Chris (SVP of Food) here. I haven’t written a blog post in several years but I’m hopping back on for a really important reason: I’m hiring an Executive Chef!
Our food development process extends to coffee. First off, we don’t serve a coffee until we’ve visited the roaster personally and love what they’re doing.
Verve is a roaster from Santa Cruz, CA. Since it’s on the West Coast it makes my job a littler tougher ordering stuff on an
We ran tostones a couple of weeks ago. It’s a ripe, starchy green plantain that is fried twice. When we ordered a couple cases from
Barismo has been nailing it with coffees the past two years. Some of you might have remembered this from several years ago, I know I do
Glad to have Metropolis back on our counter. They are roasting some amazing coffees out of Chicago right now. The Sulawesi Tana Toraja is our
Come try our newest coffee. It’s an Indonesian coffee from the Wahana Estate. Sumatra is an island in Indonesia. This particular coffee plantation is new.
I might butcher this a little bit, but it’s something we learned from the Mid Isle farmers and I wanted to share it. Potato farming
This is one of the most exciting things that has happened to our food sourcing in a while. We’ve always had different kinds of potatoes
Our original stock recipe was a very light vegetable broth. The stock was light, almost like water, a backdrop for the main show of the
