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In This Issue
Dear Friends of the Cooking School,
The holidays will soon be a happy memory!
If you received a Cooking School gift
certificate as a gift, you may have a hard
time choosing between the interesting
new classes offered this winter. We are
anticipating great classes from new chefs making their debut this brochure: Brooke
Griffin of SkinnyMom, local food blogger Karen Gibson, of SoupAddict, and local
restauranteurs, Joe Clark and Angela Willett, of La Poste in Clifton. All your favorite
instructors are returning with innovative and delicious menus crafted for your
enjoyment!
Chef Mike Garaghty of Wüsthof Knives & Cutlery is back to teach knife skills in
January. Handmade Pasta Workshop is a new concept for those interested in a
small group experience. I will be teaching four students how to make fresh pasta
dough, ravioli and sauces. You’ll end this workshop with wine and a plate of fresh
pasta in rich sauce.
Brooke Griffin
Healthy Living with
SkinnyMom
Knife Skills
with Chef Mike Garaghty
Many of you have called to ask about the Frequent Foodie program and it is
returning for the winter brochure. Please turn to page 5 for all the details. The
Frequent Foodie class is one I have been carefully planning to offer students; it was
inspired by our culinary trips to Italy: Ciccheti – Italian small plates.
And speaking of Italy, the Cooking School will take a culinary tour to EmiliaRomagna for the third time. Don Govoni will lead the group through the
“breadbasket of Italy” for a truly unique culinary experience. Check out the back
page of the brochure for details. If you haven’t met Don or joined him for a class,
please consider his Off the Beaten Path – A Return to Emilia-Romagna class on
February 28.
Don Govoni
Off the Beaten Path – A Return to
Emilia-Romagna, Italy
We’ll see you in the kitchen!
Bon Appétit!
Leigh Barnhar t Ochs
Trish Ranallo
Sip. Savor. Repeat – A Wine and
Cheese Party with Le Creuset
Winter Classes: January - April 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.
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.
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.
Joanne Drilling
Joanne Drilling spent fifteen years working behind the
stove as a chef before joining Cincinnati Magazine
as the Dining Editor in 2013. While she still enjoys
tinkering with new recipes at home, these days she’s
also focused on ferreting out the hidden gems among
the city’s small ethnic restaurants, spotlighting local
products and producers, updating diners on new
restaurant openings and reminding readers that the
Queen City features an abundance of affordable food
and wine options in almost every neighborhood.
Don Govoni
Don Govoni is a professional chemist and chemistry
professor with a passion for Italian cooking, in particular
the regional cuisine of Emilia-Romagna. Over the past
25 years, Don has been refining his skills at making
homemade pasta that he learned from his grandmother
and relatives who live in the fertile plain outside of
Bologna. He lives part of the year in the town of Cento,
which is situated between the cities of Bologna,
Modena and Ferrara, and may be the gastronomic
epicenter of Italy. Don combines his passion for Italian
cooking with his passion for teaching and is also an
experienced winemaker, sausage maker and makes
the cured meats of his region.
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.
2
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.
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.
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
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. Ellen Mueller, Kay Hitzler, Laine Barresi,
Richard Eisenberg, Debbie Lavoie, and Diane Tuma 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.
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.
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.
The Cooking School at Jungle Jim’s International Market Voted Best
Cooking Class
Back to Back!
Sign up Online at www.junglejims.com/cookingschool
Classes
Hands-On Class
Grilling with Ellen –
Steakhouse Dinner
With Ellen Mueller
This class is returning by popular
demand! A sumptuous dining
experience awaits! Ellen is your
step-by-step guide to 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.
Caesar Salad with Homemade Croutons
Grilled Filets Mignon with Horseradish Butter
Creamy Boursin Potatoes
Roasted Brussels Sprouts
Chocolate Croissant Bread Puddings
Wednesday, January 7
6:00pm – 8:30pm $65
Thursday, January 8
6:00pm – 8:30pm $65
Hands-On 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!
Sushi Rice, learn the proper way to prepare
this rice
California Roll
Spicy Tuna/Salmon
Nigiri
Calvin’s Spicy Mayo
Saturday, January 10
12noon - 2:00pm
$65
Healthy Living
with SkinnyMom
With Brooke Griffin
Cincinnati’s own
health and fitness
expert joins us at
the Jungle for an
evening of healthy food and
fitness tips. Brooke created
her SkinnyMom brand as a resource for all
things food, fitness, health and nutrition.
Don’t miss a chance to enjoy her favorite
recipes that include full nutritional breakdowns
and Weight Watchers Points. So if you are
counting points, we want to count you in!
Creamy Chocolate Smoothie
Skinny Broccoli Salad
Sour Cream Enchiladas
Mashed Cauliflower
Pina Colada Cupcakes
Winter Comfort Soups
Partial Hands-On Class
Karen is a lifelong cook and
gardener, who had her first
lessons at the stove beside her
Austro-Hungarian grandmother. Growing up on classic dishes
such as chicken paprikash,
Hungarian goulash, and hearty soups and stews,
she developed an early love of comfort food
and savory dishes. The gardening columnist for
“Edible Ohio Valley” magazine, she also writes and
creates recipes for her food blog, SoupAddict.com,
featuring fresh, seasonal dishes with ingredients
from her four-season herb and vegetable gardens.
