Dear Friends Of The Cooking School

Transcription

ternational
im’s In
Ma
J
e
rk
gl
n
et
Ju
Dear Friends of the Cooking School,
Another savory summer has come to a delicious end. Food For Thought, the new blog generated by the Cooking School, debuted in May. With our focus on creating great food,
we thought now was the time to team up with all the departments at Jungle Jim’s to provide
a forum to showcase recipes, tips and products our customers might enjoy. Please give the
blog a look and give us some feedback by commenting.
Our early summer trip to the Emilia-Romagna region of Italy exceeded our expectations. Don Govoni was the perfect tour guide
whose passion and knowledge for the cuisine of his ancestral home made each culinary experience exciting. Attending a local
asparagus sagra (food festival) was special because we were the only Americans to have ever visited in the 43 years of operation
and we were presented with a certificate of attendance! Our sumptuous seafood lunch in Rimini was a culinary highlight. It’s difficult
to select a couple favorites because the entire trip was memorable. Our suitcases came back loaded with local specialties we can
share with friends and family. Watch the blog for posts about our culinary excursion.
Before we know it, fall will return and with it, our favorite classes for the holidays. You will find annual holiday “classics” along with
some new additions that will add some excitement to your autumn table. When cool weather hits, get fired up and join me as I
bravely demonstrate the how-tos for deep-frying a turkey in my tailgating class!
Thank you for including us in your holiday plans. We appreciate your support and look forward to seeing you this fall.
P.S. Thanks to City Beat for naming us 2013 Best of Cincinnati - Best Cooking Class
Bon Appétit!
Leigh Barnhar t Ochs
In This Issue
Madhu Sinha
Hands-On Indian
Cuisine
Eat the Heat
Weekend of Fire
Cooking Class
An Afternoon at
Burnet Ridge Winery
Local Culinary Field Trip
Baking with
Sugarsnap!
Mobile Bakeshop
Fall Classes: September - December 2013
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.
Terri Bergman – New Chef!
As a young girl growing up in New England, Terri
learned the skills of preparing French cuisine at her
mother’s side. As a grown woman, her life and travels
enhanced her profound love of cooking and drove
her to immerse herself in a new role and direction
that encourages people to play with their food!
She is the founder of The Kitchen’s Bounty (www.
thekitchensbounty.com) in Sandusky, Ohio.
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
Jaime is an alumna of the Scottsdale Culinary Institute
and the former Executive Chef of the Hilton Garden Inn,
Carlsbad Beach, CA. She is a member of the American
Personal & Private Chef Assn. and the American
Culinary Federation. Currently Jaime owns and
operates her own personal chef service, Out of Thyme,
Ltd., focusing on in-home meal preparation, providing
wholesome, nutritious food to busy people.
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.
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 confectionary items
in her Boutique kitchens since 1979. Passionate and
knowledgeable about the nuances of what she deems
to be a very special staple in everyone’s diet, Lisa loves
to teach and share her experience and expertise.
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.
2
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.
Richard Prince
Richard Prince has been head cake decorator at the
BonBonerie for 15 years. A pastry chef with over 25
years of experience, he studied at Ecole Le Notre in
France. His work experience includes the Everglades
Club in Palm Beach and the Grand Hotel on Mackinac
Island. He is a Certified Decorator as recognized by the
Retail Bakers Association and has medaled in National
RBA competitions.
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.
Elizabeth Romero and Kristy Crouse – New Chef!
We are two friends who share a love of baking and
eating all things sweet. The silly thought of a sweets
truck came about in the fall of 2011, and after seeing
that other cities actually have cupcake and sweet
trucks ~ our silly idea didn’t seem so far-fetched after
all. The SugarSnap! Truck is a unique mobile bakeshop
serving the Greater Cincinnati Community. The truck
will serve the business crowd downtown, drop by office
parks for mid-afternoon-pick-me ups, and participate
in festivals and private events. Our treats are made
without artificial flavors and preservatives and are
