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Dear Friends of the Cooking School,
We have certainly enjoyed the spring and summer session at the Cooking School. The third
annual culinary trip to Emilia-Romagna was amazing, especially the trip to Bologna for a
class at Gelato University. If we weren’t obsessed with authentic Italian gelato before, we
are now! Consider joining us in May 2016 as Don Govoni leads us on another unique and
food-filled trip. We have photo albums of each trip on display at the school, so feel free to
look at them and ask us questions.
Many unique classes are being offered this fall. Dan Shatto of MadTree will be here to talk about beer and food pairings. If
you are a fan of this local brewery, come join us. Not a fan of beer? Our wine and food classes continue to be popular. Carol
Tabone is taking on Italian street food in October and local wine maker, Chip Emmerich of Burnet Ridge Winery, will bring his
fine wine to pair with fine food in November. The bourbon pairing class is offered again because of the overwhelming demand.
These classes always fill up, so register early!
New for fall, we are offering Date Night cooking classes on two Friday nights. If you are looking for a fun experience with your
partner, join Ellen Mueller for grilling on our indoor deck. A casual atmosphere, good food and friendly people are sure to make
it a memorable night out.
And of course, we have some great holiday classes planned. We’ve worked hard to present some holiday menus this fall that
you’ll use year after year. Many of our students make it a tradition to join us each year for holiday classes and we look forward
to seeing you in class. Thank you for your support of the cooking school. This fall we celebrate our 20th year in business and
our success is due to you.
Bon Appétit!
We’ll see you in the kitchen!
Leigh Barnhar t Ochs
In This Issue
New Chef
Jordan Hamons
In The Kitchen
with MadTree
Brewing Co.
Peter Wagner
A Bourbon Pairing
Dinner
Fall Classes: September - December 2015
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.
John Bostick
John has been teaching in the Chicago and Cincinnati
areas for over 25 years. He has traveled extensively
in Europe and Asia researching foods and has lived
in France and Greece as well as managed operation
centers in China and India. Outside of his love for food,
John has been in the high tech industry for 34 years.
He is currently the President of Clear Measures, a
division of Boston-based Data Intensity, a business & IT
Big Data and Cloud services company.
Jaime Carmody
Jaime is an alumna of the Scottsdale Culinary Institute
and the former Executive Chef of the Hilton Garden Inn,
Carlsbad Beach, CA. She is a member of the American
Personal & Private Chef Assn. and the American
Culinary Federation. Currently, Jaime owns and
operates her own personal chef service, Out of Thyme
Ltd., focusing on in-home meal preparation, providing
wholesome, nutritious food to busy people.
Susan Diehl
Born in Cincinnati, Susan spent a few years and many
summers in England. While abroad she attended a
private school and majored in culinary skills, receiving
her training from chefs from the Cordon Bleu in Paris.
Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet
carry-out and catering business in 1985. She is
currently a chef at Garnish Catering.
Rita Heikenfeld
Rita is a certified herbalist and a featured national
speaker. She’s a member of IACP, a certified
Professional Level II instructor, an award winning
syndicated food columnist in the Community Press
Newspapers and author of several cookbooks. The
founding editor of her website “Abouteating.com” and
her blog “Cooking with Rita” on Cincinnati.com, Rita
also has an international weekly cooking segment
on Sacred Heart Radio, and is resident herbalist for
Granny’s Garden School, Natorp’s Garden stores and
Fox 19’s Morning Extra show.
Bryn Mooth
Bryn Mooth is the editor of Edible Ohio Valley magazine
and author of “The Findlay Market Cookbook,” to be
published in fall 2014 by Farm Fresh Books. She also
writes the Midwest-based food blog Writes4Food.com,
which shares recipes and kitchen wisdom and explores
regional foods and producers. While she doesn’t hold
a formal culinary degree, Bryn trained in the kitchens of
her mother and grandmothers. She and her husband,
Rob, are avid cooks, wine lovers and advocates for the
Cincinnati food community. They’re weekly customers
at Findlay Market, and they shop community farmer’s
markets around the area. In season, they enjoy
produce from their small vegetable garden.
Ellen Mueller
Ellen loves to cook and entertain family and friends.
Since Ellen is Greek, food is the cornerstone of many
family functions and traditions. She has been a sous
chef at Jungle’s Jim’s for six years and teaches
Mediterranean classes. Her love of cooking continues
to be inspired by the many chefs she assists at the school.
2
Laura Rinsky
Laura, although born in Cincinnati, has taken her
passion for cooking around the globe. Combining her
culinary talents and love of travel she has engineered
her career to include cooking classes from many parts
of the world. After volunteering for many years at the
Cooking School at Jungle Jim’s she extended her
passion into teaching others. Family and friends know
that dining at Laura’s for special occasions is always
a great treat. Laura is owner of Wayfarer Travel in
Madeira, Cincinnati’s oldest independent agency.
David Schmerr
Dave started making wine when he was a teenager and
that started a lifetime of being in the wine business.
Dave worked at Shillito’s for 3 years until he began
working in the wholesale business with the 7th largest
wholesaler in the United States, Allied Wine and Spirits.
After a 9 year stint as a wine buyer/manager he came
to Jungle Jim’s in 1987 as the wine buyer/director. Dave
does all of the wine tastings at Jungle Jim’s and travels
extensively throughout the wine world.
Rob Seideman
Rob is the founder of Cooking School of Aspen.
He served as the food columnist for the Aspen Daily
News, and has led culinary adventures throughout
Italy, Morocco and South Africa. He now assists
food companies around the globe with strategy and
innovation.
David Warda
David Warda is a cook, writer, and educator. His
cookbooks include Assyrian Cookery: Exotic Foods
that Outlasted a Civilization and Recipe Bible: Crowd
Pleasing Comfort Foods for all Occasions. David is
currently working on a new memoir cookbook for
I-Beam Books due 2015.