With Rita Heikenfeld
Small breads fit easily in the palm of
your hand, but fill your mouth and
tummy with big flavor. Join Rita for
this partial hands-on class where
you’ll make and take your own hand-formed
peasant round. Sit back and watch as Rita
demonstrates more of her favorite breads and
shares her tips for successful bread making.
With Karen Gibson
Cold evenings call for warm companions and
a bowl of hot soup makes everyone happy.
Soup lovers will enjoy the new and unique
soups Karen- a soup addict herself! - will
introduce to you.
Curried Chicken and Rice Soup with
Coconut Milk – creamy and gently spiced
Hungarian Mushroom Bisque- a velvety soup
with mushrooms, paprika and dill
African Chicken and Tomato Groundnut
Soup – a delicious traditional West
African combination of tomatoes, spices
and peanut butter
Skillet Cornbread – stone-ground corn
baked in a cast iron skillet
Austrian Shortbread Bars – buttery
shortbread with apricot-orange
marmalade
Thursday, January 15
6:00pm – 8:30pm $50
Day Class
Super Bowl Sunday
With Leigh Barnhart Ochs
Don’t fumble on the biggest game
night party of the season! Reserve
your seats for this fan-friendly
foodfest. You’ll score winning points
with this spread worthy of a Super Bowl
extravaganza.
Dorito Dust Popcorn
Queso Fundido with Chorizo
Pigs in Jalapeño-Cheddar Blankets with
Jalapeño Dipping Sauce
Baked Cambozola with Pecans
and Cranberries
Baked Mini Ham and Swiss Sandwiches
Spicy Chipotle Pork Stew
Grilled Homemade Bratwurst Sliders with
Spicy Mustard Sauce
Double Peanut Butter Cup Brownies
Small Breads
Peasant Bread – an earthy, crusty,
quick-rising bread
Italian Bread – a golden and tender
exterior crust
One-Hour Crescent Yeast Rolls – come and
learn the secrets for genuine yeast-risen
rolls in 60 minutes
Whole Orange Date Muffins – high in fiber
and flavor, excellent freezer muffins
Tuesday, January 20
6:00pm – 8:30pm $65
Note: Students will enjoy a steaming bowl of
soup with the bread
Hands-On Class
Make and Take
Spaghetti and Meatballs
With Leigh Barnhart Ochs
In this make-and-take class, bring
a 7 to 8-quart pan with you to take
home your batch of spaghetti and
meatballs made in class. We’ll have a
simmering batch for you to enjoy after all your
hard work making the menu. You can toast
your success with a glass of wine!
Fig and Prosciutto Bread
Italian Salad with Olives and Parmesan
Spaghetti Sauce with Meatballs
Mini Nutella Bites
Thursday, January 22
6:00pm – 8:30pm $65
Tuesday, January 27
11:00am – 1:30pm $65
Saturday, January 17
11:00am – 1:30pm $50
Note: Students will enjoy beer from Jungle
Jim’s Growler Bar in this class
Tuesday, January 13
6:00pm – 8:30pm $50
The Cooking School at Jungle Jim’s International Market
January • February • March • April
2015
3
Classes
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 using a Kitchen Aid. The ravioli
stamp you use in class is yours to take home
along with some of the fresh pasta you make
in class. Class size is limited to four students.
Braising the Bar
Carnitas “Nachos”
Fennel and Orange Salad
Chicken Tagine and Preserved Lemons
Lamb Shanks with Couscous, Artichokes
and Aioli
Pears in Caramel Sauce
Basic Egg Pasta Dough
Fresh Fettuccine
Three Cheese Ravioli
Basil-Scented Marinara Sauce
Sage Butter Sauce
Mixed Greens with Balsamic Vinaigrette
Tuesday, February 3
6:00pm – 8:30pm $50
Saturday, January 24
11:00am – 2:00pm $135
With Kim Baretta
As a professional cater and world
traveler, Kim will introduce you to
the pleasures of Italian cuisine. Her
rich pasta, simmered sauces and
succulent meat deliver satisfying and aromatic
flavors you can recreate at home.
Hands-On Class
Hands-On Knife Skills
With Chef Mike Garaghty
Chef Mike, originally from
Rhode Island, is currently the
Executive Chef of WüsthofTrident of America, Inc.
presiding and appearing in WÜSTHOF-sponsored
television segments, retail events, cooking videos,
social media initiatives, trade shows, consumer
food festivals, and other elements of the brand’s
sales and marketing campaigns.
Join Chef Mike from Wüsthof Trident of
America with Knife Skills 101 class. This is
a “roll up your sleeves and work with the chef”
class! He will cover how to choose the proper
knife, how knives are made, knife safety,
care and use and of course proper cutting
techniques.
Grilled Vegetables with Bacon and
Cotija Cheese Slather
Bread and Butter
Peruvian Marinated Chicken
Assorted Fruit
Thursday, January 29
6:00pm – 8:30pm $65
Friday, January 30
11:00am – 1:30pm
$65
Spinach Crespelle with Marinara
and Béchamel Sauce
Wild Mushroom Risotto with Truffle Oil
Homemade Focaccia
Veal Marsala
Chocolate Budino
Thursday, February 5
6:00pm – 8:30pm $50
Hands-On Class
Homemade Italian Pizza
With John Bostick
Turn your kitchen into an Italian
pizzeria! John will explain the
basics of pizza-making – from the
fundamentals of dough to techniques
for creating bubbling hot pizzas in a home
oven.
