Right now we’re all having to settle into the “new normal,” which for many of us feels like Groundhog Day, with very little opportunity for genuine connection.
In an effort to try to bring some balance to this altered reality, we have created The Hive, which is a growing community of families who cherish good food and shared experience. We see it as our best effort at gathering around the table—a place to share meals, thoughts, experiences, and to cultivate something new that we can safely engage as a community.

The Hive is a membership based, chef-driven, meal and grocery service with an online portal enlivened with cooking classes, demos, and inspiring weekly content. Each week we offer three “chef’s table” prix-fix menus, a family style menu devoted to comfort foods, and changing vegetarian options. We also offer made-in-house staples, sides, snacks, desserts, and floral arrangements. Our market carries fresh bread from Sunrise Bakery, dairy products, meats, seafood, seasonal local produce, and grocery items. Our Apiary Apothecary is your one stop shop for wines, liquors, beers, and small-batch cocktails to go.

The ordering process is through our elegant and easy to use online store, but orders can also be placed over the phone through our concierge service.

Membership cost is $250 per month. $150 of this fee is yours to spend on meals and in the market. $100 is the cost of membership.

For more information on The Hive follow the link below.

Learn more! (http://www.goldenskep.com)

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)


New menus are posted!

Please remember to place your orders by Sunday at 5pm at the latest.

 

We have added a new, very exciting, component to The Hive.

Cooking Kits
This week we are introducing “Cooking with Julia.”
This kit provides you with everything you need (from olive oil to a bottle of Joel Gott Cabernet Sauvignon) to cook along with the iconic (and hilarious) chef, Julia Child, as she teaches you how to prepare the classic French dish Bœuf à la Bourguignonne.

We are also offering a Bolognese Kit and cooking class with our very own, Chef Tony Yalnazov.

Sous-vide
This week we are introducing sous-vide, or water bath, re-heat for our prime-cut proteins. You will notice a drop down menu on Menu One (the lamb entree) that asks you to select either conventional or sous-vide reheat. The sous-vide option will give you a much higher quality finished product, and anyone with a stockpot of water and kitchen thermometer can participate! We will be posting a short demo video on how to do it this week.

As always, let us know if you have any questions or need any assistance ordering.

Here’s the link to the website:
www.goldenskep.com

 

 

 

 

 

 

 

An Invitation to join The Hive

Right now we’re all having to settle into the “new normal,” which for many of us feels like Groundhog Day, with very little opportunity for genuine connection.
In an effort to try to bring some balance to this altered reality, we have created The Hive, which is a growing community of families who cherish good food and shared experience. We see it as our best effort at gathering around the table—a place to share meals, thoughts, experiences, and to cultivate something new that we can safely engage as a community.

 

The Hive is a membership based, chef-driven, meal and grocery service with an online portal enlivened with cooking classes, demos, and inspiring weekly content. Each week we offer three “chef’s table” prix-fix menus, a family style menu devoted to comfort foods, and changing vegetarian options. We also offer made-in-house staples, sides, snacks, desserts, and floral arrangements. Our market carries fresh bread from Sunrise Bakery, dairy products, meats, seafood, seasonal local produce, and grocery items. Our Apiary Apothecary is your one stop shop for wines, liquors, beers, and small-batch cocktails to go.

The ordering process is through our elegant and easy to use online store, but orders can also be placed over the phone through our concierge service.

Membership cost is $250 per month. $150 of this fee is yours to spend on meals and in the market. $100 is the cost of membership.

For more information on The Hive follow the link below.

 
 
 
 
 
 
By Apiary Fine Catering and Events


**
Good afternoon, and happy weekend!
New menus are posted.
------------------------------------------------------------
Please remember to place your orders by Sunday at 5pm at the latest.

This week we are celebrating Mother's Day! We have all kinds of great gift options in our new "Gifting Shop," and Mother's Day flower specials in Polly's Flower Shop.

Anyone who purchases a Mother's Day gift is eligible for our "Mom's BEST dish raffle." We'll select 5 winning dishes to prepare as a gift to your mothers.

Sous-vide & water bath reheat
For those of you who just picked up your sous-vide lamb- Cooper's demo video is up!
You will notice a drop down menu again this week on Menu One (the prime strip steak entree) that asks you to select either conventional or sous-vide reheat. The sous-vide/water bath option will give you a much higher quality finished product, and anyone with a stockpot of water and kitchen thermometer can participate! Cooper's demo video is posted under "Reheat Instructions" in the Online Market.

Cooking Kits
“Cooking with Julia Kit.”
This kit provides you with everything you need (from olive oil to a bottle of Joel Gott Cabernet Sauvignon) to cook along with the iconic (and hilarious) chef, Julia Child, as she teaches you how to prepare the classic French dish Bœuf à la Bourguignonne.
This is the last week for the Beef Bourguignon kit! Next week we will introduce a new Julia kit. Stay tuned!

*This week in Prix-fixe we are offering a really fun family style meal with optional paired cocktails.
.
As always, let us know if you have any questions or need any assistance ordering.

Here’s the link to the website:
www.goldenskep.com



** The Hive
------------------------------------------------------------
By Apiary Fine Catering and Events


**
Happy Mother's Day weekend!
------------------------------------------------------------
New menus are up on the website.
Please remember to place your orders by Sunday at 5pm at the latest.

The Gifting Shop

Here by popular demand! Now you can seamlessly send gifts to friends both inside and outside of the Hive. Visit our Gifting Shop page to see all of our fun options.
Sous-vide & water bath reheat

You will notice a drop down menu again this week on Menu One (the Chateaubriand) that asks you to select either conventional or sous-vide reheat. The sous-vide/water bath option will give you a much higher quality finished product, and anyone with a stockpot of water and kitchen thermometer can participate. (We have thermometers if you need one.) Cooper's demo video is posted under "Reheat Instructions" in the Online Market. Give it a try! We're here to support you in learning this new cooking technique!

Our next Cooking with Julia kit is here!

"Caneton à l’Orange" also known as, Roast Duck with Orange Sauce. It's going to be a really special one. This kit comes with a whole fresh 5 lb Hudson Valley Rohan Duck!
*This week in Prix-fixe we have a Caribbean Style Dinner Party for four. (You can scale this up for a larger party by adding on Jerk Chicken with Rice and Peas from the Comfort menu!)

Some other new items this week- KY style BBQ on the Comfort Menu, new desserts, waldorf chicken salad, a Beef and Guinness Pot Pie, and bottles of San Pellegrino
.
As always, let us know if you have any questions or need any assistance ordering.

Here’s the link to the website:
www.goldenskep.com



** The Hive
------------------------------------------------------------
By Apiary Fine Catering and Events


**

------------------------------------------------------------
New menus are up on the website!
Please remember, we need all orders in before Sunday at 5pm.

Memorial Day Weekend
This week in Chef's Table we have a Backyard BBQ Party special to help you kick off your summer in style! We've put a great party kit together with everything from pulled pork, to smoked chicken, sides, and a whole homemade pecan pie. Options to add on a KY Mule or Cucumber Vodka Lemonade!
Last week for Caneton à l’Orange with Julia

"Caneton à l’Orange" also known as, Roast Duck with Orange Sauce. It's going to be a really special one. This kit comes with a whole 5 lb Hudson Valley Rohan Duck!

The Gifting Shop

Now you can send gifts to friends both inside and outside of the Hive. Visit our Gifting Shop page to see all of our fun options.

Check "Cupcakes and Cocktails" in the Gifting Shop for our new cupcake special each week! This week Red Velvet.
*The only way to get cupcakes is as a gift! Don't be afraid to drop a subtle hint ;)
Some other new items this week- Homemade potato chips, beer cheese, local strawberries, new desserts, waldorf chicken salad, Beef and Guinness Pot Pie, bottles of San Pellegrino, and we are now offering our salad dressings in a la carte.
.
As always, let us know if you have any questions or need any assistance ordering.

