In This Issue - Jungle Jim`s International Market

Transcription

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Dear Friends of the Cooking School,
A New Year and new brochure bring renewed commitment
to providing you with interesting and enjoyable classes and
events. We thank you for taking the time to respond to our
evaluation forms in class and with your phone calls and emails.
Your ideas and suggestions make a difference!
International M
ar
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In This Issue
David Cook
Daveeds at 934
Based on student requests, our winter brochure will have extra
daytime classes. To spice things up, we are adding some special
giveaways in several classes. Our Facebook Friends classes
have been well-attended and we invite all our students to take
advantage of this specially priced class offered on one Saturday
each brochure.
Peter Wagner
Pairing dinners are drawing great crowds and we will be
offering three wine and food classes, a chocolate and wine
pairing and a beer and German food pairing. Back by popular
demand, Peter Wagner will join me for a tequila pairing
dinner. If you attended the bourbon and whiskey pairing
dinner, you know that Pete is a great entertainer and is very
knowledgeable.
Knife Sharping Special
Event
Many of you have asked about knife sharpening. A sharp knife
is essential for success in the kitchen and we now provide
in-house, professional sharpening. We encourage you to bring
your knives to our February 4th Knife Sharpening Event. All
students attending classes in January will receive a special
coupon for free sharpening.
Back at the Jungle for a
tequila pairing dinner
Top Spice Picks
This brochure features all of your favorite instructors, with a few
new faces added to the mix. We have lined up classes to help
you learn new skills and discover tips and secrets for cooking
and entertaining at home – all while relaxing and having fun in
the classroom.
The Cooking School Team and I wish you Happy Holidays and
look forward to cooking with you in the New Year.
Bon Appétit!
Leigh Barnhar t Ochs
Maharajah Curry
Powder
Very Special Laden with Saffron
Porcini Mushroom
Powder
Flavor Risotto, Pasta,
Sauces, Veggies and Soup
Winter Classes: January 2012 - April 2012
Instructors
Leigh Barnhart Ochs
Leigh is the director of The Cooking School at Jungle Jim’s International Market. Her training includes ten years of
cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with chefs at the
top of the industry. Leigh has worked as both a personal and private chef and owned a café in Cincinnati. She has
served in recipe development as well as recipe testing for a James Beard Award winning author. Leigh’s cookbook,
Be Your Guest, teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with
minimum work. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University
of Cincinnati.
Penny Behnes
Penny grew up on the East coast of England in a family
of restaurateurs and wine sommeliers. Her life took
a major turn when she moved to New York City. She
received one-on-one culinary training by a leading
Executive Chef, and received instruction in vegetarian,
macrobiotic, Chinese, French and Indian cuisine. She
is currently a personal chef, is working on her first
cookbook, and caters for small functions.
John Bostick
John has been teaching in the Chicago and Cincinnati
areas for over 20 years. He has traveled extensively in
Europe researching foods and has lived in France and
Greece. Outside of his love for food, John has been
in the high tech industry for 27 years. He is currently
involved with two local well-known firms, LUCRUM,
a business & IT consulting service company, and
dbaDIRECT, the global industry leader in database
management.
Jaime Carmody - NEW
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 o
perates her own personal chef service, Out of
Thyme, Ltd., focusing on in-home meal preparation,
providing wholesome, nutritious food to busy people.
Lisa Cooper Holmes
Lisa, proprietor of Haute Chocolate in Cincinnati,
Ohio has been creating, innovating and spinning
delectable, edible and Award winning Lisa’s Brownies,
and original, “freestyle,” chocolate confectionery
items in her Boutique kitchens since 1979. Passionate
and knowledgeable about the nuances of what she
deems to be a very special staple in every ones diet,
Lisa loves to teach and share her experience and
expertise in the realm of chocolate. When she isn’t
teaching she is busy purveying Haute’s r epertoire
of fine chocolate confections at her Boutique in
Cincinnati, and her Boutique in “Chocolate Space.” Paul
Dagenbach Paul graduated from the Greater Cincinnati
Culinary Arts Academy. He was a chef at the Palace in
Cincinnati, Sturkey’s Restaurant and Encore Bistro &
Bar Restaurant. Paul’s fine cuisine can be sampled at
DeSha’s which is part of the Tavern Restaurant Group.
He is best known for his innovative cuisine.
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 was the
executive chef for Bebe’s Kitchen, a gourmet carry-out
and catering and has taught cooking classes around
town since 2005. Susan is a Sous Chef at the Cooking
School at Jungle Jim’s.
2
Mark Khudyak – NEW
Mark is a native of Cincinnati who currently is Paul
Dagenbach’s Sous Chef at deSha’s in Montgomery.
He attended the Pennsylvania Culinary Institute
in Pittsburgh, PA. His culinary career began at the
Highland Country Club and has since worked at the 20
Mile House and Mesh. We welcome Mark as he joins
Paul Dagenbach for the first time here at the cooking
school.
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.
Janet Hontanosas
A native of Connecticut, Janet has called Cincinnati
home since 1979. She began her culinary journey as a
study at the Creative Kitchen in the downtown Lazarus
store. Janet was invited to join the staff at Jungle Jim’s
Cooking School when it was created in 1995. She has
gained valuable culinary experience working with
numerous guest chefs and cookbook authors. Janet
strives to make cooking fun and enjoyable for her
students.
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 I.A.C.P. 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
Peter Wagner
Peter is the Brown Forman Ohio Whiskey Ambassador.
With 15 years experience in fine dining restaurants and
corporate training from Walt Disney World, he lectures,
trains restaurant and bar staff, as well as creates their
drink menus. He also provides services for distillery
trips, whiskey and tequila pairing dinners, whiskey
and tequila tastings both formal and cocktail, Barrel
Programs and Infusion Programs.
David Warda
David is an artist, cook, educator and writer. His
cookbooks include Assyrian Cookery: Exotic Foods
that Outlasted a Civilization, and Recipe Bible: Crowd
Pleasing Comfort Foods for all Occasions. His food
blog, ‘Foods from the Journey’ is located at
www.davidwarda.com. David currently lives in Flint,
Michigan working on another cookbook and teaching
cooking classes to teenage urban farmers.
Perry Washburn – NEW
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 Jims 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’s
and travels extensively throughout the wine world.
