Internation Jim’s al M le ar ng ke Ju t
In This Issue
Dear Friends of the Cooking School,
Thank you for making our summer cooking classes successful; we know the season The Tasting Room is busy with vacations, celebrations and Jack Keegan parties and appreciate your continued attendance.
Once again we combined two culinary trips to Italy. Participants enjoyed classes, winery tours, countryside excursions and shopping in Tuscany and Emilia-Romagna, Italy. The trips were stellar experiences in the heart of Italy’s food and wine paradise. New to the trip this year was FICO Eataly World in Bologna – an immersion experience into the best food and wine traditions Italy has to offer. It is a culinary experience that is hard to describe! We will definitely be returning in 2020, so look for details on the website in October or November. An Afternoon with Burnet Ridge Winery Please help us welcome the arrival of our new wine expert, Jack Keegan. Many of Chip Emmerich you know Jack from his years at Miami University, teaching Viticulture and Enology, also known as the “Wines” course at Miami since 1995. We say goodbye to Dave Schmerr, who has been an indispensable part of our team. I have truly enjoyed all the Wine and Food classes, wine tastings and advice Dave has provided over the years. We will miss him and wish him the best!
We can’t forget the upcoming Holiday season! We invite you to join us in our traditional classes for holiday dinners, parties and gift giving. If you haven’t taken a wine tasting class, consider spending a Saturday afternoon at a Tasting Room class BBQ & Brews with Jack Keegan – you’ll really enjoy it! Those of you who like hands-on classes will Daniel Schmerr of find several tempting, new menus. We have a great new schedule with something to Sonder Brewing appeal to every palate.
We look forward to seeing you in the kitchen this fall!
Seasons Greetings and Best Wishes for the New Year! Bon Appétit!
Leigh Barnhart Ochs Flavor Bombs Voted Best Bryn Mooth Cooking Class
Fall Classes: September - December 2019 Instructors Leigh Barnhart Ochs Leigh is the director of The Cooking School at Jungle Jim’s International Market. She was a guest instructor at The Cooking School from 2005- 2010 when she assumed directorship. Her training includes ten years of cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with Julia Child, Anne Willan, Lynne Rossetto Kasper, Todd English and other top chefs in the industry. Leigh has worked as both a personal and private 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 Debbie Lavoie Rob Seideman Don Govoni is a professional chemist and Hailing from the Great Plains, Debbie and her Rob is the founder of Cooking School of chemistry professor with a passion for Italian husband, Craig – an avid cook himself, have Aspen.He served as the food columnist for cooking, in particular the regional cuisine of made their home in Cincinnati where she has the Aspen Daily News, and has led culinary Emilia-Romagna. Over the past 25 years, united her commitment to lifelong learning adventures throughout Italy, Morocco and Don has been refining his skills at making with her passion for all things emanating South Africa. He now assists food companies homemade pasta that he learned from his from the kitchen. A baker at heart, Debbie around the globe with strategy and innovation. grandmother and relatives who live in the has expanded her culinary knowledge fertile plain outside of Bologna. He lives exponentially since joining The Cooking James Trent part of the year in the town of Cento, which School team in 2012. Executive Chef at Jungle Jim's Oscar is situated between the cities of Bologna, Event Center, James has been cooking Modena and Ferrara, and may be the Catrina Mills professionally for over twenty years in various gastronomic epicenter of Italy. Don combines Catrina was born and raised in two great states throughout the country. In 1998 he his passion for Italian cooking with his passion food cities: Chicago and New Orleans. After toured with the Beastie Boys as a chef for the for teaching and is also an experienced serving in the Air Force, she spent 21 years kitchen team. For the last 11 years he was winemaker, sausage maker and makes the working for the VA. She is a trained chef the Executive Chef and Partner at Funky’s cured meats of his region. having graduated from the Midwest Culinary Catering. He has an extreme passion for Institute and the University of Cincinnati, learning and teaching food and culture. Rita Heikenfeld a cooking instructor, mother, culinologist, Rita is a certified herbalist and a featured published author and creator of her own Joe Westfall national speaker. She’s a member of IACP, line of spices. She owns her own catering A self taught cook, Joe caught the cooking a certified Professional Level II instructor, an business in Cincinnati. bug early in life when he took a Home award winning syndicated food columnist Economics class in junior high school. He in the Community Press Newspapers and Bryn Mooth was previously the Culinary School Director author of several cookbooks. The founding Bryn is the editor of Edible Ohio Valley at Cooks’Wares for over 5 years and learned editor of her website “Abouteating.com” and magazine and author of “The Findlay Market at the side of many local and national chef/ her blog “Cooking with Rita” on Cincinnati. Cookbook.” She also writes the Midwest- instructors over the past 20 years. com, Rita also has an international weekly based food blog Writes4Food.com, which cooking segment on Sacred Heart Radio shares recipes, kitchen wisdom and explores Our Staff and is resident herbalist for Granny’s Garden regional foods and producers. While she Jenny Rupp is our office manager, most of the School, Natorp’s Garden stores and Fox 19’s doesn’t hold a formal cooking degree, she time you’ll hear her voice over the phone and Morning Extra show. trained in the kitchens of her mother and she assists at classes. Ellen Mueller, Catrina grandmothers. She and her husband, Rob, Mills, and Joe Westfall are the cooking school Jack Keegan are avid cooks, wine lovers and advocates for sous chefs and are instrumental in preparing Recently retired from Miami University, Jack the Cincinnati food community. for classes and keeping the school in good is a Certified Wine Educator (CWE) from the running condition. Lora Allen, Anne Burkhart, Society of Wine Educators, and has been Ellen Mueller Doris Delaney, Sheryl Jones, Marilyn to the Napa Wine Educators academy, the Ellen loves to cook and entertain family and McKnight, Lyn Plummer, Laura Rinsky, and German Wine Academy, and has certifications friends. Since Ellen is Greek, food is the Mike Sprinkel are the classroom assistants in the wines of Spain and as a Bordeaux Wine cornerstone of many family functions and and the backbone of the school. Their efforts Educator. He does numerous wine tastings traditions. She has been a sous chef at Jungle before and during class enable our program for charitable groups and alumni and is a Jim’s for 15 years and teaches hands-on to run smoothly and efficiently. All of our judge for the Cincinnati Wine Festival. classes. Her love of cooking continues to be instructors are most grateful for the help they He is probably best known for teaching inspired by the many chefs she assists at the provide during their classes. Biology 244, Viticulture and Enology, also school. 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.
