Dear Friends Of The Cooking School

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In This Issue
Dear Friends of the Cooking School,
Happy New Year! The new year is ushering in exciting news
at the Cooking School. We will again travel
to Emilia-Romagna, Italy, in May for the “Off
the Beaten Path” culinary adventure with Don Govoni as our tour guide. Last year’s
experience surpassed our expectations and many of you asked us to repeat the trip.
Please see the back page for the details for the 2014 trip.
The month of February will be a celebration of Italian cuisine. We’ll be offering
demonstration and hands-on classes featuring Italian food. Don Govoni will teach
a wine and food class that recreates the culinary highlights from the 2013 “Off the
Beaten Path” trip. Carol Tabone will present her unique and popular Hands-On
Polenta Board class. If you like Italian food, you will love the February classes!
Brian Reed
Majo Tago 2.0
An Afternoon with
Burnet Ridge Winery
Toasting a Local Winery
The food truck craze continues to generate excitement among foodies and we
are happy to have Brian Reed from Mojo Tago back for another innovative taco
class. BJ Kim of the Red Sesame food truck here in Cincinnati will join us in April
for a sampling of Korean cuisine. Both food truck chefs offer creative food and
entertaining stories that make for a great class. Local winemaker, Chip Emmerich, is
here for a special wine and food class and Terri Bergman, from Sandusky, joins us
again in February for a great Italian meal.
We are thankful for your loyal support of the Cooking School and to say thanks,
we are again offering our Frequent Foodie Reward Program for the winter class
brochure. The reward class is going to be filled with extravagant and indulgent
ingredients – a delicious way to say thank you for your customer loyalty. Details are
outlined in the brochure. I hope to see all of you there!
Knife Skills
with Chef Mike Garaghty
Bon Appétit!
Leigh Barnhar t Ochs
Don Govoni
Italy-Off The Beaten Path
Winter Classes: January - April 2014
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.
Kim Baretta
Kim Baretta is a trained chef with experience catering
and teaching cooking classes both in the United States
and London, England. Having returned from England in
2006, Kim opened Garnish Catering on Kenwood Road
in Blue Ash over 5 years ago. Her focus is catering,
but she also sells “Gourmet Dinners to Go” Tuesday
through Friday.
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.
Terri Bergman
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.
Sang Nguyen
Sang was 10 years old when her family escaped
from Vietnam. She has spent most of her life here in
Cincinnati. As the oldest of 6, learning to cook was a
necessity. At 13 she was taught traditional Vietnamese
cooking from her mother and then began to develop
her own creations. Her husband and children motivated
her to cook elaborate meals and hearing them say,
“Thank you, Mommy,” was music to her ears. For the
past 3 years she has taught cooking classes, featuring
her most popular dishes, in her home.
Susan Diehl
Born in Cincinnati, Susan spent a few years and many
summers in England. While abroad she attended a
private school and majored in culinary skills, receiving
her training from chefs from the Cordon Bleu in Paris.
Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet
carry-out and catering business in 1985. She is
currently a chef at Garnish Catering.
John Bostick
John has been teaching in the Chicago and Cincinnati
areas for over 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.
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.
2
Laura Rinsky
Laura, although born in Cincinnati, has taken her
passion for cooking around the globe. Combining her
culinary talents and love of travel she has engineered
her career to include cooking classes from many parts
of the world. After volunteering for many years at the
Cooking School at Jungle Jim’s she extended her
passion into teaching others. Family and friends know
that dining at Laura’s for special occasions is always
a great treat. Laura is owner of Wayfarer Travel in
Madeira, Cincinnati’s oldest independent agency.
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
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,
Amy Heyd, Laine Barresi, Richard Eisenberg, Debbie
Lavoie, and Diane Tuma are the cooking school sous
chefs and are instrumental in preparing for classes
and keeping the school in good running condition.
Doris Delaney, Missy Deloney, Linda Jamison, Sheryl
Jones, 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.
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.
Madhu Sinha
Born and raised in India, Madhu Sinha came to
Cincinnati 13 years ago. Cooking is a passion with
her. She loves to encourage her students to bring in
the warm, nutty, and fragrant Indian spices into their
kitchens and into their hearts. She holds a doctoral
degree in Victorian Literature and teaches at the Miami
University Hamilton campus.
Carol Tabone
Carol earned her Grand Diplôme from La Varenne in
Paris, France. She attended courses at the Cordon
Bleu School in London and has training in Mexican
as well as Chinese cuisine. She was formerly the
Director of The Creative Kitchen at Lazarus, and The
Cooking School at Jungle Jim’s. Carol is a member of
the International Association of Cooking Professionals
and has been certified by the IACP as a Professional
Level II Instructor. Carol holds a Master’s Degree in Education.
The Cooking School at Jungle Jim’s International Market im’s
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Sign up Online at www.junglejims.com/cookingschool
Classes
Frequent
Foodie
Reward
Program
We want to say thanks to our
loyal cooking school customers.
Details
Hands-On Class
Hands-On Class
With Ellen Mueller
Let’s just start out the year right –
with a huge, grilled-to-perfection
Tomahawk ribeye steak from our
specialty meat case. We’re talking
“Yabba Dabba Doo” delicious!
With Leigh Barnhart Ochs
Planning a paella party with friends
is a perfect culinary event for winter.
Everyone can gather in the kitchen to
make this spicy, hearty Spanish dish.
Students will learn how to season a paella
pan, use traditional paella ingredients and
enjoy a savory meal.
