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Home , Global cuisine, Icelandic cuisine

Internation Jim’s al M le ar ng ke Ju t

Voted Best Class

Dear Friends of the Cooking School,

Summer is quickly approaching and by the end of May, I will be taking our 7th group to Emilia-Romagna for the annual culinary trip. Because of the popularity of that trip, we have added our 2nd annual trip to Tuscany to enjoy the and of that region. I would invite you to consider going with us in 2020 for this personal, unique and unforgettable trip to Italy’s popular culinary regions.

We try very hard to make you happy with our class offerings and your input on our evaluations gives us ideas for new classes. Just know that we hear you, steak lovers, and have added new classes featuring more ! The power of beef continues to draw our hands-on students in for a night of fun, food and wine. , chicken and also find their way into hands-on classes, so for you non-beef lovers, we have new for you to enjoy.

Global continues to be a popular choice and James Trent brings to the this summer. Mexican, Italian and Asian classes fill up quickly, so make your choices early. If you look forward to wine tasting classes, why not consider taking one of Dave Schmerr’s The Tasting Room classes? His classes are for beginners and elder statesmen alike. Two hours of drinking great wine and sampling cheese or small bites make for a memorable afternoon or evening. Wine and food lovers should not miss our 10th annual trip to Burnet Ridge Winery for a relaxing outdoor afternoon of grilling, wine tasting and winery tour.

Thank you for your continued support of The Cooking School. Because of you, we are again winners of The Best of Cincinnati Cooking School 2019 award! We look forward to seeing you in classes this summer.

Bon Appétit! Leigh Barnhart Ochs In This Issue Ron & Rita Chip Emmerich Bryn Mooth James Trent Cooking From the Marvelous An Afternoon at Burnet Easy Entertaining & Icelandic Cuisine & Mediterranean with The Yardboy and the Ridge Winery One-Pan Food for Thought – Melons

Spring Classes: May - August 2019 Instructors Leigh Barnhart Ochs Leigh 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 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 , 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.

Don Govoni Catrina Mills Rob Seideman Don Govoni is a professional chemist and Catrina was born and raised in two great Rob is the founder of Cooking School of chemistry professor with a passion for Italian food cities: Chicago and New Orleans. After Aspen.He served as the food columnist for cooking, in particular the of serving in the Air Force, she spent 21 years the Aspen Daily News, and has led culinary Emilia-Romagna. Over the past 25 years, working for the VA. She is a trained chef adventures throughout Italy, Morocco and Don has been refining his skills at making having graduated from the Midwest Culinary South Africa. He now assists food companies homemade that he learned from his Institute and the University of Cincinnati, around the globe with strategy and innovation. grandmother and relatives who live in the a cooking instructor, mother, culinologist, fertile plain outside of Bologna. He lives published author and creator of her own James Trent part of the year in the town of Cento, which line of . She owns her own catering Executive Chef at Jungle Jim's Oscar is situated between the cities of Bologna, business in Cincinnati. Event Center, James has been cooking Modena and Ferrara, and may be the professionally for over twenty years in various gastronomic epicenter of Italy. Don combines Bryn Mooth states throughout the country. In 1998 he his passion for Italian cooking with his passion Bryn is the editor of Edible Ohio Valley toured with the Beastie Boys as a chef for the for teaching and is also an experienced magazine and author of “The Findlay Market kitchen team. For the last 11 years he was winemaker, maker and makes the Cookbook.” She also writes the Midwest- the Executive Chef and Partner at Funky’s cured meats of his region. based food blog Writes4Food.com, which Catering. He has an extreme passion for shares recipes, kitchen wisdom and explores learning and teaching food and culture. Rita Heikenfeld regional and producers. While she Rita is a certified herbalist and a featured doesn’t hold a formal cooking degree, she Joe Westfall national speaker. She’s a member of IACP, trained in the of her mother and A self taught cook, Joe caught the cooking a certified Professional Level II instructor, an grandmothers. She and her husband, Rob, bug early in life when he took a Home award winning syndicated food columnist are avid cooks, wine lovers and advocates for Economics class in junior high school. He in the Community Press Newspapers and the Cincinnati food community. was previously the Culinary School Director author of several . The founding at Cooks’Wares for over 5 years and learned editor of her website “Abouteating.com” and Ellen Mueller at the side of many local and national chef/ her blog “Cooking with Rita” on Cincinnati. Ellen loves to cook and entertain family and instructors over the past 20 years. com, Rita also has an international weekly friends. Since Ellen is Greek, food is the cooking segment on Sacred Heart Radio cornerstone of many family functions and Our Staff and is resident herbalist for Granny’s Garden traditions. She has been a sous chef at Jungle Jenny Rupp is our office manager, most of School, Natorp’s Garden stores and Fox 19’s Jim’s for 15 years and teaches hands-on the time you’ll hear her voice over the phone Morning Extra show. classes. Her love of cooking continues to be and she assists at classes. Ellen Mueller, inspired by the many chefs she assists at the Debbie LaVoie, Catrina Mills, and Joe Westfall Debbie Lavoie school. are the cooking school sous chefs and Hailing from the Great Plains, Debbie and her are instrumental in preparing for classes husband, Craig – an avid cook himself, have David Schmerr and keeping the school in good running made their home in Cincinnati where she has Dave started making wine when he was condition. Lora Allen, Anne Burkhart, Doris united her commitment to lifelong learning a teenager and that started a lifetime of Delaney, Sheryl Jones, Marilyn McKnight, Lyn with her passion for all things emanating being in the wine business. Dave worked at Plummer, Laura Rinsky, and Mike Sprinkel are from the kitchen. A baker at heart, Debbie Shillito’s for 3 years until he began working in the classroom assistants and the backbone has expanded her culinary knowledge the wholesale business with the 7th largest of the school. Their efforts before and during exponentially since joining The Cooking wholesaler in the , Allied Wine class enable our program to run smoothly School team in 2012. and Spirits. After a 9 year stint as a wine and efficiently. All of our instructors are most buyer/manager he came to Jungle Jim’s in grateful for the help they provide during their 1987 as the wine buyer/director. Dave does classes. wine tastings at Jungle Jim’s and travels extensively throughout the wine world. Voted Best Cooking Class

