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In This Issue

Dear Friends of the Cooking School,

Each season has its own charm, but bright days and warm weather seem especially The Tasting Room appealing after an Ohio winter without much Jack Keegan sun. We are looking forward to the eighth annual culinary trip to Emilia-Romagna, led by Don Govoni, and the third annual trip to Tuscany. Each year brings new experiences along with excellent food and wine. Please consider joining us for 2021.

The Cooking School is getting some welcome updates. You’ll notice our new and improved flooring and the counter has had a facelift. More changes are on the horizon, and we hope you will enjoy the improvements.

Fresh ingredients are a vital concern for our trusted chefs. They will show you the An Afternoon with best Jungle Jim’s has to offer as they sauté, steam, bake and grill their way through Burnet Ridge Winery spring and summer. The goal of the school is to go beyond just teaching a recipe. Chip Emmerich We strive to teach you about the tools, skills and techniques involved in the cooking process so that the knowledge learned applies to cooking as a whole.

Wine tastings are always a popular event and Jack Keegan will have some exciting tastings planned for this summer. He enjoys sharing his knowledge and love of wine with our students. If you haven’t had a wine tasting class, please consider joining us to gain an appreciation for this most popular beverage.

We hope you will take some time to enjoy summer’s bounty in our kitchen. It looks The Yardboy and the Cook to be a flavorful season at the Cooking School at Jungle Jim’s! Rita Heikenfeld and Ron Wilson

Bon Appétit! Leigh Barnhart Ochs

Fresh and Easy for Summer Voted Best Bryn Mooth Cooking Class 20 Summer Classes: May - August 2020 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, WKRC Channel 12, WDTN, and Fox’s 19 Morning Extra Show along with radio and newspaper features. Leigh has served in recipe development as well as recipe testing for a James Beard Award-winning author. Be Your Guest (2005), Leigh’s first cookbook teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with minimum work. She compiled and edited The Cooking School’s 15 Years of Cooking School Recipes (2010). Currently, she is working on another cookbook. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University of Cincinnati.

Don Govoni Catrina Mills Joe Westfall Don Govoni is a professional chemist and Catrina was born and raised in two great A self-taught cook, Joe caught the cooking chemistry professor with a passion for Italian food cities: Chicago and New Orleans. After bug early in life when he took a Home cooking, in particular the regional cuisine of serving in the Air Force, she spent 21 years Economics class in junior high school. He Emilia-Romagna. Over the past 25 years, working for the VA. She is a trained chef was previously the Culinary School Director at Don has been refining his skills at making having graduated from the Midwest Culinary Cooks’Wares for over five years and learned homemade pasta that he learned from his Institute and the University of Cincinnati, at the side of many local and national chef/ grandmother and relatives who live in the a cooking instructor, mother, Culinologist, instructors over the past 20 years. fertile plain outside of Bologna. He lives published author and creator of her own line part of the year in the town of Cento, which of spices. She owns her catering business in Our Staff is situated between the cities of Bologna, Cincinnati. Jenny Rupp is our office manager, most of Modena and Ferrara, and might be the the time you’ll hear her voice over the phone gastronomic epicenter of Italy. Don combines Bryn Mooth and she assists in classes. Ellen Mueller, his passion for Italian cooking with his passion Bryn is the editor of Edible Ohio Valley Pamela Acito, Catrina Mills, and Joe Westfall for teaching and is also an experienced magazine and author of “The Findlay Market are the cooking school sous chefs. They winemaker, sausage maker and makes the Cookbook.” She also writes the Midwest- are instrumental in preparing for classes cured meats of his region. based food blog Writes4Food.com, which and keeping the school in good running shares recipes, kitchen wisdom and explores condition. Lora Allen, Anne Burkhart, Sheryl Rita Heikenfeld regional foods and producers. While she Jones, Marilyn McKnight, Lyn Plummer, Laura Rita is a certified herbalist and a featured doesn’t hold a formal cooking degree, she Rinsky, Mike Sprinkel, and Nancy Roach are national speaker. She’s a member of IACP, trained in the kitchens of her mother and the classroom assistants and the backbone a certified Professional Level II instructor, an grandmothers. She and her husband, Rob, of the school. Their efforts before and during award winning syndicated food columnist are avid cooks, wine lovers and advocates for class enable our program to run smoothly in the Community Press Newspapers and the Cincinnati food community. and efficiently. All of our instructors are most author of several cookbooks. The founding grateful for the help they provide during their editor of her website “Abouteating.com” and Ellen Mueller classes. her blog “Cooking with Rita” on Cincinnati. Ellen loves to cook and entertain family and com, Rita also has an international weekly friends. Since Ellen is Greek, food is the segment cooking on Sacred Heart Radio cornerstone of many family functions and and is resident herbalist for Granny’s Garden traditions. She has been a sous chef at Jungle School, Natorp’s Garden stores and Fox 19’s Jim’s for 15 years and teaches hands-on Morning Extra show. classes. Her love of cooking continues to be inspired by the many chefs she assists at the Jack Keegan school. Recently retired from Miami University, Jack is a Certified Wine Educator (CWE) from the Rob Seideman Society of Wine Educators, and has been Rob is the founder of Cooking School of to the Napa Wine Educators Academy, the Aspen. He served as the food columnist for German Wine Academy, and has certifications the Aspen Daily News and has led culinary in the wines of Spain and as a Bordeaux Wine adventures throughout Italy, Morocco and Educator. He does numerous wine tastings South Africa. He now assists food companies for charitable groups and alumni and is a around the globe with strategy and innovation. judge for the Cincinnati Wine Festival. He is probably best known for teaching Biology 244, Viticulture and Enology, also known as the “Wines” course at Miami since 1995. This 15 week course is an overview of grapes and wines throughout the world, Voted Best and has had over 5,000 students through the Cooking Class years. 20 2 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes

