Aaron Webb of Centerville is the owner of The Daily Paper. He recently took the time to answer a few questions about how he got started and how he thought an incubator program like ours might help others in the food business.
Why did you choose to become a chef/restaurant owner?
After 3+ years of liberal arts college, it became clear that I should change direction. I enrolled at New England Culinary Institute in Montpelier, VT, and was awarded an associate degree in culinary arts. After 15+ years of fine-dining, nighttime work, The Daily Paper opportunity became available and my wife, Samantha, and I jumped at a chance for more “regular” hours. It still meant working weekends, but being home seven nights a week with a young family (13 years ago) made sense. I am forever grateful for that switch.
What advice would you give someone wanting to follow a similar path?
Try not to get bogged down in minute details; so many little decisions to make come up every day, especially when starting out. This can easily slow you down and add stress to an already stressful day/week/month. Also, take people’s criticisms in stride; if restaurant work was easy, way more folks would be successful at it!
In your business, what has been your most gratifying moment?
Opening our second location, for sure. To see our “brand” duplicate itself and have the success we’ve had is very gratifying. We quickly learned that it’s impossible to be in two places at once, so letting our group make those on-the-fly decisions not only allows us to learn from them but also empowers them to treat each location as if it were their own. It’s a great feeling.
How has the CCCI helped you get your business off the ground, OR how would you have benefitted from a similar organization when you were starting out?
CCCI wasn’t available to us at the time we began, but since I am a much more “learn as I go” cook, I probably would have gotten bogged down with details had I had too much time to work recipes out, etc. To have had a “mentor” to help with start-up, licensing requirements, purveyors, equipment specialists. etc. would have been invaluable help.
What one thing/service in the food industry do you think the Cape is missing?
Million-dollar question, no? I have a few thoughts but hate to share all my secrets with the world. Trends are always changing…we’ll see!
What keeps you busy outside work?
Family, work and pickleball¬–the fastest growing sport in America, and I am hooked!
Describe your perfect day of eating on Cape Cod?
Breakfast used to be my favorite meal…hahaha, and I guess it still is, as long as someone else is cooking. Then, heading with the family to any of Cape Cod’s Main Streets or Commercial Street in P’town, where there is always a variety of dining spots and eating “al fresco” is the way to go!
Q. Why did you choose to get involved with CCCI?
A. I actually was considering starting a food business when I first learned about Cape Cod Culinary Incubator, but put that project on hold. I later answered a request for instructors, and found myself attending monthly board meetings. I was impressed by the people I met and their genuine desire to get resources to people who need them and find a place to build a shared kitchen space.
Q. What advice would you give someone wanting to follow a similar path?
A. Focus on doing what you do best. Don’t try to be all things to all people.
Q. In your business, what has been your most proud moment?
A. I am proud to have been selected as the Vice President of the CCCI Board of Directors this year. I hope to be able to help move us closer to a kitchen space so we can better support our membership.
Q. How has the CCCI helped you get your business off the ground, or how would you have benefited from a similar organization when you were starting out?
A. Having a kitchen space to utilize will be a significant benefit to our members. Until that time, making connections and sharing resources with our members to help them grow and become successful.
Q. What keeps you busy outside work?
A. I often tell people that I like to play with my food. I didn’t grow up in a foodie household, so I’m not quite sure how I got to that point. I love to share food and try new ways to prepare food. These days, I ferment a lot of different things, so you’ll often find what my neighbors call mysterious jugs and jars, or science experiments in my kitchen.
Q. Describe your perfect day of eating?
A. I love breakfast, so I would have to start with some sort of eggs and probably potatoes, with whatever else you want to add (hold the mushrooms please). From there, I love fresh ingredients and dishes that are full of interesting flavors. I love trying new restaurants and exploring. I always look for places that are busy during off times or hours and make a point to check them out.
Barnstable, MA - Cape Cod Culinary Incubator (CCCI) announces it has been awarded a Rural Business Development Grant by the US Department of Agriculture. With this funding, CCCI will establish a food service education program for Barnstable residents. The program is designed to develop skills and business education for individuals 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 on Cape Cod. In addition to the challenges faced by restaurants struggling to find enough staff to keep operating at desired hours, we have experienced a surge in individual entrepreneur food makers working to develop their own business. Our goal is to develop resources to help solve both these challenges. This grant helps us further our mission of fostering economic development and future workforce training for the culinary industry”.
Based on the 2014 Farm Bill which created the Rural Business Development Grant Program (RBDG) and the 2019 Farm Bill, this program provides grants for rural projects that finance and facilitate the development of small and emerging rural businesses, help fund distance learning networks, and help fund employment-related adult education programs. To assist with business development, RBDGs may fund a broad array of activities. Barnstable County is considered a rural community by the US Census Bureau definitions. Additional information about the RBDG can be found here: https://www.rd.usda.gov/files/fact-sheet/RD-FactSheet-RBS-RBDG.pdf
The Cape Cod Culinary Incubator (CCCI), was founded in 2013 as a members-based, non-profit corporation dedicated to pursuing a mission of economic development via education, community development, and providing of shared-use commercial kitchen facilities for Cape Cod food industry entrepreneurs. Our vision is to empower culinary entrepreneurship across Cape Cod. Additional information about CCCI can be found on our website: www.ckc3.org
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 - email@example.com
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
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!
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.
# # 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