Internation Jim’s al M le ar ng ke Ju t
Dear Friends of the Cooking School,
As we went to print, our holiday classes were full and overflowing with good cheer and good food. We hope you had an opportunity to join us for these popular, tradition- and fun-packed cooking classes. Thank you for making The Cooking School a part of your holiday season. Busy holidays are being replaced by cozy winter evenings at home and this January through April we are offering new classes that make cooking at home a pleasurable and rewarding experience.
Our wine and beer pairing classes continue to be met with great interest. We are happy to have Don Govoni make his annual trek to Jungle Jim’s as he showcases the cuisine of Emilia-Romagna. Dave Schmerr has a stellar line up of wines for the wine and food pairing classes. It’s a bonus when Dan Frey and Michael Freeman join him! Dave has passed along his passion for food and drink to his son, Daniel, who will lead our newest beer and food pairing class. As the head beer professional for Sonder Brewing, Daniel shares his expertise of beer to make a memorable evening.
Hands-on classes continue to fill up with eager students looking to hone their skills and try new ingredients. Sharing food with family and friends has long been a tradition and our staff wants to assist you in growing and learning as much as you can. Join us for pasta and pizza making, steak and seafood. There is something for everyone!
We’ve expanded our Italian culinary trip for 2018. Twenty lucky participants will join Don and me for our sixth “Off the Beaten Path” tour of Emilia-Romagna. In addition, we are offering a week with Dan Frey for “Wine and Food of Tuscany”. Please see our website for more details.
Thanks again for your support of the cooking school. We look forward to seeing you in the kitchen in 2018.
Bon Appétit! Leigh Barnhart Ochs In This Issue Daniel Schmerr Don Govoni Dave Schmerr Calvin Tam Beer and Food with Off the Beaten Path in The Tasting Room Sushi Basics Sonder Brewing Emilia-Romagna
Winter Classes: January - April 2018 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 chef and owned a cafe in Cincinnati. She has made appearances in the cooking segments for “The List”, WCPO Channel 9, 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. Her professional membership includes the United States Personal Chef Association (USPA). Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University of Cincinnati.
Susan Diehl Catrina Mills Rob Seideman Born in Cincinnati, Susan spent a few years Catrina was born and raised in two great Rob is the founder of Cooking School of and many summers in England. While abroad food cities: Chicago and New Orleans. After Aspen.He served as the food columnist for she attended a private school and majored in serving in the Air Force, she spent 21 years the Aspen Daily News, and has led culinary culinary skills, receiving her training from chefs working for the VA. She is a trained chef adventures throughout Italy, Morocco and from the Cordon Bleu in Paris. Susan opened having graduated from the Midwest Culinary South Africa. He now assists food companies ‘Epicuriosity,’ Cincinnati’s first gourmet carry- Institute and the University of Cincinnati, around the globe with strategy and innovation. out and catering business in 1985. She is a cooking instructor, mother, culinologist, currently a chef at Garnish Catering. published author and creator of her own Calvin Tam line of spices. She owns her own catering Born in China, Calvin moved to Cincinnati Don Govoni business in Cincinnati. during his teen years. In high school he Don Govoni is a professional chemist and learned to make sushi and now is an chemistry professor with a passion for Italian Bryn Mooth accomplished expert. Calvin likes to cooking, in particular the regional cuisine of Bryn is the editor of Edible Ohio Valley experiment using different ingredients in Emilia-Romagna. Over the past 25 years, magazine and author of “The Findlay Market his sushi. He is the owner of Sushi Monk, a Don has been refining his skills at making Cookbook.” She also writes the Midwest- restaurant specializing in sushi and Japanese homemade pasta that he learned from his based food blog Writes4Food.com, which cuisine. He offers custom catering and grandmother and relatives who live in the share recipes, kitchen wisdom and explores specialized sushi instruction. He is also the fertile plain outside of Bologna. He lives regional foods and producers. While she owner of Monk Express, his new food truck. part of the year in the town of Cento, which doesn’t hold a formal cooking degree, she www.sushimonk.com is situated between the cities of Bologna, trained in the kitchens of her mother and Modena and Ferrara, and may be the grandmothers. She and her husband, Rob, Our Staff gastronomic epicenter of Italy. Don combines are avid cooks, wine lovers and advocates for Jenny Rupp is our office manager, most his passion for Italian cooking with his passion the Cincinnati food community. of the time you’ll hear her voice over the for teaching and is also an experienced phone, she will also assist at classes. Ellen winemaker, sausage maker and makes the Ellen Mueller Mueller, Debbie LaVoie, and Catrina Mills cured meats of his region. Ellen loves to cook and entertain family are the cooking school sous chefs and are and friends. Since Ellen is Greek, food is instrumental in preparing for classes and Rita Heikenfeld the cornerstone of many family functions keeping the school in good running condition. Rita is a certified herbalist and a featured and traditions. She has been a sous chef Lora Allen, Anne Burkhart, Doris Delaney, national speaker. She’s a member of IACP, at Jungle’s Jim’s for six years and teaches Missy Deloney, Susan Diehl, Linda Jamison, a certified Professional Level II instructor, an Mediterranean classes. Her love of cooking Sheryl Jones, Marilyn McKnight, Debbie award winning syndicated food columnist continues to be inspired by the many chefs Menninger, Lyn Plummer, Marian Riestenberg, in the Community Press Newspapers and she assists at the school. Laura Rinsky, Sophia Sparks, Mike Sprinkel, author of several cookbooks. The founding and Bonnie Walsh are the Classroom editor of her website “Abouteating.com” and David Schmerr Assistants and the backbone of the school. her blog “Cooking with Rita” on Cincinnati. Dave started making wine when he was Their efforts before and during class enable com, Rita also has an international weekly a teenager and that started a lifetime of our program to run smoothly and efficiently. cooking segment on Sacred Heart Radio, being in the wine business. Dave worked at All of our instructors are most grateful for the and is resident herbalist for Granny’s Garden Shillito’s for 3 years until he began working in help they provide during their classes. School, Natorp’s Garden stores and Fox 19’s the wholesale business with the 7th largest Morning Extra show. wholesaler in the United States, Allied Wine and Spirits. After a 9 year stint as a wine Renee Levy buyer/manager he came to Jungle Jim’s in Renee was born in Panama and is truly 1987 as the wine buyer/director. Dave does bicultural having lived in several Latin wine tastings at Jungle Jim’s and travels American countries including Colombia and extensively throughout the wine world. Voted Best Mexico as well the United States. She taught Cooking Class elementary school Spanish for five years. She is a graduate of the Cordon Bleu Mexico City. Renee’s passion is healthy, clean cooking that doesn’t compromise taste. She currently works at Garnish Catering.