Our Staff
Jenny Rupp is our office manager, most of the time
you’ll hear her voice over the phone, she will also
assist at classes. Lora Allen, Ellen Mueller, Kay Hitzler,
Laine Barresi, and Debbie Lavoie are the cooking
school sous chefs and are instrumental in preparing
for classes and keeping the school in good running
condition. Anne Burkhart, Doris Delaney, Missy
Deloney, Susan Diehl, Linda Jamison, Sheryl Jones,
Marilyn McKnight, Debbie Menninger, Lyn Plummer,
Marian Riestenberg, Laura Rinsky, Jean Shirley,
Sophia Sparks, Mike Sprinkel, and Bonnie Walsh, are
the Classroom Assistants and the backbone of the
school. Their efforts before and during class enable
our program to run smoothly and efficiently. All of our
instructors are most grateful for the help they provide
during their classes.
Madhu Sinha
Born and raised in India, Madhu Sinha came to
Cincinnati 13 years ago. Cooking is a passion with
her. She loves to encourage her students to bring in
the warm, nutty, and fragrant Indian spices into their
kitchens and into their hearts. She holds a doctoral
degree in Victorian Literature and teaches at the Miami
University Hamilton campus.
Carol Tabone
Carol earned her Grand Diplôme from La Varenne in
Paris, France. She attended courses at the Cordon
Bleu School in London and has training in Mexican
as well as Chinese cuisine. She was formerly the
Director of The Creative Kitchen at Lazarus, and The
Cooking School at Jungle Jim’s. Carol is a member of
the International Association of Cooking Professionals
and has been certified by the IACP as a Professional
Level II Instructor. Carol holds a Master’s Degree in Education.
Calvin Tam
Born in China, Calvin moved to Cincinnati during his
teen years. During high school he learned to make
sushi and now has nine years of experience. Calvin
likes to experiment using different ingredients in sushi.
Calvin recently opened Sushi Monk, a restaurant
specializing in sushi and Japanese cuisine, which
also offers custom catering and specialized sushi
instruction. www.sushimonk.com
The Cooking School at Jungle Jim’s International Market Voted Best
Cooking Class
Sign up Online at www.junglejims.com/cookingschool
Classes
Hands-On Class
Grilling with Ellen:
Beer Can Chicken
With Ellen Mueller
Beer + Chicken + Grill = an easy
and tasty way to enjoy tender,
full-of-flavor chicken. If you’ve been
intimidated by the process or just
afraid to try, Ellen will show you how simple it
is to grill a whole chicken.
All Wrapped Up for the Holidays!
Arugula, Celery and Date Salad with White
Balsamic Vinaigrette
Grilled Beer Can Chicken
Mole-Spiced Roasted Potatoes
Green Beans with Shallots and Pancetta
Applesauce Spice Cake
Cookies Uncorked
Tuesday, September 1
6:00pm – 8:30pm
$75
Holiday Classes At A Glance -
Thursday, October 1
6:00pm – 8:30pm $75
Hors d'oeuvres for
Effortless Entertaining
Wednesday, October 14
11:00am – 1:30pm $55
Thursday, October 15
6:00pm – 8:30pm $55
All Wrapped Up!
Gifts from the Kitchen
Wednesday, November 4
11:00am – 1:30pm $55
Thursday, November 5
6:00pm – 8:30pm $55
Sataurday, November 7
11:00am – 1:30pm $55
A Festive Holiday Brunch
A Special Holiday Dinner
Thursday, November 12
6:00pm – 8:30pm $50
Wednesday, September 2
6:00pm – 8:30pm
$75
Thanksgiving:
An Old World Menu
for a New World Holiday
Thursday, November 19
6:00pm – 8:30pm $50
A Plate Full of
Christmas Cookies
Thursday, December 3
6:00pm – 8:30pm $50
Friday, December 4
11:00am – 1:30pm $50
Wine and Food Class:
An Italian Christmas
"Buon Natale!"
Thursday, December 10
6:00pm – 9:00pm $75
Hands-On Class
Grilling with Ellen: NEW
Couples at the Grill!
With Ellen Mueller
Looking for a new date
night experience? Join Ellen
and our staff as they take
the party out to the patio
for a fun night of food and laughter as you grill
steaks on our indoor deck. Enjoy a glass of
wine while learning to cook a delicious meal
and meeting new friends who love to eat!
Cajun BBQ Shrimp
Grilled Filets Mignon with Horseradish Butter
Potato Gratin with Cheddar, Shallots
and Rosemary
Carrot and Zucchini Ribbons
Mini Nutella Bites
Friday, September 4
6:00pm – 8:30pm $150 per couple
Note: Includes a bottle of wine.
Off the Hook
Tuesday, November 10
6:00pm – 8:30pm $50
With Rob Seideman
Ahoy seafood lovers! There’s a boatload
of fresh seafood waiting to be enjoyed. As
captain of the kitchen, Rob will show you how
to prepare innovative recipes for some of his
most inspired seafood dishes.
Mini Crab Cakes with Chive-Almond Pesto
Corn and Lobster Chowder
Sambuca Shrimp Salad
Grilled Mediterranean Swordfish Kebabs on
Rosemary Skewers
Orange-Cajeta Crepes
Thursday, September 10
6:00pm – 8:30pm $55
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2015
3
Classes
Hands-On Class
Beer and Food Class
Sushi Basics
With Calvin Tam
Sushi made simple
and easy! Calvin
teaches you the
fundamentals
of sushi that include preparing sushi rice
and making basic rolls, hand rolls and
nigiri. You will eat and roll for two hours! We
offer this class 3 times a year, so to avoid
disappointment, register early.
Sushi Rice, learn the proper way to prepare
this rice
California Roll
Spicy Tuna/Salmon
Nigiri
Calvin’s Spicy Mayo
Saturday, September 12
12noon – 2:00pm
$75
Partial Hands-On Class
Small Breads from
Around the World
With Rita Heikenfeld
Autumn is the time for substantial,
crusty loaves of bread and soft
golden rolls. Rita shares and
demonstrates her favorite breads –
made in small batches – from far off places
that you can bake at home. You’ll make a loaf
of No Knead French Country Bread and take
it home to bake.