Tomato Pizza Sauce
Traditional Italian Pizza Dough
with “00” Flour
Sicilian-Style Pizza Dough with Olive Oil
Neapolitan-Style Calzone
Stuffed Spinach Pizza
Sfinciuni – Sicilian Pizza with thick, chewy
Dough and lots of Sauce!
The Cooking School at Jungle Jim’s International Market That’s Amore!
With Leigh Barnhart Ochs
Join us for Valentine’s Day to celebrate the
love of Italian food with the one you love. The
perfect match of wine – each couple will share
a bottle - and food will make this a special
day to remember. Don an apron and enjoy the
afternoon in our kitchen. Love is in the air!
Arugula Salad with Gorgonzola Custards,
Pears and Walnuts
Olive and Herb Bread
Filet Mignon with Red Wine and Olives
Baked Spinach with Garlic and
Bread Crumbs
Pressed Chocolate Cake
Saturday, February 14
11:00am – 1:30pm $65
Authentic Italian
Winter Warmers
Tuesday, February 10
6:00pm – 8:30pm $65
4
Hands-On Class
With Rob Seideman
Braising is Rob’s favorite
cooking technique because
it transforms ordinary
ingredients into sumptuous
dishes. Innovative, delicious
cuisine and a wealth of
culinary information are a hallmark of his
not-to-be-missed classes.
Carol’s Favorite
Italian Soups
With Carol Tabone
Soup is the ultimate comfort food! One always
feels a little better after
enjoying a steaming bowl of
soup especially when the
wind is howling outdoors.
Carol has gathered a collection of her favorite
Italian soups filled with the incomparable
flavors of Italian cooking.
Pasta e Fagioli - traditional soup from Naples
that is a meal on its own
Stracciatella Soup - a brothy soup that takes
minutes to prepare
Escarole Soup with Meatballs - known as the
wedding soup
Cream of Fennel Soup - a beautiful pureed
soup perfect for a dinner party
Orange-Scented Olive Oil Cake - a delicious
one-bowl cake
Tuesday, February 17
6:00pm – 8:30pm $50
Italian FisoDodelizioso!
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We’re celebra
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Italian Cuisin
Look for the
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Sign up Online at www.junglejims.com/cookingschool
Classes
A Tribute to Hazelnuts
With Leigh Barnhart Ochs
Indulgence in a nutshell – that’s the impact
hazelnuts make in this elegant menu. Enjoy
the crunch and flavor hazelnuts bring to
the table. No tribute to hazelnuts would be
complete without Nutella and this sweet
ending will leave you hungry for more!
Butternut Squash and Apple Soup
with Pancetta and Hazelnuts
Salad of Fresh Pear, Blue Cheese and
Honeyed Hazelnuts with Pear Vinaigrette
Pork Tenderloin Stuffed with Hazelnuts,
Parmesan and Rosemary with
Hazelnut-Lemon Sauce
Green Beans with Hazelnuts
Flourless Nutella Grand Marnier Cake
with Chocolate Gelato
Thursday, February 19
6:00pm – 8:30pm $50
Hands-On Class
Grilling with Ellen –
The Italian Grill
With Ellen Mueller
Everyone who enjoys Italian cooking
will learn to prepare a delicious meal.
An Ohio winter can’t stop you from
enjoying the warm flavors of Italy. A
cup of coffee and the Nutella dessert is an
unforgettable way to end the class.
Italian Chopped Salad
Bistecca alla Fiorentina - Tuscan Porterhouse
Roasted Rosemary Potatoes
Nonna’s Country Peppers
Torta di Nutella
Tuesday, February 24
6:00pm – 8:30pm $65
Wednesday, February 25
6:00pm – 8:30pm $65
A Plethora of Potatoes
Wine and Food Class
Off the Beaten Path –
A Return to EmiliaRomagna, Italy
With Don Govoni
After our
second
fun-filled
adventure
“Off the Beaten Path” in
Emilia-Romagna, Italy, Don
returns to Jungle Jim’s to recreate some of
the delicacies we enjoyed on the tour and to
introduce a few new dishes. Join us as we
savor the flavors of this beautiful region, also
known as “the breadbasket of Italy.” Whether
you are interested in going on the tour in May
2015, or just enjoy learning about Italian food
and culture, we invite you to enjoy “un bel
pranzo insieme” – a lovely lunch together.
Crescente Bolognese - savory baked bread
served with cured meats
Lasagne Verdi alla Bolognese - spinach
lasagne with meat sauce
Pollo al Lambrusco - chicken braised in
red wine
Puré di Patate - mashed potatoes in the
Bolognese style
Pomodori Gratinati - stuffed oven-baked
tomatoes in the Emilian style
Torta Tenerina - a simple, delicious chocolate
cake from Ferrara
Dave’s Wine Selection:
Sangiovese: a popular Italian red
Nebbiolo - the King of Northern Italian reds
Dry Lambrusco - Emilia-Romagna’s most
famous red
Super Tuscan - Cabernet, Merlot with a
touch of Sangiovese...one of Italy’s best!!
With Jamie Carmody
Meet the varieties of potatoes that make up
this spud-tacular menu. Potatoes take star
billing in every dish. Sliced, diced, baked
or fried, the versatile potato is a perennial
comfort food favorite.