Grilling Tomahawk
Steaks with Ellen
A Paella Party
Cajun BBQ Shrimp
Grilled Tomahawk Steak with
Horseradish Butter
Potato Gratin with Cheddar,
Shallots and Rosemary
Southern-Style Green Beans
Individual Chocolate Fudge Cakes
Red Wine Sangria
Shrimp with Sherry and Tomato Sauce
Arugula Salad with Chorizo and Manchego
Stuffed Piquillo Peppers
Paella with Chicken, Chorizo and Shrimp
Guava and Cheese wrapped in Flaky Pastry
Tuesday, January 14
6:00pm – 8:30pm $65
Wednesday, January 8
6:00pm – 8:30pm $65
Thursday, January 9
6:00pm – 8:30pm $65
Day Class
Cozy Casseroles
• Attend 6 different classes in
the 2014 Winter Brochure
With Leigh Barnhart Ochs
Reacquaint yourself with a new “old”
friend – the casserole. Gone are the
cans of goopy soup. Enter - fresh,
whole ingredients. You’ll learn to
make a replacement for a can of “cream of”
soup that works in any casserole recipe.
When it’s cold outside, a warm casserole is
just right.
• You must register for the free
class in order to attend.
Benefits
• You can attend the free class
specially planned for loyal
customers!
• Attend 12 or more different
classes and you can bring a
friend!
Questions
• Call our office at
513-674-6059 or email at
[email protected]
Frequent Foodie Class
(see page 9)
Saturday, April 26
11:00 - 1:30pm
Hands-On Class
Indian Vegetarian Village
With Madhu Sinha
Indian food is perfect for the
vegetarian or vegan palate. A richly
flavored array of vegetable dishes
is sure to tempt even the diehard
carnivore! Madhu shares her knowledge
of Indian cuisine and special tips and
explanations for those who want to make
restaurant-quality Indian food at home.
Baingan Bhartha – Roasted Eggplant Curry
Dum Aloo – Whole Baby Potatoes simmered
in a Rich Gravy
Channa Masala – Spiced Chickpeas
Bhindi Masala – a Spicy Okra Dish
Pomegranate Raita – a cooling
Sweet-Sour Condiment
Saturday, January 11
11:00am – 1:30pm $65
Voted Best
Cooking Class
2013!
Spiked Spiced Warm Winter Cider
Mixed Mushrooms with Gruyere on
Toasted Bread
Ham and Cheese on Rye-Stuffed French Toast
Curried Chicken and Basmati Rice Casserole
Mexican Enchilada Casserole
Cheesy Scalloped Potatoes
Mocha Fudge Pudding Cake
Thursday, January 16
11:00am – 1:30pm $50
Day Class
Superbowl Extravaganza
With Leigh Barnhart Ochs
Don’t wait until it’s 4th down to plan
your Superbowl party. This is THE
party sports fans wait for – so don’t
let them down! Reserve your seat for
guaranteed football munching pleasure.
Brisket Tacos with Brie and
Mango BBQ Sauce
Buffalo Chicken Meatballs with
Blue Cheese Dip
Meat Lover’s Slab Pizza
Cheddar, Ale and Jalapeño Dip
Roasted Red Pepper, Bacon
and Goat Cheese Truffles
Spicy Asian White Bean Dip
Chili Bacon Breadsticks
Texas Brittle
Outrageous Oreo Brownies
Saturday, January 18
11:00am – 1:30pm $50
Note: JJ Growler Beer will be served in class
The Cooking School at Jungle Jim’s International Market
January • February • March • April
2014
3
Classes
Comfort Foods
With Susan Diehl
The holidays are over and winter has settled
in. Now’s the perfect time to relax with family
and friends and enjoy some satisfying comfort
food that’s guaranteed to chase away the
winter blues.
White Bean Soup with Winter Greens
Red Wine Pot Roast with Porcini Mushrooms
Potato and Cauliflower Purée
Brussels Sprouts with Pancetta
Warm Chocolate Stout Cake
Tuesday, January 21
6:00pm – 8:30pm $50
Hearty Main Course
Soups for Winter
With Janet Hontanosas
A hot and hearty bowl of soup can become
your favorite companion during the winter
months. Just add a loaf of bread and a salad
and these soups make a perfect meal!
Lentil and Tomato Soup with Swiss Chard
Golden Chicken, Corn and Orzo Soup
Beef and Wild Mushroom Soup with
Winter Vegetables
Spicy Noodle Soup with Shrimp and Coconut Milk
Macadamia Double Decker Brownie Bars
Hands-On Class
Hands-On Knife Skills
With Chef Mike Garaghty
Chef Mike, originally from
Rhode Island, is currently the
Executive Chef of WüsthofTrident of America, Inc.
presiding and appearing in WÜSTHOF-sponsored
television segments, retail events, cooking videos,
social media initiatives, trade shows, consumer
food festivals, and other elements of the brand’s
sales and marketing campaigns.
Join Chef Mike from Wüsthof Trident of
America with Knife Skills 101 class. This is
a “roll up your sleeves and work with the chef”
class! He will cover how to choose the proper
knife, how knives are made, knife safety,
care and use and, of course, proper cutting
techniques.
Grilled Vegetables with Bacon and
Cotija Cheese Slather
Bread and Butter
Peruvian Marinated Chicken
Assorted Fruit
Wednesday, January 29 $65
6:00pm – 8:30pm
Thursday, January 30
11:00am – 1:30pm $65
Thursday, January 23
6:00pm – 8:30pm $50
Sizzling Southwest
Cooking with the Two
Hot Chili Peppers
With Carol Tabone and Laura Rinsky
Laura and Carol share their most sumptuous
dishes from the eclectic flavors of Southwest
cuisine. This American fusion food is loaded
with exciting tastes. Join them for their much
loved collection of innovative recipes from this
earthy, sun-baked area!
Warm Black Bean and Chipotle Dip with
Tortilla Chips
Roasted Tomato Soup with
Southwest Corn Muffins
Mole Beef Stew – rich and hearty!
Corn Tamales with a Roasted Garlic and
Shrimp Sauce
Polvorones – a classic Mexican Cookie
dusted with Sugar
Mexican Hot Cocoa
Monday, January 27
6:00pm – 8:30pm $50
FebruaDryelizioso!
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culinary tour
Join us for a
e celebrating
of Italy. We’r
during the
Italian Cusine
ruary.
month of Feb
bags!
So pack your
Hands-on class size is
limited so register early.
Please wear closed-toe
shoes at hands-on classes.