Here’s the link to the website:
www.goldenskep.com

** The Hive
------------------------------------------------------------
By Apiary Fine Catering and Events


** Happy Memorial Day Weekend!
Our online market is now open for ordering until Sunday at 5pm.

------------------------------------------------------------
We hope all of you are able to safely embrace this next phase of reopening and spend quality time with your family and friends.

We have some exciting new changes around the corner.
Next week we are launching a new section of our menu focused on the healthy and flavorful staples of the Mediterranean.

We are also launching our party kits, which will equip you with everything you need—from apps, to cocktails, to floral—to host exceptional gatherings at home with ease and style.

Southern Shrimp Boil
This week we are sending you home with everything you need to prepare a classic Southern Shrimp Boil! We’re even throwing in 24 fresh middle-neck clams. We’ve paired an (optional) selection of cocktails and wines that will take it to the next level, and will send you a quick demo video on how to set it up. *You will need to provide your own large stockpot.
New Cooking with Julia Child kit!
This week we’re highlighting a recipe that brings attention to the beautiful spring vegetables coming up right now—"Navarin Printanier" also known as, “Lamb Stew with Spring Vegetables.” We will send you everything you need to prepare this classic French dish at home, along with a bottle of Pinot Noir, a salad of fennel and spring greens, and a fresh baguette.

Keep an eye on our produce page the next few weeks—it’s about to start popping with local organic produce. This week we’ve added new spring greens, and we do have local strawberries again!
.
As always, let us know if you have any questions or need any assistance ordering.

Here’s the link to the website:
www.goldenskep.com

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)


New culinary experiences
------------------------------------------------------------

Phase one:
We are taking what we do best to the next level with the introduction of Party Kits through The Hive.

Our job has always been to handle the details that get in the way of your ability to be present at your own event. We will be introducing a new party kit every two weeks full of exciting and delicious food to help elevate a gathering of 4 to 20 people. To accompany these kits, we will host a live cooking class at Apiary every Friday at 6:30 pm with Chef Tony. You will be shown how to prepare and present your kit, and have the opportunity to sample the food and cocktails associated with it. We will film the class and post it on the website so you can party with us from the comfort of home if you aren’t able to attend. View upcoming parties through August on the party kits page.

Classes will begin with our launch of our Paella Party next week, as this week in party kits we’re leaving prep to the experts—let the father(s) in your life be king of the grill with our Father’s Day Summer Grill Party Kit. (We’ve even thrown in some great add on gift options!)

We have lots of exciting new items on the menu this week—two new Thomas Keller dishes and cooking kits, new menus in The Med, Seafood Boil, live Maine Lobster, Dover sole, fresh salsa and guacamole... and more.

Please remember, place your Hive orders this weekend before Sunday at 5pm.

As always, let us know if you have any questions or need any assistance ordering.

Place order:
www.goldenskep.com

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)


Happy Father’s Day weekend!
------------------------------------------------------------

Wishing all the Fathers out there a weekend of good food, family, and lots of fun.

This week, to accompany our Paella Tapas Party Kit, Tony will be hosting a live cooking class at Apiary to teach you how to prepare and present your Paella and tapas in style. In addition to the class, you will have the opportunity to taste each dish, and our paired wines and cocktails.

Join us at Apiary this Friday, 6/26, at 6pm. Class cost is $25 with the purchase of the Paella party kit.

No need to drive to Apiary twice—those who attend the class can just take their Hive orders home afterward!
*We will also film the class and post it on the website so you can party with us from the comfort of home if you aren’t able to attend.

New menu items this week— Fresh Lobster Rolls, Local sugar snap peas, cabbage, and kohlrabi.

Please remember, place your Hive orders this weekend before Sunday at 5pm.

As always, let us know if you have any questions or need any assistance ordering.

Place order:
www.goldenskep.com

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)


***Happy 4th weekend!***
------------------------------------------------------------

We’re getting excited about this next phase, mostly because it finally involves seeing (at least the top half of) your faces. We are busy innovating and pushing up against the challenges this time is presenting us. Luckily, creativity loves friction, and we have been blessed with plenty of it over past three months. We couldn’t be more excited to be preparing to open our doors to you, our members, and the Lexington community.

This month, we launch

Our pop-up restaurant that will pay homage to the people, chefs and concepts that inspire us.
Omage is an ephemeral culinary experience that will come and go throughout the year, leveraging the magical seasons of Apiary’s gardens and venue to create an experience completely unique to Lexington.

As Hive members, you will have priority access to the restaurant. This Wednesday, Cooper will text you the link to purchase tickets for opening night.

Our website has a new feel this week, one we hope you will enjoy. Our primary weekly menu, Omage, will reflect the most elevated dishes in our 2 week menu cycle. These dished are designed to be enjoyed in Hive fashion at home or at Apiary when Omage is open. For the next two weeks, we are celebrating the work of Frank Stitt— chef and owner of of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon, in Birmingham, AL. He has been named the "Best Chef in the Southeast." We hope you feel as inspired by his recipes as we are.

We are also featuring the work of another inspiring chef, Gabriela Camara. We have created a really fun Asada Party Kit around her recipes, and you will find salsas and other small plates around the market.

Please remember, place your Hive orders this weekend before Sunday at 5pm.

As always, let us know if you have any questions or need any assistance ordering.

To place your order,
www.goldenskep.com

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)




Good afternoon Hive members,
------------------------------------------------------------

A friendly Friday reminder that the Market is now open.

This week is the last week we are featuring the recipes of Frank Stitt. We have a whole new line up of dishes inspired by some of our favorites from his world renown restaurants in Birmingham, AL.

In addition to food, we now have an offering of exciting cocktails inspired by our Omage chefs. This week we are featuring a Watermelon Margarita from Southern Table, and Southside cocktail kit from Bottega. We also have a “zero proof” menu for our non-drinking members. Enjoy!

As you can imagine, we have had to mindfully and continually shift our calendar to accommodate rescheduling previously scheduled events for the year. Due to some recent shifts, we have to move our opening date for Omage to August 8th. We are firmly holding onto this date for the launch of our restaurant and can’t wait to see you!  Stay tuned for tickets.

We have perfect summer heirloom tomatoes in the market now. We also have a new pimento cheese recipe from Southern Table in our Apiary Bodega, and a seven layer Coconut Cake in Maria’s Pastry Shop.

Please remember, place your Hive orders this weekend before Sunday at 5pm.

As always, let us know if you have any questions or need any assistance ordering.

To place your order,
www.goldenskep.com

============================================================
** Facebook (https://www.facebook.com/apiarylex/)
** Link (http://www.instagram.com/apiaryfinecatering)
** Website (https://the-apiary.com/)


Good evening, Hive Members.
------------------------------------------------------------

You should have received an email from us this afternoon, followed by a text from Cooper, about resetting your password for the website. Please let us know if you did not receive either of these correspondences.

You will not be able to place an order until your password has been changed! Please text or call Tobi if you have any questions at 859-455-6292 (tel:859-455-6292)

This password reset is all you need to do to be logged in to our new and much higher functioning website! We’re so excited about it, and think you will be too. All of your account information has already transferred.

Tobi made a quick demo that shows you how to place an order on the new website in case you have any trouble—


Don’t forget to book your table!

Remember, each Hive membership will be gifted two free tickets during the month of August. Opening night has sold out, and we have a few tables left on the 8th, 14th, and 15th.