No Knead French Country Bread – incredibly
easy, crusty bread
Pan Cubano – Cuban Bread with a soft
interior and golden crust
Brown & Serve American Dinner Rolls –
make ahead for the refrigerator or freezer
and then baked in a few moment’s notice
Hawaiian Rolls – the code has been cracked
for these tender, sweet rolls!
Danish Currant Buns (Toboller) – a touch of
sweetness with currants and an
almond glaze
In the Kitchen with
MadTree Brewing Co.
With Leigh Barnhart Ochs and Dan Shatto
Dan’s a local guy who grew
up in Sharonville, Ohio. He
and his wife, Sarah, graduated
from Princeton High School.
He started his brewing career
at Watson Brothers Brewery
as Toby Hunt’s assistant brewer, then moved on
to Firehouse Grill where he helped build a local
beer scene in Blue Ash. He joined the MadTree
team in early January 2014. He is the Director of
HOPPYNESS for Greater Cincinnati sales.
Great food and excellent beer are
in store for you! Leigh has paired a
special menu that complements the
amazing beers crafted by local beer
maker, MadTree Brewing. Dan Shatto shares
knowledge and stories that beer lovers won’t
want to miss!
Pesto…and Beyond!
With Bryn Mooth
You may know pesto as the traditional blend
of basil, pine nuts and Parmesan cheese. This
simple idea – herb, nut, cheese – extends to
all kinds of ingredients. Explore pesto and
other versatile variations to complement any
recipe – from pasta salad to grilled meats.
Bryn will share tips for making and storing big
batches of pesto.
Bruschetta with Goat Cheese-Tomato
Pesto Spread
Caprese Salad with Basil Pesto and
Fresh Ricotta
Pasta Salad with Shrimp, Cherry Tomatoes
and Parsley-Walnut Pesto
Grilled Hanger Steak with Romesco
Strawberry Fool with Amaretti
Tuesday, September 22
6:00pm – 8:30pm $50
BBQ Shrimp and Andouille Grits
Arugula Salad with Cherries, Almonds, Olives
and Buttermilk-Beer Dressing
Mustard-Dill Marinated Flank Steak
Roasted Butternut Squash and Brussels
Sprouts with Warm Bacon and
Ale Vinaigrette
Cheese Pairing Course
Apple, Apricot and Fig Bread Pudding
MadTree Pairings:
Lift
Sol Drifter
Happy Amber
PsycHOPathy
Gnarly Brown
Thursday, September 17
6:00pm – 8:30pm $55
Tuesday, September 15
6:00pm – 8:30pm $75
Note: A steaming cup of soup with be served
with slices of fresh bread.
Day Class
Stovetop Pasta
With Leigh Barnhart Ochs
We care a lot about pasta.
Something so simple can be
transformed into an impressive
centerpiece of your meal. So to
inspire you and mix it up a bit, Leigh plates
up creative, hearty pasta dishes that you will
want to serve at home.
Goat Cheese and Pancetta Salad with
Cherry-Port Dressing
Chicken and Smoked Mozzarella Pasta with
Sun-Dried Tomatoes
Trottole with Vodka Cream Sauce
and Shrimp
Penne with Sausage, Chard and Pine Nuts
Pumpkin Biscotti
Thursday, September 24
11:00am – 1:30pm $50
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Classes
Bourbon and Food Class
Hands-On Class
A Bourbon Pairing Dinner Cookie Decorating
With Peter Wagner and Leigh Barnhart Ochs
with Cookies Uncorked
Peter, more commonly known
as “Whiskey Pete,” is the Brown
Forman Whiskey Ambassador
with 15 years experience in fine
dining restaurants and corporate
training from Walt Disney World.
He lectures, trains restaurant and bar staff, and
creates their drink menus. He provides services
for distillery trips, whiskey pairing dinners,
whiskey tastings – both formal and cocktail, Barrel
Programs and Infusion Programs.
Bourbon should be
enjoyed with spirited food
to maximize the full palate
of flavors in both the food
and bourbon. “Whiskey Pete,” the Brown
Forman Ohio Whisky Ambassador, will guide
you through the complexities of bourbon
when paired with Leigh’s distinctive menu.
The summer class sold out in record time, so
we’re offering it again for those who missed it!
Plank-Grilled Scallops with Honey Gastrique
Baby Back Ribs with Bourbon BBQ Sauce
Grilled Corn Cheddar Grits
Grilled Filet Mignon
with Cherry-Bourbon Sauce
Roasted Asparagus
Pear Spice Bread Pudding with Bourbon
Hard Sauce
“Whiskey Pete’s” Bourbon Pairings:
Gentleman Jack
Old Forester
Woodford Reserve
Tennessee Honey
Saturday, September 26
12noon – 2:30pm $75
Hands-On Class
Indian University 101
With Madhu Sinha
Have you always loved Indian food
and dreamed of replicating these
deeply flavored dishes in your
kitchen? Here is your opportunity to
learn some popular Indian restaurant classics
while mastering the use of the ingredients and
techniques used in Indian cooking. Come and
take this step by step journey into this colorful
and exotic cuisine. Tandoori Chicken – a popular Indian
grilled chicken dish
Stir-fried Okra - stuffed with a variety
of spices
Paneer Tikka – a gently flavored grilled
cheese dish
Mango Lassi – sweet, refreshing beverage
Tuesday, September 29
6:00pm – 8:30pm $75
With Patti Foster
Patti Foster earned her degree
in hotel and restaurant
management more than 30 years
ago and immediately embarked
on a career consulting around
the globe. Upon returning to
her native Cincinnati, Patti earned her law degree
while continuing to enjoy all things involving
food, fun and creativity. Patti founded Cookies
Uncorked to combine these interests and share
the news that beautiful cookies aren’t just
delicious - they are a blast to create. In less than
a year, Cookies Uncorked went from a concept to
an award winning business that turned cookies
into art, and turned edible art into a social, joyful
experience.
Experience the fun
of creating your own
beautiful cookies.