2 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes
Hands-On Class Sushi Basics With Calvin Tam Sushi made simple and easy! Roll up What to Expect at Class your reservations early because this once-a-year class sells out quickly. Calvin teaches you the fundamentals of sushi that How long are the classes? include preparing sushi rice and making basic Our classes are 2 – 2 ½ hours in length rolls, hand rolls and nigiri. You will eat and roll for 2 delicious hours. (4-person workshops are an exception) Sushi Rice – learn the proper way to prepare this rice What kind of class format do you offer? California Roll Spicy Tuna/Salmon We offer both hands-on and demonstration classes. Nigiri Calvin’s Spicy Mayo If you want full participation, look for “Hands-On” in the title Saturday, January 6 12:00noon – 2:00pm $75 and a hand icon beside the class description.
Hands-On Class Sensational Seafood- The chef will explain and prepare all menu items during Stuffed Petite Lobster demonstration classes, so look for the chef hat icon. Tails With Ellen Mueller Lobster tails always have a “Wow!” In both types of classes, students receive a complete recipe packet, factor. Treat yourself to this elegant, enjoy a generous taste of each dish and are served wine as part of simple-to-prepare meal that will certainly be impressive. Learning the class. Each class is led by experienced chef instructors. how to use a pastry bag and a star tip to pipe the potatoes will take this potato dish to the Should I call to register for a class with a wait list? next level. Stuffed Lobster Tails with Shrimp and Crab Yes. Occasionally seats become available and we fill available seats Duchess Potatoes from the wait list. Swiss Chard with Pancetta and Lemon Chocolate Truffle Pie Tuesday, January 9 What should I wear to class? 6:00pm – 8:30pm $75 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. Wine Tasting Class What is your cancellation policy? The Tasting Room We require 7 days advance notice to cancel a class and receive a A Winemaker’s Tasting full refund. For groups of 3 or more, we require 14 days advance with Chip Emmerich from notification. Burnet Ridge With Dave Schmerr and Chip Emmerich No refunds will be given within the 7 or 14 day cancellation policy Join our favorite local unless we can fill those seats from the wait list. You are welcome to winemaker for a great tasting of Chip’s recent send other people in your place. bottlings plus barrel samples…lots to enjoy! Saturday, January 13 1:00pm – 3:00pm $40
The Cooking School at Jungle Jim’s International Market January • February • March • April 2018 3 Classes
Demonstration Class Demonstration Class Hands-On Class Sunday Suppers - Warm Up Winter with Hands-On Homemade Brooklyn Style Soups & Bread Rustic Italian With Rita Heikenfeld With Bryn Mooth With Ellen Mueller Ethnic groups make Brooklyn a Beat the January blahs with a menu If you live to eat or just love to eat, veritable melting pot of handed down of hearty soups and satisfying join us for an Italian meal featuring recipes. The Sunday supper is a quick breads that expand your the ubiquitous red sauce everyone cherished tradition of comfort foods recipe repertoire. We'll finish with an associates with Italy. Try your hand enjoyed by family and friends. Join Rita as she apple cake that'll be your new favorite winter at crafting homemade sausage, ragu and sets the table for simple, homey, memorable dessert. fettuccini. You’ll enjoy the pleasure of freshly Rosemary Socca Wedges - street food of dinners from Brooklyn's immigrant Italian and made Italian cuisine. Provence and the Italian Riviera Citrus Salad with Fennel Jewish kitchens. These are suppers you'll Creamy Mushroom and Wild Rice Soup – a Homemade Italian Sausage want to make again and again. satisfying soup perfect for winter nights Italian Beef and Sausage Ragu Giant Pasta Shells stuffed with gorgonzola Carrot Leek Soup with Tiny Croutons - bright Handmade Fettuccine and hazelnuts with a homemade tomato and fresh-tasting, like a bowl of sunshine! Chocolate Almond Biscotti sauce Fennel-Apple Slaw - this winter slaw features Iceberg Lettuce with homemade Italian Thursday, February 1 seasonal vegetables 6:00pm – 8:30pm $75 dressing Salt and Pepper Biscuits with Salt and Ora's Brisket - meltingly tender, slow-cooked Pepper Butter - your new favorite biscuit Wine and Food Class brisket recipe! Latkes - Rita puts a