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What's cooking at CCCI?

February 2020


A word from our President - 

An Incubator is . . . so much more . . .
Harry HenryIt is not just about having a kitchen . . . While our main goal continues to be finding that place where we can open and operate a shared use commercial kitchen, the incubator concept provides a number of ways we can contribute to and support the local food-based economy of the Cape. Education is a big part of our work and we have kicked off two different series of classes for those on the Cape that want to get into a food-based business. There are a lot of focused and enthusiastic folks working on building culinary businesses here.

Our Culinary Skills Class is enrolling now. See the link below for additional information and a link to our application. 

Our Entrepreneurship Classes for the Culinary Start-ups are in full swing with 11 members attending weekly classes on running a business. This group started with a session on: You – the Entrepreneur followed by classes on Selecting your Product or Service, Bookkeeping & keeping track of the details and cash flow.  Six more classes – each with an expert guest lecturer – will bring us to a full curriculum in March. A fun and engaged group.

Special thanks to our experts who are leading the group each week

  • Jeni Wheeler of Jeni’s Joy & Faith Family Kitchen
  • Sue Martin of Pay Cape Cod
  • Jim Dannhauser of SCORE
  • Bert Jackson of Cape Cod Tech Council
  • Laura Gaito of Rockland Trust and owner of the food truck What The Truck
  • Linda Davey from CCCI Board & formerly from Sodexo
  • Shayna Ferullo of Tidal Marketing & co-owner of Snowy Owl Coffee
  • Scott Yelle from Sales Xeleration

And, on Leap Day (February 29th) we will be holding our next KAM Cooking Series class: A Simple Supper for a Winter Day.

And a preview . . . in the coming months . . .

  • Save the date - our March KAM Cooking Series Class will be held on March 14th.
  • Save the date for school vacation week (April 20th). We are planning a series of kids cooking classes that week
  • Save the date June 4th --- a FoodFest where different chefs and food makers will be doing demonstrations and sharing their goodies 
  • Plus we will be rolling out a new series of youth culinary classes focused on the under-served population in Barnstable

Upcoming Events & Classes

Culinary Skills Classes - 
Beginning February 25th, we will be presenting a Basic Course in Kitchen Skills and we are now accepting applications. Adults interested in working in the food industry can take a 7 week course covering topics such as:

  • Knife skills
  • Basic food safety & sanitation
  • Recipe reading
  • Grilling, frying, baking, sautéeing

The curriculum details can be found here. Classes will be held in the kitchen at Cape Cod Regional Technical High School in Harwich, MA.  Applications will be accepted through February 15th.


KAM Cooking Series: A Simple Supper for a Winter Day - 
coq au vinIf you want to spice up your dinner menu during a cold Winter weekend, Chefs Kay & Brandi have an excellent recipe to share with you. We’ll be cooking a Chicken, Mushroom and Wine stew along with home-made mashed potatoes. Come with your appetite and a container for leftovers. Cost for the class is $40 (Member discounts are available). Tickets are available on Eventbrite.


Foodie Profile

Aaron Webb from The Daily Paper was one of the many members of the local foodie community who helped us feed 50 families over Thanksgiving. Learn more about him and his restaurants in this month's Foodie Profile.
 


This Month's Recipe

red velvet cupcakeFebruary is the perfect month to share a recipe for Red Velvet Cupcakes.  Did you know that during World War II, beets or beet juice were often added to cakes to keep cakes moist?

 


Food Trucks - 

As plans start forming for the upcoming tourist season, we get asked about food trucks.  There are approximately 15 food trucks on the Cape. We do see them at some beach locations – like Nauset, for example, when Liam’s was torn down, the town turned to food trucks in the parking lot to provide food for beach goers.  

Most of the food trucks are part of an existing restaurant. This is in part due to local health department’s licensing where the food provided by a truck needs to be prepared in a commercial kitchen and the truck has to return to that kitchen at the end of the day for clean up & washing.  The lack of a shared use commercial kitchen makes it a challenge for the independent food truck operator. But the other business detriment reason is the licensing & permitting costs of operating a food truck. Every different event and every different town requires a new license and new fees for that truck to go to a new locations.  The margins on meals operating on the truck are pretty small . . . and those licenses eat most of the profits.

We’ll have more to say on food trucks in the coming months.
 


Join Us!

Would you like to support our work and initiatives?  It is easy – become a member and enjoy discounts on events as well as access to resources and advance information about programs. 

 

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