Hands-On Class It’s Taco Tuesday! What to Expect at Class With Joe Westfall Taco Tuesdays are unbeatable dining Where are classes held? experiences – especially on Cinco All cooking classes and The Tasting Room wine tastings are held at de Mayo! Believe us when we say tacos are easy and fun to make. We the Fairfield Location only! will help you fill them with all kinds of delicious ingredients and you will have an excuse to How long are the classes? throw your own taco party. Mexican Green Salad with Jalapeño Cilantro Our classes are 2 – 2 ½ hours in length. Dressing (4-person workshops are an exception) Grilled Shrimp Tacos with Sriracha Salsa Caribbean Chicken Tacos with Mango Lime Salsa What kind of class format do you offer? Grilled Rum-Soaked Pineapple Sundae with We offer both hands-on and demonstration classes. Rum Sauce Tuesday, May 5 6:00 pm – 8:30 pm $75 If you want full participation, look for “Hands-On” in the title and a hand icon beside the class description.

Demonstration Class The Flavors of Vietnam The chef will explain and prepare all menu items during With Rob Seideman demonstration classes, so look for the chef hat icon. Anthony Bourdain said, “I’ll come back to Vietnam, always.” And you will too with these delicious dishes! Join Rob for another globe-trotting In both types of classes, students receive a complete recipe packet, culinary adventure focused on the captivating, enjoy a generous taste of each dish and are served wine as part of fresh cuisine of Vietnam. the class. Experienced chef instructors lead each class. Vietnamese Egg Rolls Bahn Mi - French/Vietnamese Baguette Sandwich Should I call to register for a class with a wait list? Sweet and Sour Chicken with Jasmine Rice Yes. Occasionally seats become available and we fill available seats Grilled Banana with Toasted Coconut Tapioca Thursday, May 7 from the waitlist. 6:00 pm – 8:30 pm $55

What should I wear to class? Wear comfortable clothing and shoes. Please do not wear open-toed Wine Tasting Class shoes to hands-on classes. We provide aprons and all the equipment The Tasting Room you will need to use for hands-on classes. A Spring Tasting of Wine and Small Bites Who can attend? With Leigh Barnhart Ochs and Jack Keegan Due to class format and size, only paid participants may attend class. The wine and small bites Infants and children may not accompany adults to class. series offers you a selection of party-worthy small bites The minimum age to participate in our classes is 16 years old. paired with sensational wine. We are pleased to present a spring array of What is your cancellation policy? excellent food and drink. Ginger and Arugula Roulade We require 7 days advance notice to cancel a class and receive Baked Provolone with Spiced Tomato Jam a full refund. For groups of 3 or more, we need 14 days advance Country Pork Pâté with Apples and Pistachios notification. Bittersweet Chocolate Mousse Jack will expertly select eight wines to pair with No refunds will be given within the 7 or 14-day cancellation policy the menu. unless we can fill those seats from the waitlist. You are welcome to Saturday, May 9 1:00 pm – 3:00 pm $50 send other people if you are unable to make the class.

The Cooking School at Jungle Jim’s International Market May • June • July • August 2020 3 Classes