Patti will teach the
fundamentals of making cut-out sugar
cookies and decorating them with a great
fall palette of royal icing. Each student will
take home recipes and a dozen decorated
cookies. This is a great class to enjoy with
friends and family members who love to bake,
decorate and eat cookies! Come see what
happens when creativity meets delicious
cookies. Sugar Cookies in Fall Designs
Cookies Uncorked’s Signature Lemon
Royal Icing
Decorating Techniques: Piping, Flooding,
Feathering and Wet-on-Wet Designs
Thursday, October 1
6:00pm – 8:30pm $75
Note: We have lowered the age limit to 12
years old if accompanied by an adult. We will
also provide a fresh fruit, cheese and meat
board for a light snack before class.
Jungle Jim’s Cooking School
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Follow us for recipes, tips
and giveaways.
Day Class
Eat the Heat
With Leigh Barnhart Ochs
Weekend of Fire fans expect Jungle
Jim’s to turn up the heat, so we’re
offering another hot sauce class
featuring some tasty eats that will
make you happy you joined us. Don’t be
afraid to give it a try! The food is high in flavor
that everyone will enjoy.
Spicy Paloma Cocktail
Too Hot to Call it Chili
Damn Hot Polenta Bread
Spicy Glazed Grilled Shrimp
Pasta with Hot Pepper Pesto
Chocolate Chili Ice Cream
Saturday, October 3
11:00am – 1:30pm $50
Note: Each student receives a complementary
ticket to the Weekend of Fire festival
A Warming
Sunday Supper
With David Warda
Like brunch, the Sunday
Supper is a doable,
make-ahead and affordable
way to feed a crowd of
hungry guests. This hardy
Mediterranean-Middle
Eastern inspired menu hits all the right notes
for tastes, textures and seasonal ingredients.
Phyllo Rolls with Leeks, Roasted Red
Peppers and Feta
Plum-Concord Grape Sauce - slightly sweet,
hot and sour Turkish Sauce to drizzle on
the Phyllo Rolls
Lamb Chili – homemade chili powder adds
layers of spicy flavor
Almond Cornmeal Muffins – light, moist and
corny with a bit of crunch
Vegetable Salad Platter with Lemon Dressing
Ginger Molasses Cookies – dark, lusty
and addictive
Tuesday, October 6
6:00pm – 8:30pm $50
Note: Rice, Chutney and Naan will be served
with the meal.
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2015
5
September 2015
Sunday
6
Monday
7
October 2015
Tuesday
Wednesday Thursday
1
2
3
Hands-On
Hands-On
Grilling
Grilling
with Ellen:
with Ellen:
Beer Can
Beer Can
Chicken
Chicken
6 – 8:30pm 6 – 8:30pm
$75
$75
8
9
10
Off the
Hook
6 – 8:30pm
$55
Friday
Saturday
5
4
Hands-On
Grilling
with Ellen:
Couples at
the Grill
6 – 8:30pm
$150 per
couple
11
Sunday
12
Hands-On
Sushi
Basics
12noon
– 2:00pm
$75
4
Monday
5
Tuesday
Wednesday Thursday
6
A Warming
Sunday
Supper
6 – 8:30pm
$50
7
Friday
Saturday
1
Hands-On
Cookie
Decorating
with
Cookies
Uncorked
6 – 8:30pm
$75
2
3
Eat the Heat
11am –
1:30pm
$50
8
Private
Class
9
10
Wine and
Food Italian
Street Food
12noon
– 3:00pm
$75
13
14
15
16
Small
Breads from
Around the
World
6 – 8:30pm
$75
18
17
In the
Kitchen with
MadTree
Brewing
Co.
6 – 8:30pm
$55
19
11
12
13
16
15
14
Hors
Hors
d'oeuvres
d'oeuvres
for
for
Effortless
Effortless
Entertaining Entertaining
6 – 8:30pm
11am –
$55
1:30pm
$55
17
20
21
22
23
Pesto... and
Beyond!
6 – 8:30pm
$50
24
Stovetop
Pasta
11am –
1:30pm
$50
26
A Bourbon
Pairing
Dinner
12noon
– 2:30pm
$75
18
19
20
Hands-On
Grilling with
Ellen - An
Italian Menu
for the Grill
6 – 8:30pm
$75
22
21
Hands-On
Grilling with
Ellen - An
Italian Menu
for the Grill
6 – 8:30pm
$75
23
Hands-On
Grilling
with Ellen:
Couples at
the Grill
6 – 8:30pm
$150 per
couple
24
27
28
29
Hands-On
Indian
University
101
6 – 8:30pm
$75
25
26
27
28
Fall Classics
6 – 8:30pm
$50
30
31
25
30
November 2015
December 2015
Sunday
Monday
Tuesday
Wednesday Thursday
1
2
3
4
All Wrapped
Up! Gifts
from the
Kitchen
11am –
1:30pm
$55
6
5
All Wrapped
Up! Gifts
from the
Kitchen
6 – 8:30pm
$55
8
9
10
A Festive
Holiday
Brunch
6 – 8:30pm
$50
11
12
A Special
Holiday
Dinner
6 – 8:30pm
$50
13
14
6
15
16
17
18
More
Recipes from
the Historic
Findlay
Market
Cookbook
6 – 8:30pm
$50
24
25
Hands-On
Filet Mignon
- Grilling with
Ellen
6 – 8:30pm
$75
19
20
21
22
23
29
30
6
29
Friday
Thanksgiving:
An Old World
Menu for a
New World
Holiday
6 – 8:30pm
$50
26
Saturday
Sunday
Monday
7
All Wrapped
Up! Gifts
from the
Kitchen
11am –
1:30pm
$55
Tuesday
Wednesday Thursday
Friday
Saturday
1
2
3
A Plate
Full of
Christmas
Cookies
6 – 8:30pm
$50
4
A Plate
Full of
Christmas
Cookies
11am –
1:30pm
$50
5
7
8
Caramel
Around the
World
6 – 8:30pm
$50
9
10
Wine and
Food An
Italian
Christmas
"Buon
Natale!"
