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The Breakfast Club

Issue: 
July 2011
The sweet potato added to the batter makes the skillet-cooked pancakes perfectly moist and flavorful.
Sue chops potatoes and onions for the savory hash. The light and fresh salad only requires quinoa, strawberries, oranges, and pecans.
Tom Gallo and Sue Devitt’s sweet potato pancakes may be the next kit creation for their company, GalloLea.
Tom and Sue’s love for camping inspired their calzone kit (opposite), complete with sauce and a dough mix.
Ben Butler, Tom Gallo, and Jeff Dingus swap cycling tales over breakfast calzones and blue flannel hash at the campsite deep in Pisgah National Forest, which is known for its challenging bike trails.