Michael Docter, who grew the turnips you’ve been eating, is going to be at CloverKND this Thursday 12/8 12-1 for a Meet and Greet.
Schnitzel Sandwich.
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We’re going to be testing v2 of the Schnitzel Sandwich at Clover in the Financial District at lunch all week starting Tuesday.
Soups today!
We made Potato Leek Soup and Borscht today. Ask for a free taste with your lunch today.
Branchfood
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We are hosting Branchfood’s Holiday Celebration for Food Startups this year at CloverFIN. Sign up for a spot at our website: www.cloverfoodlab.com.
Cheesy Grits
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We are featuring corn milled on Plimoth Plantation in our Cheesy Grits w/Egg at breakfast.
Shakshuka
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
Ori is bringing her take on Shakshuka to Food Dev tomorrow. 3pm at the HUB, sign up: www.cloverfoodlab.com.
10 soups
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KND, TODAY@LMA
We are launching 10 new soups in the coming weeks. Ask us about the Mulligatawny or the Miso Mushroom Chowder.
African Peanut Soup
Craig is making African Peanut Soup this morning. Come back at lunch to taste.
Butternut Squash Fritters
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We are launching Butternut Squash Fritters for our 3pm special soon. I heard they go great with a hot coffee.
Adult PBJ
By lucia on 8 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We made the first-ever Adult PBJ with Sara’s jalapeño jelly.