dear friends of the cooking school, - discover a …...executive chef at jungle jim's oscar...

Winter Classes: January - April 2019

Jungle Jim’s International Market

enjoy – Diane Phillips, James Beard Award nominated author and traveling cooking teacher, and James Trent, our very own Oscar Event Center chef. Join them for some exciting demonstration classes packed with innovative and flavor-packed menus. This brochure offers plenty of different demonstration classes along with ten all-new Hands-On menus.

Wine classes are drawing great crowds and we will be offering new menus for wine and food classes, wine and small bites and girl’s night out. We appreciate the way our wine students and cooking students have mixed together to make classes a lot of fun. You won’t want to miss Don Govoni who is returning with another Italian menu featuring the cuisine of Emilia-Romagna.

Speaking of Italy, we will again host two culinary trips, one to Emilia-Romagna and the other to Tuscany. Our success with these trips has been overwhelming and we invite you to register early to avoid disappointment. See Page 9 for more information.

Thank you for your continued support of the cooking school! We look forward to spending cold days in our warm kitchen with you.

In This Issue

Curries FromAround the World &Sensational Citrus

James Trent

Bon Appétit!

Leigh Barnhar t Ochs

Dear Friends of the Cooking School,

Each January brings a renewed commitment to providing interesting and enjoyable classes that will make your house the best table in town! Our class calendar will feature some new teachers that you will

The Tasting RoomDavid Schmerr

Make Ahead Spring Dinner& Journey to Umbria

Diane Phillips

The Tasting Room Burnet Ridge Wines

Chip Emmerich

Voted Best Cooking Class

Instructors

Susan DiehlBorn in Cincinnati, Susan spent a few years and many summers in England. While abroad she attended a private school and majored in culinary skills, receiving her training from chefs from the Cordon Bleu in Paris. Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet carry-out and catering business in 1985.

Don GovoniDon Govoni is a professional chemist and chemistry professor with a passion for Italian cooking, in particular the regional cuisine of Emilia-Romagna. Over the past 25 years, Don has been refining his skills at making homemade pasta that he learned from his grandmother and relatives who live in the fertile plain outside of Bologna. He lives part of the year in the town of Cento, which is situated between the cities of Bologna, Modena and Ferrara, and may be the gastronomic epicenter of Italy. Don combines his passion for Italian cooking with his passion for teaching and is also an experienced winemaker, sausage maker and makes the cured meats of his region.

Rita HeikenfeldRita is a certified herbalist and a featured national speaker. She’s a member of IACP, a certified Professional Level II instructor, an award winning syndicated food columnist in the Community Press Newspapers and author of several cookbooks. The founding editor of her website “Abouteating.com” and her blog “Cooking with Rita” on Cincinnati.com, Rita also has an international weekly cooking segment on Sacred Heart Radio, and is resident herbalist for Granny’s Garden School, Natorp’s Garden stores and Fox 19’s Morning Extra show.

Debbie LavoieHailing from the Great Plains, Debbie and her husband, Craig – an avid cook himself, have made their home in Cincinnati where she has united her commitment to lifelong learning with her passion for all things emanating from the kitchen. A baker at heart, Debbie has expanded her culinary knowledge exponentially since joining the Cooking School team in 2012.

Catrina MillsCatrina was born and raised in two great food cities: Chicago and New Orleans. After serving in the Air Force, she spent 21 years working for the VA. She is a trained chef having graduated from the Midwest Culinary Institute and the University of Cincinnati, a cooking instructor, mother, culinologist, published author and creator of her own line of spices. She owns her own catering business in Cincinnati.

Bryn MoothBryn is the editor of Edible Ohio Valley magazine and author of “The Findlay Market Cookbook.” She also writes the Midwest-based food blog Writes4Food.com, which share recipes, kitchen wisdom and explores regional foods and producers. While she doesn’t hold a formal cooking degree, she trained in the kitchens of her mother and grandmothers. She and her husband, Rob, are avid cooks, wine lovers and advocates for the Cincinnati food community.

Ellen MuellerEllen loves to cook and entertain family and friends. Since Ellen is Greek, food is the cornerstone of many family functions and traditions. She has been a sous chef at Jungle Jim’s for 15 years and teaches hands-on classes. Her love of cooking continues to be inspired by the many chefs she assists at the school.

David SchmerrDave started making wine when he was a teenager and that started a lifetime of being in the wine business. Dave worked at Shillito’s for 3 years until he began working in the wholesale business with the 7th largest wholesaler in the United States, Allied Wine and Spirits. After a 9 year stint as a wine buyer/manager he came to Jungle Jim’s in 1987 as the wine buyer/director. Dave does wine tastings at Jungle Jim’s and travels extensively throughout the wine world.

Rob SeidemanRob is the founder of Cooking School of Aspen.He served as the food columnist for the Aspen Daily News, and has led culinary adventures throughout Italy, Morocco and South Africa. He now assists food companies around the globe with strategy and innovation.

Calvin TamBorn in China, Calvin moved to Cincinnati during his teen years. In high school he learned to make sushi and now is an accomplished expert. Calvin likes to experiment using different ingredients in his sushi. He is the owner of Sushi Monk, a restaurant specializing in sushi and Japanese cuisine. He offers custom catering and specialized sushi instruction. He is also the owner of Monk Express, his new food truck.www.sushimonk.com

James TrentExecutive Chef at Jungle Jim's Oscar Event Center. James has been cooking professionally for over twenty years in various states throughout the country. In 1998 he toured with the Beastie Boys as a chef for the kitchen team. For the last 11 years he was the Executive Chef and Partner at Funky’s Catering. He has an extreme passion for learning and teaching food and culture.

