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.
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