Welcome to 2019 as we send our wishes to you for a great year!
Our #1 wish this year is to get the culinary incubator kitchen in place and operational. We continue to negotiate, search out properties and work on financing to reach that goal. If any of you have had to chance to look for the right commercial space, you know the challenges. So, while challenging – we continue pushing.
We do have some other BIG plans for including our major fund raiser in April – “Taste of the Cape” will be a four course meal prepared by 4 star chefs. Save the date for April 25th!
And we will be continuing our cooking classes at KAM appliance. We had a fun class in December and are now working on the next few classes for February & March
This month's recipe: Sweet and Sour French Pot Roast
Check out this month's Maker Profile: What the Truck?
Looking for a volunteer Marketing Manager
With our marketing activity ramping up, we could use some additional help in Marketing. If interested, please contact Harry Henry - firstname.lastname@example.org
Chef Alan Zox
Pot au Feu is a French pot roast made in a savory style with vegetables, cold water, and condiments. It’s a dish to remember. It takes a while to finish cooking although a slow cooker saves time and trouble. It’s easy to make and quite different than so called “American pot roast” which browns the roast and braises in red wine and chicken stock.
The American sweet and sour version is also one of my favorites. This can be done by merely adding 1/2 lemon juice, 2 tbsp brown sugar, plus dried fruit. This version is wonderfully different and refreshing. Be sure to add an additional pound to the recipe to savor the leftovers the following few days.
Pot au Feu is one of the original pot roast recipes. It’s an ancient dish that was first described in print in 1673. It was described by Henry IV of France (1553-1610) as an essential dish to the well being of the everyday French citizen. Henry is purported to have said that “no peasant in his kingdom is (to be) so poor that he cannot have a “poule au pot” — or pot au feu to eat.
The recipe is usually served in courses with bone marrow on toast followed by vegetables, cuts of meat and broth. Savory condiments are also very popular and delicious for dipping.
Pot au Feu is a dish to remember. As a boy I recall a French neighbor serving the dish whenever our families gathered together on Sunday afternoons. It was considered a special meal which memorialized the warmth between our families.
Make it your meal as well. You won’t be sorry you did.
Sweet and Sour French Pot Roast
Serves 4-6 ( Cook 3 1/4 – 3 1/2 hours at a simmer)
Use a large soup pot or a Slow Cooker
Cooking Process -4-
1- In a large stockpot brown 6 lbs of chuck beef roast on all sides and place in the pot on top of the sliced leeks, carrots, celery, onions and parsnips. Add 2 lbs of sliced marrow bones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns and cayenne.
2—Add enough water and chicken stock to come to the top of the roast without covering. Then cover and bring to a boil over high heat. Then reduce the heat to a simmer partially covered for an initial 1 hour.
3-Taste and adjust the broth to achieve a sweet and sour taste to your liking by adding an additional 2 tbsp more diced, dried fruit and 1 tsp light brown sugar. Or merely adjust the salt and pepper and cayenne to your liking.
4— Continue cooking the roast for another 1½ hours— first at a boil and then reduce to a simmer-skimming any foam which forms on the top.
5— Remove the beef, strain the broth and discard the onions and parsnips. Then return the broth and meats to a boil in the pot and add the bay leaves, and the remaining marrow bones, leeks, carrots and potatoes.
6- Bring the broth to a simmer and cook,partially covered, for 45 more minutes after bringing to a full boil.
7—Remove the meat from the broth and cut the twine. Carefully remove the remaining vegetables from the broth, placing them on a large serving platter, and moisten with some broth. Cover and keep warm.
8—Strain the broth —reserving in the pot at low temperature— and carve half the meat in 1 inch thick slices moistened with hot broth. Then place on the serving platter with the vegetables. Cover and keep warm.
9- Place 2 slices of beef with vegetables and 2 tbsp hot broth on each plate.
Note: Keep the remaining unsliced beef in the pot with warm heated broth, covered. When diners are interested in seconds, cut 4-6 more slices with 3-4 more tbsp broth on your serving platter and return to the table.
10—Rub the baguette slices with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the baguette toast and serve as a first course. Pass the marrow bones at the table and serve with additional toast for spreading the marrow. Serve the
meat and vegetables as a main course with desired condiments. Bon Appetite!
