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June 2018 Newsletter

Chef Alan's June Update

Summer is almost here! My goodness it seems like it took longer than usual. But here we are. I for one am enjoying the balmy weather in the 70’s. I can live with this for a while.

Spring was unusually productive. We had our first Fund Raiser in May. And it was successful. Mac’s Seafood was particularly generous and kind in serving us a complementary meal of seafood and steak with wine to boot plus Key Lime Pie - one of my favorites. I wrote thank you notes To the Editor of the Cape Cod Times, the Chatham Chronicle and the Provincetown Banner for Mac’s support.

We held a Silent Auction of gifts at the Mac’s Seafood event- all of which were sold. Some of the highlights included a beautiful painting donated by the artist Christine Fitzsimmons, two round trip Ferry tickets provided by Hyline Cruises to Martha’s Vineyard, Kim Greene’s multiple gift donations, and a number of generous meal certificates provided by Alberto’s Italian Restaurant, Scargo Cafe, the Black Cat Tavern, the Impudent Oyster, and the Irish Village Restaurant and Inn. Too many other gifts were provided to mention all of them but we appreciated everyone’s warmth and generosity.

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

 Our search for a Commercial kitchen is heating up again. We need your help to identify one to use/lease. This has become possible for us this summer with the help of Mac Hay, the owner of Mac’s Seafood and Chef Scott Allen at the Hyannis Golf Club. We appreciate their help, plus the kind support of our membership, and the Cape Cod community.

Nicoise Salad With Roasted Bass

Preparing Salad Nicoise is one of those labors of love. It takes a while to compile all the ingredients but it’s not difficult and the flavors are sublime. Tuna is often used as a center piece - usually it’s made from the best canned tuna fish you can find; or, if you wish to go “up scale” you may prefer fresh sushi quality tuna.

Today’s recipe uses Striped Bass because it’s one of my favorites and because the fish is becoming more plentiful this time of year during the late Spring season as the species begin to return to the streams and rivers of its spawning grounds.

Enjoy this Recipe!

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

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