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March 2019 Newsletter
Happy St. Patrick's Day!

As we roll into March with snow still on the ground and a hope of Spring around the corner, our team continues to enjoy connecting the many parts of the food economy on the Cape.

This past Sunday (a raining March 10th afternoon) Chef Alan Zox was busy holding a cooking class for a group at KAM Appliances in Hyannis. Fittingly, they were making three different types of International soups.  Our cooking classes are not just about watching a demonstrating, but you roll up your sleeves and learn by doing.  Our next class will be held April 9th focused on cooking those Spring vegetables that will soon be coming to our gardens.  Led by Chef Kay Benaroch, you can get more info and register here. 
 
Harry Henry,
Board President
The 4 chefs putting together our major fund-raising dinner – Taste of the Cape – on April 25th, have finalized the menu.  Sounds delicious. We could use your support to help us bring more culinary entrepreneurship to Cape Cod.  In addition to supporting the development of our kitchen facility, your support helps us with our outreach programs (including the youth cooking classes noted below).

They are working on the menu now & planning for a fun and delicious evening. Please come out and support our work to bring a shared, commercial kitchen to the Cape.  We are bringing together a number of resources from the culinary community on Cape Cod for this event.
Info & Registration

Denise LaBarre joins our Board of Directors

Please join us in welcoming our newest Board Member, Denise LaBarre. Denise has recently served as President of the non-profit PFLAG here on the Cape as well as serving on a number of other boards. She brings great organizational skills to us and you will see her helping out with our cooking classes.  Her passion is baking and word has it she bakes a mean baklava.  Great to have Denise working with us. You can see her (and all our team) on our web site.

Barnstable Youth Cooking Classes coming in April

With the help of our recent grant from the state, we are putting the touches on our first series of cooking classes for young folks in the Town of Barnstable.  We’ll post more details shortly but want to first recognize many in the community who are coming together to help create this program. A special shout out to Barnstable Police Department, Barnstable the Fire Department, Barnstable Parks & Rec, KAM Appliances and the Faith Church for providing help and services. Takes a community to work together and they are!!

Roasted Poblano and Eggs

Visiting family in Chicago during St. Patrick’s Day shocked me when I saw the Chicago River, which winds along Wacker Drive, to be as green as a four-leaf clover. Other cities across America celebrate the holiday with the color green as well. Parades, hats, banners and clothing of all types are green as the Emerald Isle in tribute to St. Patrick’s Day.

Joining friends at local pubs on this special day is a time to enjoy a beer and a sandwich that are also bright green. I am generally OK with these menu choices but find myself less enchanted with artificial green food. So, I began searching for culinary options that more naturally reflect a green hue.

I have experimented with green risotto or pasta, or a side of asparagus or broccoli with mixed results even though I personally adore green vegetables any time of year. But one “green dish” stands out for me and everyone who eats it more than any other. This involves the joy of making a green laced breakfast or lunch with roasted poblano chili peppers that evoke warm, delicious memories.

Enjoy this Recipe!

Anthony Ambrose, Ambrosia Events & Catering
Taste of the Cape Celebrity Chef

Known for his adventurous cuisine, Chef Anthony Ambrose brings the wealth of experience and specialty techniques to his eclectic menus. Chef Ambrose began his culinary career in New Jersey where received accolades from NY Times. In 1984, Tony came to Boston to work under the tutelage of Jasper White of Jasper’s.

Read More

Food Safety Course

For local food makers, there is a special training course coming to Plymouth that is worth checking out.  Co-facilitated by UMass Food Science Department & Cape Cod Cooperative Extension, this is an all-day interactive training outlining the steps to good manufacturing practices and creating a food safety plan.

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 - harryhenry@comcast.net
Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
Become a Member
Copyright © 2019 Cape Cod Culinary Incubator, All rights reserved.


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