best eaten sooner rather than later. Our sweets are
handmade in small batches, fresh on the day
of purchase.
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 monk. His
cookbooks include Assyrian Cookery: Exotic Foods
that Outlasted a Civilization and Recipe Bible: Crowd
Pleasing Comfort Foods for all Occasions. David
specializes in cuisines of the Middle East, Mexico, and
plant based cooking.
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, Amy Heyd, Laine Barresi, and
Diane Tuma 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, Diane Fuller, Linda Jamison, Debbie
Lavole, Marilyn McKnight, Debbie Menninger, Marcia
Menninger, Lyn Plummer, Marian Riestenberg, Laura
Rinsky, Jean Shirley, Mike Sprinkel, Patty Tomaric,
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.
im’s
le J
ng
Ju
International M
ar
ke
t
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 Sign up Online at www.junglejims.com/cookingschool
Classes
Wine and Food Class
Wine and Food of
California’s Napa Valley
Give Us a Hand!
With John Bostick
Enjoy the fresh flavors and lush
wines of the most well-known wine
and food destination in America.
Back from a trip to the region, John
will share a delightful menu prepared to
highlight the best of Napa Valley cuisine
and fruit of the vine.
MAQ (Most Asked Question!):
Is this class hands-on?
Answer: The majority of our classes are
demonstration. The chef makes the meal and you
sit back and enjoy the class. The hand icon beside
a title means that you don an apron and prepare
the meal with the help of the instructor and our
staff. Because students have requested MORE
hands-on classes, we have obliged by offering
MORE great choices for the fall.
A Five Spice Indian Menu
Saturday, September 7
11:00am – 1:30pm $65
Grilling Cedar-Planked
Salmon With Ellen
Tuesday, September 10
6:00pm – 8:30pm $65
Grilling Shrimp and Scallops
With Ellen
Tuesday, October 29
6:00pm – 8:30pm $65
Dave’s Wine Selection:
Chardonnay - The Queen of Napa! Fullbodied, dry and extremely well-balanced
Merlot - Smooth, easy to drink red from
Northern California
Cabernet Sauvignon - The King of Napa!
Rich, full-bodied with dark fruits and
a spicy, vanilla overtone of new oak
Late-Harvest Zinfandel - decadent dessert
wine from extremely ripe, old vine
Zinfandel grapes
Tailgate Party Play-Offs
Deep Fried Turkey
Saturday, November 23
11:00am – 1:30pm $65
Best Ever Yeast Breads
6:00pm – 8:30pm $65
A Bountiful Fall
Harvest – Apples
Thursday, October 3
6:00pm – 8:30pm $65
Sushi Basics
Saturday, October 12
12noon – 2:00pm $60
Holiday Cut-Out Cookie
Decorating
Pan-Seared Scallops with a Veal Stock-
Chardonnay Wine reduction
Grilled Skirt Steak marinated in Lime Juice
and Black Pepper
Roasted Root Vegetables with
Balsamic Honey Vinaigrette
Cardamom Ice Cream dribbled with
Zinfandel Caramel Sauce and an Apple
Filo Wedge
Filet Mignon - Grilling
With Ellen
Thursday, September 5
6:00pm – 8:30pm $65
Monday, November 25
6:00pm – 8:30pm $65
Hands-On Class
Holiday Chocolate Confections
Monday, December 2
6:00pm – 8:30pm $65
A Five Spice Indian Menu
With Madhu Sinha
A heady aroma will waft
through the kitchen as you
learn to prepare a classic
Indian menu starring five
spices: Coriander, Cumin, Garam Masala,
Turmeric and Cardamom. Bring the tastes
of India home!
Make and Take
Hor’s d’oeuvres
Thursday, December 19
6:00pm – 8:30pm $65
Creamy Chicken Curry with Cashews
Gobhi Masala – flavorful dish of Potatoes
and Cauliflower
Prawn Curry with Coconut Milk
Crunchy Cucumber and Peanut Salad –
a unique and intriguing combination
Tuesday, October 15
6:00pm – 8:30pm $65
11:00am – 1:30pm $65
Hands-on class size is limited so register early.
Please wear closed-toe shoes at hands-on classes.
Jungle Jim’s Cooking
School is on Facebook.
Search: Jungle Jim’s
Cooking School
Follow us for recipes, tips
and giveaways.
Voted Best
Cooking Class
2013!
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2013
3
Classes
Hands-On Class
Grilling Cedar-Planked
Salmon with Ellen
With Ellen Mueller
Grilled salmon on a cedar plank is a
sumptuous supper that is delicious,
fragrant and easy to make. Ellen will
guide you through the steps so you
can confidently use a plank to grill salmon
at home.
Mango Sangria
Spicy Red Lentil Dip with Pita Wedges
Grilled Cedar Plank Salmon with
Mustard-Sweet Chili Sauce
Brown Rice and Barley Pilaf
Sautéed Sesame Snow Peas
Deep Dish Brownie Sundaes with
Homemade Hot Fudge Sauce
6:00pm – 8:30pm $65
In the Red Zone!
Tailgate Party
Let the Party Begin!
Great Hors d’oeuvres!
Build-Your-Own Bloody Mary Bar
Molten Black Bean and Chorizo Dip with