2 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes
Demonstration Class Dinner in Marrakech With Bryn Mooth Inspired by the dishes she What to Expect at Class experienced and learned to cook while in Morocco, Bryn brings stories and recipes from this fascinating country with How long are the classes? Arab, French and Spanish influences. It’s a Our classes are 2 – 2 ½ hours in length. class you won’t want to miss! Savory Apricot-Pistachio Shortbread - (4-person workshops are an exception) perfect with a glass of white wine Salad of Roasted Vegetables with Preserved What kind of class format do you offer? Lemon-Ginger Yogurt - the typical “salad” course in Marrakech We offer both hands-on and demonstration classes. Preserved Lemon – learn how to make and use If you want full participation, look for “Hands-On” in the title Chicken Tagine - Bryn’s adaptation will cook this traditional dish in a Dutch oven, and a hand icon beside the class description. aromatic with Moroccan spices Couscous studded with Raisins and Almonds Saffron Orange Blossom Crème Brûlée Thursday, September 5 The chef will explain and prepare all menu items during 11:00am – 1:30pm $55 demonstration classes, so look for the chef hat icon. Wine and Food Demonstration Class The Wine and Food of In both types of classes, students receive a complete recipe packet, Italy – A Salute to the enjoy a generous taste of each dish and are served wine as part of 2019 Culinary Trips the class. Each class is led by experienced chef instructors. With Leigh Barnhart Ochs and Jack Keegan Experience the delzioso Should I call to register for a class with a wait list? food inspired by our Yes. Occasionally seats become available and we fill available seats culinary trips to Tuscany and Emilia-Romagna. from the wait list. There’s never enough time to indulge in the fabulous food and wine of these iconic regions of Italy. We’ll do our best to give you a What should I wear to class? taste of what we enjoyed – one bite at a time! Wear comfortable clothing and shoes. Please do not wear open-toed Charcuterie and Cheese Board Parsnip, Pear and Gorgonzola Soup shoes to hands-on classes. We provide aprons and all the equipment Roast Pork Stuffed with Asparagus, you will need to use for hands-on classes. Pistachio and Amarena Cherries Braised Radicchio with Apples and Cream Roasted Potatoes Who can attend? Torrone Semifreddo with Bittersweet Due to class format and size, only paid participants may attend class. Chocolate Sauce Infants and children may not accompany adults to class. Jack will select 4 Wines to pair with the meal Minimum age to participate in our classes is 16 years old. Saturday, September 7 12noon – 2:30pm $75 What is your cancellation policy? We require 7 days advance notice to cancel a class and receive a full refund. For groups of 3 or more, we require 14 days advance notification.
No refunds will be given within the 7 or 14 day cancellation policy unless we can fill those seats from the wait list. You are welcome to send other people in your place.