This is intended to be a late evening dining experience. The magic really starts after 9pm, when the sun goes down and the cool of evening moves through our candlelit gardens.
Book your table as late as 10pm. We’re open until midnight.

From now on, Hive menus will run for two weeks so that you have a chance to try everything! Or order a favorite dish again.

Also, we’re trying something new this week that we think you’ll love—

If you ordered the Lobster Rolls, Pho, or Ramen, you will see a QR code label on the container. Hold your phone camera over this code to be taken to a video demonstration of how to prepare your dish! Or, access them by following the links below:

Lobster Roll Demo:

Ramen Demo:

Pho Demo: https://youtu.be/84tQ3tGOMRU (https://youtu.be/84tQ3tGOMRU)

Be sure to place your order this weekend!! We’ll close the market Sunday at 7pm.

www.goldenskep.com

============================================================
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** Website (http://mailchimp.com)



Good afternoon, Hive Members!
------------------------------------------------------------

We have a great new menu up for you all to enjoy. Our menu this week pays homage to Chef Yotam Ottolenghi. His recipes will dazzle the palette with the colorful, bright, fresh flavors of the Eastern Mediterranean, combined with the delicate sensibility of a Cordon Blue trained chef.

Opening weekend for Omage is next weekend! We will be seeing many of you here, and we are so excited to welcome you to this exciting new concept at Apiary.
This week we will be launching our next two weekends of Omage!

Hive members will get a text this week with a private link to book their tables before we open booking up to the public.

Our new wave of inspiration is around Pok Pok—a super fresh and legendary Thai concept out of Portland, Oregon.

Don’t be afraid to pull a late-nighter, Omage is intended to be an evening dining experience. The magic really starts after 9pm, when the sun goes down and the cool of evening moves through our candlelit gardens.
Book your table as late as 10pm. We’re open until midnight.

We have a lot of exciting Ottolenghi inspired sweets this week—the Yogurt Panna Cotta with Peach is summer perfection.

Be sure to place your Hive order this weekend. We’ll close the market Sunday at 7pm.

www.goldenskep.com

============================================================
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** Website (http://mailchimp.com)



Good Evening!
------------------------------------------------------------

This is the last week of our homage to Chef Yotam Ottolenghi. Don’t miss the bright and bold flavors of this Eastern Mediterranean inspired menu.

We are now running each menu for two weeks in a row.
If there was something you missed last week, you have another chance to try it!

OPENING NIGHT TONIGHT!

Many of you booked tables this weekend, and we can’t wait to see you.
Our next two weekends are sold out, so don’t miss your chance to book your tables for August 21st, 28th, and 29th.
As a Hive member, you should have received a text this week with a private link to book your tables for these dates. You can also book your tables through the link on the Hive website. On Saturday, we will open booking up to the public.

Our next menu pays homage to Pok Pok—a super fresh and legendary Thai concept out of Portland, Oregon.

We have some exciting new additions to Hive membership on the horizon! You will receive a document this week that will outline full membership details.

Be sure to place your Hive order by Sunday evening.

www.goldenskep.com

============================================================
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** Website (http://mailchimp.com)



Good afternoon, Hive members.
------------------------------------------------------------

Important News!

The Hive is taking Labor Day week off for a little rest, relaxation, and inspiration
We are so grateful for your support over the last 5 months, and look forward to bringing you new and exciting opportunities throughout this next season.

What this means for you:
We will not be accepting any orders the weekend of Sept. 4-6th (next weekend), which means, there will be no food pick-up or delivery on Friday, September 11th.

Hive ordering will be back on schedule the weekend of Sept. 11-13th, for pick-up and delivery on Friday Sept. 18th, as usual.

Hive YOGA
In an effort to help you find some R&R too, we will be offering yoga classes to Hive members in our beautiful garden tent. Sign up this week on the website!

Sunday Supper
Don't forget to book your table for Sunday Supper! This is the last weekend you will be able to book tables for our first Sunday Supper on Sept. 6th.
We have posted the menu on the website on the "Special Events" page. This page is now your portal to all bookings, both Sunday Supper, and Omage.


NEW THIS WEEK:

Blackberry Cobbler and Key Lime Pie are back in Maria’s Pastry Shop!

New Seasonal Cocktails in Apothecary
*now available in two sizes—pint and quart*

Make sure to try our just as intoxicating Zero Proof offerings

Does anyone love Duck Confit as much as we do? Try it this week in Family Meal!
And if Duck is not your cup of tea, we are also offering a Short Rib Pot Roast and  a Pan Seared Salmon with Summer Succotash (you can't go wrong).


Please remember to place your Hive orders by Sunday evening!

www.goldenskep.com


============================================================
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** Facebook (http://www.facebook.com)
** Website (http://goldenskep.com)



Good afternoon, Hive members.
------------------------------------------------------------

The Hive is taking Labor Day week off for a little rest, relaxation, and inspiration.
Please note: We will not be accepting any food orders this weekend.
There will be no pick-up or delivery next Friday, Sept. 11th

Hive ordering will be back on schedule the weekend of Sept. 11-13th, for pick-up and delivery on Friday Sept. 18th, as usual.

Tobi is available every Sunday afternoon from 2-5pm for tech support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

The Hive website will remain "open" this weekend, but you will be unable to check out, and we will not be processing any orders.
You are still able to book tickets and tables for the restaurant and Sunday Supper through the Special Events page!

OMAGE to Mabon
Our next OMAGE concept is live to Hive members only this weekend!
On Monday morning we will open booking up to the public, don't miss it!
This dinner will be a magical celebration of the Autumn Equinox and the rich flavors of the fall harvest.

Sunday Supper
We have opened bookings for our next Sunday Supper on September 20th.
The menu is on the website on the "Special Events" page.
This page is now your portal to all bookings, both Sunday Supper, and Omage.


Book your tables for Omage and Sunday Supper through the Special Events page on:

www.goldenskep.com


============================================================
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** Facebook (http://www.facebook.com)
** Website (http://goldenskep.com)



Good Evening, Hive members.
------------------------------------------------------------

The Hive Market is open!

We’re back and ready for action. We have some really great family meals this week—we know you’ll love them.

Reminder—Tobi is available every Sunday afternoon from 2-5pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

OMAGE to Mabon
This dinner will be a magical celebration of the Autumn Equinox and the rich flavors of the fall harvest.
Just a few tables left! If you’re hoping to come, be sure to book your table now.

Sunday Supper
This is the last weekend you are able to book a table for our next Sunday Supper on the 20th. The menu is posted on the special events page on the website (and it looks so good).


Don’t forget to place your order by Sunday evening.

www.goldenskep.com


============================================================
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** Facebook (http://www.facebook.com)
** Website (http://goldenskep.com)



Good Afternoon, Hive members.
------------------------------------------------------------

The Hive Market is open!

Sunday Supper
The next Sunday Supper is October 11th! We still have a few tables left. They are available to book through the website on the Special Events page.

Weekly Specials
We have something really special in Family Meal this week—Bouillabaisse!
A Provençal seafood stew with cod, scallop, shrimp, mussels, clams served with a demi baguette & rouille.

Our desserts are equally exquisite— be sure to try the Pumpkin Caramel Panna Cotta 🎃  and the Poached Pear Almond Tart 🍐

Tech Support
Tobi is now available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

============================================================
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** Facebook (http://www.facebook.com)
** Website (http://goldenskep.com)

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Good Afternoon, Hive members.
------------------------------------------------------------

The Hive Market is open!

OMAGE
Our next concept, OMAGE to Oaxaca is live!! Hive members have 48 hr priority access to tickets.

Nestled between soaring mountain ranges and the ocean sits a colorful region whose tradition and history is alive in the present. One of Mexico's most rugged states, Oaxaca is a tapestry of no less than 16 indigenous Mesoamerican groups, some more than 2,500 years old. This diversity of climate and culture has contributed to a cuisine that is as captivating as the region it sustains.