Our StaffJenny Rupp is our office manager, most of the time you’ll hear her voice over the phone, she will also assist at classes. Ellen Mueller, Debbie LaVoie, and Catrina Mills are the cooking school sous chefs and are instrumental in preparing for classes and keeping the school in good running condition. Lora Allen, Anne Burkhart, Doris Delaney, Susan Diehl, Linda Jamison, Sheryl Jones, Marilyn McKnight, Lyn Plummer, Laura Rinsky, and Mike Sprinkel are the Classroom Assistants and the backbone of the school. Their efforts before and during class enable our program to run smoothly and efficiently. All of our instructors are most grateful for the help they provide during their classes.

Leigh Barnhart OchsLeigh is the director of The Cooking School at Jungle Jim’s International Market. She was a guest instructor at The Cooking School from 2005-2010 when she assumed directorship. Her training includes ten years of cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with Julia Child, Anne Willan, Lynne Rossetto Kasper, Todd English and other top chefs in the industry. Leigh has worked as both a personal and private chef and owned a cafe in Cincinnati. She has made appearances in the cooking segments for “The List”, WCPO Channel 9, WKRC Channel 12, WDTN, and Fox’s 19 Morning Extra Show along with radio and newspaper features. Leigh has served in recipe development as well as recipe testing for a James Beard Award winning author. Be Your Guest (2005), Leigh’s first cookbook, teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with minimum work. She compiled and edited The Cooking School’s 15 Years of Cooking School Recipes (2010). Currently she is working on another cookbook. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University of Cincinnati.

2 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

The Cooking School at Jungle Jim’s International Market January • February • March • April 2019

Classes

3

Wine Tasting Class

The Tasting Room Burnet Ridge WinesWith David Schmerr and Chip Emmerich

Start the New Year right with our favorite local winemaker. Plenty of new wines, new varietals and barrel samples

to enjoy alongside scratch bread and cheese.Saturday, January 51:00pm – 3:00pm $40

Hands-On Class

Date Night: Couples at the Grill – Filet Mignon!With Debbie Lavoie

Looking for a great date night experience? Join our staff as they take the party out to the patio for a fun

night of food and laughter as you grill steaks on our indoor grilling deck. Enjoy a glass of wine while learning to cook a delicious meal and meeting new friends who love to eat!Cajun BBQ ShrimpGrilled Filets Mignon with Horseradish ButterPotato Gratin with Cheddar, Shallots and RosemaryCarrot and Zucchini RibbonsMini Nutella BitesThursday, January 106:00pm – 8:30pm $150 per couple

Demonstration Class

Curries FromAround the WorldWith James Trent

Join James for an amazing variety of international flavors commonly called “curry”. Combinations of exciting and spectacular flavors come together in

this popular global dish that highlights unique ingredients from Southern China, Thailand and India.Curried Pork Pot Stickers with Kung Pao SauceRed Curry Coconut Soup with Butternut Squash and PeanutsYogurt and Mint “Tandoor” Chicken with Malai Curry and Basmati RiceKheer with Cardamon Red Bananas and Honey WontonsThursday, January 176:00pm – 8:30pm $55

What to Expect at ClassHow long are the classes?Our classes are 2 – 2 ½ hours in length(4-person workshops are an exception)

What kind of class format do you offer?We offer both hands-on and demonstration classes.

If you want full participation, look for “Hands-On” in the title and a hand icon beside the class description.

The chef will explain and prepare all menu items during demonstration classes, so look for the chef hat icon.

In both types of classes, students receive a complete recipe packet, enjoy a generous taste of each dish and are served wine as part of the class. Each class is led by experienced chef instructors.

Should I call to register for a class with a wait list?Yes. Occasionally seats become available and we fill available seats from the wait list.

What should I wear to class?Wear comfortable clothing and shoes. Please do not wear open-toed shoes to hands-on classes. We provide aprons and all the equipment you will need to use for hands-on classes.

Who can attend?Due to class format and size, only paid participants may attend class. Infants and children may not accompany adults to class.Minimum age to participate in our classes is 16 years old.

What is your cancellation policy?We require 7 days advance notice to cancel a class and receive a full refund. For groups of 3 or more, we require 14 days advance notification. No refunds will be given within the 7 or 14 day cancellation policy unless we can fill those seats from the wait list. You are welcome to send other people in your place.

Hands-on class size is limited so register early.Please wear closed-toe shoes at hands-on classes.