The Cooking School at Jungle Jim’s International Market September • October • November • December 2019 3 Classes
Hands-On Class Hands-On Class Demonstration Class Date Night - The Marvelous Flavors of India Distinctive Dining Mediterranean With Rob Seideman With Ellen Mueller With Ellen Mueller Join Rob for an introduction to Indian Join us for a white-table- With the spotlight on the healthy cuisine. Learn about the spices and cloth dining experience. benefits of the Mediterranean herbs that give the distinctive flavors It’s a new four course cuisine, we offer a delicious menu so enjoyed by fans of Indian food. menu that is special for any that brings the best flavors of the You’ll absorb the aromas and flavors and then date night celebration – or just a quiet night Mediterranean to your table. Dine and delight will take a step towards confidently creating in. Unexpectedly easy to prepare and very in the bountiful goodness you’ll enjoy in our these delicious dishes at home. expectedly delicious! kitchen. Butternut Squash Soup with Turmeric, Cumin Clementine, Apple and Spinach Salad Beet, Orange and Fennel Salad with Herb and Coriander Prosciutto-Wrapped Filet Mignon with Blue Vinaigrette Grilled Yogurt-Marinated Chicken Kebabs Cheese Pecan Butter Baked Chicken with Dates and Olives Red Lentils with Ginger and Garlic Mashed Potato and Rutabaga Gratin Fall Tabbouleh – Bulgur with Walnuts, Pan-Roasted White Fish with Mango Chutney Chocolate Raspberry Cakes with Chambord Currants and Apples and Basmati Rice Sauce Glazed Orange and Olive Oil Cake Orange Lassi with Whipped Cream and Tuesday, September 10 Tuesday, September 17 Toasted Almonds 6:00pm – 8:30pm $150 per couple 6:00pm – 8:30pm $75 Tuesday, September 24 6:00pm – 8:30pm $55 Hands-On Class Demonstration Class Weeknight Sheet Pan Dinner at the Pub Chicken Fajitas With Leigh Barnhart Ochs With Ellen Mueller We offer a gastropub food Sheet pan dinners are all the craze experience that emphasizes fresh and rightly so. Easy to prepare and combinations of top-notch food. easy to clean up! Make dinner a Hearty, comforting and casual, fiesta with this fun and tasty fajita Leigh’s menu will satisfy the craving for a night sheet pan entrée everyone is sure to enjoy. out on the town. Mexican Street Corn Dip Leigh’s Beer Cheese Soup Weeknight Sheet Pan Fajitas with Peppers Sun-Dried Tomato Pesto Bread and Onions Chicken in Mustard Sauce with Pancetta and Black Beans and Rice with Sofrito Herbs Homemade Churros with Chocolate Sauce Roasted Curried Sweet Potatoes Thursday, September 12 Creamed Spinach 6:00pm – 8:30pm $75 Rustic Lemon Polenta Cake with Berries and Cream Thursday, September 19 Wine Tasting Class 6:00pm – 8:30pm $55 The Tasting Room Hands-On Class Wine and Small Bites for Grilling Shrimp an Italian Picnic and Scallops With Leigh Barnhart Ochs and Jack Keegan With Ellen Mueller The wine and small bites Seafood is a favorite in the Cooking School kitchen. Allow us to teach you series brings you a selection Cooking School Gift Certificates of sensational Italian food how to perfectly grill this delicious and drink. We are pleased shrimp and scallop dinner. You’ll to offer you a savory celebration perfect for a i e the gift of a cooking enjoy classic fall flavors that pair wonderfully picnic in your favorite spot. with these delightful seafood ingredients. Baked Ricotta with Olives, Tomatoes and class to o r fa orite foodie Fall Salad with Walnuts, Celery and Pears Herbs with Cambozola Vinaigrette Sautéed Shrimp and Prosciutto Spice-Rubbed Grilled Shrimp and Scallop Classes ooking Skewers Italian Pressed Picnic Sandwiches ft of C Torta Sbrisolona – Italian Almond Cookie i Orzo with Parmesan, Shallots, Red Peppers
nal Mark atio et n Cooking Classes r ift of and Herbs e nt ’s I im Saturday, September 14 J e gl n u J GIFT Sautéed Broccoli Rabe ’s International Jim Ma 1:00pm – 3:00pm $50 gle rk n et Ju CERTIFICATE Old Fashioned Apple Crisp GIFT Thursday, September 26 CERTIFICATE 6:00pm – 8:30pm $75
Can be purchased for $55, $75 or $100. Does not expire and can be purchased online or in store.
4 The Cooking School at Jungle Jim’s International Market Sign up Online at www.Junglejims.com/cookingschool Classes
