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As many of you know, we recently added bees to Gather. We were SO excited to get our hive from Lockhart Honey and get our bees settled. So we ordered our bees and headed off one morning to pick up our nuc. We came back early on a Saturday morning and Dave got the hive all set up for their arrival. We got them settled and they were calm and happy. We consulted our friends over at Buckley Homestead Supply if we had questions and away we went with bee maintenance. Except for one small thing. We've never had bees before and we only knew what we could read in a book. And there were a couple of rough days. Days where the bees were aggressive and days where we were worried that we weren't doing the right thing. Days that Dave really got a bee in their bonnet and they chased him all the way to the alley (funny, not funny...) And a day where we BOTH got stung in the face. It was frustrating and even a little disheartening. And then I saw a post from Lockhart. They were offering a 1-hour private consultation with Leo, where he would answer your questions one-on-one (or one-on-two, in our case) and you could learn about how to take care of your hive. As much as Dave and I are both chefs, we are also teachers. And teachers value education. So we decided to schedule a session. And it was the BEST thing we could have done for our bees and for ourselves. We want to be responsible bee keepers and good stewards of our hive. And learning from Leo gave us both so much more confidence that we COULD do this! We were able to ask questions directly and get a real answer. Leo showed us simple things, like how to take out the and the best way to look at them in the light. How to move things around in a way that doesn't upset the bees. And as we were learning how to lift frames and hold them in the light just right, it hit me. This is the exact same thing WE DO! We show you how to hold the knife, how to apply just the right amount of pressure. Why you should stop stirring...I had to say it! Leo & Laura Lockhart are dedicated and passionate about their business and what they do. And it was a true pleasure and a gift to have them share that with us. It not only helped us with the day to day physical part of taking care of the bees, it helped up appreciate WHY the bees are so important and see the amazing society that lives within the hive. It gave us a deeper understanding of something that we were unfamiliar with, until now. I've taught honey and bee classes before, and while I could talk to the subject well it's nothing like what I now know and how I feel about our bees. I can only hope that when you come to cooking classes that Dave & I share that same passion for food with you and that you leave with that same feeling of understanding and feel the power of the knowledge. That you leave with the same excitement about learning something new that we took away from our bee consultation. It was a great session to learn about the bees, but I took much more away from it on a more fundamental level. It was an eye opening experience in a multitude of ways. It's a good time to take a step back and look at our business in a whole new way. You'll see some major changes coming from Gather in the next few months and we're SO excited to start sharing them with you. Working with Lockhart Honey and Buckley Homesteading is a great way to let you know that we are more dedicated than ever about sharing other small local businesses with you. Covid has been a challenge, but it has also opened up so many new partnerships with other local business owners. We can't wait to introduce you to more and show you what our community has to offer! You can also now purchase Lockhart Honey directly from Gather! We've added it online with the option for pick up or you can grab a jar next time you're in the studio. We love that they are a couple that owns their business together, is passionate about what they do and bring you an amazing, high-quality product. Sounds like someone else we know... These are the business we hope you will support and fall in love with. These are the ones who care about the products they are producing and truly value each and every order. Help up support companies that make a difference in our local community!

Ingredients: For the tacos: · 1 pound boneless skinless chicken breast, diced · 2 tablespoons Gather BBQ Seasoning · 1-3 tablespoons olive oil · 1 cup barbeque sauce · 2 teaspoons lime zest · 2 teaspoons orange zest · 1 lime juiced · 1 garlic clove, minced · 1 jalapeño, seeded and finely chopped (use as much or little as desired) · 1 teaspoon cumin · 1 teaspoon oregano · Salt & Pepper to taste For the pineapple salsa: · ¼ pineapple, finely diced · 3 tablespoons red onion, chopped · 2 garlic cloves, minced · 1 jalapeno, deseeded and chopped (use as much or little as desired) · ½ cup cilantro, chopped · Juice of 1 lime · Salt & Pepper to taste For serving (garnish): · Tortillas, Cilantro, Crème Fresca, Queso Fresco or Cotija Cheese Instructions: 1. Rub chicken down with Gather BBQ Rub. 2. In a medium bowl mix together the barbeque sauce, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, oregano, salt and pepper. 3. Heat 2 tablespoons oil in a large saute pan over medium-high heat, brown chicken pieces. Do in batches, adding more oil if necessary, to avoid crowding the pan. 4. Reduce pan heat to low, add all chicken back to pan (if needed) and add sauce. Let chicken simmer in sauce until ready to serve. 5. Make salsa by combining ingredients in a bowl. Set aside. 6. Prepare garnishes for serving and enjoy!

