What is a Food Incubator?

Bruce is taking us to a new place called Commonwealth Kitchen.

Woman: Hi.

I'’m Celeste.

Nice to meet you.

You are so cute!

Hi!

You'’re cute, too.

Oh, thank you!

They'’re gonna teach you how to make chutney.

Marilynn: Mm.

My tongue just made a party for my mouth.

[Laughs] Celeste: By profession, I'’m a police officer.

So--[Laughs] We better be on our best behavior, Sheila.

Heather makes chocolate chip cookies with hot sauce.

They'’re called sweet heat.

Heather: I always say I'’ll put anything in a cookie at least once.

It'’s like fireworks.

[Laughs] I'’m making savory rugelach.

Marilynn: Savory?

Ooh... Oh, that sounds very-- I think it'’s great to, like, mash it up.

I think there are people all over this kitchen that are doing just that.

I understand you'’re throwing a party.

[Cheering and applause] Marilynn: This is the Non-Leaning Tower of Savory Rugelach.

Now, not only are you good-looking people...

Especially the men.

[Laughter] Marilynn: We'’re the Brass Sisters.

Sheila: We have over 130 years combined cooking experience.

Marilynn: But there are still so many things we'’ve never tried.

Sheila: So, we'’re off on an adventure to tackle our culinary bucket list.

Marilynn: And mash up recipes in our kitchen along the way.

We love food, we love people... Sheila: Yes, we do.

Marilynn: And most of all, we love to flirt our way into kitchens.

Sheila: Let the games begin, is what we say.

Bruce is taking us to a new place called Commonwealth kitchen.

Sheila: Commonwealth Kitchen is an organization that allows people to follow their dreams.

It's a food incubator.

What's a food incubator?

Well, I don't think it has anything to do with little, baby chicks.

Bruce: Ladies, do you know what a food incubator is?

Well, I know what an incubator is.

Right, and usually, it has something to do with birth.

Yeah.

Preemies.

You know, new life, starting something.

Am I close?

Bruce: A food incubator is a business incubator which is dedicated to food businesses.

Woman: Commonwealth Kitchen started in 2009.

It's a place where people can come.

They can share kitchen equipment.

They share lessons, they share their experiences, they share their culture, they share their food.

We help people start and build great food companies and create local jobs in one of the lowest-income neighborhoods here in the city of Boston.

Bruce: Are you ready for your next adventure?

Marilynn and Sheila: Yes.

Bruce: Let's go!

Does this mean we're gonna have fun with food again?

Bruce: You always have fun with food.

OK.

Here we are.

You know who you remind me of?

You look like the Terminator.

Well, that's the look I'm going for.

Marilynn: Commonwealth Kitchen.

ng cookies.

There were people making jerk chicken.

I'’m just very excited about it because it allows people to achieve their culinary dreams.

There were Asian cuisine food trucks, Jamaican food trucks, people of all culinary persuasions.

We were thrilled.

Marilynn: Hello?

You must be the Brass sisters.

Both: We are.

Very nice to meet you.

I'’m Jen Faigel.

Welcome to Commonwealth Kitchen.

Well, thank you very much.

Thank you.

This is the home base for 45 different food companies that are here.

That'’s amazing.

Isn'’t that incredible?

That is amazing.

And we are a food business incubator, so, we help people start food companies.

So, you think about starting a company and how complicated it is, for food, especially.

The recipe, the ingredients, the label, how do you sell it?, the distribution, and so, our work is we help them with all of that, and so, we have our amazing companies that are here in our food business incubator.

They'’re gonna teach you how to make chutney and you'’re gonna make rugelach.

So, you wanna come see the kitchen?

Of course.

You want to see what we'’re doing?

Marilynn: I love chutney.

Sheila: I love chutney, too.

It'’s more like a-- almost a savory jam.

There'’s sort of that mingling of sweet and sour.

All right, so, I want to introduce you to our amazing chutney company Lindigo Spices.

This is Celeste.

Celeste: Hi.

Hi.

Hi, Celeste.

I'’m Celeste.

Nice to meet you.

I'’m Marilynn.

Hi, Marilynn.

Hi.

You are so cute!

Hi!

You'’re cute, too.

Oh, thank you!

You guys have fun.

I'’m gonna check on you later.

OK. What are we making today?

I'’m--I'’m making some chutney.

Chutney is a sauce in the cuisines of India.