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

Hands-On Class Cinco de Mayo – a Tex-Mex Fiesta What to Expect at Class With Joe Westfall Looking to up your fiesta? Join Joe for a variety of tempting tacos that feature the best influences of How long are the classes? South-of-the-Border culinary regions. This is good stuff! We know you can handle Our classes are 2 – 2 ½ hours in length. the heat! (4-person workshops are an exception) Pico de Gallo with Corn Chips Mexican Street Corn Tacos al Pastor What kind of class format do you offer? Grilled Baja Tacos We offer both hands-on and demonstration classes. Mexican Brownies Thursday, May 2 6:00pm – 8:30pm $75 If you want full participation, look for “Hands-On” in the title and a hand icon beside the class description. Wine Tasting Class The Tasting Room A Vintage Wine Tasting The chef will explain and prepare all items during with Ardie Bonnano demonstration classes, so look for the chef hat icon. With David Schmerr and Ardie Bonnano Join Ardie and Dave for a great tasting of their favorite . 96 years total In both types of classes, students receive a complete recipe packet, experience of being in the enjoy a generous taste of each and are served wine as part of wine business will give us much to talk about! the class. Each class is led by experienced chef instructors. Saturday, May 4 1:00pm – 3:00pm $40

Should I call to register for a class with a wait list? Demonstration Class Yes. Occasionally seats become available and we fill available seats Easy Entertaining from the wait list. With Bryn Mooth This lineup of easy and impressive dishes makes a terrific menu for What should I wear to class? your next party. Add these to your Wear comfortable clothing and shoes. Please do not wear open-toed library of recipes for entertaining. As shoes to hands-on classes. We provide aprons and all the equipment a bonus, many of these recipes can be made ahead. you will need to use for hands-on classes. Gougères – French Gruyère puffs Mini Asparagus and Goat Cheese Quiches Who can attend? Roasted with Rosemary, Thyme and Lemon Due to class format and size, only paid participants may attend class. Parmesan Peppercorn Breadsticks Infants and children may not accompany adults to class. Chicken Meatballs with - Dip Minimum age to participate in our classes is 16 years old. Mini Shrimp Cakes Savory Rosemary-Almond Shortbread Tuesday, May 7 What is your cancellation policy? 6:00pm – 8:30pm $55 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. Students will receive a discount coupon during the class. The 10% No refunds will be given within the 7 or 14 day cancellation policy discount is valid for seven unless we can fill those seats from the wait list. You are welcome to days on entire purchase of items located in the send other people in your place. Galeria. (Discount not valid in other departments)

The Cooking School at Jungle Jim’s International Market May • June • July • August 2019 3 Classes

Hands-On Class Hands-On Class Demonstration Class Date Night – Couples at A Spring Bistro Cooking From the the Grill for Filet Mignon With Ellen Mueller Marvelous Mediterranean With Debbie LaVoie Immerse yourself in a bistro-inspired with The Yardboy Looking for a great date dinner. You’ll celebrate a summery, night experience? Join our flavor-packed dinner. Grilling flank is and The Cook staff as they take the party an art our staff will be happy to teach With Rita Heikenfeld and Ron Wilson out to the patio for a fun you, so join them for an evening of great food Through the years, this night of food and laughter as you grill steaks and do-it-yourself cooking! class has gained a cult-like on our indoor grilling deck. Enjoy a glass of Spinach and Apple Salad with Fresh Citrus following for anyone who Vinaigrette wine while learning to cook a delicious wants to grow like a pro Grilled Flank Steak with Bourbon-Chutney and cook like a pro! Cooking with home and meeting new friends who love to eat! Cajun BBQ Shrimp grown produce and herbs is an in-demand Chipotle-Cheddar Scalloped Potatoes Grilled Filets Mignon with Horseradish Butter skill, so join Rita and Ron as they share tips -Lime- Cake Potato Gratin with Cheddar, Shallots and and strategies on improving your DIY skills in Tuesday, May 14 Rosemary the yard, garden and kitchen. Carrot and Zucchini Ribbons 6:00pm – 8:30pm $75 Some lucky students will go home with potted Mini Nutella Bites plants! Thursday, May 9 Hands-On Class Goat Cheese Croustades with Honey, Herbes de 6:00pm – 8:30pm $150 per couple Stuffed Shells Bolognese Provence and Toasted Walnuts With Ellen Mueller Shepherd’s Salad with Sumac and Cumin A fine dish of pasta always stands Grilled Skirt Steak with Basil, Thyme and the test of time. This Italian-themed Pepperoncini Herb Paste dinner will hit the spot with friends Rainbow Potatoes with Butter and Mint and family. If you’ve been wanting to Peach and Blueberry Claufouti with Lavendar spend more time around the table, this menu Rose Petal Tuesday, May 21 will please your hungry guests. Sliced Orange Salad with Arugula, Fennel 11:00am – 1:30pm $55 and Parmesan Stuffed Shells Bolognese Eggplant with Balsamic, Basil and Capers Italian Almond-Lemon Cake Thursday, May 16 6:00pm – 8:30pm $75 Wine Tasting Class The Tasting Room Wine and Small Bites for An Italian With Leigh Barnhart Ochs and David Schmerr Demonstration Class The wine and small bites series brings you a selection Icelandic Cuisine of sensational summer food With James Trent and . We are happy to The basic elements of Icelandic offer you a savory celebration perfect for a cuisine – lamb, seafood and picnic in your favorite place. – haven’t changed much over the Baked Ricotta with Olives, Tomatoes and years. Chefs have taken this cuisine Herbs to imaginative new heights, infusing old with Sautéed Shrimp and Prosciutto Wine Tasting Class new. Join James for an exciting introduction Italian Pressed Picnic The Tasting Room to Icelandic cuisine. Torta Sbrisolona – Italian Almond Cured Gravlax Saturday, May 11 Perfect Pinot Noirs Braised Lamb and Soup 1:00pm – 3:00pm $50 With David Schmerr Pan-Seared Icelandic Cod with Apple Fantastic wine areas like Parsnip Puree, Roasted Sweet Onions Burgundy, Oregon and and Dill Oil California yield some of the Oatmeal Cake with Homemade Blueberry best Pinots in the world. Jam and Skyr Let’s try 8 of them accompanied by and Thursday, May 23 Hands-on class size is cheese. 6:00pm – 8:30pm $55 limited so register early. Saturday, May 18 Please wear closed-toe 1:00pm – 3:00pm $40 shoes at hands-on classes.

