The Caffe at Schnucks

Master Chef Tom Harte and Georganne Syler host the Caffe Concerto Cooking Demonstration every month at Schnucks in Cape Girardeau.

The demos are held on Saturdays at 11:00 a.m. in the deli section of the store and are free and open to the public.


Arts & Culture
8:46 am
Fri March 21, 2014

Mad Hungry! Slam Dunk Recipes for March

Beet, Carrot, & Watercress Salad
(adapted from Lucinda Scala Quinn, “Mad Hungry”)

4 medium-sized beets
2 TB sugar
½ cup sherry vinegar
1 bunch watercresscoarse salt
3 radishes
1 TB vegetable oil
ground pepper
4 small carrots, cut on the diagonal
olive oil

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Arts & Culture
9:20 am
Wed October 23, 2013

Ciao Down: A Taste of Italy

Risotto Cakes Stuffed with Mozzarella
(adapted from Martha Stewart)

2 oz. mozzarella
salt and pepper
2 pints cherry tomatoes
1/3 c. vegetable oil
4 sprigs thyme
2 bunches arugula
1 TB olive oil
4 c. prepared risotto

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Arts & Culture
11:00 am
Sat September 7, 2013

What We Cooked On Our Summer Vacation

Zucchini Butter
(adapted from

2 lbs. zucchini
2 shallots, minced
¼ c. olive oil or butter
salt and pepper

Coarsely grate zucchini and let drain in a colander for 3-4 minutes.  Squeeze out excess liquid.  Heat oil or butter and briefly sauté shallots.  Add zucchini and cook over medium-high heat, stirring, until zucchini reaches a spreadable jam-like consistency, about 15 minutes.  Season with salt and pepper and serve with crackers or toast.

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Arts & Culture
11:00 am
Sat June 8, 2013

Great Marriages (of flavors)

Fennel and Olive Relish
(adapted from Gourmet)

2 fennel bulbs
2 TB lemon juice
½ cup pitted Kalamata olives
1 tsp. salt
½ tsp. grated orange zest
¼ tsp. black pepper
1/3 cup orange juice

Cut stalks from fennel bulbs, then chop enough fronds to measure ¼ cup, discarding remainder.  Quarter bulbs and finely chop in food processor.  Stir in remaining ingredients and let stand for one hour.

Pear and Stilton Salad
(adapted from Bon Appetit)
¾ cup vegetable oil

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Arts & Culture
7:00 am
Fri May 17, 2013

Give Peas a Chance

Minty Pea Soup
(adapted from Bon Appetit)
3 TB butter
¼ c. flat-leaf parsley leaves
1 chopped onion
¼ c. mint leaves
4 c. vegetable broth
salt and pepper
6 c. frozen peas, thawed
chopped chives

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