Come join the Cape Cod Culinary Incubator for a tasty, entertaining and educational cooking class with Chef Alan Zox at the KAM Appliance store in Hyannis on Sunday, March 10th from 2-4pm.
You will be making 3 different soups to try and to take home:
$35. Class limit is 10 people.
Please bring a 7-9 inch chef’s knife and we will supply the rest.
Students will learn to make 3 international soups plus they will learn the health, flavor and financial advantages of making home-made chicken broth and Vegetarian broth. Mexican soup will be made with roasted vegetable & roasted tortilla strips; spicy French soup will be made with puréed butternut Squash & Chipotles; and Italian vegetable Bean soup will be made with Spinach & fresh oregano.
[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.
Sunday March 10, 2–4PM: 3 International soups (REGISTER)
Tuesday April 9, 2–4PM: Cooking Spring Vegetables
Friday, May 3, 4–6PM: Food Truck Friday
June (Date TBD) BBQ foods
September (date TBD) a class on flavors of the world using multiple kitchens with different food themes
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
Hope & Main started in 2009 with just an idea. It opened in 2014 and has licensed over 140 companies - created over 300 jobs and has had over 150 members. It has put over $3.5 million into the local economy. Their mission:
We help local entrepreneurs jump-start early-stage food companies and food related businesses by providing low cost, low risk access to shared-use commercial kitchens and other industry-specific technical resources. Our goal is to help grow the local food economy by creating a community of support for food entrepreneurs and cultivating an environment where emerging culinary start ups can test, create, scale and thrive. Hope & Main is a nonprofit.
Director of Business Operations Waterman Brown will discuss the Hope & Main story, how a culinary incubator facilitates new business growth, and some of the success stories that have have germinated from Hope & Main.
Waterman F. Brown grew up in the aviation business. Most of his connection to food was "that he liked eating it".
Thursday, April 5, 2018, 5:30PM
Cape Cod Art Center
3480 Main Street, Barnstable, MA 02630
Suggested donation: $35