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

Wine Tasting Class Hands-On Class Wine Tasting Class The Tasting Room Low-Country Shrimp Boil The Tasting Room With Ellen Mueller Wines for a Girl’s Night Out The ultimate summer party Patrick Allen’s With David Schmerr experience! Be the first in Southern French Tasting Dave will lead you through the your neighborhood to host With David Schmerr and Patrick Allen tasting of fine wines that will go with a traditional shrimp boil. Our favorite “King of different spring and summer cuisine. Perfect for laid-back, casual entertaining. Southern France” will guide Be ready for 8 wines, bread and Learn how to prepare the table and then us through some of his cheese!! make this easy prep, one-pot meal that turns favorite new wineries and Wednesday, May 29 an ordinary summer evening into a festive vintages he discovered on his recent trip to 6:00pm – 8:00pm $40 occasion. France. Down South Pimento Cheese Saturday, June 8 Boil: Shrimp, Sausage, Corn and Potatoes 1:00pm – 3:00pm $40 Lemony Cocktail Sauce Buttermilk Cornbread Fresh Blackberry Cobbler Cake Wine and Food Class Saturday, June 1 An Afternoon at girl’ 11:00am – 1:30pm $75 Burnet Ridge Winery With Leigh Barnhart Ochs, David Schmerr and Chip night Emmerich Wine and food served al fresco at Burnet Ridge out! Winery is a summer favorite. We’ll take our 10th annual field trip to meet Cincinnati winemaker, Hands-On Class Chip Emmerich, as he discusses Burnet The Siren Call of Steak! Ridge wines and leads the group on a tour With Ellen Mueller of his winery. He’ll pair his delicious wines to Variety is the spice of life, but when Leigh’s picnic menu. Class size is limited, so Hands-On Class it comes to steak, our hands-on register early! students clamor for it – often and in Cruise to Jamaica! Roquefort Cheesecake with Pear Preserves quantity! We present a - With Ellen Mueller and Pecans style steak experience you can recreate at Sandy beaches and gentle breezes Grilled Dry-Rubbed Filet Mignon home. We’ll light the fire and you can grill! beckon. Come on over, relax and Pistachio- Orzo Salad with Ginger Green and Radicchio Salad with Grapefruit savor the flavors of the islands. With Dressing and Fennel and Skillet Croutons a blend of pungent herbs, cooling Green Beans with Parsley and Sesame Tahini Grilled Filet Mignon with - spices and refreshing tropical , you’ll be Sauce Tapenade sailing in our kitchen! Fudgy Chocolate-Raspberry Brownies Cheddar-Stuffed Twice-Baked Potatoes Jamaican Salad with Spicy Ginger Dressing Chocolate Pecan Toffee Bars Voodoo Jerk Chicken and Sausage Kebabs Chip generously provides 5-6 pairings to Thursday, May 30 Honey and Rum Black Beans match the meal 6:00pm – 8:30pm $75 Citrus with Mango and Cucumber Sunday, June 9 Guava Sorbet 12noon – 2:30pm $75 Tuesday, June 4 6:00pm – 8:30pm $75 Demonstration Class Cooking School Gift Certificates Fresh & Healthy Hands-On Class Flavors of ie the gift of a cooking Sensational Tri-Tip With Rob Seideman With Ellen Mueller is so varied and holds class to or faorite foodie Tip top tri-tip! Not a tongue-twister, enormous appeal. Rob’s menu will but a beef-lover’s dream. Join offer a welcome burst of flavor with Ellen as she slathers tri-tip steaks a surprising, delicious and healthy spin. You’ll Classes ooking with memorable laced with enjoy some new and noteworthy recipes to ft of C i personality. It’s a summer menu packed with impress your friends and family. Rob is a great