Cornbread Crisps
Sweet & Spicy Glazed Popcorn Crunch
Bacon-Topped Buffalo Chicken Jalapeño Poppers
Honey-Barbeque Pork Sliders
Southwest Slaw
Italian Stromboli with Marinara Dipping Sauce
Pretzel Bottom Snickers Blondies
Spiced Samosa Puffs with Cilantro Dipping Sauce
Greek Salsa with Pita Chips
Mushroom and Goat Cheese Triangles
Croque Monsieur Cheese Puffs
Asian Shrimp Cakes with Sweet Chile Sauce
Crostini with Gorgonzola, Caramelized
Onions and Fig Jam
Meatballs in a Peanut Sauce
Brownie Bites with Caramel, Fig and Cherry Jam
11:00am – 1:30pm $50
Wednesday, September 25
11:00am – 1:30pm
With Leigh Barnhart Ochs
Game day arrives and you are ready
to dig in to good eats, cheer on your
team and hang out with friends.
Whether you tailgate in a parking
lot or in front of your big screen, this food
guarantees a win!
A Late Summer
Harvest Dinner
With Terri Bergman
A total celebration of foods
of the harvest! Terri, a new
guest chef, will lead you on a
culinary adventure featuring
autumn’s savory bounty. No
matter the weather outside,
she’ll ensure it’s warm and
delightful tableside!
Corn Bisque with Red Pepper Garnish
Pecan Encrusted Chicken Breast stuffed
with Lobster served with
Benedictine Buerre Blanc Sauce
A Sweet-Russett-Gala Medley
Brussels Sprouts with Dijon Glaze
Lemon Crepe Torte – a decadent ending
to the meal
Note – Each student will receive a gift of
Terri’s specially blended coffee
6:00pm – 8:30pm $50
Partial Hands-On Class
Best Ever Yeast Breads
With Rita Heikenfeld
Discover the transforming power of
yeast that turns simple ingredients
into something magical. Make an
easy master bread dough with
variations (you’ll take your own batch home).
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.
6:00pm – 8:30pm $55
Baking with SugarSnap!
Mobile Bakeshop
!
s
r
a
d
n
e
l
a
C
r
Mark You
With Elizabeth Romero and Kristy Crouse
Join Elizabeth and Kristy as they share their
love for sweet treats and stories about their
adventures as owners of SugarSnap! the
mobile bakeshop. Beginning and experienced
bakers will enjoy an evening of sweet treats
from the oven.
LemonLove Cupcakes - Lemon Vanilla
Cupcakes topped with Lemon Cream Cheese
Frosting rolled in Sweetened Coconut
Brown SugarSnap! Cookies - a Buttery
Brown Sugar Cookie with the perfect
amount of Cinnamon
Mini Blueberry Pie - a delicious Blueberry
Mini Pie made with a Flaky Buttery Crust
filled with Fresh Juicy Blueberries
Brownies with Peanut Butter Icing – rich
Fudgy Brownies with a decadent
Peanut Butter Icing
Note – A light snack will be served
Monday, September 23
6:00pm – 8:00pm $40
6:00pm – 8:30pm $65
4
With Carol Tabone and Janet Hontanosas
Is it that time of the year again? Yes! These
fabulous nibbles can feed a crowd and calm
the host! The countdown begins now, so
let Carol and Janet make your next party a
smashing success with dishes designed to
produce just that!
The Cooking School at Jungle Jim’s International Market ill be pulling
Food trucks w
ld
le Jim’s Fairfie
into the Jung
parking lot.
,
y
a
d
r
u
t
Sa ctober 26
O
ing class)
ept. 23 cook
(S
!
p
na
rS
a
Sug
there with
of the trucks
will be one
bakeshop.
their mobile
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.
Sign up Online at www.junglejims.com/cookingschool
Classes
A Bountiful Fall Harvest – Apples
Apples of every variety abound during the fall harvest. October is
National Apple month, so we are paying homage to the humble
apple. Apples add sweet, rich flavor and lovely texture to each dish
on the menu. We’ve given you two ways to enjoy a similar class
featuring apples – hands-on or demonstration. You pick!
Demonstration Class
Candy Apple Cocktail
Apple Chutney and Shaved Cheddar
on Curry Toast
Arugula, Fig and Goat Cheese Salad with
Apple Rosemary Vinaigrette
Cherry and Apple Stuffed Pork Tenderloin
with Praline Mustard Glaze
Quinoa Pilaf with Apples and Pecans
Celery Root, Parsnip and Apple Purée
Apple and Pear Strudel Cups
Tuesday, October 1
11:00am – 1:30pm $50
Eat the Heat - Taking Hot
Sauce Seriously!
Come play with fire and meet the
heat with this crazy delicious,
internationally inspired menu. Leigh’s
fourth annual tribute to hot sauce
is drawing crowds to this class. Novices and
seasoned hot sauce lovers are welcome to
feel the burn and enjoy a little global warming.
Spicy Oyster Shooters
Roasted Green Chile Sauce
Green Chile Frito Pie
Curry Rubbed Grilled Shrimp with
Puerto Rican Hot Pineapple Pique
Sriracha-Sesame Fruit Salad
Homemade Berbere Paste
Ethiopian Doro Wat (chicken)
Fire and Ice Cream
Saturday, October 5
11:00am – 1:30pm $50