new twist on this Teddie’s Apple Cake - a classic recipe from The Wine and old-fashioned potato favorite the 1970s that’s just as delicious today Garlic Confit on toasted baguette Food of Italy Tuesday, January 23 Caramel Apple Upside-Down Cake With Leigh Barnhart Ochs, David Schmerr and 6:00pm – 8:30pm $55 Tuesday, January 16 Dan Frey 11:00am – 1:30pm $55 For an afternoon, you are Hands-On Class transported to the Italian Thursday, January 18 Classic and Delicious countryside and café tables 6:00pm – 8:30pm $55 to savor the unmistakably Weeknight Chicken delicious and beloved cuisine of Italy. Join With Ellen Mueller these knowledgeable experts as they We offer you a weeknight Demonstration Class serve and pour great Italian food and wine. chicken dish that is easy to make, A Super Spread for Guaranteed fun, food and drink! impressively delicious and sure to be Super Bowl! Cioppino a favorite. Interesting sides complete Fennel, Radicchio and Olive Panzanella With Leigh Barnhart Ochs the meal, so you’ll have a gracious dinner Chicken and Sausage Cacciatore Party hearty for the big on the table with the possibility of excellent Baked Parmesan Polenta gridiron showdown! Fun leftovers for lunch – or maybe not! Cheese Course food will energize your Endive, Apple and Stilton Salad with Creamy Chocolate Panna Cotta with Luxardo Cherry guests for all four quarters Shallot Vinaigrette Drizzle of exciting sports and entertainment. Whether Prosciutto-Wrapped Chicken with Sage and you enjoy football or not, you will enjoy the Honey-Mustard Sauce Dave’s and Dan's Wine Selections: super food we’ll put on the field! Yukon Gold Potato Gratin Fiano Sophia Prosciutto-Wrapped Calypso Shrimp Crêpes Suzette with Grand Marnier Sauce Ribolla Chicken Enchilada Dip Thursday, January 25 Rigoleto Sangiovese Buffalo Caramel Popcorn 6:00pm – 8:30pm $75 Rosso di Montalcino Philly Cheesesteak Soup Vino di Visciole Chorizo-Stuffed Mushrooms Wine Tasting Class Saturday, February 3 Spicy-Sweet BBQ Chicken Melts 12:00noon – 2:30pm $75 Praline Crunch The Tasting Room Chewy Chocolate Cornflake Bars A Winter Wine and Saturday, January 20 11:00am – 1:30pm $55 Cheese Primer With Dave Schmerr and Brad Hacker, Jungle Jim’s Cheese Expert Brad and Dave will lead you Reminder through the world of hearty • As our classroom is and full-flavored cheese sometimes chilly; please and wine. Ten tasty cheese selections to taste with wine from the same bring a sweater or jacket. area! • Seating at the school is Saturday, January 27 on a first come basis. If 1:00pm – 3:00pm $40 you need to save a seat, please come early.
4 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 The Best Winter Soups Deep Dish Pizza Date Night – Couples in With Leigh Barnhart Ochs With Ellen Mueller Who doesn’t crave soup in the Take your pizza making skills to a the Kitchen winter? Put a little warmth in your new level! If you are a fan of thicker, With Catrina Mills day by enjoying the pleasures a bowl chewy pizza crusts that are topped Our date night classes have of soup offers. From fancy to hearty, with incredible ingredients, then you been a HUGE success, so learn how to make a soup that can fill any should join us! Make your own crust, sauce bring your date back to the bowl with fresh and vibrant flavors. and sausage in this class. If delicious pizza Cooking School for a fun Two-Cheese Beer Soup with Kielbasa makes your heart flutter, this class is for you! night of food and laughter. Meet new friends Cream of Chicken and Wild Rice Chowder Spinach-Stuffed Mushrooms and enjoy a glass of wine while learning to with Bacon and Mushrooms Mediterranean Chopped Salad cook a new, decadent and delicious meal. Black Bean Soup with Chorizo Deep Dish Pizza with Homemade Steak au Poivre with Cognac Sauce – a Tuscan Peasant Soup with Rosemary Fennel Sausage perfect match for a filet and Pancetta Ice Cream Sundaes with Caramel Sauce Mashed Potatoes with Goat Cheese and Herbed Yeast Spoon Rolls Tuesday, February 20 Chives Butterscotch Brownies 6:00pm – 8:30pm $75 Oven Roasted Ratatouille Tuesday, February 6 Nutella Brownie Tart 11:00am – 1:30pm $55 Wine and Food Class Tuesday, February 27 6:00pm – 8:30pm $150 per couple Thursday, February 8 Off The Beaten Path in 6:00pm – 8:30pm $55 Emilia-Romagna Hands-On Class With Don Govoni and Dave Schmerr Hands-On Class Benvenuti in Emilia- Hands-On Grilled Tuscan An Italian Menu Romagna, if only for