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MICHAEL CLARK

Editor | Gather Floor Manager

During my tenure at Gather, I’ve come to view the restaurant as an interesting nexus between environment, food, people and a Northern California ethos. You can see this in our strong commitment to sustainability, intricate relationships with local farmers, and innovative culinary approach. To top this off, there are great regulars who bring a true community feel to the restaurant.

Working here inspired me to write this blog, which revolves around all of the curious meetings between people, food, and culture in this space. I hope you enjoy.

Stories like Spices

POST BY Michael C

Mar 14, 2013 | 0 COMMENTS

“Yeah,” I said, “It’s the Chile de arbol in the dashi, cayenne in the charcuterie. I’ve got to say that I’m pretty impressed with your palette. They have a similar heat. To be able to catch that amongst the other spices, including the habanero that was with the chickpea puree… impressive.” What I liked was that he investigated the spices on his tongue, and didn’t lump them into one large category of “hot”. I paused as he gave a slight smile. “We get a number of heirloom varietals of chilies from Lindencroft farm in Ben Lomand. It’s outside of Santa Cruz, about an hour and a half from here. “What followed was a gentle back and forth about food and farms in Northern California.

Mangalitsa Pig

POST BY Michael C

Mar 06, 2013 | 0 COMMENTS

We couldn’t pass up the opportunity to get one-half of a Mangalitsa pig.

Fermentation

POST BY Michael C

Feb 28, 2013 | 0 COMMENTS

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.”
-Albert Einstein

Home-Grown Fruit

POST BY Michael C

Jan 24, 2013 | 0 COMMENTS

When I was growing up, there was a certain reverence in my household for olive oil. Nothing particularly demonstrative that set this oil apart but hundreds of small gestures and anecdotes that intimated its status. Being 3rd generation Syrian, on my mother’s side, olive oil was used when she made her family recipes — hummus, tabouleh, cracked wheat or kibbeh. It was used for more than food, too.