Book your table now through the Special Events page on the website.

Sunday Supper
Our October 25th menu is posted on the website under the Special Events tab.
Tables will be open for booking on Monday!

Weekly Specials

Coming in hot with fantastic family meals this week! Short Rib Bourguignon, Rainbow Trout Almondine, and Pan Seared Duck Breast with a port cherry sauce.

------------------------------------------------------------

We want to take a moment to introduce our new Bar Manager, Ty Saylors. If you have been to Omage, you have had the pleasure of tasting his exquisite cocktails.
We are pleased to announce that we are bringing this level of master mixology to The Hive in our classic small batch to-go presentation. Enjoy! 🍸


Tech Support
Tobi is now available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

============================================================
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** Facebook (http://www.facebook.com)
** Website (http://goldenskep.com)

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------------------------------------------------------------


** Fröhliches Oktoberfest!
------------------------------------------------------------

This week in The Hive we celebrate the flavors of German Oktoberfest. Our favorite German colleague, Tobi, is contributing his expertise, and his very own homemade German sausages in Bodega.

Don’t miss our chef’s hand at Wiener Schnitzel, Pfeffernuesse, and Bienenstich Kuchen! 🐝 🍰

OMAGE
Our next concept, OMAGE to Oaxaca is live!! Hive members have an extra weekend of priority access this Friday and Saturday. We will open booking to the public this Sunday.

Saturday the 31st will be an extra special night as we will be celebrating Dia de los Muertos OAXACA style

Book your table now through the Special Events page on the website (you must be logged in to view Special Events!)

Sunday Supper
Reserve your tables now for the October 25th Supper.

We have a fantastic selection German beers in Apothecary this week.
Prost! 🍺


Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

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** Good Afternoon, Hive Members!
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In preparation for our Omage to Oaxaca you will see some Mesoamerican specialties throughout the market—Shrimp Ceviche Tostadas, Pork Chili Verge, and Flan de Coco (to name a few)!

FIRST WEEK OF NOVEMBER
The Hive Market will be closed next weekend for Breeder’s Cup—we will not be accepting orders the weekend of October 30th, and there will be no meal pick up or delivery on November 6th.

We will be opening the market and accepting orders as usual on Nov. 6th weekend.

Looking forward to seeing many of you next weekend for our OMAGE to Oaxaca—Day of the Dead!

Mark your calendars— November 14th
We have a really special experience planned for Diwali—the Indian celebration of light. Details coming next weekend!

Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

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** Good Evening, Hive Members, and Happy Halloween weekend!
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We are very excited to be celebrating Dia de Los Muertos with many of you this weekend at Omage!

REMINDER
Due to a full week of commitment to hosting Breeders’ Cup at Apiary next week, The Hive Market is closed this weekend—there will be no meal pick up or delivery on November 6th.

We will be opening the market and accepting orders as usual on November 6th weekend.

We will be opening reservations later this week for our two November Sunday Suppers. Stay tuned!
&
Next weekend we will be posting our full Winter Hive Calender.

THANKSGIVING
The weather is getting colder, and all have the Holidays on our minds. We’re here for you!
The Hive will be providing a full Thanksgiving menu for delivery or pick-up. (Yes—Turkeys too!!)
Thanksgiving menu available in the Market next week

WELLNESS
Head to our new page on the website, Wellness, to see what we’ve been planning with our collaborators at The Liminal and Centered Holistic Health.
We’re very excited to launch our Wellness program with a Candlelight Tea on November 14th. Tickets on sale today!

Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

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** Good Afternoon, Hive Members!
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The Hive is buzzing with new activity this week!
Be sure to hit the newsletter highlights to not miss anything.

Hive Winter Calendar

We are very excited to announce that we have launched a Hive Winter Calendar on the Special Events page.
We have more events in the works, so be sure to check back regularly. Events will be available to book two weeks out from the posted date.

Candlelight Tea

Tomorrow we launch tickets to our November 14th Candlelight Tea to the public. Be sure to secure your table tonight for this one-of-a-kind experience.
A timely moment of pause-- sure to be a night to remember.

Laura Lou Pâtisserie

For the next four weeks, Hive members get premier access to Laura's sweets before her brick and mortar shop opens to the world at The Greyline station and Market next month. We're so excited!

Thanksgiving Menu

We’ve been doing just about everything differently this year, so why stop at Thanksgiving?!

We have a full Thanksgiving Package that covers all the bases–from Turkey to Pumpkin Pie. Or, if roasting your own Turkey is a tradition you love, we have secured a limited supply of 15lb Organic Fresh Turkeys– pre-brined and ready to bake. **Whole Turkey orders must be placed this weekend!! All other Thanksgiving orders can be placed through November 16th.

**Please note: all Thanksgiving orders will be available for pick up and delivery between 5-7pm on November 25 only.

Bluegrass Concoctions Breads

We are working with a lovely local baker, Kara Baldia, to bring you the best sourdough in town. Check back weekly for her rotating selection of gorgeous breads.

Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

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** Good evening, Hive members.

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** With a vaccine around the corner and our positivity rate growing by the day, we are gearing up to make your in-home dining something to really look forward to again. As much as we have enjoyed seeing all your beautiful faces over the last several months at Apiary, we are going to baton down the hatches until December, or until the world invites us back out to play.
Considering the Hive was forged during the first lockdown, I think we are uniquely prepared and qualified to keep your winter borrow full of good food and cheer. We are here to serve you, and with that in mind, are always open to any suggestions or requests. We are looking forward to bringing you many more creative opportunities to dine at home and enjoy our culinary community. Stay safe and satisfied.

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** -Cooper
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Free Delivery

To help you ease into these colder months, we are now offering free delivery with orders over $150.

Holiday Bonus!

It pays to recruit. If you encourage any of your friends and family to join the Hive, after 3 months of membership, we will bonus your account $150.

Thanksgiving

Last weekend to order Thanksgiving with us!

We have a full Thanksgiving Package that covers all the bases–from Turkey to Pumpkin Pie, along with a full holiday A-La-Carte, Apothecary menu, and festive floral centerpieces.

**Please note: all Thanksgiving orders will be available for pick up and delivery between 5-7pm on November 25th only.

Laura Lou Pâtisserie

For the next four weeks, Hive members get premier access to Laura's sweets before her brick and mortar shop opens to the world at The Greyline station and Market next month. Don’t miss out! This week, she highlights pastries of Paris.

Bluegrass Concoctions Breads

We are working with a lovely local baker, Kara Baldia, to bring you the best sourdough in town. Check back weekly for her rotating selection of gorgeous breads.

For those of you missing our postponed Candlelight Tea this weekend—head to the Wellness page, find a candle and a cup of tea, and join Lauren and Ty for a few lovely minutes of music and meditation.

Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

Please remember to place your order by Sunday evening!
If you need assistance or have any technical issues, please reach out to Tobi during his tech support hours on Monday morning.

Go to website (https://www.goldenskep.com)

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** Happy Thanksgiving!

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The Market is closed and we are not accepting additional orders this weekend.
We are busy preparing your Thanksgiving orders for pick-up on Wednesday November 25th between 5-7pm!

There will be no pick-up on Friday the 27th.

The Market will re-open on the 27th, as usual.
Be sure to head straight to our new Christmas Gift Shop 🎁 page next week to check out the first round of an exciting line-up of Christmas products and packages we have in the works!!

HOLIDAY BONUS

It pays to recruit. We’ve made it easy for you to make some money this holiday season! Here’s an quick way to make $150 Hive cash:
If you encourage any of your friends or family to join the Hive, after 3 months of membership, we will bonus your account $150.