nal Mark atio et n Cooking Classes r ift of te chef and entertainer, so join him! n ’s I im flavor that you will undoubtedly enjoy. J e gl n u J GIFT Green Papaya Salad ternation im’s In al M Fresh Spinach Artichoke Dip J a le rk ng et Ju CERTIFICATE Grilled Tri-Tip Steaks with Brown Sugar BBQ Clams with Black Bean Sauce GIFT Rub, Chipotle Chimichurri and Pico de Gallo Jasmine CERTIFICATE Grilled Corn, Tomato and Salad Grilled Chicken over Crispy Noodle with Lime Mixed Berry Crisp with Ice Cream Blueberry-Ginger Granita Can be purchased for $55, $75 or $100. Thursday, June 6 Does not expire and can be purchased online or in store. 6:00pm – 8:30pm $75 Wednesday, June 12 6:00pm – 8:30pm $55

The Cooking School at Jungle Jim’s International Market May • June • July • August 2019 5 May 2019 June 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 1 Hands-On The Tasting Hands-On Cinco de Room A Low- Mayo – a Vintage Wine Country Tex-Mex Tasting with Shrimp Boil Fiesta Ardie Bonnano 11:00am – 6 – 8:30pm 1 – 3:00pm 1:30pm $75 $40 $75

5 6 7 8 9 10 11 2 3 4 5 6 7 8 Easy Hands-On The Tasting Hands-On Hands-On The Tasting Entertaining Date Night – Room Wine Cruise to Sensational Room Patrick 6 – 8:30pm Couples at the and Small Jamaica! Tri-Tip Allen’s $55 Grill for Filet Bites for An 6 – 8:30pm 6 – 8:30pm Southern Mignon Italian Picnic $75 $75 French Tasting 6 – 8:30pm 1 – 3:00pm 1 – 3:00pm $150 per $50 $40 couple 12 13 14 15 16 17 18 9 10 11 12 13 14 15 Hands-On Hands-On The Tasting Wine and Fresh & Private A Spring Stuffed Room Food An Healthy Event Bistro Shells Perfect Afternoon at Flavors of Dinner Bolognese Pinot Noirs Burnet Ridge Asia 6 – 8:30pm 6 – 8:30pm 1 – 3:00pm Winery 6 – 8:30pm $75 $75 $40 12noon – $55 2:30pm $75 19 20 21 22 23 24 25 16 17 18 19 20 21 22 Cooking From Icelandic Marvelous Hands-On the Marvelous Cuisine Main Date Night Mediterranean 6 – 8:30pm - Couples in with The $55 Salads the Kitchen Yardboy 11:00a – 6 – 8:30pm and The Cook 1:30pm $150 per 11:00a – $55 couple 1:30pm $55 26 27 28 29 30 31 23 24 25 26 27 28 29 The Tasting Hands-On Hands-On Hands-On The Tasting Room The Siren Mediterranean Grand Room Laura Wines for a Call of Grille Marnier Landoll’s Girl’s Night Steak! 6 – 8:30pm Chicken Warm Out 6 – 8:30pm $75 6 – 8:30pm Weather 6 – 8:00pm $75 $75 Winners $40 30 1 – 3:00pm $40

July 2019 August 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 1 2 3 Hands-On Food for Grilling Thought – Cedar- Melons Planked 6 – 8:30pm Burgers $55 6 – 8:30pm $75

7 8 9 10 11 12 13 4 5 6 7 8 9 10 Hands-On One-Pan Private The Tasting Hands-On Wine and Date Night – Dinners Event Room Summer Food Couples in the 6 – 8:30pm Washington Entertaining Summer Kitchen $55 State Wines 6 – 8:30pm Indulgence 6 – 8:30pm 1 – 3:00pm $75 12:00 – $150 per $40 2:30pm couple $75

14 15 16 17 18 19 20 11 12 13 14 15 16 17 Hands-On Hands-On Knife Garden-to- Hands-On The Tasting An Israeli Date Night Sharpening Table Fine Dan – or – Couples at Event in The 6 – 8:30pm with Filet Frey’s French Dinner! the Grill for Cooking $55 Mignon Portfolio 6 – 8:30pm Filet Mignon School 6 – 8:30pm 1 – 3:00pm $75 6 – 8:30pm 10:00am – $75 $40 $150 per 12:00noon couple 21 22 23 24 25 26 27 18 19 20 21 22 23 24 Hands-On Classic The Tasting Summer Surf Summer The Tasting Entertaining Summer Fun Room A Late and Turf Surf and Room From Your 6 – 8:30pm Summer 11:00am – Turf California’s Grill $55 Wine and 1:30pm 6 – 8:30pm Cabernets 6 – 8:30pm Cheese $55 $55 1 – 3:00pm $75 Primer $40 1 – 3:00pm $50 28 29 30 31 25 26 27 28 29 30 31 Hands-On Hands-On Hands-On The Greek A Very Fine Weeknight Grill Filet Summer 6 – 8:30pm 6 – 8:30pm Chicken $75 $75 6 – 8:30pm $75