a day. T-Bone Don Govoni returns to With Susan Diehl for the Grill Jungle Jim’s to share with Everyone who enjoys Italian cooking With Ellen Mueller you some specialties from the bountiful region will learn to prepare a delicious meal. Classic Italian ingredients combine known as the “bread basket” of Italy. Join Don An Ohio winter can’t stop you from to create a simple, creative menu for a delicious meal and interesting anecdotes basking in the warm flavors of Italy. featuring an entrée of savory grilled about Italian life. And if by chance you find A cup of coffee and the Nutella dessert is an chicken. You’ll enjoy this meal and a yourself craving more of this delicious cuisine, unforgettable way to end the class. glass of wine with the new friends you’ll make we cordially invite you to join us “Off The Italian Chopped Salad in our kitchen. Beaten Path” on our sixth annual tour in May Bistecca alla Fiorentina – Tuscan T-Bone Panzanella Salad 2018. Ci vediamo in Italia! Roasted Rosemary Potatoes Prosciutto Wrapped Chicken stuffed with Piadina Fritta - fried flat breads with prosciutto, Nonna’s Country Peppers Provolone and Basil arugula, and stracchino Torta di Nutella Linguine with Zucchini, Pancetta and Rosette al Forno - baked pasta “roses” with Thursday, March 1 Parmesan ham and cheese 6:00pm – 8:30pm $75 Apple Crostada Polenta Condita - polenta with Bolognese meat Friday, February 16 sauce 6:00pm – 8:30pm $75 Insalata Mista - Italian mixed green salad Torta di Riso - Bolognese rice cake
Dave’s Wine Selections: Pinot Grigio - dry with a touch of fruit, this wine comes from Northeastern Italy Dolcetto - a light, fruity red that comes from Piedmont in Northern Italy Barolo – The King of Reds in Italy, 100% Nebbiolo, rich, earthy and robust Verdicchio – a dry and flavorful white wine from central region in Italy Saturday, February 24 Wine Tasting Class 12:00noon – 2:30pm $75 The Tasting Room Dave’s Top 10 With Dave Schmerr Dave will taste his favorite Hands-on class size is wines from the past year. limited so register early. Ten choices from his favorite Please wear closed-toe regions alongside of his top cheese selections too! shoes at hands-on classes. Saturday, February 17 1:00pm – 3:00pm $40
The Cooking School at Jungle Jim’s International Market January • February • March • April 2018 5 January 2018 February 2018 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 Hands-On Wine and Sushi Homemade Food Class Basics Rustic The Wine 12:00noon Italian and Food of – 2:00pm 6 – 8:30pm Italy $75 $75 12noon – 2:30pm $75 7 8 9 10 11 12 13 4 5 6 7 8 9 10 Hands-On Private The Tasting Room The Best The Best Sensational Class A Winemaker’s Winter Winter Seafood- Tasting with Chip Soups Soups Stuffed Petite Emmerich from 11:00am – 6 – 8:30pm Lobster Tails Burnet Ridge 1:30pm $55 6 – 8:30pm 1 – 3:00pm $55 $75 $40
14 15 16 17 18 19 20 11 12 13 14 15 16 17 Sunday Sunday A Super Private Hands-On The Tasting Suppers Suppers Spread Class An Italian Room - Brooklyn - Brooklyn for Super Menu for Dave’s Top Style Style Bowl! the Grill 10 11:00am – 6 – 8:30pm 11:00am – 6 – 8:30pm 1 – 3:00pm 1:30pm $55 1:30pm $75 $40 $55 $55
21 22 23 24 25 26 27 18 19 20 21 22 23 24 Warm Up Hands-On The Tasting Hands-On Private Wine and Winter with Classic and Room A Deep Dish Class Food Class Off Soups & Delicious Winter Wine Pizza The Beaten Bread Weeknight and Cheese 6 – 8:30pm Path in Emilia- 6 – 8:30pm Chicken Primer $75 Romagna $55 6 – 8:30pm 1 – 3:00pm 12noon – $75 $40 2:30pm $75 28 29 30 31 25 26 27 28 Private Hands-On Class Date Night – Couples in the Kitchen 6 – 8:30pm $150 per couple
March 2018 April 2018 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 1 2 3 4 5 6 7 Hands-On Hands-On Hands-On A The Tasting Grilled Date Night Steakhouse Room A Tuscan – Couples at Dinner at Fabulous T-Bone the Grill – Filet Home French 6 – 8:30pm Mignon! 6 – 8:30pm Tasting $75 6 – 8:30pm $75 1 – 3:00pm $150 per $40 couple 4 5 6 7 8 9 10 8 9 10 11 12 13 14 Passover Lunch at an The Tasting Spring Spring The Tasting Seder Meal Italian Bistro Room Wine Entertaining Entertaining Room A 6 – 8:30pm 11:00am – and Small 11:00am – 6 – 8:30pm Spring $55 12:30pm Bites 1:30pm $55 Cheese and $45 1 – 3:00pm $55 Wine Primer $45 1 – 3:00pm $40
11 12 13 14 15 16 17 15 16 17 18 19 20 21 Hands-On March Hands-On Hands-On Wine and Lebanese Madness Flat Iron Shrimp- Food Wine Favorites Beer and Steak Made Stuffed Filet and Food for 6 – 8:30pm Food Fabulous Mignon Spring Dining $75 6 – 8:30pm 6 – 8:30pm 6 – 8:30pm 12noon – $75 $75 $75 2:30pm $75