A Splendid Fall Dinner
With Janet Hontanosas
Bring fall’s fresh flavors to the table with
this menu featuring warm, decadent dishes
sure to spice up your autumn dinner party.
Make ahead tips guarantee you will enjoy the
festivities with your guests.
Crostini with Roasted Garlic, Goat Cheese
and Apple Chutney
Butter Lettuce Salad with Persimmons
and Pomegranates
Braised Chicken with Autumn Vegetables
Buttered Noodles with Chives
Carrot Cake with Orange Cream
Cheese Frosting
Tuesday, October 8
6:00pm – 8:30pm $50
Hands-On Class
Candy Apple Cocktail
Apple Chutney and Shaved Cheddar
on Curry Toast
Cherry and Apple Stuffed Pork Tenderloin
with Praline Mustard Glaze
Quinoa Pilaf with Apples and Pecans
Celery Root, Parsnip and Apple Purée
Apple and Pear Strudel Cups
Thursday, October 3
6:00pm – 8:30pm $65
From the luscious Anjou to the crisp Bosc,
come sample the distinctive taste, texture and
character of one of fall’s bountiful fruits. Taste
a delicious assortment of dishes showcasing
the pleasures of pears.
Cranberry and Pear Salsa with
Assorted Chips
Roasted Butternut Squash Salad with
Pears and Stilton
Pork Tenderloin with Caramelized Pears
and Pear Brandy Cream Sauce
Gingerbread Pear Cobbler with
Vanilla Ice Cream
Thursday, October 17
6:00pm – 8:00pm $40
Wine and Food Class
Wine and Food from
the Italian Countryside
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
Avocado Hand Roll
Nigiri
Calvin’s Spicy Mayo
Note – This class is a best-seller, so
register early.
12noon – 2:00pm $60
Hands-On Class
Holiday Cut-Out Cookie
Decorating
With Richard Prince
We start with a delicious butter
cookie dough and tips for cutting
and baking. Then learn how to
dip professional looking cookies
in a shiny fondant icing that you can put
together in minutes. Finish your cookies with
creative designs for Halloween, Thanksgiving,
Christmas and more. This is a fun class for
beginners to experienced decorators.
Note – The supplies necessary for the class
will be provided. A light snack will be served.
Tuesday, October 15
6:00pm – 8:30pm $65
Sweet and Savory Pears
With Carol Tabone and Dave Schmerr
A traditional Italian meal is
one of the most comforting
and delicious things that
anyone can enjoy! Carol
and Dave transport you to the rustic cooking
of the beautiful Italian countryside. Join them
for a memorable wine and food class on
Sweetest Day.
Crostini with Pine Nuts, Currants and Ricotta
with Mint Pesto
Baked Pasta Sheets with Butternut Squash
and Parmesan
Swiss Chard and Mushroom-Stuffed Breast
of Veal
Asparagus with Bread Crumbs and Cheese
Cheese Course
Tangerine Semifreddo with a Tangerine Sauce
Franciacorta- Italy’s fantastic, dry
sparkling wine
Chianti Classico- Dry with cherry overtones...
Sangiovese at its best
Nebbiolo- the King of grapes from
northern Italy
Dolcetto- a fruity, smooth red from
Piedmonte…dark and very round
12noon – 3:00pm $65
Smell & Taste
the Difference!
Try our private label
herbs, spices
and blends.
Now Available at
“Taste of the
Jungle”
2013
5
September 2013
Tuesday
3
October 2013
Sunday
1
Monday
2
Wednesday Thursday
Friday
4
5
6
Wine and
Food of
California’s
Napa Valley
6 – 8:30pm
$65
Saturday
7
A Five Spice
Indian Menu
11am –
1:30pm
$65
8
9
10
Grilling
CedarPlanked
Salmon
with Ellen
6 – 8:30pm
$65
11
12
A Late
Summer
Harvest
Dinner
6 – 8:30pm
$50
13
14
6
15
16
17
Best Ever
Yeast
Breads
6 – 8:30pm
$65
18
19
Private
20
21
In the Red
Zone!
Tailgate
Party
11am –
1:30pm
$50
22
23
Baking w/
SugarSnap!
Mobile
Bakeshop
6 – 8:00pm
$40
24
25
Let the
Party Begin!
Great Hors
d’oeuvres
11am –
1:30pm
$55
26
27
Let the
Private
Party Begin!
Great Hors
d’oeuvres
6 – 8:30pm
$55
28
29
30
November 2013
Sunday
Monday
Tuesday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
2
A Bountiful
Fall Harvest
- Apples
11am –
1:30pm
$50
3
4
A Bountiful
Fall Harvest
- Apples
6 – 8:30pm
$65
5
Eat the Heat
- Taking
Hot Sauce
Seriously
11am –
1:30pm
$50
7
8
A Splendid
Fall Dinner
6 – 8:30pm
$50
9
10
11
12
Sushi
Basics
12noon –
2:00pm
$60
13
14
15
Holiday
Cut-out
Cookie
Decorating
6 – 8:30pm
$65
16
17
Sweet and
Savory
Pears
6 – 8:00pm
$40
18
19
Wine and
Food From
the Italian
Countryside
12noon –
3:00pm
$65
20
21
22
In Praise of
Braise
6 – 8:30pm
$50
23
Private
24
25
26
27
28
29
30
Grilling
Shrimp and
Scallops
With Ellen
6 – 8:30pm
$65
31
December 2013
Wednesday Thursday
Sunday
Monday
1
2
1
2
3
Candy Land Gourmet
6 – 8:30pm Holiday
$65
Desserts
6 – 8:30pm
$65
8
Gifts from
the Kitchen
“Homemade
for the
Holidays”
11am –
1:30pm
$55
9
Gifts from
the Kitchen
“Homemade
for the
Holidays”
11am –
1:30pm
$55
8
9
Burnet
Ridge Open Cap