And as an added incentive, if they join before the end of the year, they pay no membership fee their first month.

*Make sure your new recruits know to tell us you referred them. No limits!

Free Delivery
To help you ease into these colder months, we are now offering the option of free delivery with orders over $150. Be sure to select delivery at check-out if this is the option you prefer.



Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292 (tel:859-455-6292)
or via email thehive@the-apiary.com

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“OMAGE is so much more than just dinner…

…it is a transportive culinary experience—you feel like you have traveled to another place, another time. ”

We believe safety is the heart of hospitality, and in light of the times, your generously socially distanced table is yours for the entire evening—nestled amidst lush plants and candlelight.

We offer evolving menus inspired by the chefs, concepts, and places that drive the world of innovative cuisine. We pay homage to the masters, while showcasing the fluidity of our accomplished kitchen.

This month, experience our
OMAGE to the Pyrénées
All winter we will be exploring cuisines of mountain cultures around the world.
We will be starting in the Pyrénées—the snowy peaks between France and Spain known for a cuisine that marries hearty warmth with sophistication. 

We will be serving a multi-course menu of exquisite dishes that play between the flavors of Northern Spain and Southern France. A full bar, curated regional wines, and warming cocktails will be available for purchase.

January 8-9th, 15-16th, 22-23rd
Tickets are limited and reservation only. Must be booked at least week out from reservation date.
Reserve a table
Type “CAVA” into the discount code box at checkout to let us know you’d like us to help you ring in the new year with a round of Campo Viejo Cava for the table on us!!

 

Twitter
Facebook
Website

 

 

 




Happy New Year!

 —

We’re rested and ready to hit the ground running in 2021.


✨The Culinary Club of your dreams ✨

 
We are excited to have the opportunity to create new and exciting experiences for the Hive in 2021. We have so much in store for our members this year.
Not only will we continue to provide you with the best of in-home dining and entertaining, but we will also be hosting new and innovative opportunities to dine out! 
 


Homemade Pasta by Chef Cameron

Chef Cameron will now be creating a pasta dish for Family Meal each week. Cameron has a passion and gift for Italian cuisine and homemade pasta— if you had the pleasure of trying his Lobster Agnolotti at OMAGE to Silverspoon, you know what kind of treat you are in for.
He is also working on is own line of house made artisan pasta that we will be selling in Bodega later this month.
 

 OMAGE to the Pyrénées

We continue our Omage to the mountains in January with three more weekends of the cuisine of the Pyrénées.

This menu is perfectly suited to the winter months, and if you are lucky enough to reserve the Farm Table or Wine Cellar, you are in for an extra special fireside experience.

EXCITING NEW EDITIONS!
We’re taking it up a notch.

Wine Cellar Experience
Enjoy our chef-curated tasting menu in the privacy of our elegant wine cellar. This experience also includes exclusive access to the Winter Room and Fireside outdoor patio for cocktail and coffee service after dinner.

Farm Table Experience
Enjoy our chef-curated tasting menu amidst the bustle and candlelit charm of the Orangerie for a party of 8-10. This experience includes a private fireside lounge under the garden pergola with after-dinner cocktail and coffee service.

Plateaux de Fruits de Mer
For the extravagant—upgrade to a Bistro style tiered platter of Stone Crab, fresh shucked oysters, mussels, clams, and the freshest seasonal shellfish. Presented beautifully on ice. 

OMAGE will be increasing in price in 2021. However, Hive members will now receive 20% discount on tickets.

When you purchase tickets through Tock, a 20% discount will automatically be applied at checkout. This discount is linked to the email address you use with the Hive, so be sure to use the email associated with your Hive account.

 

Good Afternoon, Hive Members

 —
✨The Market is open!✨

 We have a lot of great food on the menu this week. We’re excited about some brand new items, as well as some old favorites.

Weekly MenusPan Seared Scallops— Seasonal and delicious. These naturally sweet scallops pair perfectly with sweet potato and caramelized brussels sprouts.

Roasted Duck Breast— Nothing like a rich duck breast to warm you up in the winter. The sautéed grapes in this dish lighten it up for the New Year.

Prime NY Strip Au Poivre—Enjoy this classic dish with a good bottle of red wine, candle light, and a French bistro playlist.

Homemade Spaghetti and Meatballs—Nothing tricky here. Just straight up Italian comfort food.  Weekly Prescription The High Five—This delectable gin cocktail is an homage to the classic Hemingway Daiquiri of the 1930’s, replacing the maraschino liqueur with Aperol and the rum base with a gin base. It’s bright and citrusy flavor with an undertone of herbality has me dreaming of sunny spring afternoons to come. Best prescribed against Cabin Fever. Pairs well to white meats, fish, and fresh salads.
A La Carte SpecialsTuna Nicoise Salad—An elegant and delicious way to stick to your New Years resolution.

Lamb Gyro— This is not the gyro you had at the mall before COVID. This is Chef Tony’s authentic hand pulled lamb gyro from the old country.

Pizza Kit— One of our most popular kids meals from the early days. This is an easy and fun way to get the kids to help with dinner. 

Tandoori Chicken— Don’t let the color scare you. This is an Indian classic of grilled yogurt marinated chicken and mint chutney.  The only thing that could make this meal better is to share it with your favorite Bollywood star.

Good Afternoon, Hive Members —
✨The Market is open✨&
OMAGE to the Andes Mountains
is live this weekend!
 As we all continue to roll play our former lives, The Hive has crafted a menu this week of exotic dishes and creative libations that will help transport you to that special place. We are also recalibrating our Stargate over at OMAGE to take the bold to a magical night in the Andes. We are only in the Andes for two weekends, so make sure to secure your tickets this weekend before it goes public on Monday. Use the link below to plan you next culinary adventure.
OMAGE to the Andes MountainsOur next culinary adventure leads us to the Andes Mountains—the dramatic South American wonder that spans seven countries, from Venezuela all the way to Patagonia.This strikingly colorful and intensely flavorful menu is sure to transport you— from coastal delicacies to the bold dishes of the world’s highest peaks. Weekly MenusBerkshire Pork Chop
Berkshire is a heritage pig that retains the depth of flavor that pork had in olden times. Paired with a rich savory bread pudding makes this a pork chop worth eating.

Creole Fish
This is one of our most popular fish dishes, and one of our personal favorites.

Chicken Saltimbocca
A classic Italian dish that is perfect for winter. The sage and prosciutto transport this simple chicken dish to the next level.

Pappardelle Bolognese
A collaboration of Chef Cameron’s homemade pasta and Tony’s bolognese. You can’t go wrong!  Weekly Prescription Water Lily—This pastel purple imbibement is a modernized gin riff off the classic sidecar cocktail. The mellow gin matched with the sweet and floral Creme de Yvette provides a perfect bodied base for it’s bright counterparts in Cointreau and fresh lemon. Not to mention the gorgeous color! Best prescribed for moody weather—take one to enhance relaxation. Plymouth gin, Creme de Yvette, Cointreau, Lemon
A La Carte SpecialsJerk Chicken
The closest you can get to authentic jerk without going to Jamaica. Although I know we would all rather go to Jamaica.

Lamb Curry
Curry party anyone? This is a great Exotic Sunday supper option.

Shrimp Roll
This is fun to make and a joy to eat. Our lobster rolls were all the rage this summer. As we wait for lobster pricing to calm down, you can learn the ropes with shrimp so you are ready to impress your friends during lobster season.

Italian Antipasti Salad
Can’t say this salad will fit your New Years diet resolution. Unless your resolution was to feed your soul.
  
Asian Lettuce Wraps
Another dish for kids of all ages.