18 19 20 21 22 23 24 22 23 24 25 26 27 28 Steakhouse Private The Tasting More Flavors Hands-On The Tasting Fare Class Room of Asia Seafood Room Wine 6 – 8:30pm Magical 6 – 8:30pm Made to and Casual $55 Wines from $55 Sizzle Small Bites Spain 6 – 8:30pm 1 – 3:00pm 1 – 3:00pm $75 $45 $40
25 26 27 28 29 30 31 29 30 Upgrade Hands-On Your Brunch American Menu: A Fresh Bistro Dinner Take on the 6 – 8:30pm Weekend’s $75 Best Meal 6 – 8:30pm $55
6 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes
Demonstration Class Wine Tasting Class Beer and Food Class Passover Seder Meal The Tasting Room March Madness With Renee Levy Wine and Small Bites Beer and Food Come learn more about traditional With Dave Schmerr and Leigh Barnhart Ochs With Leigh Barnhart Ochs and Daniel Schmerr of foods eaten during the Passover The small bites and wine Sonder Brewing Seder. Liven up your Passover meal tasting classes continue Daniel is a certified with new healthy and fresh recipes with a new menu paired sommelier and has as well as new twists on old favorites. with excellent wines for your completed the first Charoset – a traditionally prepared spread edification and enjoyment. A great way to level of Cicerone on matzah made with apples, cinnamon learn more about food and wine pairings. Certification for beer and nuts or dates Baked Ricotta with Olives and Sun-Dried professionals. As co-owner Matzoh Ball Soup Tomatoes of the new Sonder Brewing in Mason, Ohio, Shaved Brussels Sprout and Radicchio Salad Prosciutto-Wrapped Calypso Shrimp Daniel shares his expertise and love of beer Citrus - Marinated Baked Salmon Spinach and Feta Stuffed Mushrooms with our students. We invite beer enthusiasts Wild Mushroom and Leek Farfel Kugel - a Prunes with Port, Stilton and Walnuts to come and enjoy the right beer paired with casserole prepared with wild mushrooms, Chocolate Raspberry Cups the right dish. Leigh and Daniel are bringing leeks and broken pieces of matzah Saturday, March 10 craft beer into the kitchen and onto your plate. Coconut Macaroons This is a beer friendly class! Tuesday, March 6 1:00pm – 3:00pm $45 Herbed Blue Cheesecake 6:00pm – 8:30pm $55 French Mushroom Soup Hands-On Class Fig and Goat Cheese Stuffed Pork Tenderloin Lebanese Favorites with a Beer and Fig Reduction With Rita Heikenfeld Yukon Gold Potato Gratin Cooking School Gift Certificates Lebanese cuisine is inherently Cheese Course healthy and “Oh, so good!” Chocolate Orange Marmalade Cakes with tasting. Rita shares her family's Bittersweet Orange Ice Cream i e the gift of a cooking favorites in this hands-on class. If you love Lebanese food, this is the class for Daniel's Beer Selections: Belgian Gueuze class to o r fa orite foodie you! To help you think spring, Rita will also English Porter share secrets for growing produce, flowers Bière de Garde Classes and herbs whether in containers or in the ooking Saison ft of C i ground. Stout
a Ma ation l rket Falafel in Pita with Tzatziki Sauce n Cooking Classes r ift of e nt ’s I im Thursday, March 15 J e gl n u J GIFT Chicken Shish Tawook with Basil and Lemon ernatio ’s Int nal M e Jim a 6:00pm – 8:30pm $75 l rk ng et Ju CERTIFICATE Herb Mop GIFT Rita's Family's Tabouleh CERTIFICATE Olive Oil Cake with Whipped Cream and Berries Tuesday, March 13 Can be purchased for $55, $75 or $100. Does not expire and can be purchased online or in store. 6:00pm – 8:30pm $75
Express Class Lunch at an Italian Bistro With Leigh Barnhart Ochs Enjoy a sidewalk café lunch we prepare and serve in Helpful Tip! Demonstration Class our express class. No short Steakhouse Fare cuts to this bright lunch Pre-measure, prepare and With Rob Seideman made fresh to order. Join your friends for a arrange all of the ingredients Rob’s avid fans know he can serve “lunch and learn” date! and equipment for each recipe a great steak! For tonight’s dinner, Fettuccine with Prosciutto, Cream and before you start cooking. This enjoy another classic steakhouse Nutmeg menu. You won’t go away hungry Sausage Stuffed Chicken Rolls with Balsamic is called, "mise and you’ll really enjoy the stories and Sauce en place", the instruction from this popular instructor. Potatoes with Olives and Lemon French term for Lobster Bisque Chocolate Hazelnut Bars Pistachio-Crusted Baked Goat Cheese Salad Thursday, March 8 everything in its with Cranberry Vinaigrette 11:00am – 12:30pm $45 ! Steak with Ponzu Sauce place. Cauliflower Gratin Chocolate and Bourbon Pecan Pie Tuesday, March 20 6:00pm – 8:30pm $55