It can vary from a tomato relish to a cucumber and yogurt mix.

So, I have some pineapple chutney that I'’m jarring up here.

It has a little kick to it.

Do you like curry?

And I use a lot of ginger.

Oh, are you in for a treat.

Mmm.

There'’s an old saying-- my tongue just made a party for my mouth.

[Laughs] That is so good.

It makes me want to do this.

Yeah?

I want to do the shimmy.

OK.

It'’ll make you do that.

[Laughs] Marilynn: The way chutney made its way to the West, when the English came to India, they wanted to make chutney their own So, what they did is they used fruit that was familiar to them, like tart apples or rhubarb, and then they would start adding vinegar as a preservative, and it gave it a really interesting tang.

Stop.

You'’re making me hungry.

By profession, I'’m a police officer.

So--[Laughs] We better be on our best behavior, Sheila.

This is what I do.

I cook to decompress from the stresses of my job.

Celeste is a law enforcement officer.

And cooking is the way she unwinds.

Celeste: Commonwealth Kitchen is great.

I was able to start my catering business here about 10 years ago, and my product line morphed out of that.

Just the resources that are here-- business classes, finance classes.

They help you with trademarking.

And I just, I love this place.

Ready to learn how to make some chutney?

Oh, yeah.

You bet.

All right, so, we'’re gonna make some fennel and fig chutney.

So, these are-- this is the fig that we'’re gonna be using.

I have-- it'’s dried fig.

Yes, these are soaking in warm water.

And then I'’m also gonna use this water in the chutney process.

And then I have my onions, and I already processed my fennel here, so, I have about 8 1/2 pounds, so, I'’m gonna need maybe a little over 2 1/2 pounds of onion.

[Whirring] Once I get the onions on the stove, then it'’s smooth sailing from here.

Marilynn: If you need someone to stir those onions, Yes....

I am a--I am a star stirrer.

Really?

[Laughs] And I can attest to that.

Yes, she can.

All right.

Marilynn: I'’m gonna stir this.

Now, we grew up in a Jewish neighborhood.

OK. Jewish people come from Romania, the way we did, and from Russia and Poland, like my father'’s family, and so, it'’s all different cooking styles and baking.

So, I mean, that'’s how we learned.

We went into everyone'’s kitchen, and we were always welcome.

We always--and to this day, we welcome everyone into our kitchen.

Yeah.

[Steam hissing] So, now we'’re gonna add our fennel.

Awesome.

But you can stir that for me.

Marilynn: Sheila, you'’re very good at that.

Celeste: You are.

I like to stir up the pot sometimes.

Celeste: You like to stir up the pot?

Yeah, you seem like you like to stir up the pot.

[Laughs] So, we'’re just gonna pour a little of that so it won'’t stick.

All right.

[Whirring] Now, look at that.

So, the acid that I use for this recipe is balsamic vinegar.

And you need an acid in it to help it preserve the product.

So, that'’s what I added.

So, for this one, I use balsamic.

Oh, I love that.

See how dark that got?

With the fig and the balsamic vinegar, oh, my goodness.

Marilynn: And you know what I love about this chutney?

Celeste: What'’s that?

Your chutneys have texture.

Yes.

Yes.

And I think that'’s very important.

Celeste: I think food is all about the texture, the taste, how it looks.

Marilynn: And balance.

Celeste: And the balance.

You gotta have the balance.

See, now I gotta taste some.

Let me get another spoon.

Good.

Sheila: Isn'’t that delicious?

Yeah.

Thank you for teaching us how to make chutney.

So much fun.

Marilynn: Learned so much.

Did, and I learned so much from you all, too.

Thank you!

Sheila: What I like about Commonwealth Kitchen is that it'’s a place for risk takers.

Marilynn: Next, we met a baker.

Her name was Heather.

Hi.

Hi, ladies.

Marilynn: She makes cookies out of Marshmallow Fluff and peanut butter.

Basically, you just try to swipe, like, a little piece of this.

So, then we just roll it up.

We made 1,200 of these for the Fluff Festival.

Sheila: Move over, Elvis, here comes Fluffernutter.

Heather: You guys ever heard of the Fluff Festival?

Yes.

Giant festival to celebrate Fluff.

[Laughs] So, we try to, like, roll it up tight so that no Fluff gets out.

Leave no Fluff behind.

No way.