4
The Cooking School at Jungle Jim’s International Market Wine and Food Class
A Return to EmiliaRomagna, Italy
With Don Govoni and Dave Schmerr
Don returns to Jungle Jim’s
to highlight some of the
dishes enjoyed on our “Off
the Beaten Path” tour of
Emilia-Romagna, Italy. Whether you toured
with us last summer and want to reminisce
with your taste buds, or you just want to
sample the cuisine of a region not often visited
by tourists, come and whet your appetite for
the tastes that await you when you venture off
the beaten path in Emilia-Romagna.
Le Streghe – oven-baked Flatbreads with
Cured Meats and Cheese
Polenta Fritta con Funghi – fried Polenta with
Sautéed Mushrooms
Tortelloni Burro e Salvia – Ricotta-filled
Ravioli with Butter and Sage
Filetto al Pepe Verde -Beef Fillet with
Green Peppercorns
Patate al Rosmarino - Oven-Roasted
Potatoes in the Emilian style
Crema al Mascarpone con Cioccolato –
sweetened Mascarpone Cream with
Chocolate Sauce
Dave’s Wine Selection:
Barbera – a light, earthy Red from
Northern Italy
Nebbiolo – tawny Red from Piedmonte
Sangiovese – Tuscany’s famous Red
Super Tuscan – a blend of the best red
grapes from Tuscany
Saturday, February 1
12:00noon – 3:00pm
$65
Carol’s Sunday
Italian Dinner
With Carol Tabone
In Carol’s family, Sunday meant church and
macaroni! In this fun class, she will reproduce
her mom’s family dinner. You won’t want to
miss her recipe for the best meatballs ever!
Join her and be a part of this delicious family
tradition.
Antipasti – a selection of Italian Meats
and Cheeses
Ziti with Meatballs and Sausage in a
rich Tomato Sauce
Garlic Bread Spears
Roasted Chicken with Garlic and Olive Oil
Mixed Green Salad with a Balsamic Dressing
Ricotta Cheesecake with
Candied Orange Peel
Tuesday, February 4
6:00pm – 8:30pm $50
Sign up Online at www.junglejims.com/cookingschool
Classes
Day Class
Sumptuous Stews
With Leigh Barnhart Ochs
What’s for dinner? A warm bowl
of chunky stew with a savory side.
Flavors from around the globe meet
to create a flavor-packed menu sure
to please hungry appetites on a cold night.
Warm Herbed Goat Cheese Dip
Balsamic Beef Stew with Potatoes
and Carrots
Spanish Chicken Stew with Chickpeas,
Almonds and Olives
Rustic Rosemary Tart
Brazilian Seafood Stew with Shrimp
and Halibut
Cream Cheese Cherry Vanilla Pound Cake
Thursday, February 6
11:00am – 1:30pm $50
Hands-On Class
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!
Monday, February 10
6:00pm – 9:00pm $65
Hands-On Class
An Italian Menu
for the Grill
With Ellen Mueller
Classic Italian ingredients combine
to create a simple, creative menu
featuring an entrée of savory grilled
chicken. You’ll enjoy this meal and a
glass of wine with the new friends you’ll make
in our kitchen.
Pecorino Stuffed Mushrooms
Panzanella Salad
Prosciutto Wrapped Chicken Stuffed with
Provolone and Basil
Linguine with Zucchini, Pancetta
and Parmesan
Apple Crostada
An Italian Restaurant
Meal at Home
Wine and Food Class
Isn’t It Romantic…
Valentine’s Day
With Carol Tabone and Dave Schmerr
Everyone needs romance and the
following menu can help in that
department! Carol’s inspired recipes
and Dave’s wine will set the mood
for a quiet evening with your sweetheart or
to share with friends and family in front of a
warm fire. So this February 14, arrange the
flowers, light the candles and set the scene
for romance with this beautiful dinner.
Rich and Creamy Red Bell Pepper Soup with
Heart-Shaped Croutons
Roasted Veal Chop with a
light White Wine Sauce
Roasted Winter Vegetable Tart –
easily adaptable to a variety of fillings
Cheese Course
A Very Special Heart-Shaped Dessert –
a stellar ending to the class
Dave’s Wine Selection:
Viognier – light, tropical and fruity White
Merlot – Queen of the Reds, smooth
and seductive
Cabernet Sauvignon – the King of Reds!
Full bodied, rich, delicious
Syrah – a spicy wine great with rich,
bold flavors
Friday, February 14
6:00pm – 9:00pm $65
SOUL
MATE
B
MINE
E
One Pot Wonders
With Janet Hontanosas
Miserable weather calls for desperate
measures! When you feel that spring will never
arrive, cheer up and indulge in heart-warming
dishes designed to keep you warm and
toasty.
Chicken Soup with Barley, Mushroom and
Swiss Chard
Baked Orzo with Shrimp, Spinach and Feta
Spicy 3-Bean Vegetarian Chili
Sweet Potato Cottage Pie – hearty Beef
Filling with Spices and Tomatoes topped
with creamy Sweet Potatoes
Blueberry-Vanilla Cream Cheese Pies
Tuesday, February 18
6:00pm – 8:30pm $50
With Leigh Barnhart Ochs
Since the Cooking School is celebrating Italian
cuisine this February, why not join Leigh for
an Italian menu you can tastefully recreate. A
linen tablecloth, some candlelight - enjoy a
little taste of Italy in your own home!
Italian Cup Cocktail
Baked Ricotta with Garlic and Herbs
Antipasto Crostada
Penne with Roasted Tomato Vodka Sauce
Pancetta Wrapped Mustard-Rosemary
Pork Roast with Fingerling Potatoes
served over Lemon Dressed Arugula Salad
Chocolate Amaretti Cake
Vanilla Chocolate-Almond Gelato
Thursday, February 20
6:00pm – 8:30pm $50
Stories from the
Street 2.0: Mojo Tago
is Back in the Jungle!