Hands-On Class Demonstration Class Wine Tasting Class Grilled Beef The Yardboy and the The Tasting Room Tenderloin Satay Cook: From Garden to Wines of the Loire With Ellen Mueller With Jack Keegan Journey on a quick trip to Asia for Kitchen Take a trip down the Loire a flavor extravaganza! A bright and With Rita Heikenfeld and Ron Wilson River, the longest in France. tasty menu features a colorful and Each spring Ron Pass grand chateaus and healthy plate that will impress guests and Rita share their taste eight wonderful whites and family alike. Only the freshest ingredients expertise for growing and and summer reds to get your summer off to a will do! cooking with herbs and great start. Artichoke, Feta and Roasted Pepper produce. Ron will put on his garden-helper Saturday, May 23 Bruschetta hat and Rita will tie on her apron for a class 1:00 pm – 3:00 pm $50 Beef Tenderloin Satay with Coconut Peanut filled with DIY skills for use in the garden and Sauce kitchen. Rice Pilaf with Mango, Scallions and Some lucky participants will go home with a Almonds free plant! Hands-On Class Sauteéd Snow Peas with Garlic Homemade Fig Jam on Croustades with Mocha Brownies Goat Cheese Fresh Mediterranean Tuesday, May 12 Petite Filets Mignon with Assorted Herb Cuisine 6:00 pm – 8:30 pm $75 Compound Butter With Rita Heikenfeld Chilled Orzo Salad with Garbanzos, Cooking with fresh herbs and Tomatoes, Basil and Mint produce is the hallmark of Rita’s Blistered Sugar Snaps with Shallots and cooking. Join her as she shares Thyme favorite recipes highlighting fresh Lemon Possets with Edible Flowers flavors. You’ll be treated to her storehouse of Tuesday, May 19 knowledge on gardening, so come prepared 11:00 am – 1:30 pm $55 to cook and learn! Grilled Haloumi Caprese Salad Grilled Flank Steak with Mediterranean Herb “Crust” Roasted New Potatoes with Herb Pesto Mediterranean Almond Citrus Wednesday, May 27 6:00 pm – 8:30 pm $75 Hands-On Class Weeknight Summer Chicken With Ellen Mueller Demonstration Express Class Poblano peppers elevate chicken with their smoky, sophisticated flavor. Italian Trattoria-Style Hands-On Class Chicken is a wonderful weeknight Brunch meal for the family and we predict Date Night – Couples at With Joe Westfall your guests will enjoy this new menu for your the Grill for Filet Mignon Our kitchen will weeknight summer rotation. We have an With Catrina Mills transport you to answer for “What’s for dinner?”! Looking for a great date a casual Italian Avocado Salad with Oranges and Pistachios night experience? Join our café. What’s better Chicken with Southwest Poblano Sauce staff as they take the party than getting together with friends who enjoy Toasted Almond Orzo out to the patio for a fun delicious food? Joe has selected recipes for Strawberry Jam Crumble Bars night of food and laughter as you grill steaks you to enjoy the art of a perfect brunch you Thursday, May 14 on our indoor grilling deck. Enjoy a glass of can easily prepare at home. 6:00 pm – 8:30 pm $75 Cinnamon Mascarpone Pancakes with wine while learning to cook a delicious meal Cherries and Hazelnuts and meeting new friends who love to eat! Frittata with Sausage, Tomatoes, Arugula Cajun BBQ Shrimp and Ricotta Grilled Filets Mignon with Horseradish Butter Rosemary Home Fries with Pancetta and Potato Gratin with Cheddar, Shallots and Parmesan Rosemary Lemon Panna Cotta with Summer Berries Carrot and Zucchini Ribbons Friday, May 29 Mini Nutella Bites 11:00 am – 12:30 pm $45 Thursday, May 21 6:00 pm – 8:30 pm $150 per couple

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

Hands-On Class Hands-On Class Wine and Food Demonstration Class Low-Country Shrimp Boil Early Summer An Afternoon at Burnet With Ellen Mueller Entertaining Ridge Winery The ultimate summer party With Ellen Mueller With Leigh Barnhart Ochs and Chip Emmerich experience! Be the first in your Perfect for dinner or a special This very popular on-site neighborhood to host a traditional occasion, this meal comes together class celebrates its 11th shrimp boil. Perfect for laid-back, easily. Fresh flavors evoke the warm year at Burnet Ridge Winery casual entertaining. Learn how to prepare the weather soon to come – so prepare with local vintner, Chip table and then make this easy prep, one-pot to entertain your guests with a spring in your Emmerich. He discusses Burnet Ridge wines meal that turns an ordinary summer evening step! and leads the group on a tour of his North into a festive occasion. Fennel, Orange and Spinach Salad College Hill winery. He’ll pair his delicious Down South Pimento Cheese Grilled Chicken and Sausage Skewers with wines to Leigh’s picnic menu. Class size is Boil: Shrimp, Sausage, Corn and Potatoes Herbed Vinaigrette limited, so register early! Lemony Cocktail Sauce Pasta Salad with Currants, Olives and Pine Smoked Salmon with Creamy Dill Sauce Buttermilk Cornbread Nuts Grilled Filet Mignon with Herb Butter Fresh Blackberry Cobbler Cake Gratinéed Tomatoes with Asiago and Herbs Smoked Mozzarella, Arugula and Penne Tuesday, June 2 Lemon Blueberry Cake Salad with Parmesan Dressing 6:00 pm – 8:30 pm $75 Tuesday, June 9 Grape Tomato Salad with Shallots, Basil and 6:00 pm – 8:30 pm $75 Tarragon Double Chocolate Walnut Brownies

Chip generously provides five to six pairings to match the meal Demonstration Class Sunday, June 14 Company for Dinner 12 noon – 2:30 pm $75 With Leigh Barnhart Ochs Enjoy a great dinner party menu for entertaining guests or hosting a special occasion. Good food and Hands-On Class good company are always the best recipes for success. Not only is this menu beautiful on Slow-Roasted Salmon the plate, but it is also delicious too. With Ellen Mueller Pineapple Carpaccio with Shrimp and Elegant simplicity is what to expect Pepper Salad from this delightful salmon dinner. Filet Mignon with Brandy-Green Peppercorn Slow roasting salmon is a foolproof Sauce technique that yields incredibly moist Lemon Roasted Potatoes with Smoked and meltingly tender fish. Leave your fear of Paprika and Rosemary fish behind and enjoy a confident approach to Green Beans with Tomato Ricotta Pesto preparing salmon. Spanish Almond Cake with Berries Grilled Romaine with Cherries, Feta and Pine Thursday, June 11 Nuts 11:00 pm – 1:30 pm $55 Demonstration Class Slow Roasted Chipotle Salmon The Best of Pineapple Cilantro Rice Summer Produce Thursday, June 4 With Bryn Mooth 6:00 pm – 8:30 pm $75 Summer is ON, and there’s no better way to celebrate than with the season’s best produce - melon, tomatoes, squash, and berries. We’ll Reminder use a variety of summer fruits and vegetables throughout this menu. • As our classroom is Cheddar sometimes chilly, please Easy Blender Gazpacho bring a sweater or jacket. Summer Melon and Golden Tomato Salad • Seating at the school is Spicy Chicken and Vegetable Sauté on a first-come basis. If Herbed Polenta Triangles you need to save a seat, Strawberry Right-Side-Up Cake Hands-on class size is please come early. Tuesday, June 16 limited, so register early. 6:00 pm – 8:30 pm $55 Please wear closed-toe shoes at hands-on classes.