6 – 9:00pm
$75
11
12
Hands-On
Handmade
Pasta
Workshop
11am –
2:00pm
$175
13
14
15
Simple
Weekday
Italian
6 – 8:30pm
$50
16
17
Simple
Soups 6
11am –
1:30pm
$50
18
19
20
21
22
23
24
25
26
27
28
20
30
31
Wine and
Food And
Afternoon with
Burnet Ridge
Winery
12noon –
3:00pm
$75
27
28
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
Wine and Food Class
Italian Street Food
With Carol Tabone and Dave Schmerr
Italian vendors are masters
at making delicious street
foods! Join Carol as she
brings some of her favorite
recipes to life so you can enjoy a stroll through
the streets of Italy. Dave will have the perfect
pairing for each dish along the way.
Arancini - a Roman classic of fried rice balls
stuffed with cheese
Porchetta - moist roasted pork stuffed with
garlic and rosemary, sliced, and served on
bread rolls
Cubanelle Peppers and Provolone
Sandwiches- one of Carol's family favorites
Neopolitan Pizza - the most notable of all
street foods, made with a thicker base
Sausage and Peppers Spiedidi – Italian
skewered snack
Cannoli with Bittersweet Chocolate
and Pistachio
Hands-On Class
Grilling with Ellen – An
Italian Menu for the Grill
With Ellen Mueller
A well-received class makes an
encore appearance! Classic Italian
ingredients combine to create a
simple, creative menu featuring an
entrée of savory grilled chicken. You’ll enjoy
this special menu in our kitchen with a glass
of wine and new friends.
Pecorino Stuffed Mushrooms
Panzanella Salad
Prosciutto Wrapped Chicken stuffed with
Provolone and Basil
Linguine with Zucchini, Pancetta
and Parmesan
Apple Crostada
Tuesday, October 20
6:00pm – 8:30pm $75
Hors d’oeuvres for
Effortless Entertaining
Wednesday, October 14
11:00am – 1:30pm
$55
Thursday, October 15
6:00pm – 8:30pm
$55
Apple Pie Cocktail – cranberry juice, apple
liqueur and bourbon
Roasted Butternut Squash and Caramelized
Onion Tart
Fall Salad of Mixed Greens, Apples, Dried
Cherries, Toasted Pecans and Feta with a
Creamy Maple Dressing
Roasted Spiced Chicken Thighs with
Cinnamon and Honey-Glazed
Sweet Potatoes
Warm Apple and Maple Bread Pudding
Tuesday, October 27
6:00pm – 8:30pm $50
With Leigh Barnhart Ochs
For your gift giving pleasure, we’ve planned a
foodie’s paradise of delicious, delectable and
decadent gifts you can wrap up and present
to the people on your “Nice” list. If you are
looking for some unique ideas to prepare for
the holidays, join us for a celebration of gifts
from the kitchen.
Saturday, October 10
12noon – 3:00pm $75
Pomegranate Sangria
Crab and Wild Mushroom Cheesecake
Antipasto Stuffed Baguette
Goat Cheese Torta with Mint Pesto and
Fig Jam
Grilled Smoked Pork Tenderloin with
Watermelon Rind Relish
Mediterranean Pine Nut and Feta
Cheese Ball
Phyllo Pizza with Smoked Mozzarella and
Grape Tomatoes
Nutella Swirl Brownies
With Susan Diehl
Now that fall is here, thoughts turn from
strawberries, peaches and BBQ to apples,
cider and pumpkins. Susan will put fall
classics on the menu to celebrate the return
of crisp days and chilly nights.
All Wrapped Up!
Gifts from the Kitchen
Wednesday, October 21
6:00pm – 8:30pm $75
Dave’s Wine Selection:
Vernaccia di San Gimignano - dry, crisp and
very smooth
Chianti - the most popular red wine from Italy
Montepulciano d’abruzzo - dark, rich red
from Italy, nice tannins balanced with black
cherry overtones
Dolcetto – a red from northern Italy's famous
Piemonte region
With Leigh Barnhart Ochs
Parties are the highlight of the holiday season.
Make people happy and keep your spirits
bright with easy-to-transport appetizers
that serve a large number of guests. Create
beautiful platters of delicious bites for
memorable holiday gatherings.
Fall Classics
Hands-On Class
Grilling with Ellen: NEW
Couples at the Grill!
With Ellen Mueller
Looking for a new
experience for date night?
Join Ellen and our staff
for a fun night of food and
laughter as you grill steaks on our indoor
deck. Enjoy a glass of wine while learning
to cook a delicious meal and meeting new
friends who love to eat!
Cajun BBQ Shrimp
Grilled Filets Mignon with Horseradish Butter
Potato Gratin with Cheddar, Shallots
and Rosemary
Carrot and Zucchini Ribbons
Mini Nutella Bites
Friday, October 23
6:00pm – 8:30pm
No-Knead Cinnamon English Muffin Bread
Bakery-Style Granola Bars
Caramel Silk Sauce
Nutella Biscotti with Hazelnuts and Chocolate
Sriracha Caramel Corn
Chocolate Balsamic Vinegar
Smoked Fruit Cheese Ball
Sun-Dried Tomato Pesto
Italian Marinated Mushrooms
Herb and Garlic Infused Salt
Greek Vinaigrette
Andouille in Blankets with Sweet Mustard
Chutney
Limoncello
Wednesday, November 4
11:00am – 1:30pm $55
Thursday, November 5
6:00pm – 8:30pm $55
Saturday, November 7
11:00am – 1:30pm $55
Note: Each student will receive a gift from our
kitchen to yours.
$150 per couple
Note: Includes a bottle of wine.
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2015
7
Classes
A Festive Holiday Brunch
With Jordan Hamons
Jordan Hamons is a chef, cooking
teacher, food and travel writer,
and blogger. Jordan has worked
as a corporate chef of a Fortune
500 company, a restaurant
consultant, and a restaurant
branding and marketing expert. She studied
marketing and international business at the
University of Cincinnati and received her culinary
training at the Midwest Culinary Institute. Jordan is
a seasoned traveled and has spent time eating and
cooking in Europe and Asia. Jordan is passionate
about baking and dessert and loves teaching
classic techniques and international flavors.
