capeculinaryincubator (Page 2)

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In partnership with KAM Appliances Last year we provided fully cooked turkey dinners (with all the fixin’s) for 50 families in Barnstable. This year we are planning on preparing meals for 70 families in Barnstable and Yarmouth.  The success of this event relies on contributions and support of many inContinue Reading

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At our September Board of Directors meeting we voted to expand our maximum Board size from 9 to 15. This means we have several open seats and we are looking to fill them. If you are interested in serving on our Board of Directors, please submit an application via our website.Continue Reading

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Each year, the Cape Cod Culinary Incubator holds an annual meeting to elect board members and officers for the coming year. The meeting is open to the public and you are invited to attend. We have scheduled the meeting for 4:00 p.m. on Monday, October 5th. Due to the currentContinue Reading

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Board Member Denise Labarre shares a family favorite recipe from her mother. Ingredients:1 ½ lbs white fish, haddock works well½ cup mayonnaise½ teaspoon dry mustard2 teaspoons water1 teaspoon lemon fresh lemon juice2 teaspoon finely chopped onion, or shallot½ teaspoon of thyme or tarragonDash paprikaFew grinds fresh black pepper Directions:Pre-heat ovenContinue Reading

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Ingredients: 3c. Cooked Israeli Couscous1/4c Diced Bell Peppers1/4c Onion1/2c Fresh Cooked Corn2c. Cooked chicken or Shrimpsalt and pepper to taste2-4 TBSP Olive Oil Directions: In a large bowl add all ingredients, but the seasoning Taste, then add oil and salt and pepper Refrigerate until ready to serve (Feel free toContinue Reading

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By Janice Randall Rohlf Michael Pillarella has served as executive chef at the Wianno Club in Osterville since 2012. He credits this prestigious position in part to receiving his American Culinary Federation (ACF) executive chef certification. “It’s just been an incredible journey, developing these friendships, helping educate people and raisingContinue Reading

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Ingredients:1 large eggplant or 2 smaller Italian eggplants – cut crosswise into ¼” rounds2 tablespoons olive oil2 teaspoons kosher or sea salt1 small red onion or 2 large shallots – peeled and thinly sliced4 ounces crumbled feta cheese½ cup pitted black olives – roughly chopped3 tablespoons fresh oregano chopped6 cupsContinue Reading