The Cooking School at Jungle Jim’s International Market
Carol Tabone
Tel: 513-674-6059
Perry comes from an Indiana family of fabulous
cooks, including grandmothers who ran small-town
restaurants. Perry has been teaching cooking classes
for years, first in the fusion-food landscape of Boise, ID,
then in the down-home setting of Des Moines, IA. He
has written about food for The Des Moines Register
and published a cookbook, Pizza Night with Perry.
Perry specializes in entertaining classes that feature
food you can repeat at home.
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. Janet Hontanosas, Ellen Mueller, Kay
Hitzler, Pam Baird, Susan Diehl, Amy Heyd and Laine
Barresi are the cooking school sous chefs and are
instrumental in preparing for classes and keeping the
school in good running condition. Doris Delaney, Missy
Deloney, Marianne Fernandes, Diane Fuller, Ingrid
Grant, Laura Guder, Linda Jamison, Marilyn McKnight,
Debbie Menninger, Marcia Menninger, Alex Mueller,
Lyn Plummer, Marian Riestenberg, Laura Rinsky, Jean
Shirley, 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.
E-mail: [email protected]
Classes
Lunch with Leigh –
Simple Soups 2
 You Asked For It 
Daveed’s Tapas
Cajun Cuisine
Best Ever Yeast Bread
Cooking with a Partner…
Italian Polenta Board
With David Cook
Tuesday, January 17
6:00 – 8:30pm
$50
With Leigh Barnhart Ochs
Warm soups are the stars of this laid-back
lunch menu. There’s no way you’ll want to
miss the irresistible sweet spoonful of Leigh’s
dessert soup! Join us as we continue our
popular lunch series in 2012.
Curried Sweet Potato Soup
Chicken Tortilla Soup
Vermont Cheddar Soup
Chocolate Soup Shots
Friday, January 6
11:00am – 12:30pm
$35
Let the good times roll!
Tuesday, February 7
6:00 – 8:30pm
$50
Oven-baked goodness at home!
Monday, January 30
6:00 – 8:30pm
$65
Knife Sharpening Event
Saturday, February 4
10:00am – 12noon
See Page 5 for Pricing
Always a Sell-Out!
Thursday, March 1
6:00 – 9:00pm
$65
Chinese New Year
The Flexitarian Dinner
With Susan Diehl
Ring in the Year of the Dragon with
delectable dishes from the Orient. Enjoy a
menu packed with flavor and vitality – a meal
fit for the flamboyant dragon!
Szechuan Chicken Stir-Fry
Singapore Salad
Mango Macadamia Nut Rice
Vegetable Spring Rolls
Almond Cake with Roasted Pineapple and
Vanilla Ice Cream
Monday, January 9
6:00 – 8:30pm
$50
Appeals to Carnivores and
Herbivores!
Tuesday, April 17
6:00 – 8:30pm
$50
 Food & Lifestyle 
A Star-Studded Oscar Night
Party
Join the Stars!
Wednesday, February 22
11:00am – 1:30pm
Thursday, February 23
6:00 – 8:30pm
$55
A Posh and Portable Feast
Create a Special Celebration!
Tuesday, April 10
11:00am – 1:00pm $40
Hands-On Class
 Special Give-Away 
Classes
Mac & Cheese Gone Wild!
Comfort Foods
January Classes
A Stylish Spring Dinner Party
One lucky student will take home a
cherry red Le Creuset 11-inch oval
baking dish, valued at $36.
Thursday, January 12
6:00 – 8:00pm
$40
Students attending classes in January
2012 will receive a coupon for two
knives to be sharpened free of charge
on February 4.
Polish Pottery Floral Peacock deep
casserole dish, valued at $56.
6:00 – 8:30pm
$50
professional baking sheet, French
tapered rolling pin and parchment
paper, valued at $39.
Thursday, April 19
6:00 – 8:30pm
$50
Hands-On Phyllo Dinner
with Ellen
With Ellen Mueller
Take the fear out of phyllo by
working with this deliciously
delicate dough yourself. Ellen
will guide you step by step as
you prepare your meal in our
kitchen.
Salad Greens, Grapes and Avocado with
Whole-Grain Mustard Vinaigrette
Phyllo Wrapped Salmon with Spinach
Sautéed Brussels Sprouts with Garlic and
Pancetta
Beer Bread
Apple Phyllo Triangles
Tuesday, January 10
6:00 – 8:30pm
$65
Hands-on class size
is limited so register
early.
Please wear closedtoe shoes at handson classes.
January • February • March • April 2012
3
Classes
With Jaime Carmody
Ditch the elbow pasta and orange cheese!
See how easy it really is to make your mac &
cheese from scratch. Unusual and inspired
toppings take this classic pasta dish from
meek to wild. One lucky student will take home
a cherry red Le Creuset 11-inch oval baking dish,
valued at $36.
Wild Mushroom and Goat Cheese
Four Cheese and Herbs
Swiss and Artichoke
Angel Lush Cupcake with Fresh Fruit
6:00 – 8:00pm
$40
Wine and Food Class
Wine and Food from
an American Bistro
With Carol Tabone and Dave Schmerr
Experience the pleasures of an
American bistro where a
casual and convivial
atmosphere is felt by all. This
honest cooking is filled with
simple and reliable food along
with good wine. Brought back by popular
demand and long wait lists, this lively class
celebrates the joys of delicious food, great
wines and good friends.
Roasted Beet, French Green Beans and
Goat Cheese Salad with a Walnut
Vinaigrette
Prosciutto Stuffed Pork Tenderloin
with Mushroom Sauce
Potato Gratin with Blue Cheese
Stir-Fried Sugar Snap Peas and Baby Carrots
Cheese Tasting
Pear and Almond Tartlets
Dave’s Wine Selection:
Riesling – a light, fruity white wine that
makes a wonderful apéritif
Pinot Gris – smooth and fresh, this wine
from Oregon is superb with pork
Viognier – tropical and buttery at the
same time, it’s one of our favorite “hot”
wines!
Chardonnay – the “Queen of California”
white wines, this wine is elegant and
well-balanced
Saturday, January 14
12noon – 3:00pm
$65
Cooking School Gift Certificates
are a special gift for birthday or
anytime.
4
David Cook -
Hands-On Class
Daveed’s draws national attention
to the Cincinnati dining scene and
particularly to Mt. Adams. Chef
and owner, David Cook, began his
restaurant career at fifteen at the
historic 20-Mile House Restaurant
in Loveland. After studying at
Cincinnati State Technical College, he was
Roundsman at Newport Beach and then the
Executive Sous Chef at the Maisonette under Chef
de Cavel. He and his wife, Liz, opened Daveed’s in
1999. His innovative approach to tailoring food and
wine reflects his unique culinary background.