Ingredients: For the pulled pork: · 2 tablespoons oil · 1.5# pork shoulder or pork butt, cut into pieces · 3 tablespoons Gather Sweet Heat Hickory Rub or your favorite bbq rub · Salt and pepper · ½ cup water · 4 rolls to serve For the BBQ Sauce: · 2 cups ketchup · 1/3 cup apple cider vinegar · 1/3 cup brown sugar · 1 tablespoon molasses · 1.5 tablespoons Worcestershire sauce · 2 teaspoons paprika · 2 teaspoons dry mustard · ½ teaspoon garlic powder · ½ teaspoon salt · ½ teaspoon pepper · ¼ teaspoon cayenne pepper Instructions: 1. Season the pork with salt, pepper and rub. Add oil to pressure cooker and heat to the brown setting. Once hot, brown pork, until nicely browned on all sides. 2. Add water to pressure cooker with pork, close and cook on high pressure for 30 minutes. 3. While pressure cooker is cooking, make BBQ Sauce: In a saucepan, combine the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, paprika, mustard, garlic powder, salt, pepper, and cayenne. Simmer over medium heat until thick, stirring occasionally. 4. Let pressure cooker naturally release, then mix in desired amount of bbq sauce or top with bbq sauce on the sandwiches. 5. Serve on rolls with slaw on the side or right on the sandwich and ENJOY!

Ingredients: · 3/4 cup cookie crumbs of your choice · 1/3 cup, plus 1 tablespoon water · 2 tablespoons corn syrup · ½ cup refined coconut oil, at room temperature Method: 1. Combine cookie crumbs, water and corn syrup in a medium saucepan over medium heat, whisking constantly, until crumbs have dissolved and mixture is smooth. 2. Remove from heat and transfer to a food processor bowl, letting cool for 5 minutes. Add coconut oil and process until smooth. 3. Transfer to a glass jar and refrigerate to re-solidify the coconut oil, about 2 hours. 4. Store and serve at cool room temperature as a spread or dessert topping.

Ingredients: · ¼ cup extra virgin olive oil, plus 1 tablespoon · 4 stems fresh Italian flat leaf parsley · 4 stems fresh oregano · 2 stems fresh rosemary · 2 stems fresh basil, plus 2 more stems for garnish · ½ yellow onion, diced · 3 cloves garlic, pressed or minced · 1-28 ounce can San Marzano tomatoes · Kosher salt and freshly ground black pepper · Pinch of red pepper flakes · ¼ cup heavy cream (optional) · 8 ounces cherry size mozzarella balls, cut in half · ½ cup freshly grated Parmesan cheese · Fresh or store- bought gnocchi, cooked Instructions: 1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat. 2. Pour sauce over pasta or gnocchi. 3. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the top with the remaining olive oil. Broil for 5-8 minutes or until the cheese melts. Garnish with additional basil leaves and serve immediately.

Ingredients: • 2 very green plantains • Salt and pepper • Oil to fry Instructions: 1. Peel the plantains and cut into 1-inch chunks. 2. Place 1 inch of oil in a large frying pan over medium high heat – if using a thermometer the oil should be 375 degrees. 3. Fry the plantains on both sides until golden brown (about 2-3 minutes per side) – do not fry too long or the plantains will taste burnt. 4. Remove the plantains from the oil and flatten the plantains using a tostoneria or a tortilla press. Return the smashed plantains to the hot oil and fry again for 1 minute on each side. 5. Remove the tostones from the grease and lay them on a paper towel lined tray and season with salt and pepper. Serve immediately.

