[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 - firstname.lastname@example.org
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.