Hands-On Class Demonstration Class Hands-On Class The Greek Grill Flavor Bombs Fall Comforts Foods With Ellen Mueller With Bryn Mooth With Joe Westfall Bring the traditional tastes of the Want to update or upgrade even Comfort food brings a feeling of Greek Isles to your backyard grill the most basic dishes? Ready to well-being and Joe will introduce you party. Impress your guests with give your cooking a flavor boost? to new favorites that will deliver great grilled grape leaves – a tasty new We’ll explore three flavorings — two flavor and satisfaction. Come and way to serve this traditional Greek dish. Enjoy condiments and one spice — that take any soothe your soul with fall comfort foods. Grilled Peach and Goat Cheese Bruschetta an evening of fun with Ellen at the grill. dish to the next level. Learn about Gremolata Greek Farmer’s Salad with Lemon-Oregano Garlicky Chicken Thighs with Scallions and (an Italian combination of parsley, garlic and Vinaigrette Lime lemon), Romesco (a Spanish sauce of roasted Grilled Beef-Stuffed Grape Leaves with Roasted Redskin Potatoes Tomato Sauce and Feta Dressing red pepper and almonds), and Pimenton (a Winter Trifle with Pumpkin, Apples and Lemon Pearl Couscous smoked version of paprika), and find out how Gingersnap Streusel Green and Yellow Beans with Olive-Shallot to make them essential ingredients in your Tuesday, October 15 Butter kitchen. 6:00pm – 8:30pm $75 Orange Yogurt Cake Gremolata: Tuesday, October 1 Crostini with White Bean Puree and Hands-On Class 6:00pm – 8:30pm $75 Gremolata Roasted Fall Vegetables with Gremolata Flank Steak – Romesco: Beer and Food Class Grilled Pork Tenderloin with Carrot Romesco Delivering Big Flavor! Roasted Salmon with Red Pepper Romesco With Catrina Mills BBQ and Brews Learn to love this cut of With Leigh Barnhart Ochs and Daniel Schmerr of Pimenton: Fettuccine with Red Pepper Cream Sauce meat packed with big, Sonder Brewing Smoky Dark Chocolate Tart beefy flavor. The secrets We extend a hearty welcome to beer Tuesday, October 8 of tender flank steak will enthusiasts who are up for a night 6:00pm – 8:30pm $55 be revealed to you by our expert staff as of BBQ and Sonder Brewing beer! you gather around the grill on our deck. You Sure-fire pairings are on the menu won’t want to miss this new menu starring a and each course will be accompanied with a Demonstration Class perfectly grilled flank steak. beer that highlights the best attributes of brew Fall Entertaining Honey Garlic Shrimp Bruschetta and food. Don’t miss this evening especially With Leigh Barnhart Ochs Grilled Flank Steak with Gorgonzola Cream crafted for beer lovers! Discover delicious food suitable Sauce BBQ Spiced Peanuts for upcoming holiday entertaining! Creamy Mushroom-Potato Bake Let Leigh introduce you to the best Sheet-Pan Apple Crumble Cedar-Planked Brie with Raspberries, ingredients, tips and techniques Thursday, October 17 Almonds and Honey that will be sure to make this holiday season 6:00pm – 8:30pm $75 Grilled Smoked Tri-Tip Steak with BBQ inviting and exciting. Sauce Drizzle Apple Parsnip Soup Hands-On Class Cheese Grits Prosciutto Wrapped Pork Tenderloin with Herbs and Apple Ginger Chutney Couples at the Grill Homemade Bratwurst Sliders with Spicy Goat Cheese Mashed Potatoes for Filet Mignon on Mustard Sauce Green Beans with Grape Tomatoes Sweetest Day Intense Chocolate Terrine with Kahlua Baked German Potato Salad With Ellen Mueller Custard Sauce Looking for a great Thursday, October 10 Fudgy Chocolate-Cherry Brownies date experience? 11:00am – 1:30pm $55 Join our staff A Sonder Brewing Beer will be paired with as they take the each course Wine Tasting Class party out to the patio for a fun day of food Thursday, October 3 The Tasting Room and laughter as you grill steaks on our indoor 6:00pm – 8:30pm $75 grilling deck. Enjoy a glass of wine while Oregon Pinot Noir learning to cook a delicious meal and meeting With Jack Keegan new friends who love to eat! Oregon is most famous Cajun BBQ Shrimp for its Pinot Noir, which is Grilled Filets Mignon with Horseradish Butter produced throughout the Potato Gratin with Cheddar, Shallots and state. Join Jack to learn Rosemary more about this popular wine. Wine will be Carrot and Zucchini Ribbons paired with cheese and bread. Nutella Brownie Tart Saturday, October 12 Saturday, October 19 1:00pm – 3:00pm $40 11:00am – 1:30pm $150 per couple
The Cooking School at Jungle Jim’s International Market September • October • November • December 2019 5 September 2019 October 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 1 2 3 4 5 Dinner in Wine and Food Hands-On Beer and Marrakech The Wine and The Greek Food BBQ 11:00a – Food of Italy – A Grill and Brews 1:30pm Salute to the 2019 6 – 8:30pm 6 – 8:30pm $55 Culinary Trips $75 $75 12noon – 2:30pm $75
8 9 10 11 12 13 14 6 7 8 9 10 11 12 Hands-On Hands-On The Tasting Flavor Fall The Tasting Date Night Weeknight Room Wine Bombs Entertaining Room Oregon - Distinctive Sheet Pan and Small 6 – 8:30pm 11:00am – Pinot Noir Dining Chicken Bites for an $55 1:30pm 1 – 3:00pm 6 – 8:30pm Fajitas Italian Picnic $55 $40 $150 per 6 – 8:30pm 1 – 3:00pm couple $75 $50
15 16 17 18 19 20 21 13 14 15 16 17 18 19 Hands-On Dinner at Hands-On Hands-On Hands-On The Marvelous the Pub Fall Flank Steak Couples at the Mediterranean 6 – 8:30pm Comforts – Delivering Grill for Filet 6 – 8:30pm $55 Foods Big Flavor! Mignon on $75 6 – 8:30pm 6 – 8:30pm Sweetest Day $75 $75 11:00a – 1:30pm $150 per couple