Ingredients: • 3 cups grated cheddar cheese, divided • 3 cups croutons • 1 lb. breakfast sausage, cooked • 1 onion, diced • 4 eggs • 2 ¼ cups milk • 1 teaspoon dry mustard • 1 lb. bag hash browns • 1 can cream of mushroom soup • ½ cup milk • Salt & Pepper to taste Instructions: 1. Pour croutons into a 9x13 pan. Sprinkle with 2 cups cheese and cooked sausage cut into bite size pieces or crumbled. Sprinkle with onion. 2. Combine eggs, milk, mustard, salt and pepper. Pour over sausage and refrigerate overnight. 3. Preheat oven to 350F. 4. Before baking, mix soup and ½ cup milk. Pour over casserole. Spread hash browns over the top. 5. Bake 1 hour. Uncover last 30 min. Add 1 cup cheese, bake for 10 min. or until melted. Let stand 5 to 10 min. before serving.

Ingredients: For the Pie Crust: · 1 1/3 cup flour · 1/8 teaspoon baking powder · ½ teaspoon salt · 1/2 cup lard, very cold · ¼ cup ice water · 4 teaspoons cider vinegar For the Cherry Filling: 2 cups pitted cherries ½ cup sugar 4 tablespoons cornstarch ¾ cup cherry juice For the glaze: 1 cup powdered sugar 2-4 tablespoons milk 1 teaspoon orange zest Method: Read the recipe. Did you read it? Read it again… Do all of your mise en place for this recipe before beginning. It will help with the timing. For the Crust: 1. Mix the flour, salt, baking powder in a bowl. Using a scoop, drop small scoops of lard into flour mixture, shaking slightly periodically to make sure lard doesn’t clump. If lard starts to get warm, pop in freezer for 10 minutes. 2. Using a pastry cutter, knives or your hands, cut the butter into the flour until the butter is in small pieces. 3. Add the water and work in gently until a dough has formed. If dough is soft, wrap in plastic wrap and place in refrigerator for 20-30 minutes. 4. Shape into a ball, and place on floured work surface or between two sheets of plastic wrap or parchment. Using a floured rolling pin, roll the dough out until it is large enough to lay across your pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough. Refrigerate for 20-30 minutes. For the Filling: 1. Mix cherry juice (if using) sugar and cornstarch together in a small bowl. 2. Place cherries and cornstarch mixture into a small saucepan. Heat over medium heat until thickened and bubble. 3. Set aside to cool. For the Hand Pies: 1. Preheat oven to 425 degrees. 2. Roll the pie crust out, shape based on desired shape of hand pies. If doing circular pies, roll out into a circle. If doing rectangles, roll into a rectangle. 3. Place filling in the middle of the pie. Brush edges with water or egg wash to seal. Fold and crimp as desired. Place on lined baking sheet and bake for 15-20 minutes or until golden. 4. Remove from oven and let cool slightly. 5. Mix together glaze ingredients and drizzle over hand pies. 6. Serve warm and enjoy!

Ingredients: · ½ head iceburg lettuce, chopped small · 1 bunch watercress, cut off stems · 1 small head chicory, chopped small · ½ head romaine, chopped small · 2 medium tomatoes, diced about ½ inch · 6 strips bacon, crumbled · 2 chicken breasts, boiled, diced about ½ inch · 3 hard boiled eggs, diced about ½ inch · 1 avocado, diced about ½ inch · ½ C. blue cheese crumbles · 2 T. chives, finely chopped · 1 C. Old Style French Dressing (Vinaigrette) Preparation 1. Cut the lettuce, watercress, chicory, and romaine in small pieces and arrange on a large salad platter or bowl. 2. Cut the tomatoes, bacon, chicken, eggs, and avocado and arrange with the blue cheese crumbles in stirps over the top of the salad greens. 3. Sprinkle the finely chopped chives over the salad. 4. Serve the dressing (vinaigrette) on the side or drizzle over the salad immediately before serving. For the Original Cobb Salad Dressing: ¼ C. red wine vinegar ¼ tsp. sugar 1 tsp. lemon juice 2 tsp. salt ¾ tsp. black pepper ¾ tsp. worchestershire sauce ¼ tsp. dry mustard 1 small clove garlic, minced ¼ C. olive oil ¾ C. oil -Combine all ingredients except oils, blend. Add oils and mix well. Mix well again before serving.

