Barnstable, MA (January 2019) – Cape Cod Culinary Incubator (CCCI) has been awarded an Urban Agenda Grant by the Commonwealth of Massachusetts in a ceremony last week presided over by Lieutenant Governor Karyn Polito.
Cape Cod Culinary Incubator was one of nine organizations from around the state awarded a grant under the Urban Agenda program. The program emphasizes community-driven responses to local obstacles, and promotes economic development through partnership-building, problem solving, and shared accountability in urban centers.
With this funding, the Cape Cod Culinary Incubator will be establishing a food service education program for at risk youth. The program will develop skills for young people with an interest in food service professions and ultimately bolster the workforce in the culinary industry on Cape Cod.
In accepting the grant, Harry Henry CCCI’s Board President indicated “We are excited for this chance to serve our food-based community, but also to provide an opportunity for this youth segment of our community. In addition, it helps us further our mission of serving the community and providing educational services.”
Launched by the Baker-Polito Administration in 2016, the Urban Agenda Grant Program offers competitive awards offer flexible funding for local efforts that bring together community stakeholders to pursue economic development initiatives.
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