Heather: What'’s great about Commonwealth Kitchen is it gave me a chance to start my own business, find out if people liked what I was making, and the community is unbelievable.

Here, it'’s very pay-it-forward community, and we try to all help each other be successful.

So, it'’s fun for me to collaborate with as many people in this kitchen as I can.

Marilynn: Heather makes chocolate chip cookies with hot sauce.

They'’re called sweet heat.

Heather: I always say I'’ll put anything in a cookie at least once.

All of our cookies are pretty soft, and so, we kind of infuse the hot sauce.

So, it'’s not a ton of sauce.

A lot--a little goes a long way.

This is pretty concentrated.

These look unbelievable.

You know, you eat with your nose.

I know that sounds very funny.

And your eyes.

And your eyes.

I'’m gonna have a little bit, because it'’s gonna be hot.

It'’s like fireworks.

[Laughs] It'’s chocolate fireworks.

I know you have one more bucket list adventure waiting for you around the corner.

Savory rugelach awaits.

Oh, my goodness.

Wow.

Hi.

Welcome.

Thank you.

And you are making rugelach.

I am.

I'’m making savory rugelach.

Marilynn: Savory?

More like an hors d'’oeuvre.

Ooh, I can'’t wait.

That sounds very interesting.

Rugelach is a big part of our history.

We'’ve eaten rugelach all of our life and we have very pleasant memories of our mother and grandmother making rugelach.

Sheila: When our grandmother made rugelach, she put in cherry jam and raspberry jam and blueberry jam.

Rugelach can be very sweet, and I'’ve always wondered what a savory rugelach would taste like.

Marilynn: You are right in step with what'’s going on now.

The melding of first- and second- and third-generation cooking and baking with a modern twist.

Lauren: I think it'’s great to, like, mash it up.

I think there are people all over this kitchen that are doing just that.

They'’re putting their own spin on a family recipe, or a cultural recipe, or just a product that everyone already knows about, they'’re doing their own little twist on it.

Now, we pronounce it "roo-ga-la."

But a lot of people pronounce it "rug-a-la."

Both: Roo-ga-la, rug-a-la.

It'’s both OK.

So, what we'’re gonna do first is we'’re gonna start caramelizing the onions.

I use a combination of butter and olive oil.

And then all at once, we'’re adding the onions, and then we'’re adding thyme, and then we'’ll cook them down.

We'’ll add some salt after we taste them a little bit, and then we'’ll deglaze with white wine.

Marilynn: You know your stuff, girlfriend.

[Laughs] Lauren: So, what I do with this, really, is make it into more of a jam and run it through the food processor.

So, we'’re pulsing.

[Whirring] So, the next thing we'’re gonna do is make the dough for the rugelach.

So, essentially, I have a lot of flour here.

This is about two pounds of cream cheese... two pounds of butter... and then sour cream.

Marilynn: My mother made it with sour cream, butter.

It'’s mostly cream cheese, sour cream, and butter.

How bad can it be?

[Laughs] [Whirring] Lauren: So, we'’re gonna take the dough out of the bowl, and we'’re gonna knead it a little bit.

It can chill for as little as 30 minutes or an hour, because it really does lighten up a lot.

And then we'’ll start to roll it out.

We gotta put the onion jam that we made earlier.

We have bleu cheese crumbles.

And then these are toasted walnuts that I chopped.

Marilynn: Yeah.

Now, I have a confession.

You know what it is?

I'’m not a mind reader.

I have a fear of rugelach.

What are you so afraid of?

Well, the dough is so soft and delicate and buttery.

I was afraid that it would just fall apart.

Lauren: Roll, and tuck things in.

Don'’t worry about it coming out the sides.

Yeah, this is the [indistinct] part.

Marilynn: OK. Lauren: And I finish them with an egg wash.

Taking something that'’s traditionally been known as a sweet, a rugelach, usually raspberry or apricot or cinnamon sugar with walnuts, and I'’m making them savory, so, I'’m kind of putting a modern twist, is what I like to say, on it.

I think it'’s great to, like, mash it up.

I think there are people all over this kitchen that are doing just that.

They'’re putting their own spin on a family recipe, or a cultural recipe, or just a product that everyone already knows about.

They'’re doing their own little twist on it.

Do you think we should take some of these to Bruce?

Has he been a good boy?

I'’m leaving nothing.