The Cooking School at Jungle Jim’s International Market January • February • March • April 2018 7 Classes
Wine Tasting Class Hands-On Class Demonstration Class The Tasting Room Date Night – Couples at Spring Entertaining Magical Wines from Spain the Grill – Filet Mignon! With Leigh Barnhart Ochs With Dave Schmerr With Catrina Mills In anticipation of soft warm breezes Spain produces some of the Looking for a fun date night and the green of spring, Leigh offers best wines in the world at experience? Join our staff a celebratory menu of fresh flavors some of the best prices to as they take the party out and casual elegance. Something be had. Ten different wines to the patio for a fun night light, bright and not too fussy is just right for from ten different areas. Plus great cheese, of food and laughter as you grill steaks on spring entertaining. too! our indoor grilling deck. Enjoy a glass of wine Roasted Potato Fennel Soup Hearts of Palm and Artichoke Salad Saturday, March 24 while learning to cook a delicious meal and Salmon Baked in Ginger Sauce 1:00pm – 3:00pm $40 meeting new friends who love to eat! Cajun BBQ Shrimp Wild Rice with Roasted Grapes and Walnuts Grilled Filets Mignon with Horseradish Butter Cherry Jam Tart with Almonds Demonstration Class Potato Gratin with Cheddar, Shallots and Tuesday, April 10 Upgrade Your Brunch Rosemary 11:00am – 1:30pm $55 Carrot and Zucchini Ribbons Menu: A Fresh Take on Mini Nutella Bites Thursday, April 12 the Weekend’s Best Meal Tuesday, April 3 6:00pm – 8:30pm $55 With Bryn Mooth 6:00pm – 8:30pm $150 per couple A French take on a classic German Wine Tasting Class pancake, poached eggs in a nest of vegetables, and more. You won't find The Tasting Room these delicious dishes at any of our A Spring Cheese and area's hot brunch restaurants, so why go out? Wine Primer Refreshing Arugula Salad with Lemon & With Dave Schmerr and Brad Hacker, Jungle Jim’s Parmesan - peppery, citrusy and salty Cheese Expert Croque Monsieur Dutch Baby - a cross between a pancake and an omelet, topped The weather is getting with ham and cheese warmer, so it’s a perfect Acorn Squash ‘Nests’ with Sweet Potato time to join Brad and Dave Bacon Hash and Poached Eggs at this tasting of 10 different cheese and wine selections from around the Homemade Granola Parfait Hands-On Class Orange Chocolate Chip Muffins world! Tuesday, March 27 A Steakhouse Dinner Saturday, April 14 6:00pm – 8:30pm $55 at Home 1:00pm – 3:00pm $40 With Catrina Mills Hands-On Class Hands-On Class This meal is a late-winter extravagance. Dine in and enjoy a steakhouse dinner Flat Iron Steak Hands-On American created in your own kitchen. Set the table, light the candles and enjoy an Made Fabulous Bistro Dinner With Ellen Mueller With Ellen Mueller exceptional turf with surf meal. Ready for flat iron steak with an Good food and easy hospitality are Arugula Salad with Pears and Walnuts Asian flavor twist? You’ll be surprised the hallmarks of hands-on classes Grilled Filet Mignon with Lemon Butter at how delicious this flavor profile can at The Cooking School. This new Crabmeat be – vibrant, light and really good! American Bistro menu is casual, Three Cheese Baked Penne Make new friends and enjoy an evening in our friendly and hits all the right flavor notes that Prosciutto-Wrapped Asparagus kitchen. make the food sing. Apple Dumplings with Cinnamon Sauce Mixed Greens with Cucumber, Sesame and Asparagus and White Bean Salad with Feta Thursday, April 5 Ginger-Yogurt Dressing and Lemon Dressing 6:00pm – 8:30pm $75 Ginger-Soy-Lime Marinated Shrimp Prosciutto-Stuffed Pork Tenderloin with Flat Iron Steak with Zucchini, Edamame and Mushroom Sauce Wine Tasting Class Soba Noodles Potato Gratin with Blue Cheese Apple-Cherry Turnovers Caramelized Pears with Mascarpone The Tasting Room Tuesday, April 17 Thursday, March 29 A Fabulous French Tasting 6:00pm – 8:30pm $75 6:00pm – 8:30pm $75 With Dave Schmerr and Dan Frey Join our favorite wine personality on this “trip” tasting Robert Kacher wines from France. Great French cheese will accompany the wonderful wines Cooking School Gift during this event! Certificates are a special gift Saturday, April 7 1:00pm – 3:00pm $40 for birthday or anytime.