Changing his menu daily, he has delighted
discriminating palates throughout the Cincinnati
area. It is a great pleasure to welcome Dave back to
our cooking school!
With Calvin Tam
Celebrity Chief
Daveed’s Tapas
With David Cook
David Cook brings his popular tapas menu
to the Cooking School at Jungle Jim’s. These
small bites pack a flavorful punch and can be
served as appetizers or an entire meal. Come
and sample the simple to the sublime.
Gratin of Potato, Petite Basque and Basil
Rosemary Bread Toast with Tomato, Garlic
and Shrimp
Seared Salmon with Mascarpone Fennel
Salad and Red Pepper Vinaigrette
Risotto Smoked Paprika and Shrimp
Calamari with Cannellini Beans, Peppers
and Basil Aioli
Broccolini, XVOO, Garlic, Fresh Red Pepper
and Manchego Cheese
Tuesday, January 17
6:00 – 8:30pm
$50
Hearty Winter Soups the Way
Italians Like Them!
With Carol Tabone
On a cold winter day, nothing takes the chill off
like a steaming bowl of rustic, hearty soup…
and Italian cooks are masters at preparing
soups that showcase seasonal ingredients at
their very best! Join Carol as she presents you
with three exceptional recipes that celebrate
winter in the Italian tradition.
Spicy Tomato Soup with Grilled Cheese
Croutons
Escarole Soup with Little Meatballs,
garnished with Parmesan cheese - a
traditional soup used for weddings or
Easter
Pasta Fagioli – an Italian classic using beans
and vegetables in a tomato broth
Cheesy Breadsticks
Apple Butter Tart
6:00 – 8:30pm
$50
Tel: 513-674-6059
Sushi Basics
In this course, you’ll learn the
basics of sushi. Learn how to
prepare your sushi rice and
make some basic rolls,
including the fantastic hand
roll. Calvin will break the rules
and show beginners how to make nigiri.
Sushi Rice, learn the proper way to
prepare this rice
California Roll
Spicy Tuna / Salmon
Avocado Hand Roll
Nigiri
Sunday, January 22
1:00 – 3:00pm
$60
Fireside Dinner
With Susan Diehl
Cold nights and crackling fires are the
welcoming backdrop to a delicious meal for
family and friends. Enjoy the rich flavors of a
well prepared meal here at our table.
Roast Loin of Pork with Apple-Onion
Chutney
Yorkshire Pudding
Spinach Parmigiana
Mixed Field Greens with Haricot Verts,
Prosciutto and Timbales of Goat Cheese
Flourless Chocolate Cake
Tuesday, January 24
6:00 – 8:30pm
$50
One Pot Wonders
With Janet Hontanosas
Warm your winter kitchen with Janet’s
one-pot meal recipes. These dishes are sure
to become family favorites. Combine these
robust dishes with the cheer and spirit of
good friends and you’ll generate enough
warmth to ward off any seasonal chill!
Beef and Barley Stew with Butternut Squash
and Blue Cheese Croutons
Corn and Wild Rice Soup with Smoked
Sausage
Chicken and Noodles with Sweet Root
Vegetables
Almond Cheesecake Apple Bars
6:00 – 8:30pm
$50
Reminder
• As our classroom is sometimes chilly;
Please bring a sweater or jacket.
• Seating at the school is on a first come
basis. If you need to save a seat,
please come early.
Classes
* FACEBOOK SPECIAL CLASS*
All-American Super Bowl Party
For the biggest game of the
season you’ll need top-notch
edibles. This make-ahead
menu gives you the flexibility
to set the table and then take
your place in front of the big
screen to cheer on your team!
Spicy Black Bean Dip
Praline Crunch Snack Mix
BBQ Beef Sliders (Slow-Cooker)
Zesty Red Skin Potato Salad
Chipotle Slaw
Chocolate Peanut Butter Cup Rice Krispie
Treats
Beer is the chef’s beverage of choice
Saturday, January 28
11:00am – 1:00pm $30 (regularly $40)
Partial Hands-On Class
Best Ever Yeast Breads
With Rita Heikenfeld
The satisfaction and joy of
baking yeast breads begins
with the first simple loaf.
You’ll learn to make an easy
master bread dough with
variations (you’ll take your
own batch home). Discover the transforming
power of yeast that turns a few ingredients
into something magical. This class will guide
you through the baking of a basic loaf, along
with whole wheat bread, cinnamon rolls,
dinner rolls, focaccia and more. As a light
snack, enjoy a bowl of Rita’s “30 minute
vegetable soup” and a slice of fresh
homemade bread.
Monday, January 30
6:00 – 8:30pm
$65
Latin Flavors
With Susan Diehl
Longing for sunshine and warm winds?
Come join Susan for an evening of bold
flavors that will warm your heart and soul.
The flavors of the islands will make you forget
the chill of winter.
Cuban Black Bean Soup
Shrimp and Sweet Potato Cakes with
Chayote Slaw
Slow Roasted Pork with Lime Mojo
Spiced Butternut Squash
Coconut Crème Brûlée
6:00 – 8:30pm
$50
Pasta After Work
Cajun Cuisine
Fresh flavors infuse this simple menu. By
the time your family has gathered around
the table, you can place a delicious, easy-toprepare meal that will make dining at home a
stress-free pleasure.
Arugula, Orange and Fennel Salad
Chicken and Sausage Ragu with Penne
Chewy Pine Nut-Almond Cookies
Friday, February 3
11:00am – 12:30pm
$35
With Perry Washburn
Perry transports you to the Deep South with
three dishes that serve up the notable flavors
of Cajun cuisine. Each dish showcases Perry’s
unique twist on traditional favorites.
Shrimp Creole with a Citrus Twist
Crawfish Étouffée
Maque Choux Pizza with Corn and
Andouille Sausage
Butterscotch Baked Apples with Spice
Cream
Tuesday, February 7
6:00 – 8:30pm
$50
Knife Sharpening
(Special Event – NEW!)
A Frosty Weather Dinner Party
10:00am – 12noon
Visit the Cooking School from 10:00am –
12noon and have your knives professionally
sharpened while you wait with our new
Tru-Hone Commercial Knife Sharpener. $3.00
per paring knife and $5.00 each for all other
sizes. We will only be sharpening forged
knives in good condition.
Students attending classes in January 2012
will receive a coupon for two knives to be
sharpened free of charge on February 4 only.