The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

Classes

4

Demonstration Class

Game Day GatheringWith Leigh Barnhart Ochs

Sports lovers! Enjoy casual and relaxed dining as we prepare for the greatest sports show ever – Super

Bowl! We’ve trained long and hard for this culinary explosion of flavors guaranteed to score points with fans and friends.Hot Muffuletta DipMeat Lover’s Chili with Bacon, Beef and SausageSheet Pan Loaded NachosMeatloaf Sliders with CheddarAsian Slaw with Sweet Chili DressingSmoked Almond DipCoconut-Curry Glazed PopcornChewy Butterfinger CookiesSaturday, January 1911:00am – 1:30pm $55

Hands-On Class

Casual Tavern DiningWith Ellen Mueller

Take the time to enjoy an evening of comfortable food with an eclectic vibe. American cuisine is exciting and diverse and you’ll learn to appreciate

the impact of fresh ingredients and lively instruction that will please your palate.Gruyere and Swiss FondueChicken in Mustard Sauce with Pancetta and HerbsCreamed SpinachRustic Lemon Polenta Cake with Berries and CreamTuesday, January 226:00pm – 8:30pm $75

Hands-On Class

Handmade Pasta WorkshopWith Leigh Barnhart Ochs

It’s time to get up close and personal with pasta. This class is for the dedicated pasta lover who has a passion for learning to make

handmade pasta from scratch. You’ll learn two ways to hand craft pasta using the traditional crank method and also with a Kitchen Aid. The ravioli stamp you use in class is yours to take home along with the fresh pasta you make in class. Class size is limited to four students. Basic Egg Pasta DoughFresh FettuccineThree Cheese RavioliBasil-Scented Marinara SauceSage Butter SauceMixed Greens with Balsamic VinaigretteThursday, January 246:00pm – 9:00pm $175

Wine Tasting Class

The Tasting Room Dave’s Top WinesWith David Schmerr

Dave has selected his best wines from the last year and of course that means Bordeaux and other

fantastic wines. He will throw some surprises at you….whites? roses? sparklings? Eight wines with cheese and bread that will dazzle you.Saturday, January 261:00pm – 3:00pm $40

Hands-On Class

A WeeknightSteak DinnerWith Catrina Mills

Make your reservation for a great night of grilled steak with classic steakhouse pairings – a wedge salad and creamy potatoes. This menu

is easy to prepare for a warm weeknight indulgence.Iceberg Lettuce Wedge with Blue Cheese DressingGrilled Filet Mignon with Bearnaise SauceFontina Potato GratinBananas Foster with Dried CherriesTuesday, January 296:00pm – 8:30pm $75

Demonstration Express Class

The Italian KitchenWith Rob Seideman

Italian cuisine is always a favorite in our kitchen. Join Rob for an evening of great instruction, stories and delicious, Italian comfort food. Every

household should have these classic Italian dishes as part of their repertoire.Ribbolita – hearty Tuscan bread soupProsciutto and Melon SaladLasagna Bolognese with Bechamel SauceHomemade PastaPistachio and Cranberry BiscottiThursday, January 316:00 – 8:30pm $55

Wine Tasting Class

The Tasting RoomWine and Small Bites –The Art of Charcuterie and Tuscan WinesWith Leigh Barnhart Ochs and David Schmerr

The building blocks of a great charcuterie board will be the focus of our food attention. You’ll enjoy

sampling the components of an exceptional, tasty and beautiful charcuterie board. Wine will be paired to enhance this versatile winter spread.Saturday, February 21:00pm – 3:00pm $50

Hands-On Class

Restaurant StyleFilet MignonWith Joe Westfall

A self taught cook, Joe caught the cooking bug early in life when he took a Home Economics class in junior high school. He was previously the Culinary School Director at

Cooks’Wares for over 5 years and learned at the side of many local and national chef/instructors over the past 20 years.

Ready to make the perfect filet? Achieve steakhouse results at home with personal instruction from our staff. This menu is versatile enough

for weeknight dinners or special occasions.Crab Cakes with Remoulade SaucePepper Crusted Grilled Filet Mignon with Blue Cheese ButterOven Roasted Fingerling Potatoes with Onion and MustardBittersweet Chocolate FondueTuesday, February 56:00pm – 8:30pm $75


Classes

5

Demonstration Class

Seaonsonal Soups: WinterWith Leigh Barnhart Ochs

Tuck into a bowl of hearty soup and you’ll be cozy in no time at all. Winter soups are a warm blanket of flavor and comfort during the cold

months. Add some bright flavors and aromas to weeknight soup suppers.Red Curry Cauliflower SoupSweet Potato and Corn Chowder with Andouille and ChickenTuscan Cheddar and Parmesan BreadSweet and Spicy Pork Carnita SoupOld-Fashioned Potato Chip CookiesThursday, February 76:00pm – 8:30pm $55

Hands-On Class

A Plate of Italian Pasta With Catrina Mills

Transform your kitchen into an Italian bistro. On any given day, your friends and family can enjoy being treated to a night of family-friendly food

made simple with the freshest ingredients for delicious results.Baked Olives and Salami with Citrus and Grilled BreadCod and Fennel Soup with Tomatoes and WinePorcini Mushroom and Sausage Penne PastaBaked Apples with Amaretti Cookies and MascarponeTuesday, February 126:00pm – 8:30pm $75

Hands-On Class

Couples in the Kitchen for Valentine’s DayWith Debbie Lavoie

The perfect Valentine’s Day date! Bring your date to the Cooking School for a fun night of food and

laughter. Meet new friends and enjoy a glass of wine while learning to cook a decadent and delicious meal you’ll love!Steak au Poivre with Cognac Sauce – a perfect match for a filet Mashed Potatoes with Goat Cheese and ChivesOven Roasted RatatouilleNutella Brownie TartThursday, February 146:00pm – 8:30pm $150 per couple

Wine Tasting Class

The Tasting Room A Winter Wine and Cheese Primer With David Schmerr and Brad Hacker

Taste eight of our richest, flavorful “cold weather” cheeses alongside of eight wines from the same region.