8 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes
Hands-On Class Demonstration Class Wine Tasting Class Shrimp-Stuffed More Flavors of Asia The Tasting Room Filet Mignon With Rob Seideman Wine and Casual With Ellen Mueller We all want our cooking to pop You read that right! Shrimp-stuffed with flavor and nothing does that Small Bites filet! It’s a new version of surf and turf better than the flavors of Asia. In this With Dave Schmerr and Leigh Barnhart Ochs here at The Cooking School. This class, Rob will cover the ingredients, The small bites and wine restaurant-quality meal is not beyond techniques and recipes you need to dish up tasting series closes out our your reach. Ellen is ready to show you how your own bold flavors at home. spring class calendar. We to prepare the perfect steak you deserve to Spring Rolls saved the best small bites enjoy! Chinese Barbecued Ribs and wines for the last class especially for your Warm Almond Crusted Manchego Cheese with Asian Slaw enjoyment and edification. Hot Garlic Vinaigrette Thai Braised Beef with Potatoes and Grilled Cedar-Planked Brie with Raspberries Shrimp-Stuffed Filet Mignon with Béarnaise Massaman Curry and Honey Sauce Coconut Rice Pudding with Mango and Shrimp, Lemon and Garlic Bruschetta Yukon Gold and Sweet Potato Gratin with Herbs Sesame Savory Fig, Prosciutto and Goat Cheese Tart Bourbon Baked Apples Tuesday, April 24 Kielbasa with White Wine and Mustard Thursday, April 19 6:00pm – 8:30pm $55 Double Chocolate Brownies 6:00pm – 8:30pm $75 Saturday, April 28 Hands-On Class 1:00pm – 3:00pm $45 Hands-On Seafood Students will receive a discount coupon during Made to Sizzle the class. The 10% With Ellen Mueller discount is valid for seven Join Ellen for an evening of stellar days on entire purchase seafood. You can learn to make of items located in the delicious seafood that will impress Gourmet Galeria. your family and friends. Learn the ins, (Discount not valid in outs and tips that make for easy preparation other departments) of these two popular seafood favorites. Sizzling Garlic Shrimp Salmon Skewers with Red Curry-Coconut Sauce Wine and Food Class Orzo Pilaf with Zucchini, Red Peppers and Wine and Food for Herbs Mark Your Calendars! Spring Dining Blackberry Yogurt Cake Pack your bags and join With Leigh Barnhart Ochs and Dave Schmerr Thursday, April 26 Spend the afternoon 6:00pm – 8:30pm $75 us for a culinary tour indulging in wonderful food and wines paired to of Italy. Look for more info complement the meal. on page 10! This impressive menu applauds the flavors that define fine dining. Although perfect year round, these wines and this menu are our salute to spring. Pea and Fennel Soup Arugula Salad with Goat Cheese, Crispy Prosciutto and Walnuts Apple and Cherry Stuffed Pork Tenderloin with Maple Mustard Glaze Reminder Celery Root, Parsnip and Pear Purée Cheese Course Schedule a Private Cooking Class Bittersweet Chocolate Nutella Tart Hands-On and Demonstration Classes Dave’s Wine Selections: are out-of-the-ordinary activities for Albarino - a balanced dry,fruity white wine from Team-Building Events, Reunions, Showers, Northwestern Spain Gruner Veltliner - Austria's most popular crisp, Anniversaries or Parties. dry white wine Riesling - Germany's famous white, with nice body and a touch of sweetness For information and reservations Bordeaux - great complexity and flavor, goes Call: 513.674.6059 well with cheese Saturday, April 21 or 12:00noon – 2:30pm $75 Email: [email protected]
The Cooking School at Jungle Jim’s International Market January • February • March • April 2018 9 Classes
Brochure Symbols Application Policy 2018 Culinary Trips Six Easy Ways to Register
Online www.junglejims.com/cookingschool In Person Pay by check, cash, Visa, MasterCard, America Express or Discover. By Phone Hands-on Class Demonstration Class Pay 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 Wine and Food of Tuscany answering machine and we will return your with Dan Frey call as soon as possible. By Mail Saturday, May 19 - Saturday, May 26 Day Class Wine and Food Class 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. By Fax 513-674-6001 Attn: Cooking School By E-mail [email protected] Couples Class Wine Tasting Class • 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. Beer and Food Class Express Class • Full payment must be made at the time of registration to reserve a place in class. Off the Beaten Path in Emilia-Romagna Cancellation Policy Students may cancel registrations up to with Don Govoni Looking for a gift for your 7 days prior to the day of class. After that Saturday, May 26 - Saturday, June 3 favorite foodies? 