An Evening of Chocolate and
Wine Pairing
With Lisa Cooper Holmes and Dave Schmerr
Experience a unique twist of
chocolate outside of the box!
When Lisa and Dave share
their passion for chocolate and
wine, a new level of culinary
pleasure awaits. Lisa features
her favorite solid, dipped and filled
chocolates that will complement Dave’s
specially selected wines.
Dave’s Wine S
election:
Moscato d’Asti – the hottest “new
bubbly” from Italy…light, refreshing
and semi-sweet
Merlot – a lighter red that accents the
creaminess of milk chocolate
Zinfandel – California’s own wine that is
dark, spicy and rich
Tawny Port – a light, semi-sweet oak-aged
dessert wine that balances dark
chocolate so nicely
Monday, February 6
6:30 – 8:00pm
$40
When the post-holiday blues set in, gather
friends together for this memorable meal.
No need to pour over recipes because Janet
has selected a lovely dinner party menu that
will cheer your guests.
Mixed Greens with Baby Beets and Warm
Goat Cheese Rounds
Spinach and Mushroom Stuffed Pork
Tenderloin with Sherry Cream Sauce
Barley and Bowtie Pasta Studded with
Pine Nuts and Carrots
Oven Roasted Mini Bell Peppers with
Rosemary and Garlic
Buttery Apple Tart with Cinnamon
Scented Whipped Cream
6:00 – 8:30pm
$50
Pomegranates and Cranberries
With Susan Diehl
Let’s explore the versatility of these beautiful
winter berries and fruits and all the healthful
benefits they provide.
Cranberry Cocktail – a welcoming start to
class
Grilled Spicy Chicken Skewers with
Pomegranate Salsa
Mixed Greens with Bleu Cheese, Tortilla
Strips and Pomegranate Seeds
Beef Brisket with Portobello Mushrooms
and Dried Cranberries
Cranberry Pound Cake
Monday, February 13
6:00 – 8:30pm
$50
Jungle Jim’s Cooking
School is on Facebook.
Search: Jungle Jim’s
Cooking School
Follow us for recipes, tips
and giveaways.
5
January 2012
February 2012
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4
5
6
7
8
9
10
11
12
13
14
5
15
16
17
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19
20
21
12
22
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24
25
26
27
28
19
30
31
New Years
Day
Chinese New
Year
6:00-8:30pm
$50
Martin Luther Daveed’s
Tapas
King Day
6:00 – 8:30pm
$50
Hands-On
Class Sushi
Basics
1:00 – 3:00pm
$60
29
Hands-On
Class Phyllo
Dinner with
Ellen 6:00 – 8:30pm
$65
Partial
Hands-On
Class Best
Ever Yeast
Breads
6:00 – 8:30pm
$65
Fireside
Dinner
6:00 – 8:30pm
$50
Mac & Cheese
Gone Wild!
6:00 – 8:00pm
$40
Hearty Winter
Soups the
Way Italians
Like Them!
6:00 – 8:30pm $50
One Pot
Wonders
6:00 – 8:30pm
$50
Lunch with
Leigh –
Simple Soups 11:00am
– 12:30pm
$35
Wine and
Food from
an American
Bistro
12noon –
3:00pm
$65
Facebook
Special Class
All-American
Super Bowl
Party
11:00am –
1:00pm
$30
Monday
Friday
Saturday
2
3
4
6
7
8
9
10
11
An Evening
Cajun Cuisine
of Chocolate
6:00 – 8:30pm
and Wine
$50
Pairing
6:30 – 8:00pm
$40
13
A Frosty
Weather
Dinner Party
6:00 – 8:30pm
$50
Lunch with
Leigh – Pasta
After Work
11:00am –
12:30pm
$35
Knife
Sharpening
(special
event – new!)
10:00am –
12noon
Pomegranates
and
Cranberries
6:00 – 8:30pm
$50
Hands-On
Couples
Class – A Very
Delicious
Valentine’s Day
6:00 – 8:30pm
$125 per
couple
14
15
16
17
20
21
22
23
24
25
27
28
29
A Food and
Wine Lover’s
Journey
Through
Northern Italy
6:00 – 9:00pm
$65
Private Class
A
Star-Studded
Oscar Night
Party
11:00am –
1:30pm
$55
Comfort
Foods
6:00 – 8:30pm
$50
A
Star-Studded
Oscar Night
Party
6:00pm –
8:30pm
$55
18
Hands -On
Class Families
in the Kitchen
– Food on a
Stick!
11:00am –
12:30pm
$30 per person
Private Class
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
1
2
3
4
5
6
7
7
8
9
10
8
9
10
11
12
13
14
14
15
16
17
15
16
17
18
19
20
21
23
24
25
26
27
30
31
Lunch with
Leigh –
Flavors of
Morocco
11:00am –
12:30pm
$35
6
11
12
13
18
19
20
21
22
23
24
22
26
27
28
29
30
31
29
6
Thursday
1
Friday
5
Easter
Pleasers…
6:00 – 8:30pm
$50
Wednesday
Thursday
Wednesday
4
25
Tuesday
April 2012
Tuesday
Hands-On
Class –
Cooking with
a Partner…
Italian
Polenta Board
6:00 – 9:00pm
$65
A Seasonal
Spring Dinner
6:00 – 8:30pm
$50
Monday
Latin Flavors
6:00 – 8:30pm
$50
26
March 2012
Sunday
Sunday
Beer and
Food Class
German
Cuisine
6:00 – 8:30pm
$55
Private Class
A Special
Sunday
Spring
Brunch
11:00am –
1:30pm
$50
Hands-On
Class – Oodles
of Noodles
6:00 – 8:30pm
$65
A Special
Sunday
Spring
Brunch
6:00pm –
8:30pm
$50
Great Grains:
Part 2
6:00 – 8:00pm
$40
Tequila and
Food Pairing
Class
6:00 – 8:30pm
$65
Hands-On
Class – Tuscan
Dinner
11:00am –
1:30pm
$55
Easter Sunday
Hands-On
Class Dip and
Swirl…A Fun
Fondue Class
6:00 – 8:30pm
$65
Deliciously
Inventive
Baked Pastas
6:00 – 8:30pm
$50
Hands-On
Class Grilling
with Ellen
6:00 – 8:30pm
$65
Tel: 513-674-6059
My Assyrian,
Persian,
Armenian
Grandmother
6:00 – 8:30pm
$50
A Posh and
Portable
Feast
11:00am –
1:00pm
$40
The
Flexitarian
Dinner
6:00 – 8:30pm
$50
Beef and
Beer Lover’s
Dinner
6:00 – 8:30pm
$50
A Stylish
Spring Dinner
Party 6:00 – 8:30pm
$50
Celebrating
Spring
Vegetables
6:00 – 8:00pm
$40
Wine and
Food of Napa
Valley
12noon –
3:00pm $65
28
Hands-on Class
“Cook for a
Cause” Ronald
McDonald
House Brunch
8:30am –
12:30pm
$50
Classes
Hands-on Class
Hands-On Couples Class –
A Very Delicious Valentine’s Day
With Ellen Mueller
Romance is in the air! We
propose you invite your
Valentine to spend some
quality time making a lovely
meal that you can share
together with a bottle of wine.
