Happy Birthday Rachel!! Hops in cupcakes experiment.
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 cupcakes. We don’t make a batch or two, but hundreds,
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 cupcakes. We don’t make a batch or two, but hundreds,
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 leaves at the bottom of their cups (at least no
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’re partnering with 6 of the best/most exciting/most diverse farms in New England: Flats Mentor, Next Barn Over, Drumlin/Mass Audubon, Red Fire, The Kitchen Garden, and Enterprise Farm.
That blur? That’s what this screen looks like to me in the middle of the night. It’s funny, I don’t remember that sort of fatigue when I was younger. Maybe I didn’t pay attention. But
The first event I planned at Clover started as kind of a joke. I wrote this email to Ayr in 2010: Subject: Very Important On Oct 5, 2010, at 9:05 AM, Lucia wrote: Halloween at
We’re busy planning for this coming year. One of the topics we’re trying to figure out is catering. We’ve always been a bit hesitant about catering. We don’t want to chase catering at the cost of developing our daily customers. But thanks to all of you we keep getting requests. And what started as a totally informal program is growing into something
You may have read a few posts about this major overhaul of our website that we’re going through. I’m working on the final touches now. This means I need photos. So I’ve been following Rolando around trying to capture a great image for our sidebar. If you click on the Food link at the navigation bar there it will bring you to the food page. And on that sidebar we’re featuring a bio of Rolando. I’m really excited about this change. I think at MIT when we were getting started
What would you think if your tea had leaves in it? Very recently I learned that this is the most common way to drink tea in China (where they drink a lot of tea). I’d
You may remember a Clover before color. We’ve started experimenting on the edges. We’re working with a different color every season. At the restaurants we change the logo coloring, the uplights, the color of the
