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Sold out of whoopie pies

Friday we made chocolate whoopie pies w/parsnip filling. We sold out at Harvard Square by 9pm. It was our fault, we’ve been selling them by the box, and the first customers at 5pm all bought

Clover at Cochon 555

You might be asking what’s Clover doing at a heritage pork competition? Cochon 555 was the other weekend. It stands for 5 pigs, 5 chefs, 5 wines. We were the “vegetable break” alongside all the

Avery

This is Avery. She works at the HUB in Inman Square. There aren’t that many good things I can say about her…she’s always smiling, she loves food, she loves Clover, she’s attentive to details, she’s

Offset serrated knife

I love using a serrated knife. It goes right through tough- skinned vegetables: eggplants, tomatoes, peppers and cucumbers. And you can use it to chop. A regular chef knife has two opposing angled edges called

Knife Skills Training

I’ve been really focused lately, training staff how to care for and use knives at Clover. Most of the staff, don’t have formal culinary training, so it is important that I teach them these techniques

E66 sandwich

Thomas (first-time customer at MIT) asked me yesterday what the E66 sandwich is. I’d never had someone ask me this, but it’s pretty funny. You can sort of see why he thought that. I don’t

Lucky street name

I worked Clover CLV (our experimental truck at Cleveland Circle) yesterday. Julie and I had a great time meeting a bunch of new customers, more on that later. We’ll be back there tomorrow 7am-9pm. I

Nobody look at the line!

Did you wait in a Clover line on Thursday? If you did, we’re sorry. At MIT the line was 40 deep. At LMA it stretched all the way to the doors of Merck. BU had

Barleywine at Clover

We have a keg of raspberry barleywine at HSQ right now. It’s the strongest beer we’ve ever served. Some of you who had 2 cups at the beer launch might have felt some of that