Sponsored by the Cape Cod Culinary Incubator
Location: KAM Appliances, Rt 28, Hyannis
When: December 5, 2018 @ 2 to 4 pm
Cost: $30 for 2 Hour Class
Limit 12 people per class
What To Bring to Class:
Welcome to our first culinary class with our partner, KAM Appliances. The class will be taught by our Executive Director and Chef, Alan Zox.
The theme guiding this class is to consider that eating well need not mean giving up everything either. I find myself eating less meat but not giving up burgers and BBQ every weekend. I just look for alternatives more often like fish sandwiches, vegetarian burgers or BBQ lamb chops. We do have choices. For example, I find myself eating differently and have fallen in love with Cape Cod Rubens which exclude pastrami but embrace cod or other seafood with sauerkraut, swiss cheese, and Russian dressing. Or a chocolate sundae is still delicious even when only eaten infrequently.
Our recipes in this class will no doubt challenge many of us. Cranberry Salsa has excessive sugar but tastes even better when eaten once a year over the holidays or when using honey, Stevia, or Sugar substitutes. Similarly, Tomato Pudding is not as healthy as it could be but is dramatically healthier with Stevia or Honey.
We will talk about this and other ways to eat healthier yet still delicious food preparations in our culinary class on December 5th ---- Looking forward to seeing you
Our Cape Cod culinary community is busy as ever this fall and we have some exciting events to share with you.
First is the announcement that we have established a collaborative partner ship with KAM Appliances of Hyannis and we will be conducting a number of workshops, classes and ‘pop-up’ events using some terrific kitchens at KAM’s Hyannis building. You can read the details in our press release. This is a great opportunity (and of course the latest state-of-the art products we can use to show off some of our unique food makers and creators from across the Cape
Our first event with KAM will be a Culinary Class with Chef Alan Zox -- Cooking Holiday Side Dishes on December 5th. Read more about it and register—class size is limited so act fast.
Annual Meeting & Board of Directors.
We held our annual meeting this past week and re-elected our current board. Agreeing to serve another term are:
The board also agree to expand the board by three more members over the course of the year and to seek out more volunteers.
We specifically could use some help in the areas of Finance, Kitchen Operations and Marketing. If interested, please contact Harry Henry — email@example.com
Save the date for a Culinary Extravaganza !!!
Mark your calendars for Thursday April 25, 2019 at Willowbend in Mashpee.
We are lining up 4 chefs from across the Cape (plus an out of town celebrity chef) and putting on top shelf fund raising dinner. You will see and hear more about this over the coming months and needless-to-say, it will be a mouth-watering must attend gathering.
Showcase for Foodmakers
Are you a Cape Cod food maker who would like to showcase your products this holiday season? There is an opportunity at the Guyer Barn in Hyannis on the weekend of December 1-2 during other holiday events. If interested, please contact us.
By Chef Alan Zox
It’s holiday time again and moderation seems to be the word of the day. Thanksgiving and Christmas may call for some sweets but this doesn’t necessarily mean we throw our diets to the wind. In fact I believe that eating smart by definition means eating more selectively but not giving up all the pleasures of a holiday meal. Still It’s no doubt a challenge.
In fact today’s recipes are not for everyone. But eating well need not mean giving up everything either. I find myself eating less meat but not giving up burgers and BBQ every weekend. I just look for alternatives more often like vegetarian burgers or BBQ lamb chops.
We do have choices. For example I find myself eating differently. I have fallen in love with Cape Cod Rubens which exclude pastrami but embrace cod or other seafood with sauerkraut, swiss cheese, and Russian dressing.
Today’s recipes no doubt challenge many of us. Cranberry Salsa has excessive sugar but tastes even better when only eaten once a year for Thanksgiving. And Tomato Pudding is flat out not as healthy as it could be but is dramatically healthier with Stevia or Honey. Some of you may argue this is untenable if not too much of a sacrifice. But less is not necessarily worse. Try it. You might be surprised.
Juice of 1/2 Lime
1 large jalapeños , finely diced, deveined
1 bunch or 1 cup diced Cilantro
1 cup water
3/4 cup cane sugar, or organic stevia or honey
1 bunch of whole fresh cranberries or 1 cup fresh or frozen
1. In a medium saucepan bring water and your sweetener, of choice to a boil.
2. Add cranberries, diced jalapeños and cilantro to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
3. Pour into a bowl, cover, and cool completely at room temperature. Once cooled, refrigerate until ready to serve.
Tomato Pudding (Decadent but Terrific)
Kitchen of Dorothy Stabler, Mamaroneck HS, Westchester County, NY
1 15 oz tomato puree
3/4 cup melted butter.