With Brian Reed
Brian Reed is the founder, owner
and manager of Mojo TaGo, one
of the first mobile food trucks
and likely the first LA-style food
truck to hit the streets of
Columbus in 2010. Mojo TaGo
was recommended by Midwest Living (July 2012)
as one of the top street food stops in the Midwest
and recently featured in Costco’s national
magazine. www.majotago.com
Jokes, fire and fresh food! Brian Reed joins us
from the streets of Columbus, Ohio, to share
some positive mojo and exciting recipes to
take home with you. Prepare to be entertained
and educated as Brian shares his journey as a
food truck owner and operator that started in
2010. Back from Portland, Oregon, he’ll share
news from the first national mobile food truck
conference. If you missed his sold out class
last year, sign up immediately for this all new
menu!
Shredded Roasted Chicken Tacos in
Verde Salsa
Breakfast Tacos with Chorizo and Eggs
Roasted Tomatillo Salsa
Simple Queso Dip
Risotto with Roasted Tomatillos and
Grilled Shrimp
Make Your Own Tortilla Chips
Saturday, February 22
11:00am – 1:30pm $50
Note: Beer will be served as the chef’s
beverage of choice
Tuesday, February 11
6:00pm – 8:30pm $65
Wednesday, February 12
6:00pm – 8:30pm $65
The Cooking School at Jungle Jim’s International Market
January • February • March • April
2014
5
January 2014
Sunday
Monday
Tuesday
February 2014
Wednesday Thursday
1
2
Friday
3
Saturday
4
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
A Return to
EmiliaRomagna,
Italy
12noon –
3:00pm
$65
5
6
7
8
Grilling
Tomahawk
Steaks with
Ellen
6 – 8:30pm
$65
9
Grilling
Tomahawk
Steaks with
Ellen
6 – 8:30pm
$65
10
11
Indian
Vegetarian
Village
11am –
1:30pm
$65
2
3
4
Carol’s
Sunday
Italian
Dinner
6 – 8:30pm
$50
5
6
Sumptuous
Stews
11am –
1:30pm
$50
7
8
12
13
14
A Paella
Party
6 – 8:30pm
$65
15
16
Cozy
Casseroles
11am –
1:30pm
$50
17
18
Superbowl
Extravaganza
11am –
1:30pm
$50
9
10
Cooking
with a
Partner...
Italian
Polenta
Board
6 – 9:00pm
$65
11
An Italian
Menu for
the Grill
6 – 8:30pm
$65
12
An Italian
Menu for
the Grill
6 – 8:30pm
$65
13
14
Isn’t It
Romantic...
Valentine’s
Dinner
6 – 9:00pm
$65
15
19
20
21
Comfort
Foods
6 – 8:30pm
$50
22
23
24
Hearty Main
Course
Soups for
Winter
6 – 8:30pm
$50
25
16
17
18
One Pot
Wonders
6 – 8:30pm
$50
19
20
An Italian
Restaurant
Meal at
Home
6 – 8:30pm
$50
21
22
27
28
26
28
27
Sizzling
Southwest
Cooking
with the Two
Hot Chili
Peppers
6 – 8:30pm
$50
29
Hands-On
Knife Skills
6 – 8:30pm
$65
30
Hands-On
Knife Skills
11am –
1:30pm
$65
31
March 2014
Sunday
Monday
24
23
25
26
Chianti with
Friends
6 – 8:30pm
$50
Stories from
the Street
2.0: Mojo
Tago is Back
in the Jungle!
11am –
1:30pm
$50
April 2014
Tuesday
Wednesday Thursday
Friday
Saturday
Sunday
Monday
1
An Afternoon
with Burnet
Ridge
12noon –
3:00pm
$65
Tuesday
Wednesday Thursday
Friday
Saturday
1
2
3
Locally
MadeClearbrook
Farms
6 – 8:30pm
$50
4
5
2
3
4
Salt
Essentials
6 – 8:30pm
$50
5
6
Spring Fish
Dishes...
Pure and
Simple
6 – 8:30pm
$55
7
8
6
7
8
Time to
Bring Out
the Grill!
6 – 8:30pm
$65
9
Time to
Bring Out
the Grill!
6 – 8:30pm
$65
10
11
12
A Lovely
Springtime
Easter Dinner
12noon –
3:00pm
$65
9
10
11
Fowl Play
6 – 8:30pm
$50
12
13
Bistro and
Brews!
6 – 8:30pm
$50
14
15
Sushi Basics
12noon –
2:00pm
$65
13
14
15
Red
Sesame’s
Korean
Cuisine
6 – 8:00pm
$40
16
17
Spring
Bounty
6 – 8:30pm
$50
18
19
16
17
18
A Can of
Tomatoes
Plus...
11am –
1:30pm
$50
19
20
Mushroom
Madness
6 – 8:30pm
$50
21
22
20
21
22
Run for the
Roses
6 – 8:30pm
$50
23
24
Oodles
of Asian
Noodles
6 – 8:30pm
$50
25
26
25
26
23
30
6
24
27
Best Loved
Vietnamese
Dishes
6 – 8:30pm
$50
28
29
27
28
Extravagant
and
IndulgentFrequent
Foodies Fest
11am –
1:30pm
29
30
Early
Summer
Entertaining
11am –
1:30pm
$65
31
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
Chianti with Friends
With Terri Bergman
We are pleased that Terri is joining us again
with an exciting Italian menu to sip with a
glass of Chianti. You’ll enjoy a splendid meal,
dessert and a cup of her special coffee that is
perfectly blended to celebrate the meal. Mix in
friends old and new… life doesn’t get better!
Roasted Party Grapes with Brie
Torta di Mozzarella e Pomodoro –
a Mozzarella and Tomato Pudding
Wild Greens with Oranges and Dates
accented with a Fig Balsamic Glaze
Tuscan Ragu Bolognese served with a
Delicate Egg Noodle Medley
Spiced Rum Raisin Sauce over
Café Crème Glace Coffee Ice Cream
Tuesday, February 25
6:00pm – 8:30pm $50
Note: Each student will receive a take-home
gift of Terri’s Reserve Triple Chocolate Biscotti
Wine and Food Class
An Afternoon with
Burnet Ridge Winery
With Leigh Barnhart Ochs and Chip Emmerich
Treat yourself to splendid wine and
food! Burnet Ridge wines will fill
your glasses and find their way into
the recipes for a special touch to a
gracious meal. If you’re a fan of Chip’s wines,
you’ll love what Leigh presents for your palate.