Lauren: So, what did you think of today?

I had the best time.

Thank you so much for your hospitality.

Yes, and fun.

We have to ask you a favor.

Sure.

Could we come back tomorrow and bake and cook here and throw a party to show our appreciation to everybody?

That would be awesome.

We'’d just love to.

We have-- this is such a good experience.

That'’s phenomenal.

We would love to have you back.

I think it'’s time for us to go home.

I think so, too.

You think Bruce'’ll be able to pick us up?

I haven'’t seen him all day.

I know it.

I hate to leave.

But I'’ll be back.

Marilynn: Bruce, where were you yesterday?

Where was I yesterday?

Jen tells me you guys were very, very busy.

We were.

Yes, we were.

Yeah?

What were you doing?

Well, we had adventures.

We made a fig and fennel chutney with Celeste.

That sounds amazing.

Marilynn: She added onions and all kinds of wonderful spices.

I just can'’t tell you how exciting it was.

What was the highlight for you, Miss Sheila?

Well, I met Lauren, and she was an absolute doll.

She makes savory rugelach, and I have to tell you, you haven'’t lived until you'’ve tasted savory rugelach.

Yeah?

Well, you know, I understand you'’re throwing a party.

How does this grab you?

OK, I'’m ready.

A savory rugelach tower, like a croquembouche.

Like a tower, like-- Built up.

And we have a little surprise about the way we'’re gonna be doing it, which we'’re not gonna share with you now.

Well, then, you better get busy, ladies.

We are.

You bet.

All right.

We'’ll see you in the kitchen later.

Marilynn: We'’re going to recapture our past by making a lovely rugelach, but we'’re going to reinterpret the recipe.

Because we'’re going to use the chutney that we'’re reducing, that wonderful pineapple chutney with the curry and the red pepper, for the filling.

And we have a few surprises.

We'’re using, instead of walnuts, we'’re using cashews, which I think are a sort of exotic twist to the recipe.

Sheila: Chutney is a great substitute for jam in rugelach.

I have a feeling it'’s gonna be a big hit.

I'’m still worried about rolling the dough.

Well, the only way to tackle that is to tackle it.

There you go with your football analogies.

I am ready to roll.

You are the queen of dough.

I want to show you something.

This is cashew confetti.

Confetti, to me, means a party, and we are having a party this afternoon for all the wonderful people who gave us time and instruction and taught us their little tricks.

Now, I have a treat for you.

I want you to smell this.

It'’s twice as good, because it'’s reduced.

It'’s wonderful.

Now, we'’re giving you just a tiny, little taste.

Mmm!

Mmm!

I'’m making the mixture for the savory rugelach using Celeste'’s pineapple chutney with our own little added treats.

It'’s a very simple recipe.

OK, there'’s the brown sugar.

And I love using my hands when I bake and cook.

It'’s like hunting for buried gold and treasure when I do this.

Now, we'’re going to enhance the chutney a little bit with curry powder.

Now, this is ginger.

We'’re ramping it up a bit.

There we go.

Ginger.

You can'’t go wrong with cinnamon, and I like to use my finger.

Sheila likes to use an offset spatula.

We'’ve got cashews.

We'’ve got ginger in here.

Cinnamon.

Golden raisins.

Well, I'’m enjoying myself.

OK, let'’s put this here and let'’s mix.

And you know, someone'’s gonna taste this.

The consistency is great.

The color is great.

It'’s warm and inviting and it smells fabulous.

OK, the big reveal.

Both: Mmm!

I gotta tell you, this is good.

Do not overload the dough with filling, because it'’s gonna fall out.

And so, be parsimonious.

Be stingy.

Are you having fun?

I'’m having lots of fun.

I'’m having fun.

I'’m ready.

Now, we gotta stretch.

Remember, Lauren said to stretch.

Man: Here'’s a pan, ladies.

OK, good.

Now we can measure it.

Hot stuff coming through.

OK, so, here we have our curry.

It'’s already set.

Middle rack.

Oh, this is coming along beautifully.

And we'’re gonna make a drizzle for the rugelach.

Balsamic vinegar and Marshmallow Fluff.

I love working with Marshmallow Fluff.

Where does Marshmallow Fluff come from, Sheila?

This is a test.

Somerville?

Somerville, Massachusetts.

And I love working with ingredients that come from New England.