Potato Baskets with 3-Cheese and
Herb Filling
Potato-Crusted Cod
Potato and Bacon Risotto
Caramelized Onion Twice-Baked Potatoes
Sweet Potato Pancakes
Tuesday, March 3
6:00pm – 8:30pm
$50
Warming Winter Dishes
from Ancient Cuisines
With David Warda
Hardy recipes inspired
from the cuisines of Persia,
Assyria, Armenia, Lebanon
and Turkey focus on whole
food goodness. David returns
to entertain and nourish with
grains, nuts, dried fruit, traditional spices,
seasonal produce and exotic ingredients.
Za’atar Goat Cheese preserved in Olive Oil
Beet, Orange and Fennel Salad
Chicken with Dates and Olives
Winter Tabbouleh with Dried Fruits, Nuts
and Pomegranates
Orange Date Olive Oil Cake
Thursday, March 5
6:00pm – 8:30pm
$50
Saturday, February 28
12noon – 3:00pm $65
Frequent Foodie Reward Program
We want to say thanks to our loyal cooking school customers.
Details
• Attend 6 different classes in the
2015 Winter Brochure
• You must register for the free
class in order to attend.
Benefits
Questions
• Attend 12 or more different
classes and you can bring a friend!
Frequent Foodie Class
(see page 9)
Saturday, April 25
11:00 - 1:30pm
• You can attend the free class
specially planned for loyal
customers!
The Cooking School at Jungle Jim’s International Market
• Call our office at
513-674-6059 or email at
[email protected]
January • February • March • April
2015
5
January 2015
Sunday
Monday
Tuesday
February 2015
Wednesday Thursday
1
Friday
2
9
7
8
Hands-On
Hands-On
Grilling
Grilling
with Ellen
with Ellen
Steakhouse Steakhouse
Dinner
Dinner
6 – 8:30pm 6 – 8:30pm
$65
$65
Saturday
3
Sunday
Monday
1
2
Tuesday
3
4
Braising the
Bar
6 – 8:30pm
$50
Wednesday Thursday
5
Authentic
Italian
Winter
Warmers
6 – 8:30pm
$50
6
7
10
Hands-On
Sushi
Basics
12noon
– 2:00pm
$65
8
9
11
10
Hands-On
Homemade
Italian Pizza
6 – 8:30pm
$65
12
Private
Class
13
14
Hands-On
That’s
Amore!
11am –
1:30pm
$65
19
A Tribute to
Hazelnuts
6 – 8:30pm
$50
20
21
26
27
28
4
5
6
11
12
13
14
Healthy
Living with
SkinnyMom
6 – 8:30pm
$50
15
Winter
Comfort
Soups
6 – 8:30pm
$50
16
17
Super Bowl
Sunday
11am –
1:30pm
$50
15
16
17
Carol’s
Favorite
Italian
Soups
6 – 8:30pm
$50
18
19
20
Partial
Hands-On
Small
Breads
6 – 8:30pm
$65
21
22
Hands-On
Make
and Take
Spaghetti
and
Meatballs
6 – 8:30pm
$65
23
24
Hands-On
Handmade
Pasta
Workshop
11am –
2:00pm
$135
22
23
24
25
Hands-On
Hands-On
Grilling with Grilling with
Ellen The
Ellen The
Italian Grill
Italian Grill
6 – 8:30pm 6 – 8:30pm
$65
$65
25
26
27
28
29
Hands-On
Knife Skills
6 – 8:30pm
$65
30
Hands-On
Knife Skills
11am –
1:30pm
$65
31
Wednesday Thursday
Hands-On
Make and
Take Spaghetti
and Meatballs
11am –
1:30pm
$65
March 2015
Saturday
Off the Beaten
Path A Return
to EmiliaRomagna, Italy
12noon –
3:00pm
$65
April 2015
Sunday
Monday
Tuesday
1
2
3
4
A Plethora of
Potatoes
6 – 8:30pm
$50
5
Warming
Winter
Dishes from
Ancient
Cuisines
6 – 8:30pm
$50
8
9
11
10
Dishing up
French WineFriendly
Snacks
6 – 8:30pm
$50
13
12
Pies for
People Who
Don’t Love
Making
Pastry!
6 – 8:30pm
$50
14
5
6
15
16
17
18
19
20
Think Spring
6 – 8:30pm
$50
21
12
22
23
24
Pasta
Favorites
11am –
1:30pm
$50
25
26
A Bourbon
Pairing
Dinner
6 – 8:30pm
$65
28
The Wine
and Food of
Normandy
and Brittany
12noon –
3:00pm
$65
29
30
31
6
18
Friday
Friday
6
27
Saturday
Sunday
Monday
Tuesday
7
Wine and
Food with
French Flair
12noon –
3:00pm
$65
The Cooking School at Jungle Jim’s International Market Wednesday Thursday
Friday
Saturday
1
Hands-On
Indian
Breads
6 – 8:30pm
$65
2
3
4
7
8
Take Me
Out to the
Ballgame
6 – 8:30pm
$50
9
10
11
Mojo Tago
Made to
Order
11am –
1:30pm
$50
13
14
The Wine
and Food
of Southern
Italy
6 – 9:00pm
$65
15
16
17
18
19
20
Mad About
Choux
6 – 8:30pm
$50
21
22
Hands-On
Grilling
with Ellen A
Spring Bistro
Dinner
6 – 8:30pm
$65
24
23
Hands-On
Grilling
with Ellen A
Spring Bistro
Dinner
6 – 8:30pm
$65
26
27
28
29
Fish Without
Fear - Spring
Edition
6 – 8:30pm
$55
Sip. Savor.