Boursin Blue Cheesecake with
Cocoa Crackers - a perfect match
Arugula Salad with Bacon, Apples,
Walnuts and Maple-Orange Vinaigrette
Individual Beef Wellingtons with
Red Wine Reduction
Potato Gatto - an Italian Potato Cake
Green Beans with Almonds and Garlic
Chocolate Whiskey Truffle Souffles with
Caramel Sauce
Special Tasting: Purple Trillium Gelato
Burnet Ridge Wine:
Pinot Gris – light and very smooth
Purple Trillium – Chip’s flagship! Complex,
deep and comparable to Bordeaux
Chardonnay – the dry, oaky Queen of Whites
Zinfandel – Good Ole USA’s big red grape
Saturday, March 1
12:00noon – 3:00pm
$65
Salt Essentials
Fowl Play
With Rob Seideman
As the founder of Salt Traders,
Rob is credited with popularizing
gourmet salts as we know them
today. He’s also the founder
of Cooking School of Aspen,
served as the food columnist
for the Aspen Daily News, and now assists food
companies around the globe with strategy and
innovation.
In this class, we’ll learn how to navigate the
exciting new world of salts. Some we’ll treat
like condiments to elevate your favorite dishes
with flavor, color and crunch. Others we’ll
transform into unique and elegant cooking
surfaces and serving platters.
With Janet Hontanosas
Wonderfully rich and complex flavors are
created in these chicken dishes that are
perfect for a cold night’s feast. These four
delicious chicken entrees are anything but
boring!
Chicken Cacciatore Crepes with
Parmesan Cream Sauce
Mediterranean Chicken Casserole with
Tomatoes, Olives and Artichokes
Chicken, Shrimp and Sausage Stew
North Indian Chicken Curry
Pear, Cherry and Apricot Crisp served with
Vanilla Ice Cream
Tuesday, March 11
6:00pm – 8:30pm $50
Potato-Leek Shooters
Ahi Crudo with Orange and Fennel
Margaritas, Chips and Salsa
Focaccia with Rosemary and Grapes
Hanger Steak, Roasted Beets and Mashers
Soft Pretzels with Salted Caramel and
Chocolate Fondue
Bistro and Brews!
Salts to Taste:
Danish Viking-Smoked, Himalayan,
Australian Murray River Flake, Mexican
Benequenes, Truffle, Cyprus Black, Cyprus
White, Peruvian Pink, Bali Kechil Coarse,
Afar Salt Pearls, Hawaiian Red Alae, South
African Flake and Fleur de Sel
Buckwheat Crepes – a light Pancake with
shaved Ham and Gruyere Cheese
Braised Beef Short Ribs – deep roasted
flavors that stand up well to beer
A Frisée Salad – bitter Greens with warm
Olive Oil and Bacon grease dressing
Choclate Pot de Crème – decadent and
delicious
Tuesday, March 4
6:00pm – 8:30pm
Thursday, March 13
6:00pm – 8:30pm $50
$50
Spring Fish Dishes…
Pure and Simple
With Carol Tabone
Carol brings you a class that is user friendly
when it comes to cooking fish! These
approachable recipes are healthy to eat and
easy to prepare. Learn several methods
of cooking and you’ll agree that this menu
makes for very good eating, indeed!
Spicy Peel and Eat Shrimp – the luscious
marinade makes this dish finger-licking
good!
Almond-Crusted Barramundi with Spinach
and Pickled Onions
Sautéed Arctic Char with a Hoisin Glaze and
Baby Bok Choy
Sole Stuffed with Crabmeat – a make-ahead
casserole, great for entertaining
A Special Dessert
Thursday, March 6
6:00pm – 8:30pm
$55
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School is on Facebook.
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The Cooking School at Jungle Jim’s International Market
With John Bostick
Join John as he turns the Cooking School
into a bistro with beer tastings matched to
the French cuisine he’ll be preparing in class.
Casual fun, cold beer and great food are on
the menu.
Hands-On Class
Sushi Basics
With Calvin Tam
Sushi made simple and easy! Calvin
teaches you the
fundamentals of
sushi that include
preparing sushi rice
and making basic rolls, hand rolls and nigiri.
You will eat and roll for two hours!
Sushi Rice, learn the proper way to
prepare this rice
California Roll
Spicy Tuna/Salmon
Nigiri
Calvin’s Spicy Mayo
Saturday, March 15
12noon – 2:00pm
$65
Note: This class is a best-seller,
so register early
January • February • March • April
2014
7
Classes
Day Class
A Can of Tomatoes
Plus…
With Leigh Barnhart Ochs
The common ingredient in each of
these delicious recipes, except the
brownies, is a can of tomatoes! Enjoy
a variety of hearty recipes that feature
the vibrant flavors of full-of-health tomatoes.
Spiced Tomato Jam
Baked Provolone with Spiced Tomato Jam
and Balsamic Vinegar
Skillet Gnocchi with Sausage, Broccoli Rabe
and Cannellini Beans
Baked Black Bean Stuffed Poblano Peppers
King Ranch Casserole
Fudgy Raspberry Brownies
Tuesday, March 18
11:00am – 1:30pm
$50
Best Loved
Vietnamese Dishes
With Sang Nguyen
Enjoy authentic Vietnamese cuisine. Back
with more classic dishes from her homeland,
Sang will show you the tips and tricks for
making these beloved Vietnamese dishes at
home.