1 1/2 cups brown sugar
3 cups stale bread crumbs
1. Soak bread crumbs in melted butter.
2. Cook tomato puree and brown sugar together for 5 minutes
3. Combine & Bake all ingredients in 1 qt casserole at 350 F for 45 minutes
Entertaining has always been a rewarding experience for me and my family and is a special part of my Cape Cod lifestyle. I have enjoyed living on Cape Cod for over 25 years with friends and family after moving here from Puerto Rico.
As an American of Puerto Rican descent, I have a deep love for my Hispanic heritage. It has given me a wealth of experience to draw from in marketing my homemade salsa dip which bursts with flavor like no other salsa dip in the American marketplace. With an exotic blend of Caribbean spices and herbs, my salsa dip will delight your palette as it has done for my family and friends for so many years. Cape Cod salsa dip is all-natural with no artificial ingredients. It merges a tasty blend of tomatoes, garlic, cilantro and other flavorful herbs and spices. And of course, brings the consumer lots of love.
The blend of aromas in Cape Cod Salsa Dip is a timeless reminder of my memories as a young girl. I remember the aromas of my mother’s herb garden in my hometown in San Lorenzo, Puerto Rico after a rainfall. Eating a spoonful of our dip on a cracker or vegetable slice was so delicious and aromatic and still is.. My mother Carmen had a very special love and warmth for cooking and entertaining and this love has now become a very special part of my own cooking. Carmen had a special gift of generating the most delicious flavors out of very small quantities of herbs and spices. This unique Puerto Rican cooking style is called “comida criolla”.
“Comida Criolla” is a combination of flavors and ingredients passed on from generation to generation amongst the different ethnic groups of Puerto Rico -groups that include Spanish, African, Indian and North American traditions. The well-known “sofrito” is drawn from these culinary traditions and has become a central part of Puerto Rican cuisine and culture. As my mother used to say, Sofrito is the base of all Puerto Rican cooking and especially so in our favorite Salsa Dip recipes experienced by locales in the towns of Forestdale and Sandwich, Mass. Enjoy the dish with me as it has became a special tribute to my mother’s love for Caribbean cuisine and to the enchanting beauty of Cape Cod.
# # For Immediate Release # #
Contact: Harry Henry 760-717-8062 firstname.lastname@example.org
Cape Cod Culinary Incubator and KAM Appliances Announce New Collaboration
Barnstable, MA (November 2018) – Cape Cod Culinary Incubator (CCCI) and KAM Appliances are pleased to announce a new collaboration where the public will be invited to a series of classes, workshops and food related events at the KAM Appliances showroom in Hyannis.
Cape Cod Culinary Incubator is a non-profit corporation focused on economic development via education, community, and providing shared-use commercial kitchen facilities for Cape Cod Food Industry entrepreneurs. KAM Appliances has a number of live kitchens in their Hyannis showroom AND have a desire to serve the local community.
By coming together, the two organizations can accomplish the objectives of both and provide a number of valuable and interesting offerings to the community.
In announcing the new working relationship, Harry Henry CCCI’s Board President indicated “We are excited for the opportunity to bring Cape Cod’s food makers a way to show their products to the public. KAM’s facilities are top notch and will provide a great venue for the events we are designing.”
Dave Murray, KAM Appliances General Manager said “It is important for KAM Appliances to be a part of the community where we live and work and combining efforts with an organization like Cape Cod Culinary Incubator where food is the common denominator is a win-win for all.”
The first workshop in the series is being developed for December 5th – more details forthcoming.
The Commercial Kitchen Coop of Cape Cod, Inc. , doing business as the Cape Cod Culinary Incubator, was founded in 2013 as a non-profit corporation to pursue a mission of economic development via education, community, and providing shared-use commercial kitchen facilities for Cape Cod Food Industry entrepreneurs. Our vision is to empower culinary entrepreneurship across Cape Cod.
KAM Appliances is your local appliance partner, family owned and operated for over 40 years. KAM has showrooms and live kitchens in Hyannis, Hanover, and Nantucket. KAM is competitively priced and carries, delivers, installs, and services all major and luxury brands.
For more information about Cape Cod Culinary Incubator, please visit our website at www.ckc3.org
For more information about KAM Appliances, please visit the website at www.kamonline.com
I am happy to report that It’s been a very busy and productive time for our board since our last Newsletter in September. We are meeting with banks, investors, granting agencies, and potential industrial kitchens. And everyone on the board is helping to make this possible. We are now focusing attention on educating food makers and the larger community of Cape Cod while we pin down a kitchen we can share with those in need. We feel we are closer than we have ever been to realizing this goal.
