Apollo - Executive Chef - Alice Schneck
Alice Schneck says her journey to becoming the executive chef at the Apollo Grill began when she was around 15 years old and started working in the food industry. “At 18, I entered my first real kitchen and fell in love. It was an environment I thrived in,” she shares. “I loved the atmosphere of the kitchen—the hustle, attention to detail, that there was always something to do, the ability to create a dish from simple ingredients.” Following that job, Schneck honed her skills and her passion in the culinary program at Northampton Community College.
“I believe I first started at the Apollo in 2010 or 2011, left for a short while and came back in 2012 until about 2017,” Schneck shares. She returned in 2019. “Third time is the charm.”
The lump crab macaroni and cheese recipe featured here is a popular order off the Apollo Grill menu. At the restaurant, she recommends pairing the dish with their Sonoma-Cutrer Chardonnay, which complements the creaminess of the dish, or their Italian pinot grigio, which will cut through the creaminess a bit.
Schneck’s advice to readers, which she says only applies to cooking, not baking, is to not be afraid to stray from the original recipe. “After you make it once, put your own twist on it and have fun.”
When cooking at home, Schneck says she keeps things super simple. “With a new baby and a full schedule, my wife and I have turned into a grab-and-go meal prep family. I make a mean breakfast sandwich most mornings,” she shares. “When cooking for family and friends, my go-to is to make a roast pork for tacos, over rice or for sandwiches.”
85 W. Broad St., Bethlehem | 610.865.9600 | apollogrill.com
Apollo - Lump Crab Macaroni & Cheese
6–8 servings
Ingredients
1 cup heavy cream
2 cups 2% milk
½ cup water
2 Tbsp. crab base
1 tsp. Worcestershire sauce
1 Tbsp. Old Bay seasoning
1 ½ Tbsp. dry mustard
¾ lb. Parmesan cheese
½ lb. Boursin cheese
1 lb. lump crab meat
1 lb. orzo pasta
Panko breadcrumbs
Instructions
In a pot, bring heavy cream, milk, water and crab base to a slow boil; then lower heat to simmer and thicken with roux (¼ cup butter and ¼ cup flour).
After liquid becomes smooth, add in Worcestershire sauce, Old Bay seasoning, dry mustard, Parmesan and Boursin cheese. After adding cheeses, turn to low heat.
Mix lump crab and cooked pasta into cheese sauce.
Once all components are together, place mixture into iron skillet or oven-safe glass pan. Top with Old Bay-seasoned panko breadcrumbs and bake in oven at 425 degrees for seven to 10 minutes.
Published as “Beyond the Menu” in the May 2023 edition of Lehigh Valley Style magazine.
