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
1:56 pm
Thu May 15, 2014

Celebrating Schnucks 75th Anniversary

The Caffe Concerto at Schnucks Cooking Demonstration for May 2014 featured a celebration of the 75th Anniversary of Schnucks. The featured recipes are from some of the dedicated employees at the supermarket.

Figgie Blue Bites
(Rocky King, Cheese Department)

Two dozen fresh figs
24 candied walnuts
8 oz. blue cheese
1/3 c. honey

Cut each fig in half lengthwise and arrange on a serving plate.  Top each fig with blue cheese and a candied walnut.  Drizzle with honey.


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Arts & Culture
11:00 am
Sat April 26, 2014

Foolin' Around!

The Caffe at Schnucks was back in action on Saturday, April 26 in Cape Girardeau. The theme was recipes that might fool you all April long.

Throwed Rolls
(in the style of Lambert’s Café)

¼ c. + 1 tsp. sugar
¼ c. melted butter
1 pkg. dry active yeast
1 egg, beaten
¼ c. tepid water
1 tsp. salt
1 c. warm milk
4 c. flour, divided

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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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