Chicken Pho (Pho Ga) – light in flavor,
rich in goodness
Chicken and Cabbage Salad (Goi Ga) –
a crunchy salad with an aromatic dressing
Grilled Chicken Sandwiches (Banh Mi Ga
Nuong) – classic fare
Grilled Pork with Noodles (Bun Thit Nuong) –
savory and sure to please
Homemade Doughnuts
Thursday, March 27
6:00pm – 8:30pm $50
Locally Made Clearbrook Farms
Mushroom Madness
With Leigh Barnhart Ochs
Mad about mushrooms? Try a rich morel,
sample truffle oil and enjoy the robust flavor
of the beloved mushroom. Mushrooms add
the ultimate umami taste sensation, but fungi
fanatics already know this!
Shrimp Scampi Stuffed Mushroom Caps
Wild Mushroom Soup with Sherry and
Thyme finished with Truffle Oil
Warm Mushroom Salad with
Arugula and Prosciutto
Chicken with Morels
Wild Rice and Barley with Mushrooms,
Cranberries and Pecans
Frozen Bourbon Pecan Toffee Pie
Thursday, March 20
6:00pm – 8:30pm $50
Time to
Bring Out the Grill!
With Ellen Mueller
Colorful, creative and delicious,
Ellen’s menu will entice you to take
off the grill cover, open up the lid of
your dormant grill and fire it up for a
brand-new grill season!
Crostini with Mushrooms, Prosciutto and
Goat Cheese
Grilled Shrimp and Andouille Skewers with
Bourbon Mustard Sauce
Basmati Rice Salad with Olives,
Almonds and Apricots
Roasted Asparagus with Parmesan
Chocolate Chip Cookie Pie with
Caramel Sauce
Tuesday, April 8
6:00pm – 8:30pm $65
Wednesday, April 9
6:00pm – 8:30pm $65
With Leigh Barnhart Ochs
Produced in Sharonville, Ohio,
Clearbrook Farms endears their
fans to the fresh, ripe taste of
premium produce used to make
their signature preserves, fruit butters and tart
fillings. What a delicious addition to Leigh’s
class menu!
Savory Red Pepper Cheesecake with
Homemade Herb Crackers
Green Salad with Pecans, Goat Cheese and
Blackberry Bourbon Vinaigrette
Roasted Cornish Game Hens with
Cherry Port Sauce
Sweet Potato Orange Cups
Chocolate Raspberry Cakes with
Raspberry Ice Cream
Thursday, April 3
6:00pm – 8:30pm
$50
Note: Clearbrook Farms is generously
providing a take-home gift for each student to
enjoy. One lucky student will recieve a big gift!
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.
For information and reservations
Call: 513.674.6059
or
Email: [email protected]
8
Hands-On Class
The Cooking School at Jungle Jim’s International Market Wine and Food Class
A Lovely Springtime
Easter Dinner
With Carol Tabone and Dave Schmerr
Springtime and Easter
are perfect partners for
entertaining. This is also an
excellent time to toast the
season’s arrival with Dave’s terrific selection
of wines while Carol turns the freshest
ingredients into a colorful, taste-tempting
meal! Your guests will be hunting for the
recipes instead of Easter eggs!
Crudités Basket featuring the “Bunny”
Delicate Pea Soup with Mint Croutons
Tangerine-Glazed Ham with Baby Carrots
Asparagus Custard Tart
Cheese Course
Chocolate Cake with a Chocolate Nest filled
with Easter Eggs
Dave’s Wine Selection:
Riesling – the perfect Spring wine
Rosé – Blush Wines are made for spring –
perfect with Ham
Pinot Noir – deliciously smooth and flavorful,
also great with Ham
Grenache – a light and spicy Red
Saturday, April 12
12:00noon – 3:00pm
$65
Sign up Online at www.junglejims.com/cookingschool
Classes
Red Sesame’s
Korean Cuisine
With Byoung Jun aka “BJ” Kim
Byoung Jun aka “BJ” is a Korean
native and owner of Red Sesame
food truck which serves Korean
BBQ and tacos. His growing
interest in the food truck
industry gave him the impetus
he needed to change careers and create Red
Sesame. His inventive food and attention to detail
has landed him features in the Enquirer, local news
stations and a catering engagement with the
Jimmy Kimmel Live show.
The food truck craze continues to draw foodies
with wildly fun and innovative menus. BJ brings
his Korean BBQ and tacos to the Cooking
School for a night of great food, stories and
insight into his popular food truck, The Red
Sesame. Coming to a corner near you!
Oi muchim – a Spicy Cucumber salad
Jobche – Famous Korean Noodle dish with
Stir-Fried Vegetables and Mushrooms
Kalbi - Classic Korean Marinated and
Grilled Beef
Matang – Fried Sweet Potato drizzled with
Sweet Caramel Syrup
Tuesday, April 15
6:00pm – 8:00pm
$40
Spring Bounty
With Kim Baretta
Welcome spring’s bounty with Kim as she
presents a beautiful meal that celebrates the
arrival of fresh produce. Shed the mantle of
winter’s chill and embrace this spring-driven
menu.
Roasted Garlic and Pea Soup with
Pancetta Garnish
Phyllo and Prosciutto-Wrapped Asparagus
Bundles over Spring Mix with a Roasted
Red Pepper Sauce and
Balsamic Vinaigrette
Red Wine Orange and Herb Braised Lamb
Shanks over Goat Cheese and
Sage Mashed Potatoes
Rhubarb and Strawberry
Challah Bread Pudding
Thursday, April 17
6:00pm – 8:30pm
Run for the Roses
With Susan Diehl
With the Derby just weeks away, place your
bets on Susan as she prepares a traditional
Derby Day feast. You will leave with some
prize-winning recipes that will put your Derby
Day party in first place!
Mint Juleps – a refreshing start to the party
Benedictine Dip – an original
Kentucky favorite
Baby Hot Browns – tiny twist on
a classic sandwich
Grilled Beef Tenderloin served with
Henry Bain Sauce
Cheesy Garlic Grits – a perfect Southern
side dish
Marinated Grilled Asparagus –
easy and fresh
Thoroughbred Pie – a race day winner!