Red
Fermentation
1 – 3:00pm
$65
14
Turkey With
a Twist
6 – 8:30pm
$50
15
16
Perfect
Wine and
Food for a
Thanksgiving
Celebration
12noon 3:00pm
$65
15
21
The
Distinctive
Flavors of
Stonewall
Kitchens
11am –
1:30pm
$50
22
23
Tailgate
Party
Playoffs Deep Fried
Turkey
11am –
1:30pm
$65
28
29
30
3
4
5
Gifts from
the Kitchen
“Homemade
for the
Holidays”
6 – 8:30pm
$55
6
7
Gifts from
the Kitchen
“Homemade
for the
Holidays”
6 – 8:30pm
$55
10
11
12
13
17
18
19
20
Festive
Holiday
Bread for
Good Eating
and Gift
Giving
6 – 9:00pm
$50
24
25
26
Filet Mignon
Grilling With
Ellen
6 – 8:30pm
$65
6
Sunday
27
Friday
Saturday
The Cooking School at Jungle Jim’s International Market Tuesday
Wednesday Thursday
Friday
Saturday
4
5
The Great
Cookie
Caper
6 – 8:30pm
$50
6
The Great
Cookie
Caper
11am –
1:30pm
$50
7
10
11
A Holiday
Brunch to
Remember
11am –
1:30pm
$50
12
A Holiday
Brunch to
Remember
6 – 8:30pm
$50
13
14
16
17
Simple
Soups 4
11am –
1:30pm
$50
18
19
Make
and Take
Holiday
Hors
d’oeuvres
6 – 8:30pm
$65
20
21
22
23
24
25
26
27
28
29
30
31
Wine and
Food A
Sparkling
New Years
Eve Bash
from Paris!
12noon –
3:00pm
$65
Sign up Online at www.junglejims.com/cookingschool
Classes
In Praise of Braise
Hands-On class
In this information packed class, learn the
basics of braising – how it’s different from
roasting, which cuts of meat and what
vegetables are suitable, along with the right
cooking vessel. Leave class armed with
confidence and restaurant-worthy recipes.
Salad of Field Greens with Homemade
Catalina Dressing
Slow Braised Bistro Beef with
Red Wine Reduction
Make-Ahead Mashed Sour Cream Potatoes
Braised Root Vegetables with Autumn Herbs
Braised Banana and Cherries Foster over
Vanilla Bean Ice Cream
Tuesday, October 22
6:00 – 8:30pm $50
Grilling Shrimp and
Scallops with Ellen
With Ellen Mueller
Seafood on the grill is quick, easy
and mess-free. Ellen, our resident
grill guru, will teach you to use your
grill to skewer shrimp and scallops
that are tender and perfectly prepared.
Red Wine Sangria
Fall Salad with Walnuts, Celery and Pears
with Cambozola Vinaigrette
Spice-Rubbed Grilled Shrimp and
Scallop Skewers
Tuxedo Orzo with Parmesan, Shallots,
Red Peppers and Herbs
Sautéed Broccoli Rabé
Old-Fashioned Apple Crisp with
Homemade Vanilla Ice Cream
Tuesday, October 29
6:00pm – 8:30pm $65
Turkey with a Twist
Keep the spirit of Thanksgiving alive with
savory turkey leftover dishes. Enjoy moist,
flavorful turkey in creative dishes that will keep
your family close to the table over
the holidays.
Turkey, Poblano and Corn Quesadillas with
Chipotle Lime Sour Cream
Curried Turkey and Pearl Couscous Salad
with Dried Cranberries
Turkey Soup with Herbed Dumplings
Turkey and Fall Vegetable Pot Pie with
a Decorative Crust
Individual Pumpkin Swirl Cheesecakes
Thursday, November 14
6:00pm – 8:30pm $50
Wine and Food class
Perfect Wine and Food
for a Thanksgiving
Celebration
With Carol Tabone, Laura Rinsky, and Dave Schmerr
Traditions are a big part of
the Thanksgiving holiday
and every family has their
own way of celebrating.
From stuffing the turkey to taking in a football
game, here are some of Carol and Laura’s
family favorites.
GIFTS FROM THE KITCHEN
“Homemade for the Holidays”
Brighten the holidays with homemade gifts guaranteed to delight even the most hard-to-please
person on your list. Leigh hopes to inspire your gift-giving with unique and delectable treats
along with packaging and presentation ideas. Take home a 2-ounce bottle of homemade vanilla
extract to start the season of making and baking!
Kentucky Eggnog Spike
Stovetop Smoked Salmon with
Mustard-Dill Sauce
Marinated Goat Cheese
Parmesan-Pepper Biscotti
Home-Churned Butter with
Lemon and Herbs
Spiced Red and White Wines for Cooking served in class with Fricassee of Chicken
Coconut Curry Cashew Popcorn
Honey Baked Figs Stuffed with Walnuts
Old-Fashioned 7-Minute Caramels
Holiday Star Bark
Swedish Visiting Cake
Homemade Vanilla – a take home gift
Mexican Drinking Chocolate
Tuesday, November 5
6:00pm – 8:30pm Wednesday, November 6
6:00pm – 8:30pm $55
Prosecco - dry, yet fruity sparkling wine
from Italy
Riesling - slightly sweet, very light,
perfect appetizer wine
Gruner Veltliner - crisp, smooth
and very flavorful
Beaujolais - Gamay grapes at their best...
fruity, light and quaff-able
Moscato D’asti - the most popular wine at
Jungle Jim’s...sweet, slightly sparkling
and delicious!!
Friday, November 8
11:00am – 1:30pm
11:00am – 1:30pm $55
Prosecco Royale – bubbly wine with a splash
of Cranberry Liqueur
Curried Pumpkin Soup with Apple Chutney
Roasted Turkey Breast with Orange
