Thank you for your time and interest in attending our recent Cape Cod Culinary Incubator (CCCI) Open House. If you were not able to attend please know that many other open houses and food related workshops will be offered routinely as we go forward. We will continue inviting you and learning about your ongoing interests. If you have ideas you wish to share, please call or write me directly.
Here are some more details about our future plans. We are organizing a series of 6 required food courses that are essential to become a Food Maker, and enjoyable in developing cooking skills and the business of food. We also are offering 6 other optional food courses.
We are waiting to hear about the results of a large grant we have applied for. Further we plan to to better “sell” and market ourselves.The more the community knows about us the better off we are. We believe we have much to share with others.
Be sure to register as a Member of our organization. All Workshops, and Classes are discounted when you belong to CCCI.
Also, contact Chef Alan if interested in joining our Development Committee that focuses on fund raising or the Marketing Committee that focuses on creative ways to tell our story.
Warm Culinary Regards,
Thanks to our hosts at three fins coffee roasters!
three fins coffee roasters is a small batch coffee roaster and coffeehouse owned by Catherine Bieri and Ron Reddick. They roast "specialty coffee" which means their coffee is top graded by Q Graders. Every coffee drink and every bag of beans they sell is freshly roasted onsite. You can't get fresher than that! For them - it's all about the bean! They also serve a small selection of pastries and are looking to expand their offerings this winter with locally made foods such as soups and small prepared dishes.
They love coffee and they love talking about coffee. So, if you are interested in learning about coffee roasting and how to make a great cup at home, look out for their upcoming educational classes in February. They also host entertainment events. In fact, on Friday 26 January they are hosting a Comedy Improv night from 7 - 9 pm. They are located at 581 Main St. (Rt. 28) West Dennis. You can learn more about three fins coffee roasters at their website www.threefinscoffee.com
By: Alan Zox
It’s cookie time of year. Of course many of us, not only children, enjoy these sweet and savory delights year-round. Their popularity is remarkable. Americans consume over 2 billion cookies a year, or 300 cookies for each person annually.
We all have our favorites— Sugar cookies and Chocolate Chip flavors were always on my Top 10 list. Although I have to admit that raw dough was always my undoing. So delicious although not that nutritious. But eating in moderation is probably the best tack to take. Good Luck!
Linda Stradley tells us from her web site What's Cooking America that the first cookies were made by accident while testing oven temperature for larger cakes. These little test cakes were called “koekje” or "little cake" in Dutch. Sound familiar? And the cookie was born.
There are hundreds of cookie recipes in the United States. No one book could include all the various types we enjoy. Here is an assortment of Italian cookies particularly popular in the United States.
Almond Biscotti Pignoli Sicilian Cookies
Anisette Cookies Lemon cookies Spiced Fig Bar Pistachio Wreath Cook
Pizzellie Cookies Shortbread Hazelnut
Sugar Cut Out Chocolate Biscotti
Another Italian Cookie that is less well known, easy to make, and no less delicious is the Coffee Bean Cookie. Enjoy!
Italian Coffee Bean Cookies
Not too sweet; nice and crispy with coffee crunch and hazelnuts!
1- Preheat your oven to 350 F. In a large bowl, add the egg, sugar, vanilla, almond flour and baking powder, and whisk
2- Add the crushed coffee beans and hazelnut and whisk them again.
3- Spoon about a tbsp of cookie batter into a parchment lined baking sheet and bake the cookies for 15 minutes until they’ve set. Bon Appetit
It’s winter time and the frost is blowing on Cape Cod. After such a beautiful summer, the snow is now spreading across the region with a seasonal record of 17 inches on Christmas Day in Vermont; and, 5 to 10 degrees reported in chilly Hyannis.
Nonetheless, I love this time of year because of the holidays, and winter sports like skiing, skating and sledding as fast as we can go. And the Fall harvest is more delicious than ever. Hot soups and salads, pot roast and hot chocolate evoke the fireside reminders of things past. I feel warm all over just thinking about it. Some will say this is an unhealthy response to the freezing winter climate. Even some close friends and family tell me Winter is depressing and gloomy. For me it’s the opposite.
Here at the Culinary Incubator on Cape Cod we do our best to keep our chins up and our spirits high by staying positive and hopeful. We have just completed a large grant application and we are hopeful and optimistic about our chances. The grant will help us lease a commercial kitchen. Regardless of the grant's outcome, we encouraged by other kitchens used by religious facilities and fraternal orders who are considering allowing us to use their kitchens for modest amount.
We do believe our prospects are on the upswing. For instance other granting agencies are considering funding us, while we plan to launch a fund raising program that will offer business a way to advertise their services through our website and our newsletter. These and other capital campaigns will enliven our springtime along with several culinary workshops we will be presenting.
Join us at our first Open House on Thursday, January 11 at 6 pm at the three fins coffee roaster (581 Rt 28,West Dennis) that will explain how we plan to grow and catch the attention of the community.
This Open House will highlight a participatory approach to each class that is fun and enjoyable.
For example, making Italian food is best understood by immersing ourselves in the process of cooking itself. Making Spanish or French soups taste best when we taste our creations as we go along. And Poke’s, which are Hawaiian Bowls, are better for us and more delicious when we learn how to poach a few slices of sautéed tuna with Japanese rice, avocado and spicy seaweed.
Several workshops we have organized will focus on culinary and business food skills. The featured speakers who will lead these groups will discuss healthy eating, alternatives to sodium and salt which highlight flavors we all enjoy. Other speakers will focus attention on the health department skills which guide the food business that many of us seek to establish. Still other workshops will focus on purchasing techniques, marketing and branding, distributing products our members wish to sell, and the legal and health department rules to keep in mind when opening a small food business.
We are excited to meet you and further discuss commercial kitchen space you are seeking; and workshops we can further discuss, while introducing you to our team. Join us on January 11 at 6 pm for the first of many events to come. We know you will enjoy yourself and the team we have put together. See you then.
Chef Alan Zox, Ph.D
Cape Cod Culinary Incubator