Annual Meeting November 8
We will be holding our Annual Meeting on Thursday, November 8th at 5:30 at Grill 43 in Yarmouth. This is an open Board Meeting where officers are elected, the status of the incubator and regular business is discussed. The public is invited. More details will be sent out starting next week.
New Culinary Events Planned
There are 8 different educational events we will Announce in November. Here’s a Sampling of Courses:
Amazon's Acquisition of Whole Foods creates concerns for Sustainable Food Makers
This article from Fast Company shares concerns from artisanal food makers who sell to Whole Foods. How will Amazon's efforts to lower Whole Foods' prices impact their purchasing from small producers? Read the article
Contact our Executive Director, Dr. Alan Zox if you wish to learn more about any of these initiatives. Call his cell number at 401-741-7459 or his email: email@example.com.
By: Chef Alan Zox
October 5, 2018
Spaghetti Bolognese is an Italian meat-based sauce or ragù, which is said to come from Bologna, that wonderful city of food located in Emilia Romagna. Curiously, spaghetti Bolognese is very popular outside of Italy, but is said to have never existed in Bologna itself.
Meat-based ragù, not meat balls, was always served in Bologna with local egg pasta like tagliatelle or lasagne. Spaghetti bolognese, on the other hand, is usually eaten with a wheat pasta or gluten-free pastas.
When the war ended, it’s possible that American and British soldiers who returned to Italy as tourists asked for spaghetti bolognese from the local Italian chefs who gave it to them, even though it was a foreign dish from America and Britain.
Former American soldiers came back to the U.S. with even more zest for the dish. Thus, a meat ragù dish, created by American chefs with spaghetti and ground meat became popularized in Italy by their Italian counterparts, leading to an even greater popularity in the United States and Britain.
Recipe: Spaghetti Bolognese
Serves 4 to 6
1 tbsp olive oil
4 oz bacon or pancetta, diced
1½ cups yellow onions, chopped
1 cup carrots, finely diced
½ cup celery, finely diced
1 tbsp garlic, minced
1 tsp kosher salt
½ tsp ground black pepper
2 bay leaves
Pinch of saffron
¼ cup fresh basil leaves, chopped
2 tsp dried thyme
1 tsp dried oregano
1 tsp marjoram
1 tsp ground cinnamon
1 tsp ground nutmeg
1½ lb 80 percent ground beef
1 lb pork sausage removed from its casing
4 tbsp tomato paste
1 cup red wine
2 28-oz cans plum tomatoes with juice (ideally, Marzano tomatoes)
1 cup chicken broth
¼ cup heavy cream
2 tbsp unsalted butter
3 tbsp fresh Italian parsley, chopped
2 lb spaghetti, domestic Ronzoni or imported De Cecco brands
1 cup freshly grated Parmesan or Parmesan Regiona
1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring until browned and the fat is rendered for 4 to 5 minutes.
2. Add the onions, carrots and celery and cook, stirring until soft for 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, saffron, basil, thyme, oregano, marjoram, cinnamon, nutmeg and cook, stirring for 30 seconds. Add the beef and sausage, and cook, stirring until no longer pink, about 5 minutes.
3. Add 2 tablespoons of the tomato paste and cook, stirring for 3 to 5 minutes. Add wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, until half of the liquid is reduced, about 2 minutes.
4. Add the plum tomatoes with their juices, the remaining tomato paste and chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally to prevent sauce from sticking to the bottom of the pan, until thickened and flavorful, about 1½ hours.
5. Add cream, butter and parsley, and stir well; simmer for 2 minutes. Adjust the seasoning, to taste. Remove from heat and cover to keep warm until ready to serve.
6. Meanwhile, bring 4 quarts of salted water in a large soup pot to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Sauce can be kept in fridge up to 5 days. Freeze any extra sauce up to 5 weeks
Send comments to Chef zox at: firstname.lastname@example.org.
We continue to pursue a shared lease Industrial kitchen. This is the most common method of operating a culinary incubator. This month we have found 3 different kitchens to consider using this model. One is a small town kitchen; another is a School cafeteria; a third is a restaurant whose owner seeks to sell or lease. All are located in the mid Cape area.
In all cases the costs are greater than our resources currently allow. So we are continuing to identify various means of raising capital. For example we are looking for Small Grants to augment our options. Simultaneously we are developing a variety of events that have been successful.
In the past several members of our board have run Pop-up Dinners, Cooking classes; Celebrity culinary events, and culinary business classes coming soon.
We also believe there is a calling for a larger board of directors or others that represent a greater cross section of interested parties such as restaurant owners, grocery stores, banks, realtors, community developers and non profits with vested interests in particular individuals. For example, we have identified seniors, youth in need, and farmer’s markets whose constituents may be interested in mutual efforts to collaborate.