22 23 24 25 26 27 28 20 21 22 23 24 25 26 Flavors of Hands-On Party Party India Grilling Perfect Perfect 6 – 8:30pm Shrimp and Appetizers Appetizers $55 Scallops 11:00a – 6 – 8:30pm 6 – 8:30pm 1:30pm $55 $75 $55
29 30 27 28 29 30 31 Hands-On Grilling Salmon 6 – 8:30pm $75
November 2019 December 2019 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 1 2 3 4 5 6 7 Hands-On Holiday The Tasting Exceptional Sweets Room Chicken 11:00am – Sparkling 6 – 8:30pm 1:30pm Wines $75 $55 1 – 3:00pm $40
3 4 5 6 7 8 9 8 9 10 11 12 13 14 Light Up the Light Up the Light Up the Hands-On Wine and Holidays with Holidays with Holidays with Home for Food for Gifts from Gifts from Gifts from the Holidays the Yuletide the Kitchen the Kitchen the Kitchen 6 – 8:30pm Season 11:00am – 6 – 8:30pm 11:00am – $75 12:00 – 1:30pm $55 1:30pm 2:30pm $55 $55 $75
10 11 12 13 14 15 16 15 16 17 18 19 20 21 Hands-On Flavors of The Tasting Simple Stuffed Mexico Room Wines Soups 10 Shells 6 – 8:30pm of Alsace 11:00am – Bolognese $55 1 – 3:00pm 1:30pm 6 – 8:30pm $40 $55 $75
17 18 19 20 21 22 23 22 23 24 25 26 27 28 Hands-On Hands-On Wine and Date Night “Ciao, Bella!” Food An - Couples in Chicken Afternoon the Kitchen 6 – 8:30pm with Burnet 6 – 8:30pm $75 Ridge Winery $150 per 12noon – couple 2:30pm $75 24 25 26 27 28 29 30 29 30 31 Hands-On Cold Weather Filet Mignon 6 – 8:30pm $75
6 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool Classes
Demonstration Class Hands-On Class Party Perfect Appetizers Demonstration Class Stuffed Shells Bolognese With James Trent Light Up the Holidays with With Ellen Mueller Busy holidays are less stressful Gifts from the Kitchen A fine dish of pasta always stands the test of time. This Italian-themed when your culinary arsenal includes With Leigh Barnhart Ochs dinner will hit the spot with friends a delicious array of easy-to-make ‘Tis the season to bake, make and family. If you’ve been wanting to appetizers. Enjoy your guests and and share homemade edible gifts spend more time around the table, this menu the party with these tried and true – yet from the kitchen. For your gift will please your hungry guests – and you! delicious and irresistible - holiday hors giving pleasure, we’ve planned a Sliced Orange Salad with Arugula, Fennel d’oeuvres. foodie’s paradise of delicious, delectable and and Parmesan Bacon-Wrapped Balsamic Onions with Blue decadent gifts you can wrap up and present Stuffed Shells Bolognese Cheese to the people on your “Nice” list. If you are Eggplant with Balsamic, Basil and Capers Shrimp and Grits Canapé with Green looking for some unique ideas to prepare for Italian Almond-Lemon Cake Tabasco Aioli the holidays, join us for a celebration of gifts Creole Pecans Tuesday, November 12 from the kitchen. 6:00pm – 8:30pm $75 Apple Butter and Bourbon BBQ Meatballs Pomegranate-Raspberry Shrub Teriyaki Beef and Vegetable Mushu Wraps served with Prosecco in class Smoked Gouda and Bacon Dip with Amor Polenta – Italian Polenta-Hazelnut Cake Homemade Everything-Spiced Crackers Chocolate Chip-Espresso Biscotti Bites Sundried Tomato Boursin Gougères Jam-Filled Breakfast/Snack Bars Derby Bars Za’atar Marinated Goat Cheese Tuesday, October 22 Curried Party Snack Mix 11:00am – 1:30pm $55 Pub Cheese Smoked Garlic and Sun-Dried Tomato Pesto Thursday, October 24 Five Meat and Sausage Ragu 6:00pm – 8:30pm $55 served with pasta in class Wednesday, November 6 Hands-On Class 11:00am – 1:30pm $55 Grilling Salmon With Ellen Mueller Thursday, November 7 Demonstration Class Don’t let the fear of fish stop you 6:00pm – 8:30pm $55 Flavors of Mexico from getting your grill on! Our With Rob Seideman staff will help you confidently learn Saturday, November 9 Rob will share with you the to prepare this popular fish as a 11:00am – 1:30pm $55 knowledge he’s gained cooking showcase for your dinner. Mexican food for family and friends. Homemade Flatbread with Prosciutto, Fig This will be a fun night of inspiring and Goat Cheese food and entertaining stories at the Cooking Grilled Salmon with Almond Tarragon School cantina! Romesco Chips and Salsa with Blood Orange Margaritas Mashed Cream Cheese Potatoes Seafood Ceviche Individual Pumpkin Bundt Cakes with Posole with Avocado and Lime Homemade Cinnamon Gelato Pork and Green Chili Burritos Enchilada-style Tuesday, October 29 Sweet Tamales with Banana and Mexican 6:00pm – 8:30pm $75 Chocolate Sauce Thursday, November 14 6:00pm – 8:30pm $55
Apple Chutney
2 large Granny Smith apples, unpeeled, ½-inch ½ teaspoon dry mustard dice ¼ teaspoon ground cinnamon 1 medium onion, chopped ⅛ teaspoon cayenne pepper 1 teaspoon minced garlic ⅔ cup packed light brown sugar 2 teaspoons fresh ginger, minced ½ cup cider vinegar ¾ teaspoon ground coriander
