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July 2018 Newsletter

Chef Alan's July Update

Summer has finally arrived so let’s hope it remains sunny and warm. Our Culinary Incubator is sponsoring another Fundraiser that I believe we will all enjoy.  It’s only $50 to get in and will include complementary appetizers and wine, and a cash bar. The event will be held July 26 at the Hyannis Golf Club on Rt.132 & Exit 6.  Another silent auction will be held and we hope you will enjoy. All gifts were sold at the last event we held in May. Gifts will include a men’s watch, paintings, gift certificates, children’s toys, pillows,  and many other surprises.  

My Best,  
Alan Zox

Summer Fundraiser & Silent Auction at Hyannis Golf Club - July 26, 6–9PM

Join us for delicious Appetizers, wine, networking and a silent auction at the Hyannis Golf Club. Your ticket includes appetizers and wine, and a cash bar will be open for cocktails. Help support the Culinary Incubator!
 
The event will be held at the Terrace Room at the Hyannis Golf Club, 1840 Route 132, Hyannis.  Tickets are $50 and help support the Culinary Incubator. Advance registration is appreciated!
Register for Summer Fundraiser

Commercial Kitchen Update 

We continue to search for a commercial kitchen. Since last month we found 2 kitchens that had serious possibilities. One we learned was asking too much for us to cover the expense. The second one appears small but is still a possibility. Another building owner wants to sell the space as a restaurant which makes the price prohibitive. We are lining up other spaces and are optimistic we will find one sooner than later.  Please contact Dr. Zox, our Executive Director if you have any leads at 401-741-7459 or azox86@gmail.com

Brunch by the Sea With “David Eyre’s Pancake”

The term “brunch” was coined in Britain over 100 years ago to describe a Sunday meal for Saturday-night party- goers. The term has evolved to mean the wonderful meal we enjoy today between breakfast and lunch. It might be bacon and eggs, omelets and vegetables, or any number of lunch time dishes reflecting where the meal is taking place. 

On Cape Cod seafood brunches are common in part because of the daily bounty of seafood readily available.  Of course any combination of complementary dishes work well for brunch type meals. For example over the years I have come to love bagels, smoked salmon, cream cheese, red onion and tomato slices after breakfast and before lunch. Of course, sautéed kippers (herring) with caramelized onions are no less wonderful. I am told this is common fair in the UK and Scandinavia.  Another special brunch meal that doesn’t have to wait for Sunday to enjoy is soft scrambled eggs with strips of roasted and peeled poblano chile peppers. 

Enjoy this Recipe!

Serv-Safe Class in Barnstable


Barnstable County Complex
Harborview Conference Room
3195 Main Street, Barnstable, MA 02630

The ServSafe Food Safety Certification is a one-day course for both certification and re-certification and is first-come, first-serve as space is limited. The course will cover time/temperature control, preventing cross contamination, and proper heating and cooling and includes a practice exam and the current ServSafe test.

The ServSafe Certification Course is $175.00 (includes book) and the ServSafe Re-Certification (expired or expiring certificate) is $75.00. Course fee is non-refundable. Exam with certificate is valid for 5 years with a passing score.

Questions? Contact Dawn Johnson at 508.375.6690 with any questions. 

Register Here

 

Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
Become a Member

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