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

Demonstration Class Hands-On Class Hands-On Class Marvelous Hands-On Grilling Cedar-Planked Salads Mediterranean Grille Burgers With Joe Westfall With Ellen Mueller With Ellen Mueller Impressively delicious, Our resident grill expert will help Craving a crazy good burger? these main dish salads you create a Mediterranean feast! This cedar-planked burger takes will be the star of your Prepare and assemble a bountiful the grilled burger to new heights weeknight meal. The mezze and then enjoy of hearty flavor. Great sides and incredible versatility of salad provides the succulent grilled kebabs. End the evening with a sweet treat complement this ultimate perfect combinations of crisp veggies, sweet a classic Greek - with a twist. crowd-pleaser. Summer can’t get any better fruit and succulent meats all adorned in tangy, Mezze Platter – Spicy Feta Cheese Spread, than this. flavorful dressing. , Tzatziki and Grilled Cedar Planked Burgers with Cheddar Cheese, Poached Salmon Salad with Asparagus and Grilled Steak, Tomato and Cheese Grilled Onions, Red Wine BBQ Sauce Fresh Thyme Dressing Skewers Chipotle Potato Salad Tomato – Oregano Bread with Walnuts Greek Orzo Salad with Artichoke Hearts, Olives Ginger-Cilantro Confetti Slaw Curried Chicken and Apple Salad and Mint Shortbread Jam Bars Grilled Steak Salad with Root and Swirls Tuesday, July 2 Creamy Horseradish Dressing Tuesday, June 25 6:00pm – 8:30pm $75 Key Lime Tartlets 6:00pm – 8:30pm $75 Tuesday, June 18 11:00am – 1:30pm $55 Hands-On Class Grand Marnier Chicken With Catrina Mills This bird is all dressed up and ready for company! Get in the spirit and join our staff for a night of summer fun and a menu to impress friends and family. There’s always room on the table for chicken! Layered Spinach Salad with Honey Mustard Demonstration Class Hands-On Class Dressing Date Night - Grand Marnier Chicken One-Pan Dinners Brown Rice with Soy, Bacon and Green Onion With Bryn Mooth Couples in the Kitchen Raspberry Jam Cake The idea is easy: Pile ingredients With Debbie LaVoie Thursday, June 27 on a baking sheet or a piece of foil, Bring your date to the 6:00 – 8:30pm $75 then pop in the oven or on the grill. Cooking School for a fun Dinner’s super tasty and cleanup is night of food and laughter. Wine Tasting Class super easy! Meet new friends and Grilled Tomato – a flavorful appetizer enjoy a glass of wine while learning to cook The Tasting Room that’s popular in Spain a decadent and delicious meal you’ll love to Laura Landoll’s Warm Giant Chopped Salad – a one-bowl salad full of recreate at home! Weather Winners veggies with garlicky red-wine vinaigrette Steak au Poivre with Cognac Sauce – With David Schmerr and Laura Landoll Sheet Pan Chicken with Peaches – a great sweet-savory combination a perfect match for a filet Join Laura, a Level Mashed Potatoes with Goat Cheese and Cod with Summer Vegetables in Foil Two Sommelier, as she Chives Summer Fruit in Foil with Homemade Pound discusses and tastes wines Oven Roasted Cake from around the world that Nutella Brownie Tart Tuesday, July 9 you can enjoy with food this summer. Thursday, June 20 6:00 – 8:30pm $55 Saturday, June 29 6:00pm – 8:30pm $150 per couple 1:00pm – 3:00pm $40 Wine Tasting Class The Tasting Room Watermelon and Honeydew Salsa Washington State Wines With David Schmerr 1 cup watermelon, peeled, seeded and diced 1 tablespoon chopped fresh cilantro Our second largest wine 1 cup honeydew, peeled, seeded and diced Juice of ½ lime producing state also makes 1 scallion, white and green parts, chopped ¼ teaspoon salt unbelievable reds and 1 small jalapeno pepper, seeded and finely whites. Cabernet, Merlot chopped and Chardonnay will be highlighted. Saturday, July 13 Combine all ingredients in a glass mixing bowl and toss gently. Use immediately, or 1:00pm – 3:00pm $40 cover and refrigerate up to 3 hours. Serve with tortilla chips or over grilled fish, chicken or pork.

The Cooking School at Jungle Jim’s International Market May • June • July • August 2019 7 Classes