Chicken Tortilla Soup
A Hive best seller. Juan Remerez always said, “It’s hard to trust a man that does not enjoy a good bowl of tortilla soup.”
Good Afternoon, Hive Members —
✨The Market is open✨ In these lingering winter days between the excitement of Christmas and the freshness of spring, we plan to keep your soul and body well fed with beautiful food and experiences. This week our menu is loaded up with all your favorite comfort foods. You can’t go wrong.

In the coming months, OMAGE will be taking you on a culinary adventure around the world. We have some very exciting dinners and celebrations on the horizon!  
  Looking for something special to do next weekend?No probllama!
OMAGE to the Andes MountainsOur next culinary adventure leads us to the Andes Mountains—the dramatic South American wonder that spans seven countries, from Venezuela all the way to Patagonia.This strikingly colorful and intensely flavorful menu is sure to transport you— from coastal delicacies to the bold dishes of the world’s highest peaks. Weekly MenusRack of Lamb
This is the perfect lamb dish. The roasted potatoes and classic ratatouille will transport you to your favorite bistro.

Shrimp & Grits
This low country favorite is delicious and super easy to prepare. A great option for Sunday supper with the family.

Coq au Vin
Cozy up to Season One of “The French Chef” and enjoy this classic dish with your favorite bottle of Bordeaux.

Lasagna
House made everything on this one! Pasta: Chef Cameron, Ricotta: Chef Catesby. Bolognese: Chef Tony. Bringing out the big guns for this humble dish.

 Weekly Prescription Mezcal Sun-RisaThis fiery, knockout of a cocktail comes from the mind of mixologist Ignacio Jimenez of Ghost Donkey in NYC. Winner of Imbibe magazine’s best cocktail of 2020, this smoky, spicy, floral and citrusy twist on the classic tequila sunrise is an absolute crowdpleaser. Best prescribed for shaking things up, take two with friends or family to increase good, party vibes! Blanco Tequila, Mezcal Joven, Hibiscus, Habanero, Orange, Lime, and Sugar.
A La Carte SpecialsHot Brown
Fried chicken, Bourbon, and Hot Brown are the holy trinity of KY gastronomy. All that said, you should get the hot brown!

Salmon Cakes
Good food starts with good ingredients. We make these cakes with our house smoked salmon. Paired with our citrus salad and a demi baguette, you are setup to be healthy, and happy.

Meat Loaf
Add an order of our mashed potatoes, peas with carrots, and a limestone bib wedge, and you are in comfort food heaven!

Shrimp Cocktail
Best shrimp cocktail outside of Greenbow Alabama.
Good Afternoon, Hive Members —
✨The Market is open✨ On our search for anything normal this year, we stumbled on the fact that the Super Bowl is next Sunday. We couldn’t resist the opportunity to include some football favorites in the mix.
Don’t worry, we still have plenty to choose from for those of you who prefer a quiet dinner by the fire. And if you are looking for a little more heat than the fire, make sure to book your table on Valentines weekend at OMAGE!
 OMAGE to the Lunar New Year 🌝Join us in ringing in the Lunar New Year!! -the auspicious Year of the Ox.
The Year of the Ox promises to promote prosperity, stability, and balance (we’re ready!)
Then on Sunday, put the OX down flip it and reverse it for a exotic night of XOXO Valentine’s Day!
We will be serving a curated multi-course dinner showcasing the unique and colorful flavors of Southeast Asia all weekend—bringing back some crowd favorites from Pok Pok, and last year’s Lunar New Year festivities.
 Weekly Menu Braised Short Rib
This Italian inspired dish starts with a 72hr braised short rib on the bone. Easy on the reheat, and perfect for these cold nights.

Miso Glazed Salmon
We start with Verlasso salmon which is sustainably farmed and absolutely delicious. This is a light and full flavored dish with an Asian flare.

Shrimp Scampi Malfadine
This is another homemade pasta dish from Chef Cameron. You are guaranteed not to get fresher or tastier pasta in town.
Weekly Prescription
Singapore Sling—Another classic cocktail, this time hailing from it’s namesake country! Invented sometime before 1915 by bartender Ngiam Tong Boon while working at the Raffles Hotel in Singapore, this tall drink is unlike any other in many respects. Gin based, yet flavored and paired with tropical elements like lime and pineapple, as well as classic liqueurs the likes of Cherry Herring and Benedictine, this unusual imbibement is likely to knock your socks off! Take one to shine light onto a dreary day, and pair with bright, bold flavored foods.
Gin, Cherry, Heering, Cointreau, Benedictine, Pineapple, Lime, Grenadine, Angostura Bitters.
A La Carte Specials
BBQ Pork Sliders
Another dish from the Cub Grub archives. Suitable for kids of all ages. Definitely pairs well with football.

Artichoke Dip
Always a party favorite and pairs well with football.

Sriracha Smoked Wings
Apparently people eat these while they watch football. We will make sure the wings are good, can’t promise anything on the football.

Shepherd’s Pie
This one dish wonder will bring back to the good old days when shepherding was a thing.
BodegaStone Crabs are Back!! Defiantly pairs well with FOOTBALL!!
 
Good Afternoon, Hive Members —
✨The Market is open✨ Next weekend marks the start of a new year for a large part of the world, and we are excited to be honoring this colorful and flavorful transition of the seasons with you next weekend at OMAGE. And for those of you who would rather celebrate amidst the comforts of home, we have some delicious reasons for your to ring in the new year around the dinner table.OMAGE to the Lunar New Year 🌝Join us in ringing in the Lunar New Year!! -the auspicious Year of the Ox.
The Year of the Ox promises to promote prosperity, stability, and balance (we’re ready!)
Then on Sunday, put the OX down flip it and reverse it for a exotic night of XOXO Valentine’s Day!
We will be serving a curated multi-course dinner showcasing the unique and colorful flavors of Southeast Asia all weekend—bringing back some crowd favorites from Pok Pok, and last year’s Lunar New Year festivities.
 Weekly MenuGinger Scallion Sea Bass
South East Asia is known for steamed fish finished with bright aromatics. In celebration of the Lunar New Year, we are using Chilean sea bass to elevate this dish to the next level.

Chicken Provençal
This dish embodies rustic elegance, and is the perfect choice for Sunday supper with the family. Pair this with a bottle of Olianas Vermentino di Sardegna, a crusty sourdough boule, and the right music for the full effect !
Weekly Prescription Jack Rose—Rumored to have been named after the Jacquemot rose bearing a similar hue to this cocktail, the Jack Rose has a history as one of the first written cocktails to use Applejack brandy as it’s base spirit. Originally published in William Boothby’s “The World’s Drinks and How to Mix Them” (1908), this deceivingly simple looking drink has been turning heads for more than a hundred years. The only historical way to drink this one is with Laird’s Applejack brandy, as it was the original apple brandy used in the cocktail, and is also the oldest distillery in the USA! Take one to excite the palate with bright and bold flavors, pairs best with fun, group activities!Laird’s Applejack, Lime Juice, House Grenadine syrup (not the corn syrupy, neon red stuff, my personal recipe!) A La Carte Specials
Smoked Trout Cakes
If you love our smoked salmon cakes, you with love these as well. Consider them salmon cakes with a smaller carbon footprint.

Lamb Gyro
This is not the gyro you had at the mall before COVID. This is Chef Tony’s authentic hand pulled lamb gyro from the old country.

Beef and Mushroom Pot Pie
The love child of our popular chicken pot pie and beef bourguignon. A match made in comfort food heaven.

Bolognese
A perfect choice for an easy weekend meal or to put in your freezer for a rainy or snowy day.

Cameron’s Fettuccine
Made by the loving hands of Apiary’s resident Italophile, Chef Cameron. You can rest assured that you are getting the freshest and most authentic pasta in town.

