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September 2018 Newsletter

Chef Alan's September Update

We continue to pursue a shared lease Industrial kitchen.  This is the most common method of operating a culinary incubator. This month we have found 3 different kitchens to consider using this model. One is a small town kitchen; another is a School cafeteria; a third is a restaurant whose owner seeks to sell or lease. All are located in the mid Cape  area.
 
In all cases the costs are greater than our resources currently allow.  So we are continuing to identify various means of raising capital. For example we are looking for Small Grants to augment our options. Simultaneously we are developing a variety of events that have been successful.
 
In the past, several members of our board have run Pop-up Dinners and Cooking Classes – so look for theses events as well as Celebrity culinary events and culinary business classes coming soon.
 
We also believe there is a calling for a larger board of directors or others  that represent a greater cross section of interested parties such as restaurant owners, grocery stores, banks, realtors, community developers and non profits with vested interests in particular individuals. For example, we have identified  seniors, youth in need, and farmer’s markets whose constituents may be interested in mutual efforts to collaborate.

My Best,  
Alan Zox

Member Profile: Gustare Oils & Vinegars

Since opening on Main Street Chatham in 2009, Gustare Oils & Vinegars has served as a hub for cooking discussion for everyone from local foodies with well-refined palates to fledgling chefs.
 

Mole from Mexico with Chocolate and Chile Peppers

Mole is a very old and delicious sauce that continues to be as popular as ever. The town and State of Oaxaca is the home of mole that originates in southern Mexico.  It’s eaten like other sauces but is even more unique and diverse in it’s ingredients. Like a sauce it can be eaten under or over an entree or a side dish or it can be used to braise your dish while cooking.
 
Among the 7 types of mole, all but two types include chocolate and multiple types of Chile peppers.  Mole is so special that I have come to the conclusion that the subtlety and unique flavor of mole brings a beauty and virtual spirituality to the dishes they complement.

Red mole described below is terrific with chicken, duck or fowl as well as meat dishes The sauce keeps up to a week or can be frozen up to 3 months. 

Enjoy this Recipe!

The HyArts Artist Shanties want to talk to you about selling your food products. Have an idea? Reach out to Melissa Hersh at the Town of Barnstable and pitch your idea. It's a great location with lots of foot traffic, especially those taking the ferries to the islands. 
Check out this article
Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
Become a Member

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