We provide the chocolate, too!
Spinach Salad with Honey Poppy Seed
Dressing
Crab-Stuffed Baked Shrimp with Scampi Sauce
Lemon Rice Pilaf
Sautéed Haricot Vert with Garlic and Ginger
Individual Chocolate Croissant Bread
Pudding
Includes a bottle of wine for each couple
Tuesday, February 14
6:00 – 8:30pm
$125 per couple
Comfort Foods
Banish the winter blahs with food that just
tastes good and makes you feel good, too.
The undeniable attraction of comfort food will
draw you to the table with fork and spoon at
the ready! One lucky student will take home a
Polish Pottery Floral Peacock deep casserole dish,
valued at $56.
Wine Country Beef Stew
Gnocchi Gratin with Gruyere and Bacon
Stovetop Jambalaya with Chicken and
Andouille
Cannelloni with Ham, Spinach and Almonds
Oreo Chunk Chocolate Chip Cookies and Milk
6:00 – 8:30pm
$50
Hands-On Class
Families in the Kitchen –
Food on a Stick!
Here’s the class
that parents,
grandparents
and other
family members
have requested.
This class is designed for adults and children
to cook together. Why not make it a family
outing? It’s kid friendly and parent approved!
Tortellini Kabobs with Salami and Olives
Chicken and Vegetable Kabobs
Chocolate Fondue
11:00am – 12:30pm
$30 per person
A Star-Studded Oscar
Night Party
Hands-On Class
With Janet Hontanosas and Carol Tabone
Lights! Camera! Action and Dinner! If you
can’t make it to the Kodak Theater this year,
create your own glamour with Janet and
Carol’s glitzy Oscar night dinner. This menu
pulls out all the stops! Invite your cast of
characters and let the fun begin with a meal
that will receive rave reviews!
Kir Royale – a French cocktail made with
Champagne and Chambord
Fennel, Potato and Carrot Soup with
Parmesan Croutons
Filet Oscar with Bernaise Sauce and Asparagus
Chopped Wedge Salad with Bacon and Bleu
Cheese
Phyllo “Tulips” filled with Lemon Mousse and Fresh Raspberries served over
Raspberry Sauce
11:00am – 1:30pm
6:00pm – 8:30pm
$55
Wine and Food
A Food and Wine Lover’s
Journey Through Northern Italy
With Laura Rinsky, Carol Tabone and Dave Schmerr
This past October Laura
traveled through Northern
Italy, starting in Maggiore,
known for its lake perch and
risotto, then on to the Cinque
Terre where basil grows wild
and the steep slopes are planted with olive
groves and vineyards, then ending up in the
Piemontese countryside for sophisticated
French-inspired cuisine and big Italian red
wines. Join Carol and Laura to learn more
about the region through its food and wine.
Focaccia with Pesto – a Ligurian snack with
focaccerias on every corner!
Artisanal Cheeses from the Piedmont
served with local honey and onion jam
Risotto with Lake Perch – a specialty of the
Northern Lombardy region
Beef Braised in Barolo wine – a typical
Northern Italy comfort food
Chocolate Hazelnut Torte with Fruits of the
Forest Sauce
Prosecco – a great apéritif sparking wine
that goes well with Italian food!
Gavi – made from the Cortese grape, Gavi is
the best, driest white from Northern Italy
Barolo – the “King of Reds”, Nebbiolo at its
best!
Moscato d’Asti – light, sweet and a touch
sparkle makes this the perfect dessert wine
Monday, February 27
6:00 – 9:00pm
$65
Cooking with a Partner…
Italian Polenta Board
With Carol Tabone
This is the most unique class
you will ever take! One of
Carol’s favorite restaurants in
her hometown prepares this
dish every Monday night.
You’ll learn to make a rich
Bolognese Sauce filled with tomatoes, meat
and mushrooms. The sauce alone is worth
the price of the class! You will stir polenta
until creamy and then spread it on a board,
making a well for the sauce. After a good
sprinkling of Parmesan cheese, you’ll have
fun sharing this luscious meal.
A big tossed salad and biscotti will also be
prepared. Of course, a good Italian Vino and
crusty bread will be the perfect complement
to this great feast.
Thursday, March 1
6:00 – 9:00pm
$65
Flavors of Morocco
Tantalizing aromas will greet our lunch
guests as they gather to sample a slice of
Morocco. Contemporary twists on traditional
mainstay dishes make it easy to prepare this
popular North African cuisine.
Spiced Chicken with Olives and Chickpeas
Couscous with Apricots and Ginger
Apple and Fig Pastries
Honey Cinnamon Oranges
Friday, March 2
11:00am – 12:30pm
$35
A Seasonal Spring Dinner
With Paul Dagenbach and Mark Khudyak
Wonderfully vivid flavors highlight this spring
menu. Paul and Mark will present dishes that
look as delicious as they taste. Celebrate
the arrival of spring with this perfect dinner
menu.
Brie Asparagus Soup with Red Pepper Coulis
Seared Scallops with a Berry Vinaigrette
Beef Tenderloin with a Smoked Tomato
Hollandaise
Rosemary Yukon Potatoes
Surprise Dessert
Monday, March 5
6:00 – 8:30pm
$50
7
Classes
Beer and Food Class
Hands-On Class
With Rita Heikenfeld and Jim Hennessey
Some of Rita’s most endearing
recipes have their roots in
German cuisine. Rita’s German
mother-in-law, Clara, was a
homespun German cook. Her
daughter-in-law, Inge, was
born in Germany and had her own restaurant
there. Rita learned from Clara and Inge how
to make classic German food. She shares her
husband’s German heritage in this one-of-a
kind class. Jim will pair just the right beers to
complement Frau Rita’s menu.