French Onion Dip
Homemade French Onion Dip + Apiary Potato Chips = No Longer Junk Food
 Tech Support

Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292
or via email any time at thehive@the-apiary.com
 Remember to place your Hive orders by Sunday evening.
Good Afternoon, Hive Members —
♥️ Happy Valentine’s Day weekend! ♥️
&
last day to place your Hive orders for the week!  This week at the Hive we are excited to open reservations for the next OMAGE dinner series!

Our next culinary adventure takes us to the wild and rugged Italian Alps—soaring mountains, uncultivated forests, and more Michelin-starred restaurants than anywhere else in Italy. We are thrilled to bring you this inspired multi-course menu highlighting the warm elegance of Italian Alpine cuisine.

And to keep you well fed through the rest of the weekend, we have some delicious options in the market this week.
Tech Support

Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292
or via email any time at thehive@the-apiary.com
 Remember to place your Hive orders by Sunday evening.

OMAGE to the Italian Alps

Our next culinary adventure takes us to the wild and rugged Italian Alps—soaring mountains, uncultivated forests, and more Michelin-starred restaurants than anywhere else in Italy. We are thrilled to bring you this inspired multi-course menu highlighting the warm elegance of Italian Alpine cuisine.

February 26th-March 13th!
Tickets are limited and reservation only. Must be booked at least week out from reservation date.

“…a transportive culinary experience—you feel like you have traveled to another place, another time. ”

We believe safety is the heart of hospitality, and in light of the times, your generously socially distanced table is yours for the entire evening—nestled amidst lush plants and candlelight.

We offer evolving menus inspired by the chefs, concepts, and places that drive the world of innovative cuisine. We pay homage to the masters, while showcasing the fluidity of our accomplished kitchen.

ood Afternoon, Hive Members —
✨The Market is open✨ 
In preparation for our next Omage, we will be transporting you to Europe with some decadent Hive options in the market this week. Chef Cameron’s Bouillabaisse will take you straight to the French seaside—the only thing it’s missing is the smell of salt water and espresso in the air. And if you’re not feeling that Francy, head to Italy for a hearty serving of Osso Buco.
 Weekly MenuVeal Osso Buco
Slow braised and fork tender veal with rich polenta—sure to warm the soul during frozen nights.

Bouillabaisse
A seafood lovers dream! Let the enchanting flavors and aromas of this classic provencal dish transport you to a private table on the Mediterranean coast.
Weekly Prescription Aviation—Originally printed in the 1916 book, Recipes for Mixed Drinks by Hugo Ensslin, this classic drink has seen huge swells and lapses in popularity since it’s pre-prohibition birth. Dry and bright, with the ever complex Luxardo Maraschino Liqueur as the core sweetener, and crème de Violette as the foundation of it’s eye catching soft-lavender hue, this delicate imbibement will have your palette seeking out more classic, pre-prohibition cocktails in no time. Take one to increase effectivity of self reflection and meditative activities, pairs best with acoustic music or a good book. Tanqueray Gin, Maraschino Liqueur, Crème de Violette, Lemon.  A La Carte Specials
Smoked Chicken
Corn pudding, country style green beans, Alabama white BBQ sauce—a delicious way to take a sneak peek at summer.

Tuna Nicoise
Simple, sophisticated, and delicious. Pair with To Catch Thief and a bottle of rosé if you want to dine on the riviera in style.

Classic Butter Pasta
A deliciously simple pasta dish for kids of all ages. Cameron’s fresh spaghetti, butter, herbs, lemon.
  

🌿🌷 Flower School Brunch 🌷🌿

Join us at Apiary for a classic European style brunch followed by an exclusive workshop experience guided by Val Schirmer of Three Toads Farm!

Val will lead you through the creation of your own remarkable indoor Spring Bulb Garden using her ready-to-bloom & fragrant heirloom spring bulbs. The perfect way to chase away the winter blues! 

Limited availability!! 40 tickets only!
REGISTRATION OPEN TO HIVE MEMBERS ONLY UNTIL SUNDAY 10AM

Good Afternoon, Hive Members —
The Market is open! 
This week at the Hive we are excited to offer you the perfect excuse to stay home or go out next weekend. Whether you want to watch Casa Blanca on the couch while enjoying a delicious Moroccan lamb T-Bone or would prefer to immerse yourself in the sights, sounds, and flavors of Northern Italy at OMAGE, we have you covered. And for you spring chickens out there, head on over to Apothecary and add a quart of The Ace Hotel’s Sangria—Ty’s prescription for spring fever and the winter blues. 

*We have a few tables left for Omage to the Italian Alps!
 Weekly MenuLamb T-Bone
These thick cut lamb chops are cooked to perfection and easy to reheat in the oven. The exotic flavor of couscous with mint will have you ready to get out of town. As soon as you take your medicine of course.
 
Blackened Redfish
This classic preparation from the great Chef Paul Prudhomme may be a little late for Marti Gras, but is will be right on time for next weekend.
Weekly Prescription The Ace Hotel’s Sangria—The stark contrast of dreary snowed in days to early spring weather this week has me feeling invigorated and already making plans for the coming season. What better way to kickstart this seasonal shift than a bright, fruity, and extremely drinkable Sangria?
The world-renowned Ace Hotel has us covered with a dry and fruity rosé built Sangria that perfectly captures the vigor of spring. Take one to focus on brighter days ahead. Pairs best with lounging in the mid-afternoon sunshine.Beaujolais Nouveau Rose, Pisco, Cherry Heering, Lemon, Peach, Strawberry A La Carte Specials
Italian Antipasti Salad 
The most decadent of our entrée salads. Perfect for a lunch date with prosecco and crusty bread. 
 
Jumbo Lump Crab Cakes 
Our crab cakes are delicious and easy to prepare—a perfect option for an elegant dinner with friends, paired with one of our weekly salads. 
 
Spaghetti and Meatballs 
Italian comfort food and a safe bet for Sunday Supper with the kids.
 
Chili 
Traditional ground beef and bean chili served with shredded cheese, sour cream, scallion and tortilla croutons.

  
Tech Support

Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292
or via email any time at thehive@the-apiary.com
 Remember to place your Hive orders by Sunday evening.
Take me to The Hive
Good Afternoon, Hive Members —
The Market is open! 
This week at the Hive we are introducing Supper Club which will be a Hive Members only dining experience at Apiary. Our first Supper Club dinner will take place on March 19th and 20th, which is also the start of the Spring Equinox. The menu will be inspired by the exotic flavors of the Eastern Mediterranean—a region known for its celebration of this celestial transition.

And for those of you who are looking for something to do next weekend, we still have a couple tables left on Friday for OMAGE to the Italian Alps!✨🧁Big announcement!!🧁✨We are very excited to bring dessert back to the Hive! 
Emie Dunagan, a brilliant and inspired pastry chef, has joined the Apiary team. You are in for a real treat. Her desserts and pastries are as delicious as they are beautiful. Not only that, we can’t keep her out of the chocolate! Check out her sweet creations at Em’s Pastry Shop on the website!