The Cooking School at Jungle Jim’s International Market May • June • July • August 2020 5 May 2020 June 2020 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 1 2 3 4 5 6 Hands-On Hands-On Low- Slow- Country Roasted Shrimp Boil Salmon 6 – 8:30pm 6 – 8:30pm $75 $75

3 4 5 6 7 8 9 7 8 9 10 11 12 13 Hands-On Demonstration The Tasting Hands-On Demonstration It’s Taco Class The Room A Early Class Tuesday! Flavors of Spring Summer Company for 6 – 8:30pm Vietnam Tasting of Entertaining Dinner $75 6 – 8:30pm Wine and 6 – 8:30pm 11:00am – $55 Small Bites $75 1:30pm 1 – 3:00pm $55 $50 10 11 12 13 14 15 16 14 15 16 17 18 19 20 Hands-On Hands-On Wine and Demonstration The Tasting The Tasting Grilled Beef Weeknight Food Class An Class The Room Wine Room Dad Tenderloin Summer Afternoon at Best of and Small Wines! Satay Chicken Burnet Ridge Summer Bites for 1 – 3:00pm Winery Summertime 6 – 8:30pm 6 – 8:30pm Produce $50 $75 $75 12noon – 6 – 8:30pm Fun 2:30pm $55 6 – 8:00pm $75 $50

17 18 19 20 21 22 23 21 22 23 24 25 26 27 Demonstration Hands-On The Tasting Hands-On Hands-On Class The Date Night – Room Summer Date Night Yardboy and Couples at the Wines of the Entertaining - Distinctive the Cook: Grill for Filet Loire for a Crowd Dining From Garden Mignon 1 – 3:00pm 6 – 8:30pm 6 – 8:30pm to Kitchen 6 – 8:30pm $50 $75 $75 11:00am – $150 per 1:30pm couple $55 24 25 26 27 28 29 30 28 29 30 Hands-On Demonstration Hands-On Fresh Express Pork Chop Mediterranean Class Italian Sliders Cuisine Trattoria-Style 6 – 8:30pm 6 – 8:30pm Brunch $75 $75 11:00am – 12:30pm 31 $45

July 2020 August 2020 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 1 Hands-On All-American 4th of July 6 – 8:30pm $75

5 6 7 8 9 10 11 2 3 4 5 6 7 8 Hands-On Private Demonstration Hands-On Date Night - Event Class Fresh Summer Steak Diane and Easy for Lobster – A Tableside Summer Pasta Classic 6 – 8:30pm $55 6 – 8:30pm 6 – 8:30pm $75 $150 per couple 12 13 14 15 16 17 18 9 10 11 12 13 14 15 Demonstration Hands-On The Tasting Hands-On Hands-On Class Summer A Tuscan Room Wines Summer Surf Fish Taco Flavors of Dinner of Sicily and Turf Fiesta Mexico 6 – 8:30pm 1 – 3:00pm 6 – 8:30pm 6 – 8:30pm 6 – 8:30pm $75 $40 $75 $75 $55

19 20 21 22 23 24 25 16 17 18 19 20 21 22 Hands-On Hands-On Wine and Demonstration Demonstration The Tasting Indian Cruising the Food Class Class A Class A Room Fusion Caribbean Wine and Fantastic Filet Fantastic Filet Springtime in 6 – 8:30pm 6 – 8:30pm Food for a Dinner Party Dinner Party Argentina $75 $75 Summer 11:00am – 6 – 8:30pm 1 – 3:00pm Feast 1:30pm $55 $40 12noon – $55 2:30pm $75 26 27 28 29 30 31 23 24 25 26 27 28 29 Hands-On Hands-On Hands-On Hands-On Wine and The Greek Italian Date Date Night – Food Class Grilled Pork Couples in the Grill Summer Wine and Tenderloin – A Kitchen 6 – 8:30pm Picnic Food For New Classic 6 – 8:30pm Summer Fine $75 6 – 8:30pm 6 – 8:30pm $150 per Dining $75 $75 couple 12noon – 30 31 2:30pm $75