What could be more inviting than the aroma
of baked goods, the smoky hints of bacon
and the pleasing scent of coffee? Spending
time with friends and family around the table
for a bountiful brunch makes for a memorable
holiday season.
Southern Buttermilk Biscuits
Queen City Quiche – goetta, bacon,
hashbrowns, caramelized onions, white
cheddar cheese in a flaky buttermilk crust
Oven-Fried Bacon
Sour Cream Coffee Cake
Pumpkin Oatmeal Brûlée
Vanilla Sugar Fruit Salad
Cold Brew Iced Coffee
Tuesday, November 10
6:00pm – 8:30pm $50
More Recipes from the
Historic Findlay Market
Cookbook
With Bryn Mooth
Like Jungle Jim’s,
Findlay Market is
an essential fixture
in Cincinnati’s
local food scene.
This class will feature recipes
from market vendors and Cincinnati chefs that
are feature in “The Findlay Market Cookcook.”
You’ll learn more about this cultural icon and
its role in our local food community as we
cook our way through local recipes.
Joanne Drilling’s Lentil Salad
Renée Schuler’s Sour Cream
Cornbread Muffins
Metropole’s Burnt Carrot Salad
Polly Campbell’s Roasted Italian Sausages
and Grapes
Chess Pie from Bouchard’s
Tuesday, November 17
6:00pm – 8:30pm $50
Note: Copies of the Findlay Market
Cookbook will be available for purchase and
signing.
Thanksgiving:
An Old World Menu for
a New World Holiday
With David Warda
Hands-on class size is
limited so register early.
Please wear closed-toe
shoes at hands-on classes.
A Special Holiday Dinner
With Rita Heikenfeld
We love the holidays – even the hustle and
bustle and scrambling around! There is
something comforting about sitting down
with family and friends and enjoying a special
holiday meal even during the chaos. If you are
looking for a traditional holiday menu, this just
might be it!
Roasted Beet Salad with Arugula and
Goat Cheese
Beef Tenderloin with French Herb Crust
Roasted Sweet, New and Yukon Gold Potatoes
with Thyme and Rosemary
Lemon Pepper Asparagus with Camembert Crepes Suzette
Thanksgiving dinner was
always in Mama Joe’s
basement. Her unique
blend of Assyrian, Persian,
Armenian and Turkish
cultures produced dishes with
bold flavors, whole grains and seasonal fruits,
nuts and herbs from Papa Joe’s backyard
garden.
Leek and Roasted Red Pepper Soup – with
cracked wheat, mint and lime juice
Mama Joe’s Stuffed Cabbage – quince, dried
apricots and plums surround these lamb
and rice filled cabbage leaves in a tomato,
lemon and honey sauce
Brown Basmati Rice Pilaf with Ghee, Orzo
and Almonds
Assyrian Stew with Green Bean, Leeks and
Chickpeas – a seasonal
stew that always accompanies rice pilafs
Perisan Pistachio Cake – flavored with
cardamom and a hint of rosewater
Thursday, November 19
6:00pm – 8:30pm $50
Thursday, November 12
6:00pm – 8:30pm $50
8
The Cooking School at Jungle Jim’s International Market Wine and Food Class
An Afternoon with
Burnet Ridge Winery
With Leigh Barnhart Ochs, Dave Schmerr and
Chip Emmerich
Discover delicious food and
drink all in one afternoon!
Chip and Dave help Leigh
toast the holidays with
special wine paired with exciting cuisine. Let
them introduce you to the best ingredients,
tips, techniques and wine that will sure to
make this holiday season bright.
Apple Parsnip Soup
Prosciutto Wrapped Pork Tenderloin with
Herbs and Apple Ginger Chutney
Goat Cheese Mashed Potatoes
Green Beans with Grape Tomatoes
Selection of Cheese
Intense Chocolate Terrine with Kahlua
Custard Sauce
Chips’s Wine Selection:
Chardonnay
Tuscan/Sangiovese
Purple Trillium
Zinfandel
Saturday, November 21
12noon – 3:00pm $75
Hands-On Class
Filet Mignon –
Grilling with Ellen
With Ellen Mueller
A sumptuous meal awaits! Ellen
guides you through the steps for
grilling a juicy and tender filet. No
need to dine at a fine steakhouse
when you can present your guests with an
incredible home cooked meal. This steakcentric menu is an encore performance – so
register early to enjoy this time around!
Caesar Salad with Homemade Croutons
Grilled Filets Mignon with Horseradish Butter
Creamy Boursin Potatoes
Roasted Brussels Sprouts
Chocolate Croissant Bread Puddings
Tuesday, November 24
6:00pm – 8:30pm $75
Cooking School Gift
Certificates are a special gift
for birthday or anytime.
Sign up Online at www.junglejims.com/cookingschool
Classes
A Plate Full of
Christmas Cookies
With Leigh Barnhart Ochs
Fill your home and cookie jar with the spirit of
Christmas! Leigh’s collection of very merry,
Santa-worthy cookies are sure to please
friends and family. Start your season of baking
early with these all new holiday cookies.
Nibble cookies and enjoy a light snack.
White Chocolate Dipped Ginger Cookies
Toasted Coconut Wedges
Gold-Dusted Bourbon Pecan Balls
Chocolate Toffee Almond Shortbread Bars
Vanilla Bean Confetti Cookies
Triple Peanut Biscotti
Cranberry Pistachio Shortbread
Nutella and Hazelnut Palmiers
Cherry Czech Squares
Thursday, December 3
6:00pm – 8:30pm $50
Friday, December 4
11:00am – 1:30pm $50
Caramel Around
the World
With Jordan Hamons
With good instruction and
a little practice, caramel is
simple and really fun to make
even though it's a bit tricky.
Caramel is such a classic
flavor (and salted caramel
is so popular right now) that good caramel
making skills will always be in demand.
Jordan will teach basic caramel making skills
and then a few dishes that highlight the great
flavor of caramel. She will show you several
techniques and skills to help you become a
proficient caramel maker.