Hands-On Class Hands-On Class Hands-On Class An Israeli Brunch – Entertaining The Greek Grill or Dinner! From Your Grill With Ellen Mueller With Rita Heikenfeld With Joe Westfall We’re using the grill to highlight the Enjoy a one-skillet egg dish that is Get inspired with Joe’s favorite fresh flavors of the Mediterranean. delicious for brunch and substantial summer grill recipes. The grill is one Your summer cookout will sizzle enough for dinner. Paired with of the best tools for making summer with goodness. Enjoy peak season a colorful and flavorful array of dinners - it's easy to use and cooks produce paired with fine beef and you have a sides, you’ll enjoy this feast inspired by the delicious in a flash. You’ll want to get recipe for success! noteworthy flavors of . these recipes for your next cookout! Grilled Romaine with Charred Lemon-Feta Vinaigrette – eggs cooked in a skillet with Grilled Caesar Salad Grilled Filet Mignon with Greek Corn Salad tomatoes and pita Ginger Lime Flank Steak Lemon Pasta Israeli Hummus – velvety smooth Grilled Sweet Potato Salad Cake-Stuffed Peaches with Ice Cream Labneh with Za’atar Lemon Lime Mousse Tuesday, July 30 Marinated Olives Tuesday, July 23 6:00pm – 8:30pm $75 Chopped Tomato and Cucumber Salad 6:00 – 8:30pm $75 Mini Baklava Tarts with Pistachios, Almonds and Walnuts Demonstration Class Tuesday, July 16 Food for Thought – Melons 6:00 – 8:30pm $75 With James Trent Summer is the season when melon is Hands-On Class abundant, inexpensive and at its best. James celebrates the melon Date Night – Couples at with this innovative menu starring the Grill for Filet Mignon fresh melons that are available at Jungle With Debbie LaVoie Jim’s. If you enjoy the flavor of melons or Looking for a great date would like to learn more about them, this is night experience? Join our the place you need to be! staff as they take the party Watermelon Sweet with Pickled out to the patio for a fun Demonstration Express Class Watermelon Rind night of food and laughter as you grill steaks Heirloom Tomato Salad with Roasted Red on our indoor grilling deck. Enjoy a glass of Classic Summer Fun Watermelon, Yellow Watermelon Sorbet, With Leigh Barnhart Ochs wine while learning to cook a delicious meal Fennel, Goat Cheese and Balsamic Laid back summer fun awaits! Don’t and meeting new friends who love to eat! Pan Seared Salmon with Melon Salsa Verde, let summer pass you by without a Cajun BBQ Shrimp Minted Spanish Rice and Roasted Corn Grilled Filets Mignon with Horseradish Butter picture perfect evening highlighting Musk Melon Mousse Trifle with Gingersnap Potato Gratin with Cheddar, Shallots and sticky-finger ribs, lip-smacking sides Crumbs and White Chocolate Lava Rock Rosemary and a chunk of fudgy to end Thursday, August 1 Carrot and Zucchini Ribbons the night. Napkins provided! 6:00 – 8:30pm $55 Mini Nutella Bites Roasted Red Pepper Dip Homemade Crisp Thursday, July 18 Hands-On Class 6:00 – 8:30pm $150 per couple Perfect BBQ Ribs with Memphis in May Sauce Date Night – Pepper Jack Corn Pudding Crunchy Napa Slaw with Creamy Soy Couples in the Kitchen Dressing With Debbie LaVoie Fudgy Texas Sheet Cake Bring your date to the Thursday, July 25 Cooking School for a fun Knife Sharpening Event in 6:00pm – 8:30pm $55 night of food and laughter. The Cooking School Meet new friends and Wine Tasting Class enjoy a glass of wine while learning to cook With Leigh Barnhart Ochs and the True Hone Knife a decadent and delicious meal you’ll love to Sharpener The Tasting Room recreate at home! If you need your forged kitchen knives A Late Summer Wine Steak au Poivre with Cognac Sauce – a perfect sharpened, bring them in. The first knife is match for a filet free! Each additional paring knife is $3.00 and and Cheese Primer Mashed Potatoes with Goat Cheese and Chives all other knives in good condition are $5.00 With David Schmerr and Brad Hacker Oven Roasted Ratatouille per knife. No serrated knives, please. Join Brad Hacker, Jungle Nutella Brownie Tart Saturday, July 20 Jim’s cheese expert, and Tuesday, August 6 10:00am – 12:00noon Dave as they pair eight 6:00 – 8:30pm $150 per couple great wines with cheese selections from around the world. Saturday, July 27 1:00 – 3:00pm $50

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

Wine Tasting Class Hands-On Class Hands-On Class Summer Entertaining Fine Dining with The Tasting Room With Ellen Mueller Filet Mignon California’s Cabernets With David Schmerr Summer is the perfect time to With Catrina Mills Let’s look at Sonoma, Napa, introduce new family meals. This is We are playing up the power of Monterey, Paso Robles and a delightfully delicious and flavorful steak. Elegant in its simplicity, this other areas in the #1 state meal featuring great combinations menu is new and noteworthy. If you for wineries and vineyards. for the grill and kitchen that make a beautiful love a good steak, you’ll find this Saturday, August 24 plate to serve your family. dinner to be reminiscent of a fine bistro meal. Grilled Romaine Salad with Creamy Lemon Pecan and Apricot Stuffed Brie en Croûte 1:00pm – 3:00pm $40 Dressing Grilled Filet Mignon with Onion Blue Cheese Grilled Pork Tenderloin with Peach-Rosemary Sauce Hands-On Class Sauce Roasted Potato and Green Bean Salad Coconut Rice Lemon-Blueberry Cake A Very Fine Filet Chocolate Cherry Pudding with With Ellen Mueller Thursday, August 15 Almonds Gather around our grill deck for 6:00pm – 8:30pm $75 Thursday, August 8 an evening of great food with our 6:00pm – 8:30pm $75 resident grill expert. Our staff will share tips and techniques for using Wine and Food Demonstration Class the grill to create a made-to-order filet and succulent vegetables. Enjoy an evening Wine and Food for learning new recipes and dining on delicious Summer Indulgence food. With Leigh Barnhart Ochs and Dave Schmerr Filet Mignon with Mustard and Mushrooms Enjoy a welcome respite Gruyère Potato Gratin from the heat and join Marinated Grilled Zucchini with Oregano and Leigh and Dave for a cool Dried-Tomato Vinaigrette combination of fine food Almond Cake with Fresh Tuesday, August 27 and spectacular wine. This menu invites you Wine Tasting Class to indulge in a welcome celebration of fine 6:00pm – 8:30pm $75 food and wine. The Tasting Room Shrimp with Sundried Tomatoes and Capers Dan Frey’s French Portfolio Hands-On Class on Polenta With David Schmerr and Dan Frey Weeknight Grilled Filet Mignon with Herb Butter Dan brings us some of Red Wine Pasta with Gorgonzola and the best selections from Summer Chicken Walnuts Robert Kacher. The Rhone, With Ellen Mueller Asparagus Caprese Bordeaux and Burgundy will Poblano peppers elevate chicken Cheese Course be looked at with some smaller appellations, with a smoky, sophisticated flavor. Chocolate Raspberry Cake with Berry-Zin too. Chicken is a wonderful weeknight Drizzle meal for the family and we predict Saturday, August 10 Saturday, August 17 1:00pm – 3:00pm $40 your guests will enjoy this new menu for your 12noon – 2:30pm $75 weeknight summer rotation. We have “What’s Demonstration Class for dinner?”! Demonstration Class Avocado Salad with Oranges and Pistachios Garden-to-Table Summer Surf and Turf Chicken with Southwest Poblano Sauce With Rob Seideman With Leigh Barnhart Ochs Toasted Almond Orzo Rob brings the unrivaled flavors and This is a white- experience Strawberry Jam Crumble Bars textures of garden fresh and you won’t want to miss. Delicious, Thursday, August 29 vegetables to the table with this decadent and worthy of a special 6:00pm – 8:30pm $75 summer-focused celebration of peak occasion, this menu invites you to sit down season produce. Treat yourself to the best and enjoy great conversation and noteworthy summer has to offer. food. Haricot Verts and Cherry Tomato Salad Chilled Roasted Shrimp with Lemony Cocktail Baba Ganoush with Dill-Yogurt Sauce Sauce Salmon with Sorrel Sauce Grilled Bourbon-Balsamic New York Strip Steak Pan-Seared Cucumber Pasta with Marinated Tomatoes, Olives, Corn and Summer Herbs Buttermilk Cornbread with Blueberry Sauce Baked Brie en Croûte with Honey, Cherries, Tuesday, August 13 Cooking School Gift Pecans and Rosemary 6:00 – 8:30pm $55 Dark Chocolate Tart Certificates are a special gift Tuesday, August 20 for birthday or anytime. 11:00 – 1:30pm $55