Hands-on class size is Combine chutney ingredients in a 2-quart saucepan. Bring to a boil, reduce heat and limited so register early. simmer, stirring occasionally, until mixture is thick and liquid is syrupy, 20-30 minutes. Please wear closed-toe Remove from heat and cool; cover and refrigerate. shoes at hands-on classes. Makes 1½ cups
The Cooking School at Jungle Jim’s International Market September • October • November • December 2019 7 Classes
Wine Tasting Class Wine and Food Demonstration Class Hands-On Class The Tasting Room An Afternoon with Exceptional Chicken Wines of Alsace Burnet Ridge Winery With Ellen Mueller With Jack Keegan With Leigh Barnhart Ochs, Jack Keegan and Chip This menu gives you one more Jack will provide a guided Emmerich reason to love chicken. This delicious tour of the characteristics of Relax and enjoy a weekend dinner basic combines a classic Alsace varietals. Wine will meal that applauds the sweet-savory profile that elevates be paired with cheese and pairing of local wines by chicken to another level of goodness. When bread. Chip Emmerich with the paired with cold weather comfort sides, you Saturday, November 16 sumptuous autumn menu prepared by Leigh have a winner! 1:00pm – 3:00pm $40 and our staff. Rich food and wine and good Winter Salad with Persimmons and Pomegranate with Ginger Vinaigrette company are always part of our anticipated Blackberry-Sage Roast Chicken Hands-On Class wine and food classes. Pesto Mashed Potatoes Baked Apples Stuffed with Sausage, Date Night - Green Beans with Gorgonzola Calvados and Goat Cheese served with Fall Apple-Cheddar Crisp Couples in the Kitchen Salad and Cider Vinaigrette Tuesday, December 3 With Catrina Mills Braised Beef and Vegetables in Red Wine Bring your date to the Sauce 6:00 – 8:30pm $75 Cooking School for a fun Roasted Polenta with Sherry Mushrooms night of food and laughter. and Herbs Meet new friends and Cheese Course with Dried Fruit and Spice Demonstration Class enjoy a glass of wine while learning to cook Bread Holiday Sweets a decadent and delicious meal you’ll love to Flourless Chocolate Espresso Cake with With Leigh Barnhart Ochs recreate at home! Chocolate Sauce Drizzle Cookies, cakes and more! Steak au Poivre with Cognac Sauce – a perfect Your holiday baking will This menu will be paired with 4 Burnet Ridge match for a filet be warm and inviting with Winery selections Mashed Potatoes with Goat Cheese and Chives all the goodies Leigh is Saturday, November 23 Oven Roasted Ratatouille making for gift giving and sharing. There are 12noon – 2:30pm $75 Nutella Brownie Tart so many sweet treats to try that we have Tuesday, November 19 started a new tradition and have expanded 6:00pm – 8:30pm $150 per couple Hands-On Class the menu to include so much more! Nibble Cold Weather Filet Mignon cookies and sweets and enjoy a light snack With Joe Westfall while we bake for you. You can’t go wrong with this menu Ultimate Chewy Ginger Cookies of elevated comfort food. Classic Double Chocolate Biscotti Swedish Almond Cake dishes that satisfy friends and family SOUL Cinnamon Roll Bars – a convenient, staff- on a cold night are just what is on BE favorite dessert MINE MATE the menu. These are dishes you won’t regret Mini Toffee-Chocolate Chip Cheese Balls cooking! Coconut Caramel Bars Gouda with Brandy and Walnuts Ellen’s Baklava Grilled Citrus-Herb Filet Mignon with Olive Thursday, December 5 Tapenade 11:00am – 1:30pm $55 Warm Potato Salad with Arugula Spiced Carrot Cake Hands-On Class Tuesday, November 26 “Ciao, Bella!” Chicken 6:00 – 8:30pm $75 With Ellen Mueller Create an Italian-inspired feast for your guests. Entertain your family and friends with a host of flavors reminiscent of the rustic countryside. Enjoy a glass of wine with dinner and new friends who share a love of good food. Penne with Pesto Trapanese Students will receive a Chicken with Pecorino-Truffle Sauce discount coupon during Roast Potatoes with Pancetta the class. The 10% Chocolate-Almond Biscotti discount is valid for seven Thursday, November 21 days on entire purchase 6:00 – 8:30pm $75 of items located in the Gourmet Galeria. (Discount not valid in other departments)
8 The Cooking School at Jungle Jim’s International Market Sign up Online at www.Junglejims.com/cookingschool Classes
