Gourmet's Adventures With Ruth; Enrica Rocca's Venice
Enrica Rocca’s Venice Gourmet’s Adventures with Ruth VODCAST ONLY
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Adventures With Ruth
- Enrica Rocca's Venice
- Program Number
- Series Description
“There’s no better way to experience a culture than to stand at the stove with a wonderful cook.” –Ruth Reichl
Want to guarantee you eat well on your next trip? Then book a cooking vacation. That’s exactly what Gourmet Editor in Chief Ruth Reichl did for this 10-episode culinary journey. In Gourmet’s Adventures with Ruth, she uncovers the best cooking schools on five continents and brings along a host of her foodie and actor friends to sharpen their skills. Ruth came back with a suitcase of recipes and a new understanding of what it means to cook in another culture—and so will you.
For the series premiere, Ruth and actress Frances McDormand travel to Blackberry Farm, a Tennessee idyll where fly-fishing, beekeeping, and sophisticated Southern recipes are all on the menu. In other episodes, Ruth is whisked away to Marrakech, Morocco, for lessons on couscous and tagines, with Lorraine Bracco and to Bath, England, for secrets of homemade bread with Dianne Wiest. Plus, she fishes Seattle with Tom Skerritt and explores New York City’s Indian community with Jeffrey Wright.
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. Before that she was the restaurant critic of the Los Angeles Times, where she was also named food editor. Her books include the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires. Series release date: 10/17/2009
- Program Description
“No matter how many times you come to Venice, you don’t really get any sense of what it’s like to live here. This time, I’m going home knowing what it means to be Venetian.” —Ruth Reichl
Location: Venice, Italy School: Enrica Rocca Cooking School
Jump into a gondola with Ruth and Academy-Award winning actress Dianne Wiest as they learn how to cook and eat like true Venetians from Enrica Rocca, an Italian countess. Rocca leads them through the Rialto market, where they get to shop with the locals, then bring back their finds to the Rocca family’s 16th century palazzo for cooking lessons in high Venetian style. But it’s not all work; the curriculum also calls for a traditional Venetian Prosecco spritz break at 11 a.m. and a chocolate-tasting adventure.
RECIPES Grilled Calamari Seafood Linguine with Shrimp, Mussels, and Calamari Shrimp Risotto with Mushrooms Roast Duck Stuffed with Pork and Ginger Tiramisu Pan-Fried Bell Peppers Pork Spare Ribs
SEPPIOLINE ALLA GRIGLIA GRILLED BABY CUTTLEFISH SEA FOOD LINGINUE WITH PRAWNS, CALAMARI AND MUSSLES RISOTTO WITH LANGOUSTINES AND PORCINI MUSHROOMS WHOLE BAKED FISH TIRAMISU
- Asset Type
- Media Type
- Chicago: “Gourmet's Adventures With Ruth; Enrica Rocca's Venice,” 10/14/2009, WGBH Media Library & Archives, accessed July 16, 2018, http://openvault.wgbh.org/catalog/V_33BB1A828E054622A6283B9EDBB82A9D.
- MLA: “Gourmet's Adventures With Ruth; Enrica Rocca's Venice.” 10/14/2009. WGBH Media Library & Archives. Web. July 16, 2018. <http://openvault.wgbh.org/catalog/V_33BB1A828E054622A6283B9EDBB82A9D>.
- APA: Gourmet's Adventures With Ruth; Enrica Rocca's Venice. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_33BB1A828E054622A6283B9EDBB82A9D