Thursday, August 22 6:00pm – 8:30pm $55

The Cooking School at Jungle Jim’s International Market May • June • July • August 2019 9 Classes

Brochure Symbols Application Policy Six Easy Ways to Register Helpful Tip! Online Pre-measure, prepare and junglejims.com/cookingschool arrange all of the ingredients In Person and equipment for each recipe Pay by check, cash, Visa, MasterCard, America Express or Discover. before you start cooking. This By Phone is called, "mise Hands-On Class Demonstration Class Pay by Visa, MasterCard, American en place", the Express or Discover. Call 513-674-6059. French term for One of our staff will receive your call. Due to our varied schedule, we are not always everything in its available to answer personally, so please place. leave your name and phone number on our answering machine and we will return your call as soon as possible. Day Class Wine and Food Class By Mail Pay 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. Reminder By Fax 513-674-6001 Attn: Cooking School • As our classroom is By E-mail sometimes chilly, please Couples Class Wine Tasting Class [email protected] bring a sweater, or jacket. • For same day reservations please call to • Seating at the school is confirm availability. on a first come basis. If • Make checks payable to The Cooking you need to save a seat, School at Jungle Jim’s International Market. please come early. Please include your driver’s license number on your check. • All reservation requests will be confirmed Cooking School Gift by phone or email. • Full payment must be made at the time of Certificates are a special gift registration to reserve a place in class. for birthday or anytime. Reminder Cancellation Policy Students may cancel registrations up to Schedule a Private 7 days prior to the day of class. After that Cooking Class Looking for a gift for your deadline, no refunds or credit will be issued. favorite foodies? You may send a substitute. For registering three or more people for a class, a 14 day Hands-On and notice is required for canceling out of a class. Demonstration Classes This is the amount of time needed to find are out-of-the-ordinary replacements for the class. When a refund is issued, students who pay in cash or activities for check will receive a refund check. Those Team-Building Events, paying by credit card will be issued a credit Reunions, Showers, towards their account. Anniversaries or Parties. The Cooking School reserves the right Give them a copy of the to cancel a class should it be necessary For information and 15th Anniversary due to weather, other emergencies or reservations Cooking School Cookbook. insufficient enrollment; and to substitute teachers and food items as required. Call: 513.674.6059 A compilation of recipes from or Email: the school’s past and current instructors. Questions? Or Reservations [email protected] Phone: 513-674-6059 Available Online at 9am to 3pm Monday through Friday junglejims.com/shoponline *Students must be 16 years of age and older unless otherwise noted. 10 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool At ClassesA Glance