Should be more like “what the truck” are you doing? About 4 decades ago, if you had asked me what two professions I am least likely to have, the first would be banking and the second would be the restaurant business. It’s difficult to care for someone else’s money and even more difficult to feed today’s fickle foodies! So where does that leave me, you ask? Well pretty close to 39 years in Banking and a brand new and albeit an extremely, enthusiastic food truck owner.
As an avid runner, I would participate in half marathons, only to be offered a hot dog or hamburger after the race. Totally NOT eating that after running 13.1 miles! I thought, hey, what if a Food Truck went to races and served healthy food to runners that wasn’t a banana, orange, or stale granola bar? And that’s how What the Truck was born.
My first big event was the Ragnar 24 hour Relay race in May 2018. I opted for the overnight exchange, where runners really need nourishment, as the majority of the teams have logged in close to 80 miles. Items on the menu were fresh, hearty, warm and wholesome choices, loaded with carbs and protein. Top of the menu was a rotisserie chicken soup with quinoa, white beans and kale. I also made a creamy mac and cheese and some simple “grab and go” salty snacks, like pita chips and homemade hummus. I sold out of everything in less than 5 hours!
The Ragnar event led to referrals for catering jobs for the Pilgrim Monument Museum and Studio by HBO’s “Pop up Store” in Provincetown. I’ve also catered contractor events and graduations.
What the Truck is now a staple on the craft brewery circuit both on Cape in Hyannis and Mashpee and off Cape in Scituate, Marshfield, Plymouth and Attleboro. Patrons have made my menu item “The Best Buffalo Chicken Dip Evah!” a tried and true brewery favorite.
Social media has expanded my customer base and has helped me grow my business exponentially! I have followers who want to know where the truck will be next! Every day, I look in my driveway and see that beautiful food truck and I say to myself “What the Truck?”....You did it!
Follow me on Facebook @whatthetruck7
[Register]We have established a collaborative partnership 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.
Dec 5th - Learning Culinary Skills for Holiday Meals
Date TBD - Cooking with Flavor without Salt (herbs, spices, etc) Alan Zox class
Sunday - March 10th Flavors of the world using multiple kitchens with different food themes
Tuesday - April 9th Salads and getting ready for Summer
Food Truck Friday - May 3rd
I grew up shell fishing and come from a long line of commercial shell fishermen and women. My brother and many extended family members still do for a living. As an adult, I love clamming for fun with my husband and children. My elders migrated here from Sao Miguel 3 generations ago, continuing their occupations as shell fisherman and strawberry farmers as they did in the ‘Old Country’. I think its safe to say clamming is in my blood, ha!
HOW DID YOU COME UP WITH THE IDEA TO SELL STUFFED QUAHOGS?
Well, I have always been on the search for the next great stuffed quahog wherever I went. It is kind of my thing, if it is on the menu, it’s on my plate! Trying so many, prompted me to perfect my own. I have been making them for years and feel they are unique from others I have tried.
WHERE DID YOUR RECIPE COME FROM?
It is kind of a spin-off from my grandmother’s recipe. My mother and brother also have their own version of grandma’s stuffed quahog. So in a sense it is my own, different from anyone else’s. It wasn’t exactly passed down from generations.
WHAT SEPARATES YOUR STUFFED QUAHOGS FROM THE OTHERS?
Well, I like to say mine are more of an Artisan stuffed quahog. I like to clearly see all the ingredients in it, versus the more uniform smooth textured bread stuffing that I see all too often with mass produced ones. I don’t see myself ever compromising my product to maximize a profit.
WHAT OR WHO INSPIRED YOU?
My Family and Friends who have loved them for years. My stuffies are a frequent request to make at our social gatherings. They pushed me and gave me the confidence to start this business for all the public to enjoy.
A quahog is a hard-thick shelled edible clam. They come in many different sizes. ‘Chowders’ are the largest and my size choice for Neome’s Portuguese Stuffies. People have enjoyed a good stuffed quahog anywhere from a local Ale House to an upscale seafood restaurant.
I market through word of mouth and social media. Also giving samples to small markets and food specialty shops in the hopes they will like to sell them.
My stuffed quahogs can really compliment many types of meals and on any occasion. A perfect side to any seafood dish or soup/chowder, to bbq’s and social gatherings, or even by itself as a snack in which case you may want two! Their aren’t any rules to when you can eat them!
A clam in every bite and you can see the ingredients! Handmade by a 100% Portuguese Local with quahogs from our beautiful Cape Cod Waters.
As the year winds down and our holiday activities (and cooking) ramp up, we are pleased to send along our December news and update you on our activities.