Repeat. - A
Wine and
Cheese Party
with Le Creuset
6 – 8:30pm
$50
25
Cicchetti The Frequent
Foodie Class
11am –
1:30pm
30
Hands-On
Low-Country
Shrimp Boil
6 – 8:30pm
$65
Sign up Online at www.junglejims.com/cookingschool
Classes
Wine and Food Class
Wine and Food
with French Flair
With Angela Willett, Joe Clark and Dave Schmerr
Born and raised in Cincinnati,
Angela has worked in the Food
and Beverage industry for over
twenty years in both Cincinnati
and Chicago in roles ranging
from the host stand to the
kitchen. Angela has always had a passion for food,
specifically enjoying a focus on local and whole
foods.
A wine professional with over
twenty years experience, Joe
grew up in the Cincinnati
area. His mother, Ruth, owned
a restaurant and a catering
company opening a door for
Joe into the Food and Beverage industry. Joe’s
career spans most aspects of the wine industry
including many years in fine dining and boutique
retail. Since 2004, he has represented the portfolio
of Cutting Edge Selections, the premier fine wine
house in Ohio.
A culinary collaboration
takes place at Jungle
Jim’s! Join Angela Willett,
co-proprietor of La Poste
in the heart of the Clifton Gaslight district, her
husband, Joe Clark, wine expert from Cutting
Edge Selections and Jungle’s own Dave
Schmerr. Together they present food and
wine with a delicious French influence that
guarantees a memorable experience.
Roasted Beet Salad
Seared Scallops
Salmon en Papillote
Cheese Course
Chocolate Espresso Pots de Crème
Joe’s French Cutting Edge Wine Selection:
Chenin Blanc
Chardonnay
Pinot Noir
Shiraz
Saturday, March 7
12noon – 3:00pm
$65
Dishing Up French
Wine-Friendly Snacks
Think Spring
With Joanne Drilling
Get the inside scoop
from Joanne about what
it’s like (super hard) to
select Cincinnati’s top ten
restaurants. You’ll get a
behind-the-scenes look at
the entire process - the weight gain and all
the other good stuff! Enjoy delicious food and
wine that’s perfect for dining and dishing!
Gougeres – a Gruyere-studded Pate
Choux Pastry
Salmon Rillettes – a mix of poached and
Smoked Salmon in a crock and served
with crostinis
Rosemary Cashews – rosemary, sea salt and
cayenne pepper spices
Vichyssoise – the classic leek, potato and
cream soup
Orange and Brown Butter Madeleines –
Proust’s favorite little cake
Tuesday, March 10
6:00pm – 8:30pm $50
Pies for People
Who Don’t Love
Making Pastry!
With Bryn Mooth
If the idea of kneading,
rolling and shaping pastry
dough sounds intimidating
to you, never fear! Start with
impressive appetizers made
with packaged puff pastry
dough, then create a savory pie with a no-roll
crust and finish with a super-easy free-form
fruit tart.
Roasted Fennel with Proscuitto and
Asiago Tartlets- impressive, easy to make
Romaine Salad with Roasted Cherry
Tomatoes, Puff Pastry Croutons
and Parmesan Peppercorn Dressing –
leftover puff pastry makes unexpectedly
delicious salad toppers
Zucchini-Bacon-Ricotta Pie in a No-Roll
Cornmeal-Olive Oil Crust – a superflavorful pie crust mixed right in the dish!
Easy Free-Form Apple Tart with a Buttery
Crust – top this simple galette with a
scoop of Vanilla Ice Cream
Thursday, March 12
6:00pm – 8:30pm $50
Powered by the cooking school
With Susan Diehl
Spring is just around the corner and the days
are getting longer and brighter. Join Susan as
she prepares a simple, yet elegant meal that’ll
have you believing that spring is really here!
Cream of Watercress Soup with
Homemade Croutons
Spinach Salad with Mango, Candied Pecans
and Balsamic Vinaigrette
Salmon with Sesame Orange-Ginger Relish
Pasta with Mascarpone, Asparagus
and Hazelnuts
Creamy Lemon Tart with Fresh Raspberries
Thursday, March 19
6:00pm – 8:30pm $50
Day Class
Pasta Favorites
With Leigh Barnhart Ochs
Pasta... Somehow we never tire of
pasta. So many shapes, so many
sauces, so many possibilities. Fresh
pasta is even more enticing: there’s
the enjoyment of eating it and pleasure of
making it from scratch. Plenty of pasta will be
plated for your enjoyment, so please join us!
Tortellini with Mushrooms, Prosciutto
and Sherry
Penne with Shrimp, Tomato and Feta Sauce
Cajun Chicken Pasta
Homemade Fettuccine
Sun-Dried Tomato Pesto Bread
Cinnamon Gelato
Tuesday, March 24
11:00am – 1:30pm
$50
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The Cooking School at Jungle Jim’s International Market
January • February • March • April
2015
7
Classes
A Bourbon Pairing Dinner
With Peter Wagner and Leigh Barnhart Ochs
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 Whiskey Ambassador, will guide
you through the complexities of bourbon
when paired with Leigh’s distinctive menu. If
you enjoyed the sold out class in 2011, don’t
hesitate to join us again for a new menu!