Date(s) Class Name Time Fee  Thursday, May 2 Hands-On: Cinco de Mayo – a Tex-Mex Fiesta 6:00 – 8:30pm $75  Saturday, May 4 The Tasting Room: A Vintage Wine Tasting with Ardie Bonnano 1:00 – 3:00pm $40  Tuesday, May 7 Easy Entertaining 6:00 – 8:30pm $55  Thursday, May 9 Hands-On: Date Night – Couples at the Grill for Filet Mignon 6:00 – 8:30pm $150 per couple  Saturday, May 11 The Tasting Room: Wine and Small Bites for An Italian Picnic 1:00 – 3:00pm $50  Tuesday, May 14 Hands-On: A Spring Bistro Dinner 6:00 – 8:30pm $75  Thursday, May 16 Hands-On: Stuffed Shells Bolognese 6:00 – 8:30pm $75  Saturday, May 18 The Tasting Room: Perfect Pinot Noirs 1:00 – 3:00pm $40  Tuesday, May 21 Cooking From the Marvelous Mediterranean with The Yardboy and The Cook 11:00am – 1:30pm $55  Thursday, May 23 Icelandic Cuisine 6:00 – 8:30pm $55  Wednesday, May 29 The Tasting Room: Wines for a Girl’s Night Out 6:00 – 8:00pm $40  Thursday, May 30 Hands-On: The Siren Call of Steak! 6:00 – 8:30pm $75  Saturday, June 1 Hands-On: Low-Country Shrimp Boil 11:00am – 1:30pm $75  Tuesday, June 4 Hands-On: Cruise to Jamaica! 6:00 – 8:30pm $75  Thursday, June 6 Hands-On: Sensational Tri-Tip 6:00 – 8:30pm $75  Saturday, June 8 The Tasting Room: Patrick Allen’s Southern French Tasting 1:00 – 3:00pm $40  Sunday, June 9 Wine and Food: An Afternoon at Burnet Ridge Winery 12:00noon – 2:30pm $75  Wednesday, June 12 Fresh & Healthy Flavors of Asia 6:00 – 8:30pm $55  Friday, June 14 Private Event  Tuesday, June 18 Marvelous Main Course Salads 11:00am – 1:30pm $55  Thursday, June 20 Hands-On: Date Night - Couples in the Kitchen 6:00 – 8:30pm $150 per couple  Tuesday, June 25 Hands-On: Mediterranean Grille 6:00 – 8:30pm $75  Thursday, June 27 Hands-On: Grand Marnier Chicken 6:00 – 8:30pm $75  Saturday, June 29 The Tasting Room: Laura Landoll’s Warm Weather Winners 1:00 – 3:00pm $40  Tuesday, July 2 Hands-On: Grilling Cedar-Planked Burgers 6:00 – 8:30pm $75  Tuesday, July 9 One-Pan Dinners 6:00 – 8:30pm $55  Thursday, July 11 Private Event  Saturday, July 13 The Tasting Room: Washington State Wines 1:00 – 3:00pm $40  Tuesday, July 16 Hands-On: An Israeli Brunch – or Dinner! 6:00 – 8:30pm $75  Thursday, July 18 Hands-On: Date Night – Couples at the Grill for Filet Mignon 6:00 – 8:30pm $150 per couple  Saturday, July 20 Knife Sharpening Event in The Cooking School 10:00am – 12:00noon  Tuesday, July 23 Hands-On: Entertaining From Your Grill 6:00 – 8:30pm $75  Thursday, July 25 Classic Summer Fun 6:00 – 8:30pm $55  Saturday, July 27 The Tasting Room: A Late Summer Wine and Cheese Primer 1:00 – 3:00pm $50  Tuesday, July 30 Hands-On: The Greek Grill 6:00 – 8:30pm $75  Thursday, August 1 Food for Thought – Melons 6:00 – 8:30pm $55  Tuesday, August 6 Hands-On: Date Night – Couples in the Kitchen 6:00 – 8:30pm $150 per couple  Thursday, August 8 Hands-On: Summer Entertaining 6:00 – 8:30pm $75  Saturday, August 10 Wine and Food: Wine and Food for Summer Indulgence 12noon – 2:30pm $75  Tuesday, August 13 Garden-to-Table 6:00 – 8:30pm $55  Thursday, August 15 Hands-On: Fine Dining with Filet Mignon 6:00 – 8:30pm $75  Saturday, August 17 The Tasting Room: Dan Frey’s French Portfolio 1:00 – 3:00pm $40  Tuesday, August 20 Summer Surf and Turf 11:00am – 1:30pm $55  Thursday, August 22 Summer Surf and Turf 6:00 – 8:30pm $55  Saturday, August 24 The Tasting Room: California’s Cabernets 1:00 – 3:00pm $40  Tuesday, August 27 Hands-On: A Very Fine Filet 6:00 – 8:30pm $75  Thursday, August 29 Hands-On: Weeknight Summer Chicken 6:00 – 8:30pm $75

Registration Online at junglejims.com/cookingschool By Phone: 513-674-6059

The Cooking School at Jungle Jim’s International Market May • June • July • August 2019 11 Internation Jim’s al M le ar ng ke Ju t

5440 Dixie Highway Fairfield, Ohio 45014

Helpful Information Register early. Enrollment is limited. Seating in our classes is on a first-come, first-served 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. Help yourself to the complementary 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!

Leigh’s Recipe Corner

Spanish Baked Cod with Potatoes and Chorizo 2 tablespoons , divided use ¼ teaspoon crumbled saffron threads 4 ounces Spanish cooking chorizo, thinly ¾ cup dry sliced Kosher salt and ground black pepper 1 pound Yukon gold potatoes with peel, 1 (1½ pound) cod fillet sliced ¼-inch thick 2 tablespoons chopped fresh parsley 2 leeks (white and light green parts), sliced into thin half moons Preheat oven to 400°F. Heat 1 tablespoon olive oil in a large ovenproof skillet or shallow casserole over medium heat. Add sliced chorizo and cook, tossing occasionally, until lightly browned, 2-3 minutes. Add potatoes and cook, stirring occasionally, for 10 minutes, until they begin to brown. Add the leeks, saffron, sherry and salt and pepper to taste; stir gently. Arrange cod on top of the mixture in the skillet, sprinkle it with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the cod flakes easily, 18-20 minutes. Sprinkle with parsley and serve. Serves 4