I know people may think it'’s just a little, you know, exotic to add balsamic vinegar to Marshmallow Fluff, but I think it really is an adventure.

I know I keep using that word, "adventure," but it really is.

Marilynn: Oh, it looks beautiful.

You see the nuts, the cashews.

Isn'’t that wonderful, and the golden raisins?

I have to tell you, I have to try one.

This is so flaky.

The filling is luscious.

Mmm.

Boy, is that good.

Yum.

YOU'VE GOT CRUMBS ALL OVER YOU.

WE DID IT!

WE'RE GONNA HAVE A TOUGH CROWD TO PLEASE AT THIS PARTY.

ALL PROFESSIONAL COOKS AND BAKERS.

OH, MY GOODNESS.

LOOK AT THIS.

[CHEERING AND APPLAUSE] MARILYNN: I CAN'T BELIEVE THIS.

ISN'T IT WONDERFUL?

IT'S SO GOOD.

YOU ARE ALL ANGELS.

WE LOVE YOU.

IT WAS LOVE AT FIRST SIGHT.

FIRST OF ALL, I WANTED TO SAY THAT THIS HAS BEEN ONE OF THE BEST EXPERIENCES OF OUR LIVES.

WE ARE ANOTHER GENERATION FROM MOST OF YOU.

HOWEVER, WE ARE VERY YOUNG AT HEART.

WE LEARNED A LOT FROM YOU.

NOW, NOT ONLY ARE YOU GOOD-LOOKING PEOPLE...

ESPECIALLY THE MEN.

[LAUGHTER] SHE'S HAR-- WE'RE HARMLESS.

NOT ONLY ARE YOU GOOD-LOOKING, BUT YOU'RE SMART.

YOU ARE THE FUTURE AND TODAY IS A CELEBRATION.

IT'S A CELEBRATION OF EVERYTHING THAT IS OLD AND TRADITIONAL AND EVERYTHING THAT IS NEW AND MODERN.

THIS IS THE NON-LEANING TOWER OF SAVORY RUGELACH.

[LAUGHTER] AND WE TOOK A TIP FROM OUR FRIEND HEATHER.

YOU SHOWED US HOW TO USE MARSHMALLOW FLUFF.

WELL, THAT IS THE GLUE, IN QUOTATION MARKS, THAT KEEPS THIS TOWER TOGETHER.

LET'S START THE PARTY AND START EATING.

[CROWD CHEERING] [FOLK MUSIC PLAYING] Woman: Thank you for coming!

Thank you so much.

Celeste: For the Brass sisters to take rugelach and my pineapple chutney and mash it up, I think it was just brilliant.

Listen, if you can do it, do it.

You have to do it.

You have to be willing to take the risk, and just do it, and if it works, great.

If it doesn'’t, you try again until it does work.

Lauren: I think it'’s great.

They'’re putting their own spin on a family recipe, or a cultural recipe, or just a product that everybody already knows about.

They'’re doing their own little twist on it.

Sheila: What I like about the Commonwealth Kitchen is, it'’s an opportunity for a lot of people who have a dream, and this is a place where it can be fulfilled.

Jen: People always ask me, what'’s the special sauce to what we'’re doing here, and we always say it'’s the connection of the people who are here and the collaboration across all of those businesses and business owners, because they all bring so many different rich experiences to the table, and they'’re all bringing that experience to this incredible melting pot of companies that are here.

It'’s just really cool.

Sheila: It gives people a chance to have a dream and see it to fruition.

I just think it'’s wonderful.

It is wonderful.

[Music playing] [Crowd cheering] [Music ends] So, Jen called me.

She tells me you'’re cooking up a storm today, and that you'’re throwing a party.

I told them I'’d be back.

I told them I'’d be back.

What was--[Laughs] [Laughs] Well, I'’m just telling her.

That'’s how you-- [Laughs] What?

Hasta la vista, Bruce.

We'’ve gotta get cooking.

[Laughter] Man: And look at Marilynn'’s face.

All right, [indistinct], all right, Marilynn, let'’s get to the chopper.

Let'’s get to the what?

Chopper.

Oh, the chopper.

OK. Chopper.

That'’s-- that'’s Boston.

All right, kid, let'’s get to the chopper.

See you later.

I guess Arnold'’s coming today as a guest, huh?

You bet.

See you later.

Alligator.

[Imitating The Terminator] Hasta la vista, baby.