Vietnamese Caramel Chicken – a classic
entrée of Southeast Asia
French Salted Butter Caramel Sauce
Caribbean Caramel Flan – creamy
and delicious
Southern Caramel Cake – old fashioned
buttermilk cake with a rich
Caramel frosting
Fleur de Sel Caramels – the ultimate
holiday gift
Tuesday, December 8
6:00pm – 8:30pm $50
Wine and Food Class
An Italian Christmas
“Buon Natale!”
With Carol Tabone and Dave Schmerr
Celebrate an Italian Christmas
with Carol’s memorable holiday
dishes! During this hectic time of
the year, Carol will show you some
make-ahead techniques taking the hassle out
of Christmas Day. Dave will have you sipping
wonderful Italian wines to accompany this
fabulous meal!
Mozzarella and Roasted Red Pepper Stacks
with Basil and Sopressata Salami, a
colorful beginning to the meal
Baked Cannelloni with Spinach, Ricotta, and
Fontina Cheese served with Bolognese
Sauce - homemade pasta makes this dish
light and tender
Boneless Turkey Breast stuffed with Garlic
and Prosciutto
Broccoli Rabe sautéed with Garlic
Cheese Course
Spumoni Ice Cream with a Chocolate Crust
Dave’s Wine Selection:
Sangiovese - the Big Boy of Tuscany...red
cherry overtones with firm tannins
and balance
Barbera - a red grape from northern Italy..
earthy, robust and rich Super Tuscan - Cabernet Sauvignon and
Sangiovese on steroids, very rich
and complex
Rosso di Montalcino - a "baby" Brunello,
full-bodied with power and smoothness
Thursday, December 10
6:00pm – 9:00pm $75
Simple Weekday Italian
With Susan Diehl
The holiday rush won’t stop you from enjoying
this simple, sophisticated and delicious meal.
These easy, no-fuss recipes will become your
favorite “go-to” menu for a weekday dinner.
Salad of Mixed Greens, Fresh Figs, Toasted
Walnuts and Prosciutto with a
Balsamic Vinaigrette
Italian Meatloaf with Fresh Basil, Mozzarella
and Sun-Dried Tomatoes
Roasted Asparagus with Shaved Parmesan
Baked Polenta – made right in the oven
Tiramisu Brownies – rich chocolate
brownies with a layer of mascarpone
Tuesday, December 15
6:00pm – 8:30pm $50
Day Class
Simple Soups 6
With Leigh Barnhart Ochs
The soup thrill seeker and aficionado
will enjoy cups of glorious soups
influenced by flavors from around
the world. Warm, comforting and
satisfying bowls of goodness await. Ending
the year with a soup class is our tradition at
the cooking school, so please join us as we
raise our soup spoons and say farewell to
2015!
Lasagna Soup with Ricotta Dumplings
Black Bean Soup with Chicken, Chorizo
and Lime
Zuppa Toscana – Sausage, Potatoes
and Kale
Superfast Creamy Piquillo Pepper and
Chickpea Soup
Olive and Herb Yeast Bread
Triple Peanut Butter Cookie Bars
Thursday, December 17
11:00am – 1:30pm $50
Hands-On Class
Handmade Pasta
Workshop
With Leigh Barnhart Ochs
It’s time to get up close and
personal with pasta. This
class is for the dedicated
pasta lover who has a
passion for learning to make handmade pasta
from scratch. You’ll learn two ways to hand
craft pasta using the traditional crank method
and also with a Kitchen Aid. The ravioli stamp
you use in class is yours to take home along
with the fresh pasta you make in class.
Class size is limited to four students.
Basic Egg Pasta Dough
Fresh Fettuccine
Three Cheese Ravioli
Basil-Scented Marinara Sauce
Sage Butter Sauce
Mixed Greens with Balsamic Vinaigrette
Saturday, December 12
11:00am – 2:00pm $175
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2015
9
Classes
Students will receive a
discount coupon during
the class. The 10%
discount is valid for seven
days on entire purchase
of items located in the
Gourmet Galeria.
(Discount not valid in
other departments)
Brochure Symbols
Application Policy
Six Easy Ways to Register
Online
www.junglejims.com/cookingschool
In Person
Pay by check, cash, Visa, MasterCard,
America Express or Discover.
By Phone
Hands-on Class
Wine and Food Class
Day Class
Bourbon and Food Class
Looking for a gift for your
favorite foodies?
Pay by Visa, MasterCard, American
Express or Discover. Call 513-674-6059.
One of our staff will receive your call. Due
to our varied schedule, we are not always
available to answer personally, so please
leave your name and phone number on our
answering machine and we will return your
call as soon as possible.
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.
By Fax
513-674-6001 Attn: Cooking School
Give them a copy of the
15th Anniversary
Cooking School Cookbook.
A compilation of recipes from
the school’s past and
current instructors.
Available Online at
www.junglejims.com/shoponline
By E-mail
Couples Class
Beer and Food Class
Unless otherwise noted classes
are designed for students 16 years
of age or older.
Leigh’s Recipe Corner
Spiced Apple Butter Bread
½ cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 large egg
¾ cup buttermilk
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon salt
1 cup all-natural apple butter
½ cup chopped, toasted pecans
Preheat oven to 350°. Grease a 9x5x3-inch loaf pan.
Combine butter, sugar and vanilla in a large bowl and beat with an electric
mixer on medium speed until well combined, about 3 minutes. Add egg and
mix well. Beat in buttermilk; scrape down sides of bowl with a spatula, and
beat again. Switch to a wooden spoon and stir in flour, baking soda, spices
and salt. Add apple butter and nuts and stir just until mixed thoroughly. Pour
batter into prepared pan and bake 55-65 minutes, until a toothpick inserted
in center comes out clean. Cool 5-10 minutes on a rack and remove bread
from pan. Cool to room temperature before slicing.
Makes 1 loaf
10
The Cooking School at Jungle Jim’s International Market [email protected]
• For same day reservations please call to
confirm availability.
• Make checks payable to The Cooking
School at Jungle Jim’s International Market.