Saturday, February 161:00pm – 3:00pm $40

Demonstration Class

Lunch at the PubWith Leigh Barnhart Ochs

Join us for a casual lunch menu just right for a February winter day. A glass of wine and gracious

food is a combination of flavorful substance and palate-pleasing satisfaction. We predict it will be a hit!Leigh’s Beer Cheese SoupChicken in Mustard Sauce with Pancetta and HerbsRoasted Curried Sweet PotatoesCreamed SpinachRustic Lemon Polenta Cake with Berries and CreamTuesday, February 1911:00am – 1:30pm $55

Hands-On Class

Hands-On AmericanBistro Dinner With Joe Westfall

Good food and easy hospitality are the hallmarks of hands-on classes at The Cooking School. This new American Bistro menu is casual,

friendly and hits all the right flavor notes that make the food sing. Asparagus and White Bean Salad with Feta and Lemon DressingProsciutto-Stuffed Pork Tenderloin with Mushroom SaucePotato Gratin with Blue CheeseCaramelized Pears with MascarponeThursday, February 216:00pm – 8:30pm $75

Wine and Food Demonstration Class

Entertain Like an ItalianWith Don Govoni

Come in from the cold and ward off February’s chill with a taste of Emilia-Romagna. Join Don as

he prepares classic comfort food from the region known as the “breadbasket” of Italy. Those of you who are alumni of Don’s tour will recognize two dishes on the menu. Those of you who have yet to go “Off the Beaten Path” may be tempted to tour with us in May, 2019, on our 7th annual culinary adventure. Ci vediamo presto! (See you soon!)Crostini alla Hotel Europa - toasted bread appetizer with assorted toppingsTagliatelle al Prosciutto - egg pasta ribbons with prosciuttoPolpette e Piselli - meatballs and peas in the Emilian styleTorta di Tagliatelle - Bolognese cake made with…pasta!

David’s Wine Selections:SangioveseSuper TuscanEtna RossoGaviSaturday, February 2312noon – 2:30pm $75

Students will receive a discount coupon during

the class. The 10% discount is valid for seven days on entire purchase of items located in the

Gourmet Galeria. (Discount not valid in other departments)

SOULMATE

BEMINE

Mix ½ cup pure maple syrup, 1 tablespoon Worcestershire sauce and 1 tablespoon oil. Brush onto roasting meat during the last 30 minutes of roasting. Makes 2/3 cup

Maple Glaze forRoast Poultry or Pork

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Seaonsonal Soups: Winter6 – 8:30pm$55


1 2 3 4 5Sunday SundayMonday MondayTuesday TuesdayWednesday WednesdayThursday ThursdayFriday FridaySaturday Saturday

Hands-On Casual Tavern Dining6 – 8:30pm$75

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Hands-On Restaurant Style Filet Mignon6 – 8:30pm$75

Lunch at the Pub11:00a – 1:30pm $55

The Tasting Room Wine and Small Bites – The Art of Charcuterie1 – 3:00pm$50

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Hands-On The Great Steak Dinner6 – 8:30pm$75

Hands-On American Bistro Dinner6 – 8:30pm $75

The Tasting Room Wine and Small Bites: Winter Edition1 – 3:00pm$50

Hands-On Date Night: Couples at the Grill – Filet Mignon!6 – 8:30pm$150 per couple

Wine and Food Entertain Like an Italian12noon – 2:30pm$75

Private Event

PrivateEvent

Hands-On Handmade Pasta Workshop6 – 9:00pm$175

Hands-On A Plate of Italian Pasta 6 – 8:30pm$75

Sensational Citrus6 – 8:30pm $55

The Tasting Room Dan Frey’s Imported and Domestic Spectacular Tasting1 – 3:00pm$40

The Tasting Room Dave’s Top Wines1 – 3:00pm$40

Hands-On A Weeknight Steak Dinner6 – 8:30pm$75

The Italian Kitchen6 – 8:30pm$55

Hands-On Couples in the Kitchen for Valentine’s Day 6 – 8:30pm$150 per couple

Sheet Pan Cooking6 – 8:30pm $55

The Tasting Room Spanish Wine Winners 1 – 3:00pm$40

Journey to Umbria6 – 8:30pm $55

Hands-On Date Night: Couples at the Grill – Filet Mignon!6 – 8:30pm$150 per couple

Hands-On Weeknight Italian6 – 8:30pm$75

Express Class: Rustic Italian 6 – 7:30pm$45

The Tasting Room Wine and Small Bites - Girl’s Night Out6 – 8:00pm$50

The Asian Kitchen6 – 8:30pm $55

Hands-On Southern Charm6 – 8:30pm$75

The Tasting Room A Spring Wine and Cheese Primer 1 – 3:00pm$40

Hands-On Couples in the Kitchen 6 – 8:30pm$150 per couple

Hands-On Taste of Brazil6 – 8:30pm$75

The Tasting Room Burnet Ridge Wines1 – 3:00pm$40

Curries From Around the World6 – 8:30pm$55

Game Day Gathering11:00a – 1:30pm$55

The Tasting Room A Winter Wine and Cheese Primer1 – 3:00pm$40

Make Ahead Spring Dinner11:00a – 1:30pm $55

Hands-On The Mediterranean Way6 – 8:30pm$75

The Tasting Room Spring Wine Values 1 – 3:00pm$40

Hands-On Italian Trattoria6 – 8:30pm$75

Hands-On Signature Spring Dining 6 – 8:30pm$75

Wine and Food Wine and Food for Spring Celebrations12:00 – 2:30pm$75

Express Class: A Mediterranean Bistro11:00am – 12:30pm$45


Classes

7

Demonstration Class

Sensational CitrusWith James Trent

Join James as he showcases citrus as a delicious way to elevate dishes to exciting and exotic

meals. Citrus adds bright, zesty, yet subtle flavors to this Asian-influenced menu where citrus is a top priority.Lump Crab and Grapefruit Wakame Salad with Miso VinaigretteCrispy Blood Orange Glazed ChickenMandarin, Cashew and Mint Fried RiceYuzu Flan with Lychee and Green Tea MarshmallowThursday, February 286:00pm – 8:30pm $55