6 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 The Tasting Room Date Night - Date Night - Steak Diane- Wine and Small Bites for Distinctive Dining A Tableside Classic Summertime Fun With Catrina Mills With Ellen Mueller With Leigh Barnhart Ochs and Jack Keegan Join us for a white-table- We are bringing back The summer installment of wine and cloth dining experience. a 1950’s and 1960’s small bites returns with a summer It’s a three-course menu restaurant classic – Steak sample of food and drink best that is special for any Diane. You’ll enjoy a fine enjoyed with friends. We’re saluting date night celebration – or just a quiet night dining menu you can recreate at home. Each warm weather and weekend relaxation with in. Unexpectedly easy to prepare and very couple will take home an 8” Berndes open fry good food and wine. expectedly delicious! pan ($69.00 retail value). Roasted Red Pepper Hummus Clementine, Apple and Spinach Salad Arugula Salad with Roasted Shallots and Coeur à la Crème with Fresh Herbs Prosciutto-Wrapped Filet Mignon with Blue Grapes Country Pork Pâté with Cherries and Hazelnuts Cheese Pecan Butter Steak Diane Fig "Cake" with Manchego Mashed Potato and Rutabaga Gratin Lemon Roasted Potatoes with Smoked Chocolate Raspberry with Chambord Paprika and Rosemary Jack will expertly select eight wines to pair with Sauce Sautèed Zucchini with Almonds and the menu. Thursday, June 25 Pecorino Thursday, June 18 6:00 pm – 8:30 pm $150 per couple Raspberry Ice Cream 6:00 pm – 8:00 pm $50 Tuesday, July 7 6:00 pm – 8:30 pm $150 per couple Hands-On Class Wine Tasting Class Pork Chop Sliders With Ellen Mueller The Tasting Room Just in time for your 4th of July Dad Wines! celebrations! This grilled sandwich With Jack Keegan packs a big punch of summertime What better way to celebrate flavor fireworks. When we say it’s Father’s Day than taking a crowd-pleaser, we mean it! Grab some a couple of hours tasting napkins and a chair and let the fireworks wine? It is certainly better begin! than cutting grass!! We will have eight West Queso Fundido with Chorizo Coast full-bodied whites and “Dad-Bod” reds Pork Chop Sliders al Pastor with Pickled that will please the man of the hour. Red Onions and Spicy Mayo Saturday, June 20 Southwestern Potato Salad 1:00 pm – 3:00 pm $50 White Chocolate Brownies Tuesday, June 30 Demonstration Class 6:00 pm – 8:30 pm $75 Summer Flavors of Mexico Hands-On Class With Rob Seideman Summer Entertaining Hands-On Class Nothing cools off hot summer days like the bright and healthy flavors for a Crowd All-American 4th of July of Mexico! Learn Rob’s secrets for With Joe Westfall With Ellen Mueller preparing Mexican cuisine. He’s a The more, the merrier when it comes It’s time to gather with friends for a great chef and storyteller and we guarantee to summertime entertaining. These bang-up 4th of July celebration! It’s you’ll enjoy this class! recipes doubled can easily feed any all about the chicken in this made- Mexican Shrimp Cocktail size hungry crowd gathering on your for-summer menu. Once you’ve Chicken Tamales with Tomatillo Salsa deck. You can’t have too many friends or too mastered this fried chicken, you can enjoy it Seared Ahi with Guajillo Sauce, Corn Fritters much flavor! all summer long! and Charred Corn Salsa Bloody Mary Tomato Salad Wisconsin Beer Cheese Ice Cream Sundaes with Mexican Chocolate Grilled Flank Steak with Chimichurri Sauce Southern Fried Chicken and Caramel Sauces Quinoa with Mushrooms and Haricots Vert Potato and Grilled Corn Salad with Bacon and Tuesday, July 14 Swirled Summer Berry Souffles Blue Cheese Vinaigrette 6:00 pm – 8:30 pm $55 Tuesday, June 23 Broccoli Slaw with Lime-Peanut Sauce 6:00 pm – 8:30 pm $75 Limoncello Marinated Strawberry Shortcakes Thursday, July 2 6:00 pm – 8:30 pm $75

Cooking School Gift Certificates are a special gift for birthday or anytime.

The Cooking School at Jungle Jim’s International Market May • June • July • August 2020 7 Classes