Wine Tasting Class Demonstration Class The Tasting Room Simple Soups 10 Healthy Hint! Sparkling Wines With Leigh Barnhart Ochs We have been offering soup Parsnips are a member of With Jack Keegan the parsley family. To retain Our last tasting of the year classes for over a decade! showcases bubbly wine Our traditional end-of-year the maximum nutrients, peel from around the world. class brings bowls of warm, parsnips after cooking them. hearty soup to the table. We all crave a bowl Perfect for holiday parties! Almost 50% of Cheese and bread will be served. of hot soup when the air turns cold. Join Leigh Saturday, December 7 for a “souper” menu of delicious soup recipes the nutrients 1:00pm – 3:00pm $40 you can serve all winter long. in parsnips are Roasted Corn and Poblano Chowder Ribollita water-soluble, Tomato, White Bean and Kale Soup with meaning they will Hands-On Class Sausage leach out during cooking. Like Home for the Holidays Cheeseburger Soup Three Cheese Bread with Herbs carrots, well-scrubbed fresh With Ellen Mueller Gingerbread Bars Edible elegance will adorn your parsnips may not need peeling Tuesday, December 17 holiday table with this special menu at all. 11:00am – 1:30pm $55 that is just right for guests this winter. Learn the techniques that will help you plate this dinner with precision and confidence. 2019 Tuscany & Emilia - Romagna Trips Herbed French Mushroom Soup Pork Tenderloin Stuffed with Figs and Goat Cheese with Red Wine Reduction Visit Italy with us! Yukon Gold Gratin Chocolate-Orange Marmalade Cakes with Watch our website later this fall for 2020 trip information. Grand Marnier Sauce www.junglejims.com/cookingschool Tuesday, December 10 6:00pm – 8:30pm $75
Wine and Food Demonstration Class Wine and Food for the Yuletide Season With Leigh Barnhart Ochs This decadent holiday menu delivers a gift of edible elegance to our guests. Paired with just the right wine, this menu will be a five-star treatment for the people gathered around the table. Join us this season and enjoy! Mixed Seafood with Sun-Dried Tomatoes and Olives Prosciutto-Wrapped Filet Mignon with Blue Cheese and Pecan Butter Mashed Potato and Rutabaga Gratin Cheese Course Bittersweet Chocolate Almond Flour Torte Saturday, December 14 12noon – 2:30pm $75
Cooking School Gift Certificates are a special gift for birthday or anytime.
The Cooking School at Jungle Jim’s International Market September • October • November • December 2019 9 Classes
Brochure Symbols Application Policy Six Easy Ways to Register Helpful Tip! Online Pre-measure, prepare and junglejims.com/cookingschool arrange all of the ingredients In Person and equipment for each recipe Pay by check, cash, Visa, MasterCard, America Express or Discover. before you start cooking. This By Phone is called, "mise Hands-On Class Demonstration Class Pay by Visa, MasterCard, American en place", the Express or Discover. Call 513-674-6059. French term for One of our staff will receive your call. Due to our varied schedule, we are not always everything in its available to answer personally, so please place. leave your name and phone number on our answering machine and we will return your call as soon as possible. Day Class Wine and Food Class By Mail Pay by check, Visa, MasterCard, American Express or Discover. Send to: The Cooking School at Jungle Jim’s International Market, 5440 Dixie Highway, Fairfield, Ohio, 45014. Reminder By Fax 513-674-6001 Attn: Cooking School • As our classroom is By E-mail sometimes chilly, please Couples Class Wine Tasting Class [email protected] bring a sweater, or jacket. • For same day reservations please call to • Seating at the school is confirm availability. on a first come basis. If • Make checks payable to The Cooking you need to save a seat, School at Jungle Jim’s International Market. please come early. Please include your driver’s license number on your check. • All reservation requests will be confirmed by phone or email. Beer and Food Class • Full payment must be made at the time of registration to reserve a place in class.
Reminder Cancellation Policy Students may cancel registrations up to Schedule a Private 7 days prior to the day of class. After that Cooking Class Looking for a gift for your deadline, no refunds or credit will be issued. favorite foodies? You may send a substitute. For registering three or more people for a class, a 14 day Hands-On and notice is required for canceling out of a class. Demonstration Classes This is the amount of time needed to find are out-of-the-ordinary replacements for the class. When a refund is issued, students who pay in cash or activities for check will receive a refund check. Those Team-Building Events, paying by credit card will be issued a credit Reunions, Showers, towards their account. Anniversaries or Parties. The Cooking School reserves the right Give them a copy of the to cancel a class should it be necessary For information and 15th Anniversary due to weather, other emergencies or reservations Cooking School Cookbook. insufficient enrollment; and to substitute teachers and food items as required. Call: 513.674.6059 A compilation of recipes from or Email: the school’s past and current instructors. Questions? Or Reservations [email protected] Phone: 513-674-6059 Available Online at 9am to 3pm Monday through Friday junglejims.com/shoponline *Students must be 16 years of age and older unless otherwise noted. 10 The Cooking School at Jungle Jim’s International Market Sign up Online at www.Junglejims.com/cookingschool At ClassesA Glance