Please include your driver’s license number
on your check.
• All reservation requests will be confirmed
by phone or email.
• Full payment must be made at the time of
registration to reserve a place in class.
Cancellation Policy
Students may cancel registrations up to
7 days prior to the day of class. After that
deadline, no refunds or credit will be issued.
You may send a substitute. For registering
three or more people for a class, a 14 day
notice is required for canceling out of a class.
This is the amount of time needed to find
replacements for the class. When a refund
is issued, students who pay in cash or
check will receive a refund check. Those
paying by credit card will be issued a credit
towards their account.
The Cooking School reserves the right
to cancel a class should it be necessary
due to weather, other emergencies or
insufficient enrollment; and to substitute
teachers and food items as required.
Questions? Or Reservations
Phone: 513-674-6059
9am to 3pm Monday through Friday
*Students must be 16 years of age and
older unless otherwise noted.
Sign up Online at www.junglejims.com/cookingschool
Registration
Classes
Name
Home Phone (
)
Address
City
Work Phone (
)
State
Zip
Date(s)Class NameTimeFee
 Tuesday, September 1 Hands-On Grilling with Ellen: Beer Can Chicken
 Wed., September 2
Hands-On Grilling with Ellen: Beer Can Chicken
 Friday, September 4
Hands-On Grilling with Ellen: Couples at the Grill!
 Thursday, September 10 Off the Hook
 Saturday, September 12 Hands-On Sushi Basics
 Tuesday, September 15 Partial Hands-On Small Breads from Around the World
 Thursday, September 17 Beer and Food In the Kitchen with MadTree Brewing Co.  Tuesday, September 22 Pesto…and Beyond!
 Thursday, September 24 Stovetop Pasta
 Saturday, September 26 A Bourbon Pairing Dinner
 Tuesday, September 29 Hands-On Indian University 101
 Thursday, October 1
Hands-On Cookie Decorating with Cookies Uncorked
 Saturday, October 3
Eat the Heat
 Tuesday, October 6
A Warming Sunday Supper
 Saturday, October 10
Wine and Food Italian Street Food
 Wednesday, October 14 Hors d’oeuvres for Effortless Entertaining
 Thursday, October 15
Hors d’oeuvres for Effortless Entertaining
 Tuesday, October 20
Hands-On Grilling with Ellen – An Italian Menu for the Grill
 Wednesday, October 21 Hands-On Grilling with Ellen – An Italian Menu for the Grill
 Friday, October 23
Hands-On Grilling with Ellen: Couples at the Grill!
 Tuesday, October 27
Fall Classics
 Wednesday, November 4All Wrapped Up! Gifts from the Kitchen
 Thursday, November 5 All Wrapped Up! Gifts from the Kitchen
 Saturday, November 7 All Wrapped Up! Gifts from the Kitchen
 Tuesday, November 10 A Festive Holiday Brunch
 Thursday, November 12 A Special Holiday Dinner
 Tuesday, November 17 More Recipes from the Historic Findlay Market Cookbook
 Thursday, November 19 Thanksgiving: An Old World Menu for a New World Holiday
 Saturday, November 21 An Afternoon with Burnet Ridge Winery
 Tuesday, November 24 Hands-On Filet Mignon – Grilling with Ellen
 Thursday, December 3 A Plate Full of Christmas Cookies
 Friday, December 4
A Plate Full of Christmas Cookies
 Tuesday, December 8
Caramel Around the World
 Thursday, December 10 Wine and Food An Italian Christmas “Buon Natale!”
 Saturday, December 12 Hands-On Handmade Pasta Workshop
 Tuesday, December 15 Simple Weekday Italian
 Thursday, December 17 Simple Soups 6
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
12noon – 2:00pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm 11:00am – 1:30pm
12noon – 2:30pm 6:00 – 8:30pm 6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
12noon – 3:00pm
11:00am – 1:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm 6:00 – 8:30pm 6:00 – 8:30pm
6:00 – 8:30pm 12noon – 3:00pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm 6:00 – 9:00pm 11:00am – 2:00pm
6:00 – 8:30pm 11:00am – 1:30pm
$75
$75
$150 per couple
$55
$75
$75
$55
$50
$50
$75
$75
$75
$50
$50
$75
$55
$55
$75
$75
$150 per couple
$50
$55
$55
$55
$50
$50
$50
$50
$75
$75
$50
$50
$50
$75
$175
$50
$50
TOTAL
PAYMENT REQUIRED AT TIME OF REGISTRATION
Students may cancel reservations up to 7 days prior to day of class and 14 days prior to day of class for groups of 3 or more.
Make checks payable to The Cooking School at Jungle Jim’s International Market.
Please include driver’s license number on check.
Credit Card Number
 MasterCard  Visa
Expiration Date
 Discover  American Express
Signature (required)
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2015
11
International M
Jim’s
ar
gle
ke
n
t
Ju
5440 Dixie Highway
Fairfield, Ohio 45014
Helpful Information
Register early. Enrollment is limited. Seating in our classes is
on a first-come, first-serve basis. Our overhead mirrors provide
a good view for everyone. When you arrive, please take a
minute to check in. During class you’ll receive a copy of the
recipes to take home. All classes are taught by demonstration
unless specifically stated as a “Hands-on” class which take
lower enrollment since students will participate in preparing
the dishes. An apron and equipment will be provided for
your use. You will receive a generous sampling of all the
dishes prepared... this is one of the best parts of the class!
As a bonus, sample specially selected wine or beer that
complements the menu.
Help yourself to the
complementary coffee or
tea before and during the
class. Whether cooking is
your hobby or passion,
you’ll love your cooking
classes and you’ll meet
many new friends; so relax
and enjoy this instructive
and social event!
Italian Culinary Adventure
Save The Date!
Join Leigh and Don in 2016 for
the 4th annual trip to the EmiliaRomanga region of Italy.
Friday, May 20 - Sunday, May 29, 2016
Call or email the Cooking School at
513-674-6059 to be on an email list
to receive information as it becomes
available:
[email protected]