Hands-On Class Hands-On Class Hands-On Class A Tuscan Dinner Cruising the Caribbean Italian Summer Picnic With Ellen Mueller With Ellen Mueller With Ellen Mueller Tie on an apron and get ready to Sandy beaches, sun-drenched days Spread the blanket in your favorite make a meal saluting Italy’s bounty. and blue waters set the mood for park and prepare for a glorious You will chop, slice and grill your way cool drinks and fresh food. Taste the picnic! We’ve included a fine menu to a delicious dinner. Bon appetito! tropics with Ellen as she puts to sea for sharing. Plenty of napkins will be Shrimp, Lemon and Garlic Bruschetta for a culinary “vacation” to the islands. needed! And an icy cold beverage, of course! Sausage Stuffed Mushrooms Bahama Breeze Salad with Honey-Lime Baked Goat Cheese with Spicy Tomato Sauce Steak Panzanella with Blue Cheese Vinaigrette Dressing Grilled Flank Steak Pinwheels with Boursin, Pressed Jerk Glazed Tilapia with Watermelon- Spinach and Sundried Tomatoes Smoked Mozzarella, Arugula and Penne with Thursday, July 16 Honeydew Salsa Parmesan Dressing 6:00 pm – 8:30 pm $75 Coconut Rasta Pasta Pastry-Wrapped Guava and Cheese Sbrisolona – Italian Almond Cookie Thursday, July 30 Wine Tasting Class Thursday, July 23 6:00 pm – 8:30 pm $75 The Tasting Room 6:00 pm – 8:30 pm $75 Wines of Sicily With Jack Keegan Wine and Food Demonstration Class It’s already hot so why not go to one of the warmest Wine and Food for a wine places in the world? Summer Feast Due to the cool ocean With Leigh Barnhart Ochs and Jack Keegan breezes and the slopes of the volcano, Etna, Come and enjoy where Sicily is making some exciting red and white the food and wine take wines. Join us for eight excellent wines in the you! Experience the taste air conditioning and explore Sicily! of exceptional food and Saturday, July 18 wine that’s perfect for a summer day. Fresh 1:00 pm – 3:00 pm $40 ingredients are fundamental to our kitchen and we know you’ll appreciate the wines Demonstration Class Hands-On Class paired especially to complement the menu. Greek Gazpacho Fresh and Easy for Indian Fusion Fig and Prosciutto Bread With Ellen Mueller Summer Grilled Pork Tenderloin with Date, Cilantro With Bryn Mooth Indian food is big on flavor. Open and Walnut Relish Our tastes and cooking habits shift yourself up to a world of exciting Creamy Scallion Potatoes in summertime to fresh flavors and dishes in this Indian-inspired menu. Cheese Course Turn your kitchen into your favorite Chocolate and Almond Torte easy meals. This menu features take-out restaurant spot and enjoy spicing up simple recipes that make delicious your life! Jack will expertly select four wines to pair use of summer’s best ingredients. Chicken with Garlic, Chilies, Ginger, with this menu Herb-Marinated Goat Cheese Tomatoes, Coconut, Lime and Cilantro Saturday, July 25 Quick Pickled Cherry Tomatoes Indian-Spiced Rice Pilaf with Dates and 12 noon – 2:30 pm $75 Heirloom Bean and Tomato Panzanella Parsley Breaded Chicken Cutlets with Corn Salad Homemade Naan Ice Cream Sundaes with Summer Fruit and Buttered Cornbread Crumble Fresh Mango Tart Hands-On Class Tuesday, July 21 Tuesday, August 4 6:00 pm – 8:30 pm $75 The Greek Grill 6:00 pm – 8:30 pm $55 With Ellen Mueller We’re using the grill to highlight the fresh flavors of the Mediterranean. Your summer cookout will sizzle with goodness. Enjoy peak season produce paired with excellent beef, and you Students will receive a have a recipe for success! discount coupon during Grilled Romaine with Charred Lemon-Feta the class. The 10% Vinaigrette discount is valid for seven Grilled Filet Mignon with Greek Corn Salad days on entire purchase Lemon Linguine of items located in the Cake-Stuffed Peaches with Ice Cream Gourmet Galeria. Tuesday, July 28 (Discount not valid in 6:00 pm – 8:30 pm $75 other departments)

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

Hands-On Class Demonstration Class Hands-On Class Summer Lobster Pasta A Fantastic Filet Date Night – With Ellen Mueller Dinner Party Couples in the Kitchen Indulge in a memorable main course With Leigh Barnhart Ochs With Catrina Mills featuring succulent lobster paired We think this steak dinner is suitable Bring your date to the with fresh produce plucked from the for a special occasion or a weeknight Cooking School for a fun Jungle “garden.” Light, luscious and meal. Sure to become a favorite in night of food and laughter. ready for summer entertaining, this menu is your kitchen, this menu is party and Meet new friends and just what your next dinner party is waiting for! family-friendly. Come and enjoy where the enjoy a glass of wine while learning to cook Warm Mozzarella and Sautéed Mushrooms food takes you. a decadent and delicious meal you’ll love to on Crostini Arugula Salad with Gorgonzola Custards, Pears recreate at home! Fennel, Mushroom and Radish Salad and Walnuts Steak au Poivre with Cognac Sauce – a perfect Grilled Lobster Pasta with Tomatoes and Olive and Herb Bread match for a filet Basil Filet Mignon with Red Wine, Olives and Mashed Potatoes with Goat Cheese and Chives Citrus Olive Oil Cake Pepperoncini Oven Roasted Ratatouille Thursday, August 6 Yukon Gold and Sweet Potato Gratin with Fresh Nutella Brownie Tart 6:00 pm – 8:30 pm $75 Herbs Thursday, August 27 Pressed Chocolate Cake 6:00 pm – 8:30 pm $150 per couple Tuesday, August 18 11:00 am – 1:30 pm $55 Wine and Food Demonstration Class Thursday, August 20 Wine and Food for 6:00 pm – 8:30 pm $55 Summer Fine Dining With Leigh Barnhart Ochs and Jack Keegan Leigh shows you how to perfectly prepare this mouth-watering main course. Jack has the wine paired to perfection. What better combination Hands-On Class to teach you how to create a fine dining Summer Surf and Turf experience in your kitchen. With Ellen Mueller Crab and Wild Mushroom The siren call of steak is strong here! Filet of Beef with Gorgonzola Sauce We’ve paired our ever-popular filet Wine Tasting Class Potato Salad with Ginger, Cilantro and with light and luscious shrimp for a The Tasting Room Shallots summer surf and turf extravaganza. Cheese Course Learn how to grill steak and potatoes and Springtime in Argentina Frozen Fudge Pie then enjoy a decadent . With Jack Keegan Limoncello Shrimp Bruschetta Springtime in Argentina. Jack will expertly select four wines to pair Grilled Filet Mignon with Roasted Corn Springtime? Yes, as we with this menu Relish head into fall, they are Saturday, August 29 Grilled Potato Salad with Lemon Aioli heading into spring. So let’s 12 noon – 2:30 pm $75 Peanut Butter Mousse with Fudge Drizzle taste eight excellent wines of that country as Tuesday, August 11 we get ready for great fall weather and wines. 6:00 pm – 8:30 pm $75 Saturday, August 22 1:00 pm – 3:00 pm $40 Helpful Tip! Hands-On Class Hands-On Class Get the best flavor Fish Taco Fiesta from fresh herbs! With Ellen Mueller Grilled Pork Tenderloin – You will learn the techniques to A New Classic prepare our go-to fish taco recipe With Ellen Mueller Add tender herbs with fresh fruit salsa. Great any time If you need a go-to menu or if you such as basil, parsley, of the year, this menu is fast, fresh want to be known for just one cilantro and dill toward the end of and fun! We’ve got your any-day-of-the-week amazing meal – this is it. Classic and cooking time. Or sprinkle on top taco covered! delicious with an appeal that can’t be of the finished dish. Cooking these Smoky Guacamole denied, we are happy to introduce you to your tender herbs rapidly diffuses their Fish Tacos with Lime Crema and Watermelon signature dinner! flavor. Add strong-flavored hardy Mango Salsa Arugula Salad with Roasted Grapes herbs such as thyme, marjoram Mexican Rice with Black Beans Grilled Pork Tenderloin with Date, Cilantro and or rosemary earlier in the cooking Dulce de Leche Bars Walnut Relish Thursday, August 13 process so they have time to mellow. Creamy Scallion Potatoes Added at the end, these hardy herbs 6:00 pm – 8:30 pm $75 Tender Strawberry Biscuits may be too overpowering. Tuesday, August 25 6:00 pm – 8:30 pm $75

