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