at this Peruvian charcoal chicken place, and my meal came with 2 sauces: a cilantro mayo, and a yellow pepper mayo.
We’ll be running the Tostones for the next week. Come by at 3pm and taste Eddie’s recipe for Salsa Rosada.
We just featured an Ethiopian coffee from Kuma. For all of you who’ve been enjoying it, we’ve got another Ethiopian for you to try. We’re
A few years back, both Ayr and I were convinced, we would NEVER be able to pull off eggs for our breakfasts. We didn’t like the taste of eggs at fast food restaurants. They are rubbery, and don’t have good flavor. There are a few (better diners, McDonald’s) that us
That’s a pic from our beer launch last week at the HUB. We’re featuring a beer from High and Mighty. They’re based out in Western
Last week Rolando and I started making orange marmalade again. It’s a really beautiful process. We washed the rinds, chopped them, boiled them with sugar, orange juice, and water.
