April 2019 Newsletter

A Busy Spring for the Incubator!

We will be conducting our latest cooking class at KAM Appliances in Hyannis.  Chef Kay Benaroch is leading this class where the participants will be cooking up four different veggie dishes.  Meet Chef Kay in the profile this month.
While we continue looking at many possible venues to build out a commercial kitchen, our team is not standing still — we’re all about classes and events in the community.

Later this month our youth cooking classes will get underway as a result of our recent Urban Agenda grant from the Commonwealth of Massachusetts.  During the month of May and into the first half of June, these kids will learn how to handle food, get some skills training on kitchen equipment, learn how to read and adapt recipes, go shopping and cook a dinner.  And they will be doing it in multiple kitchens in the Town of Barnstable.  We are all excited to do this and expose them to this creative (and practical) world.  More in upcoming updates as the classes progress.

Harry Henry,
Board President

Food Truck Friday! May 3 at KAM

Have you experienced the world of Food Trucks yet?  On May 3rd, we are hosting Food Truck Friday at KAM Appliances store in Hyannis.  Yarmouth’s own ‘What the Truck’ will be there serving up a couple of fun food choices. Watch our website and Facebook page for details. Tickets will be limited.  It will be a fun experience.

Spring. Farms. Fresh Food.

It’s that time of year and one way to enjoy it is to support your local farmer.  And a good way to support them is thru a CSA (Community Supported Agriculture) program.

Locally you can find a new program in Wellfleet at the Wellfleet Chicken Koop & Farm. They have created different program levels and a mixture of eggs, cheeses, hot sauce and seasonal vegetables.  Check them out to support our local food makers.

Paella with Saltwater Flat Fish

Grilling and smoking fish are two cooking methods that create wonderful flavors and delicious meals. But they are distinct and unique from one another. Knowing the differences will enhance your cooking skills and delight your families and friends.

Here’s a recipe that children and adults enjoyed at a recent family reunion in Florida. I fed 17 cousins— all healthy eaters— a version of Paella that was simple to cook when using Southern Grouper. In more northern waters you can achieve a similar outcome with fish such as Halibut, Striper, Swordfish or Cod, among others. If you experiment with other kinds of fish please advise. I will post it on my blog!

Enjoy this Recipe!

Cooking with Confidence with Chef Kay Benaroch

Sometimes pursuing your passions in life takes a long time to put into action.  Over twenty-five years ago I decided to take a leap of faith and expand my love of cooking by entering the Professional Culinary Certificate Program at the Cambridge School of Culinary Arts (CSCA).  My goal was to gain professional experience and pursue a career that merged my love of cooking and my marketing background.  After finishing the year-long intensive program I worked in a restaurant where I did prep and created some new desserts for the menu.  I also briefly worked on Restaurant PR where I worked to translate recipes written for professional chefs into instructions that a home cook could utilize.  And although I wasn’t able to create a permanent new career path, my passion for the culinary arts never left and several years later I was able to assist in the recreational cooking classes at CSCA.

Read More

Food Safety Course

Looking for ServSafe classes?  A good resource is right here in Barnstable County thru the County Extension Services. They generally hold classes every month.  You can get more details and find schedules here.

Upcoming Fall Classes

We are currently in the planning stage for a series of business entrepreneur classes starting this Fall.  While most food makers and those in the culinary industry know what and how to cook, the business aspect of the operation often receives less attention. One goal of the incubator concept is to help get the business on good, solid ground and these classes will include accounting, finance, technology, marketing, sales, legal aspects to building and running a business.

Volunteers Needed!

With the development of our classes, we always welcome those who want to volunteer and share their experience and knowledge – whether it is for cooking classes for adults, culinary classes for the youth or business classes along many disciplines for our Food Maker members – please contact us to share and pay it forward to the next generation of culinary stars.

If interested, please contact Harry Henry -
Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
Become a Member
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