Tuesday, April 22
6:00pm – 8:30pm
$50
Oodles of Asian Noodles
With Janet Hontanosas
Fall for noodles’ charms! Silky, slurpy and
savory noodles are a healthy, nutritious meal
for family and friends. These Asian noodle
bowls will warm your insides.
Shrimp and Asparagus Rice Paper Spring
Rolls with Peanut Dipping Sauce
Bok Choy and Noodle Soup with
Turkey Meatballs
Pork Lo Mein with Shiitakes and
Napa Cabbage
Asian Chicken and Vegetable Salad with
Sesame Noodles
Coconut Panna Cotta with Tropical Fruit
Thursday, April 24
6:00pm – 8:30pm
$50
Smell & Taste
the Difference!
Try our private label
herbs, spices
and blends.
Now Available at
“Taste of the
Jungle”
Extravagant and
Indulgent - Frequent
Foodies Feast
With Leigh Barnhart Ochs
We are thanking our
loyal students with an
outrageous meal of
decadent ingredients fit for
a king. This is your chance to sample some of
the most expensive, delicious food offered at
Jungle Jim’s – all for you!
Champagne Sangria
Black Truffle and Smoked Bacon Turnovers
Green Salad with Foie Gras Mousse
and Morels
Chicken wrapped in Iberico Ham with
Rosemary Pan Sauce
Lobster Boursin Mashed Potatoes
Cheese Tasting with Balsamic Jelly
Liquid Gold Chocolate Tart
Saturday, April 26
11:00am – 1:30pm
Note: Must be a Frequent Foodie to attend.
Please call to register.
Hands-On Class
Early Summer
Entertaining
With Leigh Barnhart Ochs
Perfect for dinner or a
special occasion, this meal
comes together easily.
Fresh flavors evoke the warm weather soon
to come – so prepare to entertain your guests
with a spring in your step!
Tropical Sparkling Sangria
Fennel, Orange and Spinach Salad
Grilled Chicken and Sausage Skewers with
Herbed Vinaigrette
Pasta Salad with Currants, Olives
and Pine Nuts
Gratinéed Tomatoes with Asiago and Herbs
Rustic Cornmeal-Crusted Blueberry Tart
Tuesday, April 29
11:00am – 1:30pm
$65
$50
Powered by the cooking school
The Cooking School at Jungle Jim’s International Market
jjfoodie.blogspot.com
January • February • March • April
2014
9
Classes
Students will receive a
discount coupon during
the class. The 10%
discount is valid for seven
days on entire purchase
of items located in the
Gourmet Galeria.
(Discount not valid in
other departments)
Brochure Symbols
Available Online at
www.junglejims.com/shoponline
Leigh’s
www.junglejims.com/cookingschool
In Person
Pay by check, cash, Visa, MasterCard,
America Express or Discover.
By Phone
Hands-on Class
Wine and Food Class
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.
Day Class
Frequent Foodie Class
By Mail
Unless otherwise noted classes
are designed for students 16 years
of age or older.
By Fax
By E-mail
Cooking School Gift
Certificates are a special gift
for birthday or anytime.
Grand Marnier Baked Chicken
Whisk flour, salt, pepper and paprika together on a plate. Dip both sides of chicken in flour
mixture; shake off excess flour. Heat olive oil in a large skillet over medium heat. Sauté chicken
until well browned on both sides, about 8-10 minutes. Place chicken in a single layer in
prepared baking dish.
Return skillet to heat, add remaining ingredients and whisk to combine. Bring mixture to a boil,
reduce heat and simmer 3-5 minutes to thicken slightly. Pour mixture evenly over chicken.
Cover baking dish tightly with foil and bake for 40 minutes. Remove foil and bake an additional
10–15 minutes, until bubbly and chicken is cooked through.
Serves 4
Plan Ahead: Prepare chicken 1 day in advance, cover tightly with foil and refrigerate until ready
to bake. Remove from refrigerator 30 minutes before baking.
The Cooking School at Jungle Jim’s International Market [email protected]
• For same day reservations please call to
confirm availability.
• Make checks payable to The Cooking
School at Jungle Jim’s International Market.
Please include your driver’s license number
on your check.
• All reservation requests will be confirmed
by phone or email.
• Full payment must be made at the time of
registration to reserve a place in class.
Cancellation Policy
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon Dijon mustard
3 tablespoons Grand Marnier
½ cup dry white wine
½ cup frozen orange juice concentrate,
thawed
Preheat oven to 350º. Grease an 8x11-inch baking dish.
10
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.
513-674-6001 Attn: Cooking School
Recipe Corner
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon salt
4 chicken breasts, boneless and skinless,
patted dry
Six Easy Ways to Register
Online
Looking for a gift for your
favorite foodies?
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 may cancel registrations up to
7 days prior to the day of class. After that
deadline, no refunds or credit will be issued.
You may send a substitute. For registering
three or more people for a class, a 14 day
notice is required for canceling out of a class.
This is the amount of time needed to find
replacements for the class. When a refund
is issued, students who pay in cash or
check will receive a refund check. Those
paying by credit card will be issued a credit
towards their account.
The Cooking School reserves the right
to cancel a class should it be necessary
due to weather, other emergencies or
insufficient enrollment; and to substitute
teachers and food items as required.
Questions? Or Reservations
Phone: 513-674-6059
9am to 3pm Monday through Friday
*Students must be 16 years of age and
older unless otherwise noted.