 Weekly MenuSteak au Poivre
Enjoy this classic dish with a good bottle of red wine, candlelight, and a French bistro playlist. Trout Almondine 
This dish is as classically French as steak au poivre.  However, the rainbow trout is locally sourced from the cold clear waters of Laurel Lake.
Weekly Prescription Blood & Sand—Born just slightly after the Prohibition era, this confounding cocktail first appeared in The Savoy Cocktail Book, written by Harry Craddock in 1930. It was named to pay homage to a classic film from 1922, starring Rudolph Valentino portraying a bullfighter. The name of the film was assumed to be a major part of it’s success, although the cocktail is a different story altogether. With a boggling mixture of blended scotch, cherry brandy, sweet vermouth, and fresh orange juice, this drink doesn’t read as a huge success on paper, especially with a name so violently picturesque. Although once you taste it, all preconceived notions of what should and should not work well together wash away, and you are simply met with a delicious, balanced, and unique cocktail. Take one to break the norm and step out of your comfort zone, pairs best with an inquisitive mind and a curious palette. A La Carte Specials Shrimp cocktail 
Best shrimp cocktail outside of Greenbow Alabama.Jerk Chicken 
The closest you can get to authentic jerk without going to Jamaica. Although I know we would all rather go to Jamaica. Baked Rigatoni Pasta
Classic Italian comfort food with house made rigatoni, sausage, and sauce peperonata. Eggplant Cheesecake
In researching the menu for our spring equinox dinner, we came across this delicious vegetarian dish from Chef Yotam Ottolenghi. Filled with eggplant, tomato, and feta.
Em’s Pastry Shop
 Chocolate Candy with Passion Fruit Curd
72% chocolate candy with passion fruit curdBuckwheat Shortbread Brownies
Whipped ganache, whipped salted caramel, candied hazelnuts and cocoa nibsLemon Ginger Tart
Lemon ginger tart with chamomile caramel, honey whipped mascarpone, candied lemon, honeycomb toffeeFrench Macarons
Cardamom buttercream and caramel centerSalted Chocolate Chip Cookies
Classic chocolate chip cookie finished with a little sea salt 
Good Afternoon, Hive Members —
The Market is open! Happy weekend. We hope you have lots of fun and rest ahead of you.
If you are hoping to attend the Spring Equinox Supper Club, we have just two tables left! Cooper will be texting everyone who booked tables on Monday to confirm entree orders, so be sure to gather those from your dinner guests this weekend if you haven’t already. 

We have a very special gift in your Hive bags this week, courtesy of Apothecary—we hope you enjoy it! 🍹 
 Weekly MenuBraised Lamb Shank 
With spring just around the corner, now is the time to enjoy a delicious lamb shank before they go back into hibernation. Pan Seared Scallops
This is the perfect transition dish between winter and spring. The warm flavors of sweet potato and brussels sprout are perfectly paired with fresh scallops and fennel leek cream.
Weekly Prescription The Daiquiri—A true pre-prohibition classic cocktail if there ever was one, The Daiquiri is claimed to have been created by an American engineer named Jennings Cox while working the iron mines of Cuba right outside the namesake town of Daiquiri. An elegant example of simplicity, the mix of white rum, lime juice, and sugar creates a perfectly balanced, and delicious beverage suitable for the warm weather to come. Take one to reflect on simplicity, pairs best with open windows and upbeat music. 
Bacardi Superior Silver Rum, Fresh Lime Juice, Simple Syrup. A La Carte SpecialsBeef Stroganoff 
House made pasta, braised short ribs, and cream fraiche take this classic Sunday Supper to the next level.Tuna Niçoise
Simple, sophisticated, and delicious. Pair with To Catch Thief and a bottle of rose if you want to dine on the riviera in style.

Chicken Curry 
This is a Hive favorite and a perfect choice for a casual gathering of inoculated house guests.
Em’s Pastry Shop
 Chocolate Candy with Passion Fruit Curd
72% chocolate candy with passion fruit curdBuckwheat Shortbread Brownies
Whipped ganache, whipped salted caramel, candied hazelnuts and cocoa nibsLemon Ginger Tart
Lemon ginger tart with chamomile caramel, honey whipped mascarpone, candied lemon, honeycomb toffeeFrench Macarons
Cardamom buttercream and caramel centerSalted Chocolate Chip Cookies
Classic chocolate chip cookie finished with a little sea salt

t was 14 days ‘till Christmas…

 —

and all through the Hive
our team has been busy, creating the vibe 🤙🏼
with roasted roast beast
and toffeest pudding— 
You’re sure to get credit
For all the good-cooking.
As you take a deep bow, and everyone cheers
that this is the best food they’ve eaten all year
Pull down your mask, crack open a beer, 
And vow to make Christmas
about the gift of Hive gear.

Christmas Gift ShopGive the Gift of the Hive this year! A Gift Certificate to the Hive gives your friends and family in town the opportunity to see what it’s all about! Tickets to OMAGE, weekly menus, great cocktails, or Holiday desserts. We have something for everyone.

We are also offering massage, sauna, and care packages this Christmas through Centered Holistic Health.

Check it all out in the Gift Shop after you order your Veal Osso Buco, Bourbon panna cotta, and a Hearthside Margarita. 👌🏼✨
 
Christmas Eve Dinner!
We’ve posted the full menu on the front page of the website, however, we will not be receiving Christmas Dinner orders this weekend.
Christmas Dinner orders can be placed on Monday at noon.

Orders for Christmas Dinner can be placed from Monday the 14th at 12pm—Thursday the 17th at 6pm.

Pick up for Christmas Dinner orders will be December 23rd from 5-7pm.
 
Tech Support

Please be sure to select pick-up or delivery when checking out!

Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292
or via email thehive@the-apiary.com
 

We’re opening our doors on December 18th and 19th to give you a sneak peak into our winter series, OMAGE to the Pyrénées.

This winter we will be exploring the cuisines of mountain cultures around the world.
We will be starting in the Pyrénées—the snowy peaks between France and Spain known for a cuisine that marries hearty warmth with sophistication. 

Embrace the crisp cold air of winter while nestled amidst warm fire and evergreen in our lofty tent. We will be serving a menu of classic mountain dishes that play between the flavors of Northern Spain and Southern France. A full bar, curated regional wines, and warming cocktails will be available for purchase.A limited number of tables will be available, socially distanced, in our heated tent. 

Christmas Gift Shop

We have lots of exciting gift options available in our Hive Gift Shop. Be sure to stop by while your ordering your Bouillabaisse and Short Rib Bourguignon this week! 

Don’t forget a Frenched Hot Chocolate from Apothecary—the perfect ending to a winter day.

midst the challenges of this year, we have experienced many joys. 2020 has allowed us to discover a new way to share our unique giftings with the Lexington community in a whole new way— and for this we are grateful.

We are entering the changed world of 2021 with optimism and hope for a brighter year, and there is no better time than the holidays to reflect, feel gratitude for family and friends, and support those we love and our communities in whatever ways we are able. 

The Hive, our Culinary Club,  has been our way to meaningfully engage the community with warm hospitality and refined food from the first week of lockdown to today. The feedback we have received from members has assured us that this service is much needed and cherished, and something we plan to continue offering into the future. 

Good evening, Hive members.
 Now that we’ve all got turkey out of the way for the year, let’s get back to the stuff we really want to eat! 🦃

We have some delicious Family Meals this week with our rack of lamb, shrimp and grits, and classic duck confit. Remember, A La Carte always has some great entree options as well.

In an effort to offer you an alternative shopping experience to Black (Plague) Friday, we are launching our Christmas Gift Shop this weekend. We are excited to offer some creative Hive products and packages to share with your friends and family this year— all from the comfort of you hermetically sealed living room.

If 2020 has taught us anything, it is how to adapt in order to thrive. In response to the recent mandates and Covid surge we are working to find a way for the bold and beautiful to gather safely again at Apiary. Our next OMAGE will be to Patagonia— we will be exploring the warm and robust flavors of Argentine cuisine paired with a touch of crisp winter air.

Stay tuned for more info.
Tech Support
Tobi is available every Monday morning from 8-12pm for technical support at 859-455-6292
or via email thehive@the-apiary.com
 
Please remember to place your Hive orders by Sunday evening.