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Dear Friends of the Cooking School 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.
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