Contact our Executive Director, Dr. Alan Zox if you wish to learn more about any of these initiatives. Call his cell number at 401-741-7459 or his email: email@example.com.
Since opening on Main Street Chatham in 2009, Gustare Oils & Vinegars has served as a hub for cooking discussion for everyone from local foodies with well-refined palates to fledgling chefs. With 180 original recipes on gustareoliveoil.com, guests have come to trust Gustare as a reliable source for the preparation of healthy, flavorful food using the highest quality, artisanal extra virgin olive oils, traditionally aged balsamic vinegars, and gourmet pantry items available on Cape Cod
Gustare recipes are innovated in the "Test Kitchen," the proving ground where co-founder/owner Catherine Ferraresi and Gustare culinary advisor Kelly Wright research and develop recipes to share with guests. Recipes range from fruity balsamic-infused breakfast smoothies to everyone’s favorite Dark Chocolate Chip & Pecan Cookies substituting olive oil for butter for a heart healthy sweet bite.
On gustareoliveoil.com, guests can search specific products to find corresponding recipes or filter the recipes page by type. For example, a couple of updated family classics such as Caprese Nuova with Herbs di Napoli balsamic or Wicked Good Wings using Gustare Garlic EVOO and Oregano balsamic for the most amazing flavor profile (which are, well, truly wicked good).
The diversity of Gustare’s recipes reflects a passion for regional culinary and farm-to-table traditions. Gustare recognizes how extra virgin olive oil, traditional aged balsamic vinegars and other gourmet food products can be integrated into Cape Cod culture and anywhere where great food is served. For cooks who prefer to go by the book, those who like to improvise, and others that are just learning – Gustare has a delicious recipe for you.
By: Chef Alan Zox
Mole is a very old and delicious sauce that continues to be as popular as ever. The town and State of Oaxaca is the home of mole that originates in southern Mexico. It’s eaten like other sauces but is even more unique and diverse in it’s ingredients. Like a sauce it can be eaten under or over an entree or a side dish or it can be used to braise your dish while cooking.
Among the 7 types of mole, all but two types include chocolate and multiple types of Chile peppers. Mole is so special that I have come to the conclusion that the subtlety and unique flavor of mole brings a beauty and virtual spirituality to the dishes they complement.
Red mole described below is terrific with chicken, duck or fowl as well as meat dishes The sauce keeps up to a week or can be frozen up to 3 months.
Recipe for Oaxacan Red Mole Sauce
Yields 2 cups
1 inch baguette
1 corn tortilla, torn into 1-inch strips
2 plum tomatoes, cut in half crosswise.
2 tomatillos, husked and rinsed
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
½ cup peanut oil
1 ½ cups water
2 cups chicken broth
1 large onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup pumpkin seeds
⅓ cup raw, unsalted almonds
¼ cup raisins
1 Tbsp sugar
1 Tbsp cumin seeds
1 Tbsp dried allspice berries
1 Tbsp dried thyme
2 teaspoons ground cinnamon
2 Tbsp whole cloves, ground
2 Tbsp dark chocolate
1. Stem and seed the chiles in a large pot; tear them into small pieces.
2. Toast all the chiles including the guajillos, anchos, pasillas and chipotle chiles in a dry pan over medium heat, for 2 minutes. Avoid burning.
3. Fill the pot with water at medium high heat filled with all the chiles in the pot stirring constantly, until warm and aromatic, about 15 minutes. Discard the water and transfer the soft hydrated chiles to the blender with all the chicken broth for about 5 minutes.
4. Dry roast the pumpkin seeds in a dry skillet until they are finished popping. Again avoid burning.
5. In the same dry skillet sauté the almonds over medium heat for 5 minutes in half the peanut oil until browned, not burned.
6. Purée the tomatillos, tomatoes, pumpkin seeds, almonds, tortilla strips and baguette slices in a food processor or blender. Add the rehydrated chiles, raisins, garlic, 1½ cups of water, spices, salt and sugar and puree together until very smooth. Cook this sauce/mixture together in a saucepan at medium heat for 30-35 minutes at low temperature and strain through a sieve.
7. Heat the remaining peanut oil in another skillet until almost smoking. Add the sauce and fry for 10-15 minutes longer—stirring constantly.
8. Melt the chocolate in a double boiler. Blend into the sauce at the last minute.
9. If sauce gets too thick, add ¼ cup water and stir for 3-5 minutes. Set aside and cover until ready to use.
If you prefer, you may wish to braise the chicken in the red mole instead of saucing after cooking your main dish. Enjoy!
Chef Alan Zox, Ph.D.
Comments and questions will be appreciated.