Date(s) Class Name Time Fee Thursday, September 5 Dinner in Marrakech 11:00am – 1:30pm $55 Saturday, September 7 Wine and Food: The Wine and Food of Italy – A Salute to the 2019 Culinary Trips 12:00noon – 2:30pm $75 Tuesday, September 10 Hands-On: Date Night - Distinctive Dining 6:00 – 8:30pm $150 per couple Thursday, September 12 Hands-On: Weeknight Sheet Pan Chicken Fajitas 6:00 – 8:30pm $75 Saturday, September 14 The Tasting Room: Wine and Small Bites for an Italian Picnic 1:00 – 3:00pm $50 Tuesday, September 17 Hands-On: The Marvelous Mediterranean 6:00 – 8:30pm $75 Thursday, September 19 Dinner at the Pub 6:00 – 8:30pm $55 Tuesday, September 24 Flavors of India 6:00 – 8:30pm $55 Thursday, September 26 Hands-On: Grilling Shrimp and Scallops 6:00 – 8:30pm $75 Tuesday, October 1 Hands-On: The Greek Grill 6:00 – 8:30pm $75 Thursday, October 3 Beer and Food: BBQ and Brews 6:00 – 8:30pm $75 Tuesday, October 8 Flavor Bombs 6:00 – 8:30pm $55 Thursday, October 10 Fall Entertaining 11:00am – 1:30pm $55 Saturday, October 12 The Tasting Room: Oregon Pinot Noir 1:00 – 3:00pm $40 Tuesday, October 15 Hands-On: Fall Comforts Foods 6:00 – 8:30pm $75 Thursday, October 17 Hands-On: Flank Steak – Delivering Big Flavor! 6:00 – 8:30pm $75 Saturday, October 19 Hands-On: Couples at the Grill for Filet Mignon on Sweetest Day 11:00am – 1:30pm $150 per couple Tuesday, October 22 Party Perfect Appetizers 11:00am – 1:30pm $55 Thursday, October 24 Party Perfect Appetizers 6:00 – 8:30pm $55 Tuesday, October 29 Hands-On: Grilling Salmon 6:00 – 8:30pm $75 Wednesday, November 6 Light Up the Holidays with Gifts from the Kitchen 11:00am – 1:30pm $55 Thursday, November 7 Light Up the Holidays with Gifts from the Kitchen 6:00 – 8:30pm $55 Saturday, November 9 Light Up the Holidays with Gifts from the Kitchen 11:00am – 1:30pm $55 Tuesday, November 12 Hands-On: Stuffed Shells Bolognese 6:00 – 8:30pm $75 Thursday, November 14 Flavors of Mexico 6:00 – 8:30pm $55 Saturday, November 16 The Tasting Room: Wines of Alsace 1:00 – 3:00pm $40 Tuesday, November 19 Hands-On: Date Night - Couples in the Kitchen 6:00 – 8:30pm $150 per couple Thursday, November 21 Hands-On: “Ciao, Bella!” Chicken 6:00 – 8:30pm $75 Saturday, November 23 Wine and Food: An Afternoon with Burnet Ridge Winery 12noon – 2:30pm $75 Tuesday, November 26 Hands-On: Cold Weather Filet Mignon 6:00 – 8:30pm $75 Tuesday, December 3 Hands-On: Exceptional Chicken 6:00 – 8:30pm $75 Thursday, December 5 Holiday Sweets 11:00am – 1:30pm $55 Saturday, December 7 The Tasting Room: Sparkling Wines 1:00 – 3:00pm $40 Tuesday, December 10 Hands-On: Home for the Holidays 6:00 – 8:30pm $75 Saturday, December 14 Wine and Food: Wine and Food for the Yuletide Season 12noon – 2:30pm $75 Tuesday, December 17 Simple Soups 10 11:00am – 1:30pm $55
Registration Online at Junglejims.com/cookingschool By Phone: 513-674-6059
The Cooking School at Jungle Jim’s International Market September • October • November • December 2019 11 Internation Jim’s al M le ar ng ke Ju t
5440 Dixie Highway Fairfield, Ohio 45014
Helpful Information Register early. Enrollment is limited. Seating in our classes is on a first-come, first-served basis. Our overhead mirrors provide a good view for everyone. When you arrive, please take a minute to check in. During class you’ll receive a copy of the recipes to take home. All classes are taught by demonstration unless specifically stated as a “Hands-On” class which take lower enrollment since students will participate in preparing the dishes. An apron and equipment will be provided for your use. You will receive a generous sampling of all the dishes prepared... this is one of the best parts of the class! As a bonus, sample specially selected wine or beer that complements the menu. Help yourself to the complementary 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
Grilled Potato Salad 2 pounds small new potatoes 6 slices cooked bacon, crumbled Olive oil, for brushing potatoes 2 hardboiled eggs, sliced Salt and pepper ¾ cup mayonnaise ¼ cup celery, finely diced 2 tablespoons Dijon mustard ¼ cup onion, finely diced 2 tablespoons fresh chopped dill 3 green onions, minced 2 tablespoons sweet pickle relish
Cook potatoes in boiling salted water until just tender when pierced with a sharp knife. Run under cold water until cool. Pat potatoes dry and cut into ½-inch thick slices. Brush potatoes with olive oil, sprinkle with salt and pepper and grill over medium heat until grill marks appear and potatoes are warm.
Combine potatoes, celery, onion, green onions, bacon and eggs in a large bowl.
Combine mayonnaise, mustard, dill, relish and salt and pepper to taste in a small bowl and stir well. Add dressing to potatoes and toss well. Serve warm or at room temperature.
Serves 6