Wine Tasting Class

The Tasting Room Wine and Small Bites: Winter EditionWith Leigh Barnhart Ochs and David Schmerr

Enjoy a cozy winter afternoon with wine and hearty small bites prepared to please. Great party fare is

always welcome – especially when paired with excellent wine.Gouda with Brandy and WalnutsShrimp and Scallop PâtéPancetta-Wrapped Goat Cheese and Sundried Tomato Stuffed Beef Tenderloin BitesFlourless Chocolate Cakes with RaspberriesSaturday, March 21:00pm – 3:00pm $50

Hands-On Class

The Great Steak DinnerWith Catrina Mills

Take your home-cooked dinner to the next level! Perfectly prepared steak and scene-stealing sides will “Wow!” your family and friends!

Green Salad with Sweet Whiskey VinaigretteGrilled Filet Mignon with Mustard Bourbon SauceFour Cheese Pasta with Pine NutsMolten Chocolate CakesTuesday, March 56:00pm – 8:30pm $75

Demonstration Class

Sheet Pan CookingWith Bryn Mooth

It’s a popular style of cooking now, inspired by a bunch of hot cookbooks. What’s the big idea? Use a big rimmed baking sheet to

make prep and cleanup super easy. We’ll play with a range of recipes from soup to main to dessert, all made on a sheet pan.Red Onion and Fontina Flatbread - an appetizer or light main courseRoasted Vegetable Soup - sheet pan roasting gives veggies a caramelized flavorSheet Pan Salmon with Browned Butter and Capers Sheet Pan Broccoli-Pasta Bake - everything on a pan with toasty breadcrumbsSalted Chocolate Shortbread - your new favorite chocolate chip cookie recipeThursday, March 76:00pm – 8:30pm $55

Wine Tasting Class

The Tasting Room Spanish Wine WinnersWith Michael Freeman and David Schmerr

Spain is an important country in our world of wines. Reds, whites, sparkling and roses will give

you an idea of how great and varied they are. Eight different areas paired with bread and cheese.Saturday, March 91:00pm – 3:00pm $40

Demonstration Class

Make Ahead Spring DinnerWith Diane Phillips

Diane Phillips is the author of 20 cookbooks including the James Beard Award nominated Perfect Party Food, traveling cooking teacher, product spokesperson, and consultant to the food and

beverage industry. Join the Diva of Do-Ahead as she jumps into spring with this simple do-ahead menu for friends and family.

Crab PuffsBraised Pork Loin with Plum Bourbon SaucePotato and Artichoke GratinField Greens Salad with Raspberry Vinaigrette, Toasted Almonds and Goat CheeseLemon Panna Cotta with Fresh BerriesTuesday, March 1211:00am – 1:30pm $55

Demonstration Class

Journey to UmbriaWith Diane Phillips

Called the Green Heart of Italy, Umbria is famous for St. Francis of Assisi, truffles, cured meat and pork products, Pecorino cheeses,

Perugina chocolates, as well as wines and olive oil. Join Diane as you experience the taste of exceptional Umbrian cuisine.Sformato of Zucchini with Pecorino SauceRoasted Pork Tenderloin with Grapes and Red Wine ReductionRoasted Rosemary PotatoesButter Lettuce Salad with Pecorino VinaigretteChocolate Torte with Orange Custard SauceThursday, March 146:00pm – 8:30pm $55

Wine Tasting Class

The Tasting RoomDan Frey’s Imported and Domestic Spectacular TastingWith David Schmerr and Dan Frey

Dan’s company, DSWS, brings in not only some of the best wines from Italy and France but also Spain,

Germany, Argentina and Chile. Great bread and cheese to match eight classic wines.Saturday, March 161:00pm – 3:00pm $40

Hands-On Class

Date Night: Couples at the Grill – Filet Mignon!With Debbie Lavoie

Looking for a great date night experience? Join our staff as they take the party out to the patio for a fun

night of food and laughter as you grill steaks on our indoor grilling deck. Enjoy a glass of wine while learning to cook a delicious meal and meeting new friends who love to eat!Cajun BBQ ShrimpGrilled Filets Mignon with Horseradish ButterPotato Gratin with Cheddar, Shallots and RosemaryCarrot and Zucchini RibbonsMini Nutella BitesTuesday, March 196:00pm – 8:30pm $150 per couple


Classes

8

Hands-On Class

The Mediterranean WayWith Joe Westfall

Whether it's the flavors or nutrition that keeps people coming back for more, Mediterranean cuisine leaves people very satisfied. This menu hits

the high notes of what fresh Mediterranean cuisine is all about.Whipped Feta Dip with Dried Herb OilChicken Kebabs with Lemon and Fresh HerbsMediterranean Bulgur Salad with Chickpeas, Tomatoes and OlivesOrange Sherry CakeThursday, March 216:00 – 8:30pm $75