Cranberry Glaze and Apple Cider Gravy
Three Bread Stuffing with
Apples and Sausage
Praline Sweet Potatoes
Broccoli-Onion Casserole – no canned onion
rings here!
Fresh Cranberry Relish with apples,
oranges and a hint of lemon
Triple Chocolate Nut Tart – an elegant
version of Derby Pie
12noon – 3:00pm $65
2013
7
Classes
Festive Holiday Bread
for Good Eating
and Gift Giving
With Carol Tabone and Janet Hontanosas
The holidays will soon be knocking at your
door. What a treat it would be to greet them
with rich festive breads fresh from the oven.
These breads also make a wonderful holiday
offering as a gift!
Chocolate Babka – rich egg bread filled
with chocolate
Poinsettia-Shaped Fruit Bread studded with
holiday flavors
Yeasty Walnut Coffee Cake – its interesting
shape adds a special touch
Savory Holiday Cheese Bread – quick bread
with sun-dried tomatoes and chives
Note – Cream of Broccoli Soup will be served
in Homemade Bread Bowls
Tuesday, November 19
6:00pm – 9:00pm $50
The Distinctive Flavors of
Stonewall Kitchens
Stonewall Kitchen specializes in
a line of innovative, specialty food
and cookbooks that feature fresh
ingredients and ideas for the home
cook. Join Leigh as she prepares a creative
menu using Stonewall Kitchen cookbooks.
Each student receives a gift and one lucky
student gets a special gift!
Hot Apple-Buttered Rum
Spicy White Bean Dip
Winter Salad of Mixed Greens, Persimmons
and Pomegranate with Ginger Vinaigrette
Blackberry Sage Roast Chicken
Pesto Mashed Potatoes
Green Beans with Gorgonzola
Apple Cheddar Crisp
Hands-On class
Tailgate Party Play Offs –
Deep Fried Turkey
This is some seriously good
grub for tailgaters, sports
fans or any other foodies
who rise to the challenge
of bringing the best food to the party. Deep
frying the turkey is the “organized team
activity” and each group will make the sides
and dessert. Lots of fun – no risk!
Habañero Ale Cheese Dip with Chips
Spicy BBQ Peanuts – spicy and addictive
Deep Fried Turkey with Creole
Remoulade Sauce
Chipotle Potato Salad with Corn and Cilantro
Napa Cabbage Cole Slaw with Blue Cheese
Drunken Blondies with Bourbon and Pecans
11:00am – 1:30pm $65
Hands-On class
Filet Mignon – Grilling
with Ellen
With Ellen Mueller
A sumptuous meal awaits! Ellen
guides you through the steps for
grilling a juicy and tender filet. No
need to dine at a fine steakhouse
when you can present your guests with a
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
Monday, November 25
6:00pm – 8:30pm $65
Holiday
Sweet Week
Hands-On Class
Holiday Chocolate
Confections
With Lisa Cooper Holmes
Prepare an array of holiday confections
that are sure to satisfy your sweet
tooth. Indulgent chocolate goodies
are the stars of this candy class. You’ll make
and decorate holiday treats – and sample!
Add some festive new treats to your holiday
homemade gifts.
Decadent Fudge Sauce – thick,
rich and sinfully good
Chocolate Peppermint Bark –
a holiday classic
Truffles – elegant and delicious
Holiday Brownie Bons Bons – beautifully
decorated for the season
Note – a light snack will be served
Monday, December 2
6:00pm – 8:30pm $65
Gourmet Holiday
Desserts
Entertaining couldn’t be easier when you have
desserts like these to serve your guests. Easy
and elegant is the theme. Enjoy an evening of
decadent desserts and coffee that will wrap
you in holiday cheer.
Cranberry White Chocolate Trifle
Apple Kuchen with Cinnamon Crème
Classic New York Cheesecake
Individual Chocolate Souffles
Macadmia Dried Cherry Triangles
Note – a light snack will be served
Tuesday, December 3
6:00pm – 8:30pm $50
Note – All recipes can be made with or
without Stonewall Kitchen products.
Thursday, November 21
11:00am – 1:30pm $50
The Great Cookie Caper
Reminder
Schedule a Private Cooking Class
Hands-On and Demonstration Classes
are out-of-the-ordinary activities for
Team-Building Events, Reunions, Showers,
Anniversaries or Parties.
With Carol Tabone and Janet Hontanosas and the Elves
Santa and the Elves will prepare all new cookie
recipes destined to become your holiday
favorites. If your cookie repertoire is short
and sweet… or if you have been searching for
exciting recipes… search no longer! Nibble
cookies and enjoy a light snack.
6:00pm – 8:30pm
Friday, December 6
11:00am – 1:30pm $50
For information and reservations
Call: 513.674.6059
or
Email: [email protected]
8
Classes
Wine and Food class on Location
Burnet Ridge – Open Cap
Red Fermentation
With Leigh Barnhart Ochs, Dave Schmerr,
and Chip Emmerich
A late fall trip to Burnet
Ridge is a perfect way to
start the holiday season.