German Cheese Board
Schniztel – sautéed meat cutlet with crispy
herbed crust
Rotkohl – braised red cabbage
Kartoffelsalat – classic German potato salad,
served warm
Kuchen – fresh apple cinnamon cake with
butter crust baked in a springform pan
Jim’s Beer Selection:
Ayinger Jahrhundert
Ayinger Weizzenbock
Paulaner Heffeweisse
Hacker Pschorr Munich Pils
Tuesday, March 6
6:00 – 8:30pm
$55
Tie on an apron and get ready
to make a meal saluting Italy’s
bounty. You will chop, slice
and grill your way to a
delicious dinner. Bon appetito!
Italian Sangria with Chianti and Prosecco
Shrimp, Lemon and Garlic Bruschetta
Sausage Stuffed Mushrooms
Steak Panzanella with Blue Cheese
Vinaigrette
Pressed Chocolate Cake
Saturday, March 10
11:00am – 1:30pm
$55
German Cuisine
Hands-On Class
Oodles of Noodles
With Susan Diehl
Spring is almost here! Enjoy
this class full of lighter fare in
anticipation of sunny days
ahead. You’ll have oodles of
fun.
Thai-Inspired Buckwheat Noodle Salad
Asian Flank Steak over Linguini
Cole Slaw with Crunchy Ramen Noodles
Cool and Creamy Noodle Salad in Banana
Leaves
Grilled Fresh Pineapple served with Sorbet
Thursday, March 8
6:00 – 8:30pm
$65
Smell and Taste
the Difference!
Try our private label herbs,
spices and blends. Available
by the single bottle or in
pre-packaged gift sets.
8
Hands-On Tuscan Dinner
A Special Sunday Spring Brunch
With Janet Hontanosas and Carol Tabone
The best brunch begins with a great
brunch menu! Janet and Carol give you an
interesting variety of terrific dishes. The
advent of Spring is a good time to enjoy a
festive mid-day feast with family and friends
at a weekend party, Mother’s Day, Easter or
any special event. Join them for a rite-ofspring get-together that will sure to be a hit!
Asparagus and Mushroom Strata
Citrus-Glazed Ham with Baby Carrots
Baked Blueberry Pecan French Toast
with Blueberry Syrup
Italian Easter Egg Bread
Grapefruit and Avocado Salad
Raspberry Cream Cheese Coffee Cake
Wednesday, March 14
11:00am – 1:30pm
Thursday, March 15
6:00pm – 8:30pm
$50
Great Grains: Part 2
Whole grains continue to garner attention
because of their delicious contribution to
healthy diets. Janet prepares more grainy
goodness for you to sample and add to your
repertoire of tasty good-for-you recipes.
Barley and Lentil Soup with Swiss Chard
Black Rice Pilaf with Edamame, Ginger and
Tamari
Stuffed Red Bell Peppers with Wheatberries,
Currants and Almonds
Ricotta Millet Pudding with Warm
Raspberry Compote
Thursday, March 22
6:00 – 8:00pm
$40
Tel: 513-674-6059
Easter Pleasers…
With Lisa Cooper Holmes
You’ll be an apprentice to the Easter
Bunny this Spring with this demo by Lisa
Cooper Holmes from Haute Chocolate,
Inc. A class chockfull of “technique and
treats” to facilitate your Springtime Basket
preparation…
Boutique Buckeyes – a terrific spin on the
award winning peanut butter confection
Bunny Brownies – double chocolate chip
brownies all dressed up
Springtime Truffles – Key Lime, Luscious
Lemon and Really Raspberry Ganache
Truffles
Marvelous Marshmallows – make your own marshmallows and then take them to the
next level!
Note: a light snack will be served
Monday, March 26
6:00 – 8:30pm
$50
Tequila and Food Pairing Class
With Peter Wagner and Leigh Barnhart Ochs
Peter Wagner is back to share
information, traditions and
lore about tequila. Pete will
guide you through the
complexities of tequila when
paired with Leigh’s spiritinspired recipes. This distinctive tasting
experience will conclude with the
uncommonly rich, complex and extravagant
Extra Añejo. Olé!
Guacamole Soup Shots
Chorizo Hand Pies
Pineapple Carpaccio with Shrimp and
Pepper Salad
Grilled Ribeye Verde
Roasted Fingerling Potatoes
Cinnamon Panna Cotta with Apple Caramel
Peter’s Tequila Selection:
El Jimador Añejo – traditional, vanilla and
oak
Herradura Silver – clean, woody notes
Herradura Añejo – creamy, dried fruit
Herradura Reposado – smooth, hint of spice
VIP tasting of Herradura Selección Suprema
Extra Añejo – complex, long after taste
Thursday, March 29
6:00 – 8:30pm
$65
Leigh’s cookbook, “Be Your Guest,”
is available in the cooking school at
a 10% discount. She will be happy to
autograph your copy.
Classes
My Assyrian, Persian, Armenian
Grandmother
With David Warda
“Mama Joe” had an Assyrian father, an
Armenian mother, grew up in Persia and
spoke Turkish. Her cooking was a unique
combination of cultures and flavors. Join,
David Warda, author of “Assyrian Cookery”,
for this warm and hearty winter menu of
family favorites.
Fresh Goat’s Milk Cheese with Peppers and
Herbs
Assyrian Chicken Soup with Basmati Rice,
Lemon and Herbs
Persian Chicken with Pomegranate and
Walnuts
Armenian Cracked Wheat Pilaf with Toasted
Orzo
Turkish Semolina and Almond Cake with
Honey Syrup
Tuesday, April 3
6:00 – 8:30pm
$50
Leigh presents a memorable luncheon that
will inspire you to plan your own unique
shower, graduation or special occasion.
Beyond recipes, you will learn creative
packaging and unique presentation ideas
that will “Wow!” your party guests.
Roasted Shrimp Salad with Orange and Dill
Pita Stuffed with Tabbouleh and Feta
Mixed Melon Salad with Spiced Syrup
Ultimate Double Ginger Cookies
Tuesday, April 10
11:00am – 1:00pm
$40
Beef and Beer Lover’s Dinner
With John Bostick
John has planned a hearty meat-lover’s
menu. Classic flavors and fresh ingredients
will satisfy a discriminating big appetite.
John will choose beer that complements his
menu. Be sure to save room for dessert!