Hands-On Class

Weeknight ItalianWith Joe Westfall

Classic Italian ingredients combine to create a simple, creative menu featuring an entrée of savory pork tenderloin. You’ll enjoy this meal and

a glass of wine with the new friends you’ll make in our kitchen.Shaved Fennel and Celery Salad with Salami and Smoked MozzarellaProsciutto-Wrapped Pork Tenderloin with HerbsParmesan Orzo with PeasLemon Cornmeal Cake with BerriesTuesday, March 266:00 – 8:30pm $75


Express Class –Rustic Italian With Leigh Barnhart Ochs

With a chill still in the air, rustic Italian cuisine is the perfect combination of casual and homey, yet

polished in presentation and taste. What more could you ask for?Fettucine with Prosciutto, Cream and NutmegSausage-Stuffed Chicken Rolls with Balsamic SaucePotatoes with Olives and LemonChocolate Hazelnut BarsThursday, March 286:00 – 7:30pm $45

Wine Tasting Class

The Tasting RoomSpring Wine Values

With David SchmerrDave will lead us today to taste some wonderful wines from around the world that

are also great values to you today only at The Jungle!! Eight surprise wines with bread and cheese.Saturday, March 301:00 – 3:00pm $40

Hands-On Class

Italian TrattoriaWith Joe WestfallOur kitchen is the destination for delicious food cooked in a casual, conversation-friendly atmosphere.

You’ll enjoy an evening with our staff preparing a menu high on flavor and low on formality. Warm Mushroom Salad FiorentinaPork Tenderloin Stuffed with Red Peppers, Spinach and ProvoloneSweet Corn with Pancetta and MascarponeChocolate Hazelnut CakeTuesday, April 26:00 – 8:30pm $75

Wine Tasting Class

The Tasting RoomWine and Small Bites - Girl’s Night OutWith Leigh Barnhart Ochs and David Schmerr

Dish, dine and discover indulgent food and wine designed especially for a fun night out with friends. This wine tasting is paired with small bites

of party-worthy food Leigh will have prepared just for you.Feta-Spinach-Salami Stuffed BreadScalloped ScallopsFilet Mignon Skewers with Balsamic ReductionMini Bittersweet Chocolate CheesecakesThursday, April 46:00 – 8:00pm $50


Express Class –A Mediterranean BistroWith Leigh Barnhart Ochs

Tour the Mediterranean without leaving home! You’ll enjoy more reasons to love this bright and healthy

cuisine that is a favorite in our kitchen.Chorizo and Melon Salad with Lemon and FetaGarlic and Herb Roasted Shrimp with Grilled BreadPistachio-Apricot Orzo with Ginger DressingBittersweet Chocolate and Goat Cheese PastryTuesday, April 911:00am – 12:30pm $45

Hands-On Class

Signature Spring DiningWith Catrina Mills

Spring is the focus of our attention as the frost wanes and the temperatures warm. Celebratory fare is on the menu this evening as

we enjoy a dinner fit for gathering friends and family around the table.Arugula Salad with Crispy Prosciutto, Goat Cheese and WalnutsApple and Cherry Stuffed Pork Tenderloin with Maple Mustard GlazeCelery Root, Parsnip and Pear PureeAlmond Cake with Kirsch and BerriesThursday, April 116:00 – 8:30pm $75

girl’snight

out!

Schedule a Private Cooking Class

Hands-On and Demonstration Classesare out-of-the-ordinary

activities forTeam-Building Events,

Reunions, Showers, Anniversaries or Parties.

For information and reservations

Call: 513.674.6059or Email:

[email protected]

Reminder


ClassesWine and Food Demonstration Class

Wine and Food forSpring CelebrationsWith Leigh Barnhart Ochs and David Schmerr

We’re inviting guests to an impressive spring dinner party. Taste your way through exciting foods

and special wine paired perfectly to create a memorable experience. Leigh and Dave are hosting a class you won’t want to miss.Shrimp and Scallop NewburgFilet Mignon with Brandy Green Peppercorn SauceLemon Roasted Potatoes with Smoked Paprika and RosemaryHaricot Vert with Tomato and Ricotta PestoCheese CourseDark Chocolate Flourless Cake with Berries

David's Wine Selections:SancerreZinfandelChampagneMerlotSaturday, April 1312noon – 2:30pm $75

Demonstration Class

The Asian Kitchen With Rob Seideman

Enjoy the wonderfully intense flavors and freshness of specially selected Asian dishes that Rob will bring to class. You’ll have a memorable

experience sampling Rob’s favorite dishes he loves to create and share.Ahi Tartare with Sesame WontonsKorean BBQ TacosRed Curry Halibut steamed in Banana LeavesThai Veggie Stir-fryBanana “Potstickers”Tuesday, April 166:00 – 8:30pm $55

Hands-On Class

Southern CharmWith Catrina Mills

This is a new menu that’s meant to be enjoyed with friends. Satisfy your hunger for downright delicious food. Once you’ve worked in the kitchen,

you’ll relax with wine and sample the fruits of your labor.Grilled Romaine Salad with Creamy VinaigretteCountry Captain Pork Chops with Tomatoes, Currants, Almonds and CurryCoconut RiceChocolate Cherry Croissant PuddingThursday, April 186:00 – 8:30pm $75