Plank-Grilled Scallops with Honey Gastrique
Baby Back Ribs with Bourbon BBQ Sauce
Grilled Corn Cheddar Grits
Grilled Filet Mignon with Spiced 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
Thursday, March 26
6:00pm – 8:30pm $65
Wine and Food Class
The Wine and Food of
Normandy and Brittany
With Carol Tabone and Dave Schmerr
Carol and Dave present
you with a class featuring
wine and food from one of
France’s most fascinating
regions! The beautiful long coastline of this
area produces great seafood and the fertile
soil inland produces delicious dairy and pork
dishes with an abundance of apples.
Buckwheat Crepes filled with Shrimp,
Shallots and Mushrooms – a staple
In Brittany
Roasted Pork with Apples – moist, full of
flavor with a touch of sweet apple
Vegetable Gratin – perfect companion
for pork
Green and Gold Salad – oranges, red onion,
mushrooms and lettuce
Cheese Course
Gateau Breton – a traditional cake using
ground almonds
Dave’s Wine Selection:
Muscadet - dry, crisp and very flavorful, a
white from Northwestern France,
perfect with shellfish Cidre - Normandy’s own Hard Apple Cider,
dry and very crisp...made with a rare
type of apple variety
Riesling - an Alsatian white, dry and full
bodied, a great companion with pork
Cabernet Franc - light red wine with nice
minerality, perfect with cheeses from
France
Saturday, March 28
12noon – 3:00pm $65
Hands-On Class
Indian Breads
With Madhu Sinha
A common accompaniment to most
meals, Indian breads are as diverse
as the culture. Join Madhu as she
teaches you the techniques for
making popular Indian breads. If you enjoy
the breads of India, this is your opportunity to
learn to make them yourself!
Smell and Taste
the Difference!
Try our private label
herbs, spices and
blends.
Paratha – basic Whole Wheat Flatbread
Aloo Paratha – Whole Wheat Flatbread stuffed
with Spiced Potatoes
Gobi Paratha – Whole Wheat Flatbread stuffed
with Spiced Cauliflower
Poori – Deep-Fried Whole Wheat Bread
Wednesday, April 1
6:00pm – 8:30pm $65
Note: Students will enjoy a Chicken Curry with
the bread
8
The Cooking School at Jungle Jim’s International Market Take Me Out to
the Ballgame
With Susan Diehl
Baseball is not the only attraction at major
and minor league baseball stadiums around
the country. Unique and local foods are
being showcased as well. Fans are choosing
unusual fare over the traditional hotdog.
Susan will introduce you to some of the
wackier ballpark foods! And of course, beer
will be served!
Homemade Caramel Corn with Peanuts –
better than Cracker Jacks
Fish Tacos – San Diego Padres
Pulled Pork Parfait – Milwaukee Brewers
Chicken and Waffles – Myrtle Beach Pelicans
Dbat Dog on a Pretzel Bun – Arizona
Diamondbacks
Banana Split with Curried Chocolate
Coconut Sauce – Chicago White Sox
Wednesday, April 8
6:00pm – 8:30pm $50
Day Class
Mojo Tago –
Made to Order
With Brian Reed
Brian is building a brick and mortar
carry-out and also a restaurant
in Columbus opening early 2015.
He’s a busy guy! But not too busy
to teach you the fundamentals for a fiesta
customized for family and friends. He’s all
about the good food, fun and finding your
MOJO! Come and mix it up!
Chips and Pico de Gallo – crispy, spicy and
necessary for snacking
Egg and Homemade Chorizo Taco –
breakfast will never be the same
Shredded Beef Quesadilla – tender beef
that’s fiesta-ready
Made-to-Order Burritos – meat and
cheese mixology
Chicken Taco Bowl – layers of awesome
flavor
Saturday, April 11
11:00am – 1:30pm
$50
Hands-on class size is
limited so register early.
Please wear closed-toe
shoes at hands-on classes.
Sign up Online at www.junglejims.com/cookingschool
Classes
Wine and Food Class
The Wine and Food of
Southern Italy
With Carol Tabone and Dave Schmerr
Carol and Dave present a menu
flled with the passion and robust
flavors from this part of Italy. You’ll be
transported to this splendid region
while sipping Dave’s Italian wine selection.
Caponata – a signature dish of Sicily
Pasta with Cream, Ham, Peas and Cheese –
sure to become a family favorite
Braciole – savory braised beef rolls with a
rich tomato sauce served over
creamy polenta
Cheese Course
Cassata Cakes – layers of sponge cake,
sweetened ricotta, dark chocolate
and candied fruit
Dave’s Wine Selection:
Falanghina: a medium-bodied, dry white
from southern Italy...fantastic minerality
and balance Etna Rosso - a complex red wine from the
Mount Etna region of southwestern
Italy...a sleeper!
Negroamaro - from Puglia, rustic and earthy
red...very unique
Primitivo - the original Zinfandel from Italy,
spicy, rich and full-bodied, an
excellent red for cheese
Tuesday, April 14
6:00pm – 9:00pm
$65
Sip. Savor. Repeat. –
A Wine and Cheese Party
with Le Creuset
With Trish Ranallo
Done right, a simple wine and cheese party
can turn into an unforgettable experience.
Explore and enjoy good food and drink with
Trish who will show you how to throw a
perfect party. Jungle Jim’s own wine expert,
Dave Schmerr, will select the wine pairings.
