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.

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Arts & Culture
1:54 pm
Sat October 4, 2014

Hey, Donna Hay!

The Caffe Concerto Cooking Demonstration was back at Schnucks in Cape Girardeau on Saturday, October 4 with recipes from the Australian Martha Stewart -- Donna Hay.

Peppery Prosciutto & Mozzarella French Toast
(adapted from DonnaHay.com)

6 brioche rolls, halved
6 eggs
6 TB chutney
¾ c. milk
12 slices prosciutto
pepper
6 oz. sliced mozzarella
½ stick butter

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Arts & Culture
11:22 am
Thu September 4, 2014

What We Cooked On Our Summer Vacation 2014

The Caffe Concerto at Schnucks is back from summer vacation. At the August cooking demonstration, Georganne and I shared what we cooked on our summer vacations.
 

Chilled Curry Soup
(adapted from Betty Rosbottom, Tribune Media Services)

4 c. chicken broth
2 TB applesauce
2 chopped onions
salt and pepper
2 TB curry powder
½ c. apricot preserves
1 TB cornstarch
3 tsp. chopped chives
8 oz. cream cheese

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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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