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Hands-On Class

Couples in the Kitchen With Debbie Lavoie

Bring your date to the Cooking School for a fun night of food and laughter. Meet new friends and

enjoy a glass of wine while learning to cook a decadent and delicious meal you’ll love to recreate at home!Steak au Poivre with Cognac Sauce – a perfect match for a filet Mashed Potatoes with Goat Cheese and ChivesOven Roasted RatatouilleNutella Brownie TartTuesday, April 236:00pm – 8:30pm $150 per couple

Hands-On Class

Taste of BrazilWith Joe Westfall

If you have a passion for global cuisines, join us for an introduction to flavors of Brazil. Jungle Jim’s is a rich resource for all things international

and we’ll tap in to what you can find here to make a fabulous dinner reminiscent of Brazil.Chopped Salad with Hearts of Palm, Tomatoes, Fennel and Lime VinaigretteMarinated Flank Steak with ChimichurriBrazilian Rice with Corn, Golden Raisins and OlivesBanana Cake with GingerThursday, April 256:00 – 8:30pm $75

Wine Tasting Class

The Tasting RoomA Spring Wine andCheese Primer With Brad Hacker and David Schmerr

Fine wine and cheese go together side by side so well. We will travel around the world to find eight

cheeses and wines that will pair perfectly with the new season.Saturday, April 271:00 – 3:00pm $40

2019 Culinary Trips

Wine and Food of Tuscanywith Leigh OchsFriday, May 17 - Friday, May 24

Off the Beaten Pathin Emilia-Romagnawith Don GovoniFriday, May 24 - Sunday, June 2

For details, pricing, and more information call 513-674-6059 or visit the cooking school website.www.junglejims.com/cookingschool

Kitchen Tip!To replace 1 cup light brown sugar with dark brown sugar

- use ½ cup dark brown sugar mixed with ½ cup granulated sugar.


ClassesApplication PolicySix Easy Ways to Register

Onlinewww.junglejims.com/cookingschoolIn PersonPay by check, cash, Visa, MasterCard, America Express or Discover.By PhonePay by Visa, MasterCard, American Express or Discover. Call 513-674-6059. One of our staff will receive your call. Due to our varied schedule, we are not always available to answer personally, so please leave your name and phone number on our answering machine and we will return your call as soon as possible.By MailPay by check, Visa, MasterCard, American Express or Discover. Send to: The Cooking School at Jungle Jim’s International Market, 5440 Dixie Highway, Fairfield, Ohio, 45014.By Fax513-674-6001 Attn: Cooking SchoolBy [email protected]• For same day reservations please call to confirm availability.• Make checks payable to The Cooking School at Jungle Jim’s International Market. Please include your driver’s license number on your check.• All reservation requests will be confirmed by phone or email.• Full payment must be made at the time of registration to reserve a place in class.

Cancellation PolicyStudents may cancel registrations up to 7 days prior to the day of class. After that deadline, no refunds or credit will be issued. You may send a substitute. For registering three or more people for a class, a 14 day notice is required for canceling out of a class.This is the amount of time needed to find replacements for the class. When a refund is issued, students who pay in cash or check will receive a refund check. Those paying by credit card will be issued a credit towards their account.

The Cooking School reserves the right to cancel a class should it be necessary due to weather, other emergencies or insufficient enrollment; and to substitute teachers and food items as required.

Questions? Or ReservationsPhone: 513-674-60599am to 3pm Monday through Friday*Students must be 16 years of age and older unless otherwise noted.

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Looking for a gift for your favorite foodies?

Give them a copy of the15th Anniversary

Cooking School Cookbook.A compilation of recipes from

the school’s past and current instructors.

Available Online atwww.junglejims.com/shoponline

Brochure Symbols

Day Class Wine and Food Class

Hands-on Class

Couples Class

Demonstration Class

Wine Tasting Class

A Gift of Cooking Classes

Jungle

Jim’s In

ternational Market $75

GIFTCERTIFICATE

A Gift of Cooking Classes

Jungle Jim’s International Market $55

GIFTCERTIFICATE

Cooking School Gift Certificates

Give the gift of a cookingclass to your favorite foodie!

Can be purchased for $55, $75 or $100.Does not expire and can be purchased online or in store.

Reminder• As our classroom is sometimes chilly; please bring a sweater or jacket.• Seating at the school is on a first come basis. If you need to save a seat, please come early.

Express Class

Helpful Tip!Pre-measure, prepare and arrange all of the ingredients and equipment for each recipe before you start cooking. This is called, "mise en place", the French term for everything in its place.

!

Cooking School Gift Certificates are a special gift

for birthday or anytime.


