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
2:28 pm
Thu April 9, 2015

Sweet on Rhubarb

The Caffe Concerto at Schnucks Cooking Demonstration for April 11, 2015 was titled "Sweet on Rhubarb." As always, the demonstration was held in the deli section of Schnucks in Cape Girardeau. Here are the recipes from the demo.

Rhubarb Chutney
(adapted from Bon Appetit)

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Arts & Culture
12:59 pm
Fri March 20, 2015

It's Time for a Lasagna Throwdown

Lasagna Throwdown

The Caffe Concerto at Schnucks Cooking Demonstration for March 21, 2015 was titled "Lasagna Throwdown." As always, the demonstration was held in the deli section of Schnucks in Cape Girardeau. Here are the recipes from the demo.

Rob’s Famous Lasagna
(original recipe by Rob Weeks)

8 oz. lasagna noodles
2 eggs
1 lb. mozzarella cheese
ground pepper
5 oz. Romano cheese
½ lb. salsiccia sausage
5 oz. Parmesan cheese
28 oz. tomato sauce
15 oz. ricotta cheese

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Arts & Culture
3:07 pm
Fri January 23, 2015

The Caffe at Schnucks "The Taming of the Stew"

The January installment of the "Caffe at Schnucks" held at Schnucks in Cape Girardeau on January 24, 2015 featured a variety of stew recipes.

Pork & Cider Stew
(adapted from Food & Wine)

3 TB butter
750-ml bottle sparkling cider
3 TB olive oil
1 qt. chicken stock

5 lbs. boneless pork shoulder
2 bay leaves
Salt and Pepper
¼ c. cornstarch
10 oz. bacon, diced
1 c. cream
1 sliced onion
3 TB grainy mustard
5 garlic cloves, chopped
2 tsp. chopped sage
3 lbs. russet potatoes

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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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