Roasted Marrow Bones with RosemaryLemon Bruschetta
Grilled Hanger Steaks with Classic
Hollandaise Sauce
Twice-Baked Potatoes with Vermont
Cheddar
Caesar Salad
Baked Alaska
Thursday, April 12
6:00 – 8:30pm
$50
Wine and Food Class
Wine and Food of Napa Valley
With Carol Tabone and Dave Schmerr
Carol and Dave transport you
to Napa Valley, a premier
destination for dining at
renowned restaurants and
wine tasting at its best! Their
class is a combination of a
stellar menu plus special complementary
wines. Join them for dishes that will surely
put new energy into your cooking!
Cream of Cauliflower Soup with Roquefort
Cheese
Salad of Radicchio, Belgian Endive, Pears
and Hazelnuts
Taleggio-Stuffed Chicken Breasts Wrapped
with Prosciutto
Boiled New Potatoes with Fresh Herbs
Cheese Course
Molten Chocolate Cakes with Vanilla Ice
Cream
Viognier – an excellent white with tropical,
buttery overtones balanced with nice
acidity
Sauvignon Blanc – always a winner, delicate
yet full flavored with nice floral overtones
Chardonnay – the “King of Whites” that is
full-bodied, yet smooth
Cabernet Sauvignon – this is the full-bodied,
rich and deep red wine that made Napa
Valley famous!
Saturday, April 14
12noon – 3:00pm
$65
Hands-On Class
Dip and Swirl…A Fun
Fondue Class
With Penny Behnes
With more people becoming vegetarian, but
maybe not the whole family, wouldn’t it be
good to have some staple dishes that could
be made for carnivores and herbivores alike?
In this class, Penny will provide you with
delicious, fresh ideas to make the same meal
two ways – the flexitarian way!
Lemon-Thyme Roasted Chicken or Tofu with
Roasted Butternut Squash and Kale
Pork Chops or Tempeh with Onions,
Parsnips and Leeks served with Rice and
Stir-Fried Cabbage
Plums in Spiced Honey-Wine Syrup
Tuesday, April 17
6:00 – 8:30pm
$50
A Stylish Spring Dinner Party
If you like to give dinner parties, Janet has
designed a complete menu that can be
prepared and completed before all the
guests arrive! This class is a must for those
who love a no-fuss menu! One lucky student
will take home a professional baking sheet,
French tapered rolling pin and parchment
paper, valued at $39.
Cheese Straws
Roasted Yellow Pepper Soup with Herbed
Ricotta
Baked Chicken with Fennel, Tomatoes and
Olives
Orzo with Lemon and Herbs
Asparagus Bundles Wrapped in Prosciutto
White Chocolate Soufflé Cakes with a
Raspberry and Chocolate Sauce
Thursday, April 19
6:00 – 8:30pm
$50
With Susan Diehl
Enjoy a glass of wine while you
learn the fundamentals of
fondue. Susan will introduce
you to flavorful and unusual
ingredients that you can dip in
savory and sweet sauces.
Come rediscover the joys of fondue.
Brie and Wild Mushroom
Coconut Shrimp and Chicken with Dipping
Sauce
Green Salad with Sherry Vinaigrette
Coconut Mango Dessert Fondue
Monday, April 16
6:00 – 8:30pm
$65
Reserve the Cooking School for your private event.
Hands-on, Demo and Team Building classes available.
Deliciously Inventive Baked
Pastas
With Laura Rinsky and Carol Tabone
This generous menu will create special dishes
perfect for sharing with family and friends.
Join Laura and Carol as they cook up some
“pasta magic” with these soul-satisfying
dishes that can grace a casual or formal table.
Lasagne Verde – a combination of spinach,
pasta, vegetables and a Parmesan
white sauce
Baked Macaroni with a Southern Italian
Meat/Tomato Sauce
Caesar Salad with Homemade Sun- dried
Tomato Croutons
Citrus-Glazed Polenta Cake with an Orange
Sugar Glaze
Monday, April 23
6:00 – 8:30pm
$50
9
Classes
Celebrating Spring Vegetables
From asparagus to artichokes to peas and
baby carrots, spring brings a fresh crop of
sweet, versatile vegetables that brighten
any meal. Along with delicious recipes, Janet
will share her technique for selecting fresh
artichokes and cleaning them easily.
Asparagus and Spinach Soup with Garlic
Custards
Salad of Roasted Chicken with Asparagus,
Baby Carrots, Fennel and Spring Mix
with a Citrus Vinaigrette
Fried Baby Artichokes with an Herbal
Mayonnaise
Stuffed Artichokes with Pancetta, Parmesan
and Bread Crumbs
Thursday, April 26
6:00 – 8:00pm
$40
Hands-on Class
“Cook for a Cause”
Ronald McDonald House Brunch
Hands-On Class
Hands-On Grilling with Ellen
Ellen Mueller
Ellen is our resident grill expert
and she invites you to join her
on the deck here at the
Cooking School. Spicy, savory
and sweet flavors abound in
this menu for the approaching
grilling season. Ready, set, grill!
Artichoke, Feta and Roasted Pepper
Bruschetta
Grilled Beef Satay with Coconut Peanut
Sauce
Roasted Curried Sweet Potatoes
Sautéed Sugar Snap Peas
Chocolate Mint Ice Cream Pie
Monday, April 30
6:00 – 8:30pm
$65
Brochure Symbols
Join us as we
hold our class at
the Ronald
McDonald
House in
Clifton. We will
prepare and serve a home-cooked brunch to
the guest families of Ronald McDonald
House. This program provides a much
needed service to families who are
supporting their sick children.
Baked Egg Custard with Swiss Cheese
Savory Sausage Ring
Baked Oatmeal with Blueberries
Fresh Fruit with Sweetened Greek Yogurt
Lemonade Muffins
Saturday, April 28
8:30am – 12:30pm (approx) $50
*This class is off-site. We will meet at the
Ronald McDonald House. When you register
you will receive additional information.
Beer and Food Classes
Wine and Food Classes
Hands-on Classes
Cooking Class for Kids
Cook for a Cause
Looking for a gift for your
favorite foodies?
10
Five Easy Ways to Register
In Person
Pay by check, cash, Visa, MasterCard, America
Express or Discover.
By Phone
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
By E-mail
[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 request 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
Unless otherwise noted classes are designed for students
16 years of age or older.
Give them a copy of the
15th Anniversary Cooking
School Cookbook.
A compilation of recipes
from the school’s past and
current instructors.
Application Policy
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)
Tel: 513-674-6059
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.