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 Give them a copy of the to cancel a class should it be necessary 15th Anniversary due to weather, other emergencies or Cooking School Cookbook. insufficient enrollment; and to substitute A compilation of recipes from teachers and food items as required. For details, pricing, and more the school’s past and information call 513-674-6059 or visit current instructors. the cooking school website. Questions? Or Reservations Phone: 513-674-6059 www.junglejims.com/cookingschool Available Online at www.junglejims.com/shoponline 9am to 3pm Monday through Friday *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 Saturday, January 6 Hands-On: Sushi Basics 12noon – 2:00pm $75 Tuesday, January 9 Hands-On: Sensational Seafood-Stuffed Lobster Tails 6:00 – 8:30pm $75 Thursday, January 11 Private Class Saturday, January 13 The Tasting Room: A Winemaker’s Tasting with Chip Emmerich from Burnet Ridge 1:00 – 3:00pm $40 Tuesday, January 16 Sunday Suppers - Brooklyn Style 11:00am – 1:30pm $55 Thursday, January 18 Sunday Suppers - Brooklyn Style 6:00 – 8:30pm $55 Saturday, January 20 A Super Spread for Super Bowl! 11:00am – 1:30pm $55 Tuesday, January 23 Warm Up Winter with Soups & Bread 6:00 – 8:30pm $55 Thursday, January 25 Hands-On: Classic and Delicious Weeknight Chicken 6:00 – 8:30pm $75 Saturday, January 27 The Tasting Room: A Winter Wine and Cheese Primer 1:00 – 3:00pm $40 Tuesday, January 30 Private Class Thursday, February 1 Hands-On: Homemade Rustic Italian 6:00 – 8:30pm $75 Saturday, February 3 Wine and Food: The Wine and Food of Italy 12noon – 2:30pm $75 Tuesday, February 6 The Best Winter Soups 11:00am – 1:30pm $55 Thursday, February 8 The Best Winter Soups 6:00 – 8:30pm $55 Wednesday, February 14 Private Class Friday, February 16 Hands-On: An Italian Menu for the Grill 6:00 – 8:30pm $75 Saturday, February 17 The Tasting Room: Dave’s Top 10 1:00 – 3:00pm $40 Tuesday, February 20 Hands-On: Deep Dish Pizza 6:00 – 8:30pm $75 Thursday, February 22 Private Class Saturday, February 24 Wine and Food: Off The Beaten Path in Emilia-Romagna 12noon – 2:30pm $75 Tuesday, February 27 Hands-On: Date Night – Couples in the Kitchen 6:00 – 8:30pm $150 per couple Thursday, March 1 Hands-On: Grilled Tuscan T-Bone 6:00 – 8:30pm $75 Tuesday, March 6 Passover Seder Meal 6:00 – 8:30pm $55 Thursday, March 8 Express Class: Lunch at an Italian Bistro 11:00am – 12:30pm $45 Saturday, March 10 The Tasting Room: Wine and Small Bites 1:00 – 3:00pm $45 Tuesday, March 13 Hands-On: Lebanese Favorites 6:00 – 8:30pm $75 Thursday, March 15 Beer and Food: March Madness Beer and Food 6:00 – 8:30pm $75 Tuesday, March 20 Steakhouse Fare 6:00 – 8:30pm $55 Thursday, March 22 Private Class Saturday, March 24 The Tasting Room: Magical Wines from Spain 1:00 – 3:00pm $40 Tuesday, March 27 Upgrade Your Brunch Menu: A Fresh Take on the Weekend’s Best Meal 6:00 – 8:30pm $55 Thursday, March 29 Hands-On: American Bistro Dinner 6:00 – 8:30pm $75 Tuesday, April 3 Hands-On: Couples at the Grill – Filet Mignon! 6:00 – 8:30pm $150 per couple Thursday, April 5 Hands-On: A Steakhouse Dinner at Home 6:00 – 8:30pm $75 Saturday, April 7 The Tasting Room: A Fabulous French Tasting 1:00 – 3:00pm $40 Tuesday, April 10 Spring Entertaining 11:00am – 1:30pm $55 Thursday, April 12 Spring Entertaining 6:00 – 8:30pm $55 Saturday, April 14 The Tasting Room: A Spring Cheese and Wine Primer 1:00 – 3:00pm $40 Tuesday, April 17 Hands-On: Flat Iron Steak Made Fabulous 6:00 – 8:30pm $75 Thursday, April 19 Hands-On: Shrimp-Stuffed Filet Mignon 6:00 – 8:30pm $75 Saturday, April 21 Wine and Food: Wine and Food for Spring Dining 12noon – 2:30pm $75 Tuesday, April 24 More Flavors of Asia 6:00 – 8:30pm $55 Thursday, April 26 Hands-On: Seafood Made to Sizzle 6:00 – 8:30pm $75 Saturday, April 28 The Tasting Room: Wine and Casual Small Bites 1:00 – 3:00pm $45
Registration Online at www.junglejims.com/cookingschool By Phone: 513-674-6059
The Cooking School at Jungle Jim’s International Market January • February • March • April 2018 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-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. 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!
Leigh’s Recipe Corner Curried Sweet Potato Soup 1½ pounds sweet potatoes, peeled, cut into Salt and pepper, to taste 1-inch pieces 4 cups chicken broth 1 medium onion, cut into 1-inch pieces 1½ teaspoons curry powder 2 large carrots, peeled, large dice 1 can (13.5 ounces) coconut milk, preferably 1 stalk celery, large dice Chaokoh brand 1 large clove garlic, rough chop Toasted coconut, for garnish 2 tablespoons fresh ginger, peeled, rough chop Toasted pumpkin seeds, for garnish 2 tablespoons olive oil Preheat oven to 400°. Line a large rimmed baking sheet with foil. Combine sweet potatoes, onion, carrots, celery, garlic and ginger on prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Place pan in oven and roast for 20 minutes. Stir and roast for 20 additional minutes, until tender and golden.
Bring the broth to a boil in a 4-5 quart pan. Add the roasted vegetables and curry powder; cover and simmer for 10 minutes. Turn off heat and purée with an immersion blender until smooth. Add coconut milk and return to a simmer. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted coconut and pumpkin seeds.
Serves 4-6