Sign up Online at www.junglejims.com/cookingschool
Registration
Classes
Name
Home Phone (
)
Address
City
Work Phone (
)
State
Zip
Date(s)Class NameTimeFee
 Wednesday, January 8 Grilling Tomahawk Steaks with Ellen
 Thursday, January 9
Grilling Tomahawk Steaks with Ellen
 Saturday, January 11
Indian Vegetarian Village
 Tuesday, January 14
A Paella Party
 Thursday, January 16 Cozy Casseroles
 Saturday, January 18 Superbowl Extravaganza
 Tuesday, January 21
Comfort Foods
 Thursday, January 23
Hearty Main Course Soups for Winter
Monday, January 27
Sizzling Southwest Cooking with the Two Hot Chili Peppers
Wednesday, January 29 Hands-On Knife Skills
 Thursday, January 30
Hands-On Knife Skills
 Saturday, February 1 A Return to Emilia- Romagna, Italy
 Tuesday, February 4
Carol’s Sunday Italian Dinner
 Thursday, February 6
Sumptuous Stews
 Monday, February 10
Cooking with a Partner... Italian Polenta Board
 Tuesday, February 11
An Italian Menu for the Grill
 Wednesday, February 12 An Italian Menu for the Grill
 Friday, February 14
Isn’t It Romantic... Valentine’s Day
 Tuesday, February 18
One Pot Wonders
 Thursday, February 20 An Italian Restaurant Meal at Home
 Saturday, February 22
Stories from the Street 2.0: Mojo Tago is Back in the Jungle!
 Tuesday, February 25
Chianti with Friends
 Saturday, March 1
An Afternoon with Burnet Ridge
 Tuesday, March 4
Salt Essentials
 Thursday, March 6
Spring Fish Dishes... Pure and Simple
 Tuesday, March 11
Fowl Play
 Thursday, March 13
Bistro and Brews!
 Saturday, March 15 Sushi Basics
 Tuesday, March 18
A Can of Tomatoes Plus...
 Thursday, March 20 Mushroom Madness
 Thursday, March 27
Best Loved Vietnamese Dishes
 Thursday, April 3
Locally Made - Clearbrook Farms
 Tuesday, April 8
Time to Bring Out the Grill!
 Wednesday, April 9
Time to Bring Out the Grill!
 Saturday, April 12
A Lovely Springtime Easter Dinner
 Tuesday, April 15
Red Sesame’s Korean Cuisine
 Thursday, April 17
Spring Bounty
 Tuesday, April 22
Run for the Roses
 Thursday, April 24
Oodles of Asian Noodles
 Saturday, April 26
Extravagant and Indulgent - Frequent Foodies Feast
 Tuesday, April 29
Early Summer Entertaining
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
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
12noon – 3:00pm
6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 9:00pm 6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 9:00pm
6:00 – 8:30pm
6:00 – 8:30pm 11:00am – 1:30pm
6:00 – 8:30pm
12noon – 3:00pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm 6:00 – 8:30pm 12noon – 2:00pm
11:00am – 1:30pm 6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
12noon – 3:00pm
6:00 – 8:00pm
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
11:00am – 1:30pm
$65
$65
$65
$65
$50
$50
$50
$50
$50
$65
$65
$65
$50
$50
$65
$65
$65
$65
$50
$50
$50
$50
$65
$50
$55
$50
$50
$65
$50
$50
$50
$50
$65
$65
$65
$40
$50
$50
$50
Free!
$65
TOTAL
PAYMENT REQUIRED AT TIME OF REGISTRATION
Students may cancel reservations up to 7 days prior to day of class and 14 days prior to day of class for groups of 3 or more.
Make checks payable to The Cooking School at Jungle Jim’s International Market.
Please include driver’s license number on check.
Credit Card Number
 MasterCard  Visa
Expiration Date
 Discover  American Express
Signature (required)
The Cooking School at Jungle Jim’s International Market
January • February • March • April
2014
11
International M
Jim’s
ar
gle
ke
n
t
Ju
5440 Dixie Highway
Fairfield, Ohio 45014
Helpful Information
Register early. Enrollment is limited. Seating in our classes is
on a first-come, first-serve basis. Our overhead mirrors provide
a good view for everyone. When you arrive, please take a
minute to check in. During class you’ll receive a copy of the
recipes to take home. All classes are taught by demonstration
unless specifically stated as a “Hands-on” class which take
lower enrollment since students will participate in preparing
the dishes. An apron and equipment will be provided for
your use. You will receive a generous sampling of all the
dishes prepared... this is one of the best parts of the class!
As a bonus, sample specially selected wine or beer that
complements the menu.
Help yourself to the
complementary coffee or
tea before and during the
class. Whether cooking is
your hobby or passion,
you’ll love your cooking
classes and you’ll meet
many new friends; so relax
and enjoy this instructive
and social event!
Italian Culinary Adventure
May 23 – June 1, 2014
If you were on the wait list for the 2013 trip, you’ll be pleased to know we are offering a repeat
performance. Travel to Cento, Italy with Leigh to meet our host, Don Govoni, for a unique
culinary tour “off the beaten path” in the Emilia-Romagna region. Enjoy eight nights in beautiful
Cento and take leisurely day trips to the mountains, the plains and the Adriatic coast, all the
while sampling the region’s splendid cuisine. Indulge in local specialties including handmade
tortellini, cappellacci, and artisanal cured meats and cheeses. Eat, drink and be merry alongside
the locals at a sagra as they celebrate and share their local specialty. Taste regional delicacies
like borlenghi and tigelle – foods that even most Italians have never heard of, accompanied
by local wines including the real Lambrusco. Savor the bounty of the sea where local fish and
shellfish unique to the Adriatic are expertly prepared. These are just a few of the epicurean
delights that await those who join us on this tour. Don spends two months each year in his
ancestral home and is exited to showcase this region that is seldom explored by tourists.
Highlights include:
• Lunch and afternoon at an agriturismo
• Attending a local sagra (festival)
• Visit the Republic of San Marino
• Enjoying seafood in Rimini
• View Parmigiano Reggiano production
• Experience borlenghi and tigelle in the Appenine Mountains
• Tours of a Balsamic Vinegar Acetaia, the Cento Market, and cured meats facility
Note:
- $1899.00 per person, double occupancy
- Airfare not included
- Space is limited to 20: a $700.00 per person
non-refundable deposit will secure your
reservation
• Visit Comacchio (“little Venice”) for wood grilled seafood
• Cooking class in Cento
For more info call 513-674-6059 or visit the cooking school website www.junglejims.com/cookingschool