Rosé Sangria
Sweet and Savory Roasted Almonds
Gruyère Fondue
Wine-Soaked Fig Brie
Caramelized Shallot Dip
Sweet and Salty Camembert
Charcuterie Platter
Chocolate Fondue
Thursday, April 16
6:00pm – 8:30pm
$50
Note: Each student receives a gift from Le
Creuset. One lucky student receives a Round
Platter with Cutting Board ($99.00 retail
value).
Mad About Choux
With Carol Tabone and Laura Rinsky
Join Carol and Laura for an evening of
everything Choux, where you will learn not
only the secrets of making the famous Choux
pastry, but also some traditional and not-sotraditional fillings.
Gougeres – a Savory Éclair flavored with
Gruyère Cheese and Nutmeg
Finger-Sized Éclairs – filled with Ham and
Cheese, Smoked Salmon and Dill
and Cream Cheese and Herbs
Sweet Éclairs – filled with Madagascar
Vanilla Cream, Lemon Cream, Salted
Caramel and the traditional Chocolate
Monday, April 20
6:00pm – 8:30pm
With Leigh Barnhart Ochs
The Cooking School
staff wants to thank our
loyal students for their
patronage. Join Leigh for
cicchetti – small Italian plates to share. Relax
and enjoy an afternoon of exciting flavors and
good wine as our guest.
Aperol Spritz
Prosciutto Wrapped Shrimp
Gnocchetti di Semola al Forno
Fontina Fonduta with Truffle Butter
White Bean and Pancetta Bruschetta
Zucchini Rolls with Pesto and Ricotta
Tuna Bites with Olives and Pancetta
Bresaola Rolls with Arugula
Nutella Gelato
$50
Note: Students will enjoy a bowl of French
Onion Soup
Saturday, April 25
11:00am – 1:30pm
Hands-On Class
Grilling with Ellen –
A Spring Bistro Dinner
No Charge
Note: See page 5 for details on how to
become a Frequent Foodie
With Ellen Mueller
Blossoms on the trees - spring is
in the air! Time to take off the cover
of your grill and open it up. A flank
steak is a great way to jump into the
new grilling season which deserves a fresh,
new menu.
Spinach and Apple Salad with Fresh
Citrus Vinaigrette
Grilled Flank Steak with Bourbon-Chutney
Sauce
Chipotle-Cheddar Scalloped Potatoes
Mushroom Fricasee
Coconut-Lime-Berry Cake
Fish Without Fear –
Spring Edition
With Rita Heikenfeld
Yes you can! A must for those who love
seafood but are overwhelmed with choices
and ways to prepare it. Perfect for spring, you
will enjoy these recipes again and again.
Seared Scallops with Pea Puree, Pancetta
Crisps and Gremolata
Citrus Roasted Arctic Char with Cucumber
Arugula Crema
Buttered Steamed Potatoes with
Garlic and Dill
Jumbo Lump Crab Cakes with a side of
Carnival Slaw
Classic Key Lime Pie with Pecan
Crumb Crust
Wednesday, April 22
6:00pm – 8:30pm $65
Thursday, April 23
6:00pm – 8:30pm
Cicchetti – The Frequent
Foodie Class
Tuesday, April 28
6:00pm – 8:30pm
$65
$55
Hands-On Class
Low-Country Shrimp Boil
Jungle Jim’s Cooking School
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The Cooking School at Jungle Jim’s International Market
With Leigh Barnhart Ochs
The ultimate summer party
experience! Be the first in your
neighborhood to host a traditional
shrimp boil. Perfect for laid-back,
casual entertaining. Learn how to prepare the
table and then make this easy prep, one-pot
meal that turns an ordinary summer evening
into a festive occasion.
Low-Country Spiked Lemonade
Down South Pimento Cheese
Boil: Shrimp, Sausage, Corn and Potatoes
Lemony Cocktail Sauce
Buttermilk Cornbread
Fresh Blackberry Cobbler Cake
Thursday, April 30
6:00pm – 8:30pm
$65
January • February • March • April
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
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
Leigh’s
513-674-6001 Attn: Cooking School
By E-mail
Frequent Foodie Class
Unless otherwise noted classes
are designed for students 16 years
of age or older.
Recipe Corner
Chicken with Salsa and Black Beans
1 tablespoon olive oil
1 medium onion, diced
1 yellow bell pepper, chopped
1 poblano pepper, chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes,
with juice
1 cup fresh salsa (Jungle Jim’s
medium)
Cancellation Policy
1 teaspoon dried oregano
Salt and pepper, to taste
8 boneless, skinless chicken thighs,
each cut in half
1 can black beans, rinsed and drained
¾ cup fresh or frozen corn
Lime wedges, for serving
Pour oil into a 5-quart Dutch oven over medium heat; when hot, add onion,
bell pepper, poblano pepper and garlic and stir often until softened and just
beginning to brown, about 5-7 minutes.
Add tomatoes, salsa, oregano, salt and pepper to pan and stir well. Nestle
chicken into sauce and bring to a boil. Reduce heat, cover, and simmer, stirring
occasionally, for 40-45 minutes. Stir in black beans and corn, and simmer,
uncovered, until sauce has thickened, about 20 minutes. Serve over rice,
garnished with a lime wedge.
Serves 4
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.
