Patricia Izzo Brings Her Flair for Art Into the Kitchen

Patricia Izzo is well known in Wyandotte and far beyond as a stellar artist. But most people don’t know that she puts her creativity to work in the kitchen, as well.

“I love unique food and I love to experiment,” she said. “Being an artist, I know the art of cooking is something of beauty and totally creative.”

She approaches food from two different angles. She learned “rustic” cooking from her parents and grandparents on both the Italian and Polish sides of her background. And for many years, she worked with some of the nation’s finest chefs as an employee of Club Corporation of America, including Chef Kamel Kassem.

“I was part of a team that opened up new properties,” Izzo said “I learned from gold-medal chefs how to make the mother sauces and gourmet food.”

Combining the rustic with the gourmet and adding her own creative flair makes her food truly unique—and delicious. Izzo is known among her friends for the lavish, curry-themed spread she cooks up for an annual party she and her husband, Stan Kulczycki, hold at their home.

Of late, Izzo is delighted and impressed by the cooking of her own daughter, Stasia Jade Kulczycki of Southgate.

“She is the secret recipe keeper of my mother, even more than I,” Izzo said. “She makes Christmas dinner every year with my brother, Tom Izzo. She’s an accomplished cook. Stasia has a great sense of plate presentation, too.”

(Her brother is not the Tom Izzo who coaches Michigan State basketball.)

It has often been said that people eat first with their eyes. Presentation of food is an art in itself, and Izzo and her daughter both excel in that area as well as in the actual cooking.

Izzo, who is especially celebrated for her photography, displays her visual art at her studio upstairs from in downtown Wyandotte.

On a recent cold evening in her cozy, art-filled home, she prepared a recipe handed down from her great-grandmother, who hailed from Naples, Italy. The dish is deceptively simple and easy to prepare, yet it blooms with complex, tantalizing flavor. Don’t be intimidated by all the garlic in this recipe. The beans almost magically absorb the garlic essence and olive oil overnight.

“It’s good for you, and you just have to brush your teeth afterward,” Izzo said, with a grin. “Serve this at room temperature with polenta or gnocchi or any of the pastas. This is peasant food.”

Rustic peasant food, yes, but this dish would be welcome on any gourmet’s table. Izzo is sharing the recipe with Wyandotte Patch for the first time ever outside of her own family.

STELLA IZZO’S FAGIOLINI

3 to 4 pounds fresh green beans, cut on both ends

2 whole bulbs fresh garlic, peeled and minced

1 bunch fresh parsley, chopped

Virgin olive oil

Kosher salt

Coarsely ground black pepper

Boil beans in water 20 to 30 minutes or until tender. Drain beans. Immediately stir in minced garlic and liberally add olive oil, until the beans are shiny and coated, but not swimming in it. Stir in parsley, mixing well. Add a tablespoon or so of salt and pepper to taste.

Store mixture in the refrigerator overnight. In the morning, mix well again and taste for salt. You may want to add more.

Serve at room temperature.

“Molto bene!” Izzo said.