Tour the winery, taste the
wines and learn about open cap fermentation.
Leigh will prepare the hearty appetizer spread
so guests can mingle, sip and savor delicious
food and wine. Dress comfortably and
casually for this wine tasting.
Beef Tenderloin with
Mustard-Horseradish Sauce
Applewood Smoked Salmon with
Mustard Dill Sauce
Cheese, Fruit and Nut Tray with Bleu
Cheese Madeira Spread
Grilled Pork Tenderloin with Onion
Pancetta Port Confit
Decadent Double Chocolate Cookies
Wine:
Chip generously provides 5-6 pairings to
match the food
Sunday, December 8
1:00pm – 3:00pm $65
A Holiday Brunch to
Remember
Savor superb dishes that offer your guests
a soul-warming start to a special day. Crisp,
cold weather will whet your appetite for a
flavorful and inspired menu. Entertain with
ease using make-ahead preparation.
Wine and Food Class
A Sparkling New Year’s
Eve Bash from Paris!
With Carol Tabone and Dave Schmerr
Plan to ring in the New Year
with a spectacular dinner
from the “City of Light”! In
France this is the most lavish
meal of the year that continues long into the
wee hours of the morning. Join Carol and
Dave for a wonderfully creative menu featuring
outstanding wine. Out with the party hats and
horns as we lift our glasses to the New Year!
Creamy Mushroom Soup with a garnish of
Crème Fraiche
Scallops with Orange Sauce
Spice and Garlic Rubbed Rack of Pork
Butter-Glazed Carrots
Potato Gratin with Sweet Potatoes
and Gruyere Cheese
Cheese Course
Paris-Brest – Choux Pastry Dough with
Pastry Cream drizzled with
Bittersweet Chocolate
Champagne - the sparkling wine of choice
for New Year’s Eve
Viognier - rare white varietal from France...
dry with tropical overtones that balance
out the nice acidity in this unique wine
Côtes du Rhône Rouge - a spicy, dark red
from southern France Bordeaux Rouge - Cabernet Sauvignon
and Merlot blend, rich, full-bodied with
dark black fruits....A Dave’s Fav!
Saturday, December 14
12noon – 3:00pm $65
Simple Soups 4
Soup is an every-day simple supper
in a bowl that satisfies body and
soul. Leigh introduces three new
soups that are hearty, nourishing
and just the right dish on a cold day.
Cream of Broccoli Soup with Three Cheeses
Rustic Bean and Farro Soup with Pancetta
Sundried Tomato, Pinenut and
Parmesan Scones
Steak and Red Wine Soup
Roquefort Popovers
Cherry Pie Bars
Tuesday, December 17
11:00am – 1:30pm $50
Hands-On class
Make and Take Holiday
Hors d’oeuvres
Be prepared at a moment’s notice
with a tasty array of appetizers for
your holiday gathering or a last
minute “what should I bring?” to the
party. Students will make and take home 2
dozen of each freezable item with instructions
on how to heat and go. We’ll provide the
take-home container. Students will enjoy
tasting the appetizers and sipping wine
during the class.
Mushroom and Cheese Mini-Turnovers
Crusty Crab Points
Spanakopita
Chicken and Black Bean Taquitos
6:00 – 8:30pm $65
Pomegranate-Champagne Cocktail
New York Style Crumb Cake
Cornmeal and Blueberry Pancakes with
Spiced Maple Butter
Cheddar Scones with Ham and
Honey Mustard Butter
Spinach, Sweet Potato and
Chicken Sausage Frittata
Cranberry and Almond Bundt Cake
Wednesday, December 11
11:00am – 1:30pm
Powered by the cooking school
6:00pm – 8:30pm $50
jjfoodie.blogspot.com
Weekly recipes, tips, & more.
Discover a taste of all the Jungle
has to offer, each week.
2013
9
Classes
Brochure Symbols
Hands-on Class
Wine and Food Class
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)
Looking for a gift for your
favorite foodies?
Day Class
Six Easy Ways to Register
Online
www.junglejims.com/cookingschool
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
Unless otherwise noted classes
are designed for students 16 years
of age or older.
Cooking School Gift
Certificates are a special gift
for birthday or anytime.
Application Policy
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.
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
Our Trip to Italy!
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 requests will be confirmed
by phone or email.
• Full payment must be made at the time of
registration to reserve a place in class.
Cancellation Policy
Students may cancel registrations up to
7 days prior to the day of class. After that
deadline, no refunds or credit will be issued.
You may send a substitute. For registering
three or more people for a class, a 14 day
notice is required for canceling out of a class.
This is the amount of time needed to find
replacements for the class. When a refund
is issued, students who pay in cash or
check will receive a refund check. Those
