August 12, 2022

Meet Our Development Chef


Hi, my name is Philip Wolfe and my path to Clover’s Development Kitchen has not necessarily been a predictable one. 

I grew up surrounded by scientists and amazing food. To my family of cognitive psychologists and neuroscientists my professional interest in food may have come as somewhat of a relief. I was a bad student; we don’t have to get into how bad, but let’s just say I was not going to be taking advantage of the tuition remission programs for which I was, in theory, eligible. When I was about 14 I started to look at college options and the idea of signing up for what looked like 4 more years of high school filled me with dread. 

It was around this time that a distant memory began to resurface; half forgotten afternoons in the 90’s spent watching PBS, and a show called Cooking Secrets of The CIA… We did not have cable in my house growing up. I thought everyone came home from school and straight into a lineup of Julia Child, Jaques Pepin, and Jim Lehrer (as a small child I was pretty sure Julia and Jim were married, she cooked and he talked about whatever happened in the world that day; made sense to 5 year-old Phil). Anywho, after some brief googling I learned that The CIA very much still existed and was in-fact a pretty reputable culinary school. After a little more research I was sold, and within a few weeks had started an apprenticeship at a restaurant in Newtonville; skipping class to make creme brûlée and duck confit. 

A couple years later, while I was a student at The CIA my dad told me about a food truck that had appeared on MIT’s campus and from there I began following Clover as a business and source of excellent chickpea fritters. 

Since graduating from culinary school I’ve worked in a variety of foodservice operations, everything from private chef at a reclusive software developer, to 6 years as a sushi chef specializing in menu development for elaborate omakase tasting menus. When the opportunity to become part of the Clover universe appeared I could not get my application in fast enough. Coming out of the last couple years of pandemic-uncertainty I was ready for a completely new challenge and everything about the position as Clover’s Development Chef sounded amazing. Getting to work on everything from our new seasonal sandwiches to the ever-evolving box program keeps me in a creative space that is incredibly fun and engaging. 

In many ways the interdisciplinary nature of Clover feels like home in a way that no other workplace has. Clover Food Lab has always been about research and development, finding new and delicious ways to get local veggies to as many people as possible and I am so excited to have found my way into part of that. And somehow, like so many others in my family, I have ended up running a ‘lab’… 

Recent Posts

December 2, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)
November 11, 2022
Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can. This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.
November 10, 2022
This is a post by Dave Epstein, meteorologist, avid gardener, and friend of Clover. Occasionally we’ll ask him to pop in and drop some knowledge about an in-season veggie, this time it’s Brussels!
October 24, 2022
If you’re observant, and live near CloverHUB, you may have seen pallets of brussels being delivered from where they’re grown in Hadley, MA. Creamy dijonaise, smoked cheddar, fried brussels tossed with za’atar, pickled red cabbage, toasted hazelnuts. IT’S BACK!
October 20, 2022
We have an awesome event coming up this Saturday@10:30AM at the new CloverROW and I. Am. Pumped. Ana Inciardi is coming to show us how she painstakingly carves, inks up, and hand-prints beautiful food-inspired linotypes.
October 19, 2022
I know you all LOVE Picnic and Pantry, the little shop in Union Square’s Bow market. Did you know that Bobby and Alexandra who run it are also behind gâté comme des filles, the chocolate shop in Bow Market. (Go there and try the brownies.) They’re also responsible for Zuzu’s Petals in Inman Square.
October 4, 2022
Clover ROW is live! Soft opening Weds 10/5 and Thurs 10/6, then a Pay What You Want grand opening on Friday 10/7.
September 16, 2022
23 years ago this month NASA lost a spacecraft due to a unit conversion error. In September 1999 the Mars Climate Orbiter concluded its nearly 10 month journey to Mars by burning up, either in Mars’ atmosphere or in accidental orbit around the Sun.
September 14, 2022
The Classic Chickpea Fritter is in a lot of ways the cornerstone of Clover’s menu—and the topic of much thought and debate—especially the Great Question of “Falafel v. Fritter”. The Classic Chickpea Fritter is a customer favorite and it’s not going anywhere.