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
 Wednesday, January 7 Hands-On Grilling with Ellen Steakhouse Dinner
 Thursday, January 8
Hands-On Grilling with Ellen Steakhouse Dinner
 Saturday, January 10
Hands-On Sushi Basics
 Tuesday, January 13
Healthy Living with SkinnyMom
 Thursday, January 15 Winter Comfort Soups
 Saturday, January 17 Super Bowl Sunday
 Tuesday, January 20
Partial Hands-On Small Breads
 Thursday, January 22
Hands-On Make and Take Spaghetti and Meatballs
Saturday, January 24
Hands-On Handmade Pasta Workshop
Tuesday, January 27
Hands-On Make and Take Spaghetti and Meatballs
 Thursday, January 29
Hands-On Knife Skills
 Friday, January 30
Hands-On Knife Skills
 Tuesday, February 3
Braising the Bar
 Thursday, February 5
Authentic Italian Winter Warmers
 Tuesday, February 10
Hands-On Homemade Italian Pizza
 Saturday, February 14 Hands-On That’s Amore!
 Tuesday, February 17
Carol’s Favorite Italian Soups
 Thursday, February 19 A Tribute to Hazelnuts
 Tuesday, February 24
Hands-On Grilling with Ellen The Italian Grill
 Wednesday, February 25 Hands-On Grilling with Ellen The Italian Grill
 Saturday, February 28 Wine and Food Off the Beaten Path – A Return to Emilia-Romagna, Italy
 Tuesday, March 3
A Plethora of Potatoes
 Thursday, March 5
Warming Winter Dishes from Ancient Cuisines
 Saturday, March 7
Wine and Food with French Flair
 Tuesday, March 10
Dishing Up French Wine-Friendly Snacks
 Thursday, March 12
Pies for People Who Don’t Love Making Pastry!
 Thursday, March 19 Think Spring
 Tuesday, March 24
Pasta Favorites
 Thursday, March 26 A Bourbon Pairing Dinner
 Saturday, March 28
Wine and Food The Wine and Food of Normandy and Brittany
Wednesday, April 1
Hands-On Indian Breads
 Wednesday, April 8
Take Me Out to the Ballgame
 Saturday, April 11
Mojo Tago – Made To Order
 Tuesday, April 14
Wine and Food The Wine and Food of Southern Italy
 Thursday, April 16 Sip. Savor. Repeat. – A Wine and Cheese Party with Le Creuset
 Monday, April 20
Mad About Choux
 Wednesday, April 22 Hands-On Grilling with Ellen A Spring Bistro Dinner
 Thursday, April 23 Hands-On Grilling with Ellen A Spring Bistro Dinner
 Saturday, April 25
Cicchetti – The Frequent Foodie Class
 Tuesday, April 28
Fish Without Fear – Spring Edition
 Thursday, April 30
Hands-On Low-Country Shrimp Boil
6:00 – 8:30pm
6:00 – 8:30pm
12noon – 2:00pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
6:00 – 8:30pm 11:00am – 2:00pm
11:00am – 1:30pm 6:00 – 8:30pm 11:00am – 1:30pm
6:00 – 8:30pm
6:00 – 8:30pm
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
12noon – 3:00pm 6:00 – 8:30pm 6:00 – 8:30pm 6:00 – 8:30pm
11:00am – 1:30pm 6:00 – 8:30pm
12noon – 3:00pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm 6:00 – 9:00pm 6:00 – 8:30pm
6:00 – 8:30pm 6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
6:00 – 8:30pm
$65
$65
$65
$50
$50
$50
$65
$65
$135
$65
$65
$65
$50
$50
$65
$65
$50
$50
$65
$65
$65
$50
$50
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$50
$50
$50
$50
$65
$65
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$50
$50
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See Page 5
$55
$65
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
January • February • March • April
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
May 22 – May 31, 2015
If you were on the wait list for the 2013 or 2014 trip, you’ll be pleased to know we are offering a
repeat performance. Travel to Cento, Italy with Leigh to meet our host, Don Govoni, for a unique
culinary tour “off the beaten path” in the Emilia-Romagna region. Enjoy eight nights in beautiful
Cento and take leisurely day trips to the mountains, the plains and the Adriatic coast, all the
while sampling the region’s splendid cuisine. Indulge in local specialties including handmade
tortellini, cappellacci, and artisanal cured meats and cheeses. Eat, drink and be merry alongside
the locals at a sagra as they celebrate and share their local specialty. Taste regional delicacies
like borlenghi and tigelle – foods that even most Italians have never heard of, accompanied
by local wines including the real Lambrusco. Savor the bounty of the sea where local fish and
shellfish unique to the Adriatic are expertly prepared. These are just a few of the epicurean
delights that await those who join us on this tour. Don spends months each year in his ancestral
home and is excited to again showcase this region that is seldom explored by tourists.
Highlights include:
• Lunch and afternoon at an agriturismo
• Attending a local sagra (festival)
• Visit the Republic of San Marino
• Enjoying seafood in Rimini
• View Parmigiano Reggiano production
• Experience borlenghi and tigelle in the Appenine Mountains
• Tours of a Balsamic Vinegar Acetaia, the Cento Market, and cured meats facility
• Visit Comacchio (“little Venice”) for wood grilled seafood
• Cooking class in Cento
Note:
- $2250.00 per person, double occupancy
- Airfare not included
- Space is limited to 20: a $750.00 per person
non-refundable deposit will secure your
reservation
• NEW for 2015! Gelato Master Class at Gelato University, Bologna Italy
For more info call 513-674-6059 or visit the cooking school website www.junglejims.com/cookingschool