In the Kitchen with Chef Jon Schuster

Looking to share more than conversation at dinner this week? Grab a few of your best friends and head to Table Six Kitchen + Bar, where Executive Chef Jon Schuster has created a menu and dining experience new to North Canton, and meant for sharing.

schuster_soup_1620Looking to share more than conversation at dinner this week? Grab a few of your best friends and head to Table Six Kitchen + Bar, where Executive Chef Jon Schuster has created a menu and dining experience new to North Canton, and meant for sharing.

“It seems as though people are becoming more open-minded and trying dishes they would have never before. It’s cool to see it happen in this area,” Schuster says about the unique food and serving style at Table Six.

With a heavy hand in opening the restaurant, Schuster traveled to find top trends in the industry and creative ways of leveraging the dining experience to something special. And it seems like he and the team found the right mix.

“I’m very proud of Table Six because I’ve had so much input in the menu and worked on so many dishes,” Schuster says. “I take more pride and ownership in it because it’s part of me.”

Schuster is no stranger to the restaurant business, so his contribution is loaded with years of experience. After graduation from Central Catholic High School in Canton, he entered Pennsylvania Culinary Institute and from there, found himself in Pittsburgh, Chicago and Denver.

Schuster has tried what he calls some pretty interesting items. With his “I’ll try any food once” attitude, his palate is educated and expansive, which is exactly what we hope for at one of our community’s favorite restaurants.

“It’s fun to bring family and friends from out of town to try Table Six. It’s a satisfying feeling to hear ‘I had this and it was amazing’ and ‘I just loved it.’ How cool is it to have a house-made dish that you can’t get anywhere else, just by trial and error?” Schuster says.

He doesn’t take credit for it all either. He credits the entire team, especially his kitchen staff, which he personally selects. And that team graciously has shared recipes for four of its best-sellers. Try them at home, or pop into one of the 91 restaurants and let the staff treat you.


Grilled Cheese Soup
• 3 tablespoons butter
• 1/3 cup onion, minced
• 3 tablespoons flour
• 3-3/4 cups whole milk
• 1-1/2 pounds Velveeta, diced
• 1/4 teaspoon black pepper
• pinch FRESH nutmeg

Melt the butter in a large stockpot on medium-high heat. Add the onion and cook until translucent/tender. Add flour and cook out 7-8 minutes or until bubbly—stirring constantly. Stir/whisk in milk and bring to a boil. Reduce heat and simmer 15 minutes. Add the Velveeta, black pepper and nutmeg and cook until the Velveeta is melted. Adjust the seasoning with salt and pepper.

Tomato Bisque
• 1 tablespoon butter, melted
• 1 cup diced onions
• 3/4 teaspoon garlic, minced
• 26 fluid ounces diced tomatoes
• 13 fluid ounces crushed tomatoes
• 1 quart vegetable stock
• 1/2 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3/4 teaspoon dried dill weed

Separately make roux: Melt in a saucepot 3 tablespoons butter. Stir in 3 tablespoons flour. Cook 5 minutes. Melt butter, and saute onions and garlic till tender. Add tomatoes and stock, and simmer for one hour. Puree until smooth. Add spice, and simmer for 15 more minutes. Whisk the roux into the pot of tomato soup and bring to a boil. Turn down heat to simmer, and cook an additional 20 minutes. Season with kosher salt and pepper to taste.


For the cake:
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon kosher salt
4 tablespoons cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 each whole eggs—beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

For the frosting:
1 3/4 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1-1/2 pounds powdered sugar—minus 1-1/2 cups
1/4 cup pecan pieces

Butter and flour an 18×13 sheet cake pan. In a mixing bowl, combine flour, sugar and salt. In a sauce pan, melt butter. Add cocoa powder, and stir together. Add boiling water, and allow mixture to boil for 30 seconds. Turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla extract. Stir buttermilk mixture into butter/chocolate mixture. Pour onto buttered and floured half-sheet pan, and bake at 350 for 20 minutes—rotating the pans halfway through cooking—until center is springy to the touch.

While cake is baking, make the icing. Melt butter in a sauce pan. Add cocoa powder, stir to combine, then turn off heat. Add the milk, vanilla, kosher salt and powdered sugar. Stir together. Stir in the pecans, and pour over the warm cakes. Let frosting set in refrigerator for several hours, then hold at room temperature.