The Cooking School at Jungle Jim’s International Market May • June • July • August 2020 9 Classes Fresh Tomato Salsa Brochure Symbols Application Policy Six Easy Ways to Register 2 cloves garlic 1 fresh serrano or jalapeño pepper, Online Junglejims.com/cookingschool seeded if desired, cut in pieces In-Person 1 Handful fresh cilantro sprigs Pay by check, cash, Visa, MasterCard, ½ small white onion, cut into pieces America Express or Discover. 2 pounds vine-ripened tomatoes, By Phone seeded, cut in pieces Hands-On Class Demonstration Class Pay by Visa, MasterCard, American Juice of ½ lime Express or Discover. Call 513-674-6059. ¼ teaspoon ground cumin One of our staff will receive your call. Due Salt and pepper to taste to our varied schedule, we are not always available to answer personally, so please Drop garlic into a running food leave your name and phone number on our processor fitted with the metal blade answering machine and we will return your and process until finely chopped. Add call as soon as possible. pepper and cilantro and pulse until Day Class Wine and Food Class By Mail finely chopped. Add onion and pulse Pay by check, Visa, MasterCard, American until finely chopped. Scrape onion Express or Discover. Send to: The Cooking mixture into a bowl. School at Jungle Jim’s International Market, 5440 Dixie Highway, Fairfield, Ohio, 45014. Add tomatoes, lime juice, cumin and By Fax 513-674-6001 Attn: Cooking School salt and pepper to food processor By Email and pulse until tomatoes are finely Couples Class Wine Tasting Class [email protected] chopped. Add tomato mixture to onion • For same-day reservations, please call to mixture and stir. Taste for seasoning confirm availability. and add more salt and pepper to • Make checks payable to The Cooking taste. School at Jungle Jim’s International Market. Please include your driver’s license number Makes about 2½ cups on your check. • All reservation requests confirmed by phone or email. Express Class • Full payment must be made at the time of registration to reserve a place in class.

Cancellation Policy Students may cancel registrations up to Reminder seven days prior to the day of class; After Looking for a gift for your that deadline, no refunds or credits issued. Schedule a Private favorite foodies? You may send a substitute. For registering Cooking Class 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 Hands-On and replacements for the class. When a refund Demonstration Classes is issued, students who pay in cash or are "out-of-the-ordinary" check will receive a refund check. Those activities for paying by credit card will be issued a credit towards their account. Team-Building Events, Reunions, Showers, The Cooking School reserves the right to cancel a class should it be necessary Anniversaries or Parties. Give them a copy of the 15th Anniversary due to weather, other emergencies or Cooking School Cookbook. insufficient enrollment; and to substitute For information and A compilation of recipes from teachers and food items as required. reservations the school’s past and Call: 513.674.6059 current instructors. Questions? Or Reservations or Email: Phone: 513-674-6059 Available Online at 9 am - 3 pm Monday through Friday [email protected] 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 Junglejims.com/cookingschool At ClassesA Glance

