Celebrated food scribes and cookbook authors Martha Rose Shulman and Clifford A. Wright (a double Beard Award-winner) started the Venice Cooking School in St. Joseph Center at the end of 2009 to reach chefs of all levels, but with an emphasis on teaching home cooks the basics and shortcuts used at the trade’s highest levels. The duo, who have written nearly 50 cookbooks between them (including Shulman’s works with Sherry Yard, Mark Peel, and Wolfgang Puck), have just announced their line-up of classes to come, which will be held on Wednesdays and Sundays with samples and wine.
The twice-weekly classes are offered individually for around $70 and include the primary “Building a Repertoire” class of fundamentals, then other sessions delve into “The Wonderful Food of” regions like Provence and Tuscany, easy “Impressive Desserts” and “Healthy Mexican.” We’ve provided a sample of the kinds of the recipes being prepared alongside Shulman and Wright in their various classes below. Registration and a full schedule is found online.
Classes are held:
Wednesdays from 6:15 to 8:45 p.m.
Sundays from 2:00-5:00 p.m.
Mediterranean Cuisines series:
The Wonderful Food of Tuscany: White Bean Crostini; Tomato and Bread Soup; Lemon Chicken; Beans with Tuna
Tapas, the Delicious Little Foods of Spain: Spanish Potato Frittata; Garlic Shrimp; Spicy Potatoes with Tomatoes and Allioli; Jamon Serrano; Mushroom on Fried Bread; Pork Kebabs
Learn to Cook: Building a Repertoire series:
How to Make Vegetables Taste Great: Broccoli Crêpes; Saag Paneer; Swiss Chard and Spinach Casserole with Chickpeas and Feta; Leeks, Carrots, and Rice with Olive Oil; Pan-Roasted Brussels Sprouts
Easy and Impressive Desserts: Pear-Ginger Crumble; Lemon Tart; Chocolate Pots de Crème; Pear or Plum Clafouti
Recipes for Health series:
Healthy Whole Grain Salads: Barley and Mushroom Salad with English Peas; Bulgur and Chickpea Salad; Farro Salad with Beets and Walnuts; Wild Rice and Brown Rice Salad with Asparagus and Walnuts
Leafy Greens: The World’s Healthiest Vegetables: Burani: Spiced Spinach with Yogurt [Syria]; Swiss Chard with Raisins and Paprika [Spain]; Black Kale Soup [Italy]; Horta: Mustard and Other Greens [Greece]; Broccoli Rape with Sweet Vinegar Sauce [Italy]