paying by credit card will be issued a credit
towards their account.
The Cooking School reserves the right
to cancel a class should it be necessary
due to weather, other emergencies or
insufficient enrollment; and to substitute
teachers and food items as required.
Questions? Or Reservations
Phone: 513-674-6059
9am to 3pm Monday through Friday
*Students must be 16 years of age and
older unless otherwise noted.
10
Registration
Classes
Name
Home Phone (
)
Address
City
Work Phone (
)
State
Zip
Date(s)Class NameTimeFee
 Thursday, September 5 Wine and Food of California’s Napa Valley
 Saturday, September 7 A Five Spice Indian Menu
 Tuesday, September 10 Grilling Cedar-Planked Salmon with Ellen
 Thursday, September 12 A Late Summer Harvest Dinner
 Tuesday, September 17 Best Ever Yeast Breads
 Saturday, September 21 In the Red Zone! Tailgate Party
 Monday, September 23 Baking with SugarSnap! Mobile Bakeshop
 Wednesday, September 25 Let the Party Begin! Great Hors d’oeuvres!
Thursday, September 26 Let the Party Begin! Great Hors d’oeuvres!
Tuesday, October 1
A Bountiful Fall Harvest - Apples (Demonstration)
 Thursday, October 3
A Bountiful Fall Harvest - Apples (Hands-On)
 Saturday, October 5 Eat the Heat - Taking Hot Sauce Seriously!
 Tuesday, October 8
A Splendid Fall Dinner
 Saturday, October 12
Sushi Basics
Holiday Cut-Out Cookie Decorating
 Thursday, October 17
Sweet and Savory Pears
 Saturday, October 19
Wine and Food From the Italian Countryside
In Praise of Braise
Grilling Shrimp and Scallops with Ellen
 Thursday, November 5 Gifts from the Kitchen - “Homemade for the Holidays”
 Wednesday, November 6 Gifts from the Kitchen - “Homemade for the Holidays”
 Friday, November 8
Gifts from the Kitchen - “Homemade for the Holidays”
 Saturday, November 9 Gifts from the Kitchen - “Homemade for the Holidays”
 Thursday, November 14 Turkey with a Twist
 Saturday, November 16 Perfect Wine and Food for a Thanksgiving Celebration
 Tuesday, November 19 Festive Holiday Bread for Good Eating and Gift Giving
 Thursday, November 21 The Distinctive Flavors of Stonewall Kitchens
 Saturday, November 23 Tailgate Party Playoffs – Deep Fried Turkey
 Monday, November 25 Filet Mignon – Grilling with Ellen
 Monday, December 2 Holiday Chocolate Confections
 Tuesday, December 3
Gourmet Holiday Desserts
 Thursday, December 5 The Great Cookie Caper
 Friday, December 6
The Great Cookie Caper
 Sunday, December 8
Burnet Ridge – Open Cap Red Fermentation
 Wednesday, December 11 A Holiday Brunch to Remember
 Thursday, December 12 A Holiday Brunch to Remember
 Saturday, December 14 A Sparkling New Years Eve Bash from Paris!
 Tuesday, December 17 Simple Soups 4
 Thursday, December 19 Make and Take Holiday Hors d’oeuvres
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 – 8:00pm
11:00am – 1:30pm 6:00 – 8:30pm 11:00am – 1:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
12noon – 2:00pm
6:00 – 8:30pm 6:00 – 8:00pm
12noon – 3:00pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm 6:00 – 8:30pm
11:00am – 1:30pm
11:00am – 1:30pm 6:00 – 8:30pm
12noon – 3:00pm 6:00 – 9:00pm 11:00am – 1:30pm 11:00am – 1:30pm
6:00 – 8:30pm 6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
1:00 – 3:00pm
11:00am – 1:30pm
6:00 – 8:30pm
12noon – 3:00pm
11:00am – 1:30pm
6:00 – 8:30pm
$65
$65
$65
$50
$65
$50
$40
$55
$55
$50
$65
$50
$50
$60
$65
$40
$65
$50
$65
$55
$55
$55
$55
$50
$65
$50
$50
$65
$65
$65
$50
$50
$50
$65
$50
$50
$65
$50
$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)
2013
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!
Leigh’s
Recipe
Corner
1 cup whipping cream
½ cup sour cream
½ cup crumbled blue cheese
4 scallions, white and green parts, chopped
1 tablespoon fresh lemon juice
½ teaspoon salt
Penne with Chicken
and Blue Cheese
¼ teaspoon pepper
2 tablespoons butter
1¼ pounds boneless, skinless chicken
breasts, sliced into thin strips
4 ounces sliced mushrooms
8 ounces penne, cooked, drained and warm
In a mixing bowl, whisk together the whipping cream, sour cream, blue cheese, scallions, lemon juice, 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.
Serves 4

Dear Friends Of The Cooking School

Transcription

Similar documents

2016 SFOpen Dance Camp

Save 20% - Cisco Live

4th of july sendiks - Nehring`s Sendik`s Downer

Pre Trip Information - Christ`s Church of Oronogo

Buca di Beppo - Park Lane July 13th Final

Adopt-a-thon and Fundraiser Event

Weekly Bulletin - New Generation Church

Kidapalooza (All Info Card).indd

Your Local Club! - Praxis Creative Art

Week 1: Fast Footwork Week 2: Ball Familiarity