With all that our team is doing in the community, it is a good time to remind everyone of our primary mission and focus :
Our vision is to empower culinary entrepreneurship across Cape Cod and we are doing that via education, connecting with the community, and providing shared-use commercial kitchen facilities for Cape Cod Food Industry entrepreneurs.
Obviously, getting the kitchen in place is the highest priority (and toughest challenge given funding and finding the right type of facility) so that we can serve those who need it from food product makers to chefs, caterers and food trucks. We continue to look at spaces and negotiate some possibilities. Until that time, you will find us doing some of the secondary activities including holding classes and workshops. Bringing consumers into the mix with classes helps build awareness for our mission and brings attention to the many local food makers creating interesting products. Hence you will see us posting some recipes like those from Chef Alan and the articles on some of our local food makers.
It is all part of the culinary community and we hope you enjoy.
Cooking Classes Begin!
On December 5th, we held our first cooking class at KAM Appliances with Chef Alan hosting a great group in a hands-on experience. Some great holiday side dishes were created and it was a fun time with the ‘students’ taking their creations home.
Our next class will be held Saturday, January 12th.
We are grateful for some members of our community coming forward to volunteer & help us. We could use some additional help in Marketing. If interested, please contact Harry Henry - email@example.com
Taste of the Cape!
Plans are moving forward for our event on April 25, 2019 at the Willowbend in Mashpee. “Taste of the Cape, an evening of Culinary Excellence” promises to be a mouth watering delight.
We are lining up 4 chefs from across the Cape (plus an out of town celebrity chef). You will see and hear more about this over the coming months.
Check out Chef Alan's recipe for Gluten-Free Chocolate Cake with Tofu
Foodmaker Spotlight - Neome's Portuguese Stuffies
Our food maker spotlight this month is from Neome Hollis who makes Stuffed Quahogs. Enjoy this background note and try some this holiday season.
Chef Alan donates six course meal to Yarmouth Rotary
And on a great holiday note, Chef Alan Zox our Executive Director, donated a 6 course Meal which was auctioned at the Yarmouth Rotary Christmas Auction for $500. Here’s the list of 6 courses:
Course 1 — Caviar Pie with Puff Pastry
Course 2 — Stuffed Mushrooms with Chopped Spinach & Pancetta;
Course 3- Salad with Bibb Lettuce & Lemon Vinaigrette;
Course 4- Garlic Mashed Potatoes;
Course 5- Braised Lamb Shank or Sole-Meuniere
Course 6- French Mousse au Chocolat
Happy Holidays! See you in the New Year!
By: Alan Zox, Chef;
Holidays like Christmas, New Years and Valentine’s day evoke Chocolate as part of their holidays. Opinions differ but tradition and pleasure seem to be the most popular reasons given for the widespread consumption of chocolate. As illustrated by the Aztec ruler, Montezuma, chocolate was thought to be an aphrodisiac practiced by the Gods with a drug like influence discovered in the chocolate cocoa bean.
Who knew? Those who chewed and consumed the delectable treats understood very well the happiness that chocolate could engender.
Of course word spread by the 1800s when the Cadbury Brothers set up shop in England making and selling chocolate for virtually everyone. In 1861, Richard Cadbury created the first ever heart-shaped box which generated a new chocolate tradition called Valentine’s Day. Today, Christmas and New Year’s and birthday celebrations all make us appreciate these chocolate treats even more than ever.
Yet the world of chocolate is problematic for some because of its rich high caloric content One surprising and delicious alternative which is in fact shocking to many is to use tofu instead of eggs, gluten free flower instead of all purpose wheat flour, and gluten free baking soda and . lt’s a little different than you might expect. No sugary frosting. This one has cream cheese, condensed milk, melted chocolate, confectioner’s sugar, and toasted walnuts.
Years ago I had eaten one like this in Santa Fe New Mexico in an amazing little cafe called the Pink Adobe. The proprietor, Rosalie Murphy, was very innovative and created a cuisine which combined Spanish, Mexican, French and creole cooking. Such a delightful place. And the food was very memorable and delicious as well. The tofu, and gluten free flour and baking soda made it healthier than ever. Enjoy yourselves! It’s worth it!
Use Bundt Pan: 9.75 X 3.38 inch; Cook 30-45 Min.
Your guests will not believe this is made with gluten free flour. Everyone loved it and couldn’t believe there were no eggs included.
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 — firstname.lastname@example.org
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.