ClassesAt A Glance

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Saturday, January 5 The Tasting Room: Burnet Ridge Wines 1:00 – 3:00pm $40

Date(s) Class Name Time Fee

Thursday, January 10 Hands-On: Date Night: Couples at the Grill – Filet Mignon! 6:00 – 8:30pm $150 per couple Wednesday, January 16 Private Event Thursday, January 17 Curries From Around the World 6:00 – 8:30pm $55 Saturday, January 19 Game Day Gathering 11:00am – 1:30pm $55

Thursday, January 24 Hands-On: Handmade Pasta Workshop 6:00pm – 9:00pm $175 Saturday, January 26 The Tasting Room: Dave’s Top Wines 1:00 – 3:00pm $40 Tuesday, January 29 Hands-On: A Weeknight Steak Dinner 6:00 – 8:30pm $75 Thursday, January 31 The Italian Kitchen 6:00 – 8:30pm $55


Tuesday, January 22 Hands-On: Casual Tavern Dining 6:00 – 8:30pm $75

RegistrationOnline at www.junglejims.com/cookingschool

By Phone: 513-674-6059

Tuesday, February 5 Hands-On: Restaurant Style Filet Mignon 6:00 – 8:30pm $75 Thursday, February 7 Seaonsonal Soups: Winter 6:00 – 8:30pm $55 Tuesday, February 12 Hands-On: A Plate of Italian Pasta 6:00 – 8:30pm $75 Thursday, February 14 Hands-On: Couples in the Kitchen for Valentine’s Day 6:00 – 8:30pm $150 per couple

Tuesday, February 19 Lunch at the Pub 11:00am – 1:30pm $55 Thursday, February 21 Hands-On: American Bistro Dinner 6:00pm – 8:30pm $75 Saturday, February 23 Wine and Food: Entertain Like an Italian 12:00noon – 2:30pm $75

Thursday, April 18 Hands-On: Southern Charm 6:00 – 8:30pm $75 Tuesday, April 23 Hands-On: Couples in the Kitchen 6:00 – 8:30pm $150 per couple

Thursday, April 25 Hands-On: Taste of Brazil 6:00 – 8:30pm $75 Saturday, April 27 The Tasting Room: A Spring Wine and Cheese Primer 1:00 – 3:00pm $40

Tuesday, April 16 The Asian Kitchen 6:00 – 8:30pm $55

Thursday, April 11 Hands-On: Signature Spring Dining 6:00 – 8:30pm $75 Saturday, April 13 Wine and Food: Wine and Food for Spring Celebration 12noon – 2:30pm $75

Thursday, March 28 Express Class: Rustic Italian 6:00 – 7:30pm $45 Saturday, March 30 The Tasting Room: Spring Wine Values 1:00 – 3:00pm $40 Tuesday, April 2 Hands-On: Italian Trattoria 6:00 – 8:30pm $75 Thursday, April 4 The Tasting Room: Wine and Small Bites - Girl’s Night Out 6:00 – 8:00pm $50 Tuesday, April 9 Express Class: A Mediterranean Bistro 11:00am – 12:30pm $45

Tuesday, March 26 Hands-On: Weeknight Italian 6:00pm – 8:30pm $75 Thursday, March 21 Hands-On: The Mediterranean Way 6:00 – 8:30pm $75

Saturday, March 2 The Tasting Room: Wine and Small Bites: Winter Edition 1:00 – 3:00pm $50 Tuesday, March 5 Hands-On: The Great Steak Dinner 6:00 – 8:30pm $75

Friday, March 8 Private Event Thursday, March 7 Sheet Pan Cooking 6:00 – 8:30pm $55

Saturday, March 9 The Tasting Room: Spanish Wine Winners 1:00 – 3:00pm $40 Tuesday, March 12 Make Ahead Spring Dinner 11:00am – 1:30pm $55 Thursday, March 14 Journey to Umbria 6:00 – 8:30pm $55 Saturday, March 16 The Tasting Room: Dan Frey’s Imported and Domestic Spectacular Tasting 1:00 – 3:00pm $40 Tuesday, March19 Hands-On: Date Night: Couples at the Grill – Filet Mignon! 6:00 – 8:30pm $150 per couple

Thursday, February 28 Sensational Citrus 6:00 – 8:30pm $55

Saturday, February 16 The Tasting Room: A Winter Wine and Cheese Primer 1:00 – 3:00pm $40

Saturday, February 2 The Tasting Room: Wine and Small Bites – The Art of Charcuterie and Tuscan Wine 1:00pm – 3:00pm $50

Helpful InformationRegister early. Enrollment is limited. Seating in our classes is on a first-come, first-serve basis. Our overhead mirrors provide a good view for everyone. When you arrive, please take a minute to check in. During class you’ll receive a copy of the recipes to take home. All classes are taught by demonstration unless specifically stated as a “Hands-on” class which take lower enrollment since students will participate in preparing the dishes. An apron and equipment will be provided for your use. You will receive a generous sampling of all the dishes prepared... this is one of the best parts of the class! As a bonus, sample specially selected wine or beer that complements the menu.

5440 Dixie Highway Fairfield, Ohio 45014

Jungle Jim’s International Market

Help yourself to the complementary coffee or tea before and during the class. Whether cooking is your hobby or passion, you’ll love your cooking classes and you’ll meet many new friends; so relax and enjoy this instructive and social event!

Recipe CornerLeigh’s

Vanilla Cream Pound Cake2 sticks unsalted butter3 cups sugar6 large eggs

3 cups all-purpose flour8 ounces heavy whipping cream1 tablespoon pure vanilla

Preheat oven to 325°. Grease a 12 cup tube or bundt pan. Remove butter, eggs and cream from refrigerator 45 minutes before mixing batter.

Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating thoroughly and scraping down sides of bowl after each addition. Add flour alternately with whipping cream, mixing well. Beat until batter is very smooth, about 2 minutes. Add vanilla, mix well. Pour batter into prepared pan and bake 1¼-1½ hours, until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan, remove from pan and transfer cake to a cooling rack to cool completely.

Serves 12-16

dear friends of the cooking school, - discover a …...executive chef at jungle jim's oscar...

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