Registration
NameHome PhoneWork Phone
AddressCityStateZip
Date(s)Class NameTimeFee
 Friday, January 6
Lunch with Leigh – Simple Soups 2
11:00am – 12:30pm
 Monday, January 9 Chinese New Year
6:00 – 8:30pm
 Tuesday, January 10
Hands-On Phyllo Dinner with Ellen 6:00 – 8:30pm
 Thursday, January 12
6:00 – 8:00pm
 Saturday, January 14 Wine and Food from an American Bistro 12noon – 3:00pm
Daveed’s Tapas
6:00 – 8:30pm
Hearty Winter Soups the Way Italians Like Them!
6:00 – 8:30pm  Sunday, January 22
Hands-On Class Sushi Basics
1:00 – 3:00pm
Fireside Dinner
6:00 – 8:30pm
One Pot Wonders
6:00 – 8:30pm
 Saturday, January 28 Facebook Special Class All-American Super Bowl Party
11:00am – 1:00pm
 Monday, January 30
Partial Hands-On Class Best Ever Yeast Breads
6:00 – 8:30pm
 Wednesday, February 1 Latin Flavors
6:00 – 8:30pm
 Friday, February 3
Lunch with Leigh – Pasta After Work
11:00am – 12:30pm
 Saturday, February 4
Knife Sharpening (special event – new!)
10:00am – 12noon
 Monday, February 6
An Evening of Chocolate and Wine Pairing
6:30 – 8:00pm
 Tuesday, February 7
Cajun Cuisine
6:00 – 8:30pm
 Thursday, February 9
A Frosty Weather Dinner Party
6:00 – 8:30pm
 Monday, February 13 Pomegranates and Cranberries
6:00 – 8:30pm
 Tuesday, February 14 Hands-On Couples Class – A Very Delicious Valentine’s Day 6:00 – 8:30pm  Thursday, February 16 Comfort Foods
6:00 – 8:30pm
 Saturday, February 18 Hands-On Class Families in the Kitchen – Food on a Stick! 11:00am – 12:30pm
 Wednesday, February 22 A Star-Studded Oscar Night Party
11:00am – 1:30pm
 Thursday, February 23 A Star-Studded Oscar Night Party
6:00pm – 8:30pm
 Monday, February 27
A Food and Wine Lover’s Journey Through Northern Italy 6:00 – 9:00pm  Thursday, March 1 Hands-On Class Cooking with a Partner…Italian Polenta Board 6:00 – 9:00pm
 Friday, March 2
Lunch with Leigh – Flavors of Morocco
11:00am – 12:30pm
 Monday, March 5
A Seasonal Spring Dinner
6:00 – 8:30pm
 Tuesday, March 6
Beer and Food Class German Cuisine
6:00 – 8:30pm
 Thursday, March 8 Hands-On Class Oodles of Noodles
6:00 – 8:30pm
 Saturday, March 10
Hands-On Class Tuscan Dinner
11:00am – 1:30pm
 Wednesday, March 14 A Special Sunday Spring Brunch
11:00am – 1:30pm
 Thursday, March 15
A Special Sunday Spring Brunch
6:00pm – 8:30pm
Great Grains: Part 2
6:00 – 8:00pm
 Monday, March 26
Easter Pleasers…
6:00 – 8:30pm
Tequila and Food Pairing Class
6:00 – 8:30pm
 Tuesday, April 3 My Assyrian, Persian, Armenian Grandmother
6:00 – 8:30pm
 Tuesday, April 10
11:00am – 1:00pm
 Thursday, April 12
Beef and Beer Lover’s Dinner
6:00 – 8:30pm
 Saturday, April 14
Wine and Food of Napa Valley 12noon – 3:00pm  Monday, April 16
Hands-On Class Dip and Swirl…A Fun Fondue Class 6:00 – 8:30pm
 Tuesday, April 17
6:00 – 8:30 pm
 Thursday, April 19
A Stylish Spring Dinner Party 6:00 – 8:30pm
 Monday, April 23
Deliciously Inventive Baked Pastas
6:00 – 8:30pm
 Thursday, April 26 Celebrating Spring Vegetables
6:00 – 8:00pm
 Saturday, April 28
Hands-on Class “Cook for a Cause” Ronald McDonald House Brunch 8:30am – 12:30pm  Monday, April 30
Hands-On Class Grilling with Ellen 6:00 – 8:30pm
TOTAL
$35
$50
$65
$40
$65
$50
$50
$60
$50
$50
$30
$65
$50
$35
See Page 5
$40
$50
$50
$50
$125 per couple
$50
$30 per person
$55
$55
$65
$65
$35
$50
$55
$65
$55
$50
$50
$40
$50
$65
$50
$40
$50
$65
$65
$50
$50
$50
$40
$50
$65
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
 MassterCard  Visa
Expiration Date
 Discover  American Express
Signature (required)
11
PRSRT STD
U.S. POSTAGE
PAID
Cincinnati, Ohio
PERMIT NO. 4452
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 overheard mirrors provide a
good view of 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 started 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 wines
27
that complement the menu. Help
75
yourself to the complementary
71
coffee or tea before and during
74
NORTH
127
the class. Whether cooking is your
275
75
hobby or passion, you’ll love your
275
cooking classes and you’ll meet
many new friends; so relax and
KENTUCKY
enjoy this instructive and social
event!
TO
OXFORD
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127
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ROUTE
4
TO
D AYT ON
TO
COLUMBUS
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747
TO
I ND I ANAPOL I S
4
DOWNTOWN
CINCINNATI
Leigh’s
Recipe Corner
Penne with Chicken and Blue Cheese
1 cup whipping cream
½ cup sour cream
½ cup crumbled blue cheese
4 scallions, white and green parts,
chopped
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter
4 boneless, skinless chicken breasts,
sliced into thin strips
4 ounces sliced mushrooms
8 ounces penne, cooked and drained
In a mixing bowl, whisk together whipping cream, sour cream, blue cheese, scallions,
lemon juice, rosemary, salt and pepper. Set aside.
Melt butter in a large skillet over medium heat. Season the chicken lightly with salt and
pepper and cook 5-7 minutes, until cooked through. Remove chicken from the skillet
and keep warm. Add mushrooms to the pan and cook 7-8 minutes until browned. Return
chicken to the skillet, add the sauce from the mixing bowl and bring to a simmer, stirring
constantly until heated through. Toss chicken and sauce with cooked pasta and serve
warm.
Serves 4

In This Issue - Jungle Jim`s International Market

Transcription

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