Date(s) Class Name Time Fee  Tuesday, May 5 Hands-On: It’s Taco Tuesday! 6:00 – 8:30 pm $75  Thursday, May 7 The Flavors of Vietnam 6:00 – 8:30 pm $55  Saturday, May 9 The Tasting Room: A Spring Tasting of Wine and Small Bites 1:00 – 3:00 pm $50  Tuesday, May 12 Hands-On: Grilled Beef Tenderloin Satay 6:00 – 8:30 pm $75  Thursday, May 14 Hands-On: Weeknight Summer Chicken 6:00 – 8:30 pm $75  Tuesday, May 19 The Yardboy and the Cook: From Garden to Kitchen 11:00 am – 1:30 pm $55  Thursday, May 21 Hands-On: Date Night – Couples at the Grill for Filet Mignon 6:00 – 8:30 pm $150 per couple  Saturday, May 23 The Tasting Room: Wines of the Loire 1:00 – 3:00 pm $50  Wednesday, May 27 Hands-On: Fresh Mediterranean Cuisine 6:00 – 8:30 pm $75  Friday, May 29 Italian Trattoria-Style Brunch 11:00 am – 12:30 pm $45  Tuesday, June 2 Hands-On: Low-Country Shrimp Boil 6:00 – 8:30 pm $75  Thursday, June 4 Hands-On: Slow-Roasted Salmon 6:00 – 8:30 pm $75  Tuesday, June 9 Hands-On: Early Summer Entertaining 6:00 – 8:30 pm $75  Thursday, June 11 Company for Dinner 11:00 am – 1:30 pm $55  Sunday, June 14 Wine and Food: An Afternoon at Burnet Ridge Winery 12 noon – 2:30 pm $75  Tuesday, June 16 The Best of Summer Produce 6:00 – 8:30 pm $55  Thursday, June 18 The Tasting Room: Wine and Small Bites for Summertime Fun 6:00 – 8:00 pm $50  Saturday, June 20 The Tasting Room: Dad Wines! 1:00 – 3:00 pm $50  Tuesday, June 23 Hands-On: Summer Entertaining for a Crowd 6:00 – 8:30 pm $75  Thursday, June 25 Hands-On: Date Night - Distinctive Dining 6:00 – 8:30 pm $150 per couple  Tuesday, June 30 Hands-On: Pork Chop Sliders 6:00 – 8:30 pm $75  Thursday, July 2 Hands-On: All-American 4th of July 6:00 – 8:30 pm $75  Tuesday, July 7 Hands-On: Date Night - Steak Diane – A Tableside Classic 6:00 – 8:30 pm $150 per couple  Tuesday, July 14 Summer Flavors of Mexico 6:00 – 8:30 pm $55  Thursday, July 16 Hands-On: A Tuscan Dinner 6:00 – 8:30 pm $75  Saturday, July 18 The Tasting Room: Wines of Sicily 1:00 – 3:00 pm $40  Tuesday, July 21 Hands-On: Indian Fusion 6:00 – 8:30 pm $75  Thursday, July 23 Hands-On: Cruising the Caribbean 6:00 – 8:30 pm $75  Saturday, July 25 Wine and Food: Wine and Food for a Summer Feast 12 noon – 2:30 pm $75  Tuesday, July 28 Hands-On: The Greek Grill 6:00 – 8:30 pm $75  Thursday, July 30 Hands-On: Italian Summer Picnic 6:00 – 8:30 pm $75  Tuesday, August 4 Fresh and Easy for Summer 6:00 – 8:30 pm $55  Thursday, August 6 Hands-On: Summer Lobster Pasta 6:00 – 8:30 pm $75  Tuesday, August 11 Hands-On: Summer Surf and Turf 6:00 – 8:30 pm $75  Thursday, August 13 Hands-On: Fish Taco Fiesta 6:00 – 8:30 pm $75  Tuesday, August 18 A Fantastic Filet Dinner Party 11:00 am – 1:30 pm $55  Thursday, August 20 A Fantastic Filet Dinner Party 6:00 – 8:30 pm $55  Saturday, August 22 The Tasting Room: Springtime in Argentina 1:00 – 3:00 pm $40  Tuesday, August 25 Hands-On: Grilled Pork Tenderloin – A New Classic 6:00 – 8:30 pm $75  Thursday, August 27 Hands-On: Date Night – Couples in the Kitchen 6:00 – 8:30 pm $150 per couple  Saturday, August 29 Wine and Food: Wine and Food for Summer Fine Dining 12 noon – 2:30 pm $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 2020 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 the 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 takes 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

Herb-Marinated Chicken with Watermelon-Mango Salsa

Chicken: Salsa: 2 tablespoons olive oil 1 cup diced watermelon 1 teaspoon dried oregano 1 cup diced mango 1 teaspoon chili powder 2 tablespoons chopped red onion 1 teaspoon cumin 2 tablespoons chopped fresh cilantro 1 teaspoon kosher salt 2 tablespoons minced jalapeño 2 large cloves garlic, minced Juice of 1 lime 4 boneless, skinless chicken breasts ½ teaspoon kosher salt

Combine ingredients for chicken in a bowl or resealable plastic bag. Marinate in the refrigerator at least 2 hours or as long as overnight. Remove from refrigerator 30 minutes before grilling. Serve warm or at room temperature.

Combine salsa ingredients in a medium bowl. Top chicken with salsa and serve. Serves 4