Ingredients: · 1.5 T. soy sauce, low sodium · ½ T. soy sauce, dark · 2 T. oyster sauce · 1.5 T. Shaoxing · 1 tsp. brown sugar · ½ tsp. sesame oil, dark · 1.5 T. water · Pinch of white pepper · 1 # fresh lo mein noodles, cooked and at room temperature · 2 T. + 2 T. oil · 1 # shrimp, peeled and deveined · 1 small onion, julienne · 4 oz shitake mushrooms, sliced · 1 carrot, julienne · 2/3 C. snow peas, sliced diagonally into 4th’s · 2 green onions, sliced diagonally · 5 cloves garlic, minced · 1 T. ginger, microplaned · 2 C. napa cabbage, shredded · ½ C. bean sprouts · ½ C. water chestnuts Preparation 1. In a bowl, combine the soy sauces (both), oyster sauce, Shaoxing, brown sugar, sesame oil, water and white pepper. Mix well; set aside. 2. Heat 2 T. oil in a work until very hot, swirling around the sides. When hot, add the shrimp and stir-fry until cooked. When cooked, remove from the pan to a plate. 3. Add the other 2 T. oil and heat until very hot. Add the onion, mushrooms, carrot, snow peas and green onions. Season with salt and pepper. Stir-fry until the vegetables soften. Add the garlic and ginger and cook until fragrant. 4. Add the cabbage and cook until the cabbage softens 1-2 minutes. Add the sauce to the pan and bring to a simmer. Add the shrimp, bean sprouts, water chestnuts, and cooked noodles. Simmer until the noodles are hot. Check for seasoning.

Ingredients: · 1 ¼ cup oreo crumbs · 5 tablespoons melted butter · 8 oz melted chocolate · 1 pound cream cheese, room temperature · ¼ cup packed brown sugar · ¼ cup sugar · 1 whole egg · 2 egg yolks · ¼ cup sour cream · 1 teaspoon vanilla extract · 1 tablespoon flour Method: 1. Mix oreo crumbs and melted butter in a bowl to create crust. Add and press crust mixture into a greased pan that will fit into your pressure cooker. Place in freezer until ready for crust. 2. With a hand or stand mixer, beat together cream cheese and sugars. Add whole egg, then yolks, one at a time. Add melted chocolate and sour cream until blender. Add in vanilla and flour. 3. Pour into prepared pan and smooth with spatula. 4. Add a trivet and 1 cup of water into the base of a pressure cooker. Prepare a sling and lower cheesecake into the pressure cooker. 5. Bring to high pressure for 25 minutes. Let pressure release naturally. 6. Remove and let cool for one hour to overnight in the refrigerator. Enjoy! This recipe is written for an 8qt pressure cooker with a deep 8" cake pan. Recommended brand: Fat Daddio's Bakeware. If you have a smaller pan or pressure cooker you will have some batter leftover.

Ingredients: For the crust: · 1 C. flour · 1/3 C. butter, cut into large chunks · ¼ C. water, or more if needed · 1 tsp sugar For the filling: · 4 eggs · 2 cups half and half · 6 ounces gruyere cheese, shredded · 8 ounces frozen spinach, squeezed dry · 1 cup riced cauliflower · Salt & Pepper to taste Method: For the Crust: 1. Mix the flour, butter, sugar, and salt together in a bowl. Using a pastry cutter, cut the butter into the flour until the butter is in small pieces. Add the water and work in gently until a dough has formed. 2. Shape into a ball, and place on floured work surface. Using a floured rolling pin, roll the dough out until it is large enough to lay across a 9” pie plate. Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough with kitchen shears. 3. Refrigerate for 20-30 minutes. For the Quiche: 1. Preheat the oven to 425 degrees. 2. In a large bowl, whisk together eggs and half and half. Season with salt and pepper. Place shredded cheese, spinach and cauliflower in the pie shell. Pour egg mixture over filling. 3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees and bake for 25 minutes or until crust is golden and filling is set. 4. Allow to rest 5 to 20 minutes before serving. Enjoy!