In This Issue - Jungle Jim`s International Market

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Dear Friends of the Cooking School,
We would like to invite our Cooking School students to join us for a taste tour of the
Jungle this fall. Our classes are going to feature the very thing that makes Jungle Jim’s
such a fun place to shop – every imaginable ingredient from all over the world available at
your fingertips! Join our chefs as they visit our international and specialty departments to
introduce you to new ideas and products that you will experience in class.
Wine lovers will enjoy our popular wine and food classes offered this fall. Carol Tabone will celebrate Oktoberfest with a
German extravaganza and you won’t want to miss her Italian family’s traditional Christmas dinner class. As usual, Dave
Schmerr matches the food with delicious wine. Dave also pairs up with Dan Frey with a menu and wine selections from a
recent trip to Italy. Since late fall weather is too chilly to visit Burnet Ridge Winery, Chip Emmerich will join me for an afternoon
of wine and food at the Cooking School – you’ll be warm, toasty and full of holiday cheer!
Our annual holiday classes are full of sweet treats and ideas for making spirits bright. Start a tradition and join us as we
prepare gifts from the kitchen and holiday cookies. This year we offer two hors d’oeuvre classes that will make entertaining fun
and festive during the holidays and especially for a New Year’s Eve celebration. We hope to inspire our foodie friends to make
this the tastiest season ever!
Your loyal patronage makes our spirits bright! I hope to see you in the Cooking School this fall. Happy holidays!
Bon Appétit!
Leigh Barnhar t Ochs
In This Issue
Bryn Mooth
Grandma’s Blue-Ribbon
Recipes
Dan Frey & Dave Schmerr
Wine and Food Lover’s Dinner
From Italy
Rob Seideman
Sweet, Sour, Hot & Salty
Fall Classes: September - December 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.
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.
Rob Seideman
Rob is the founder of Cooking School of Aspen and
the founder of Salt Traders, which is credited with
popularizing gourmet salts. He served as the food
columnist for the Aspen Daily News, and has led
culinary adventures throughout Italy, Morocco and
South Africa. He now assists food companies around
the globe with strategy and innovation.
John Bostick
John has been teaching in the Chicago and Cincinnati
areas for over 25 years. He has traveled extensively in
Europe and Asia researching foods and has lived in
France and Greece. Outside of his love for food, John
has been in the high tech industry for over 30 years. He
is currently involved with Clear Measures, an Analytics
and Cloud Services firm.
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.
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.
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.
Ellen Mueller
Ellen loves to cook and entertain family and friends.
Since Ellen is Greek, food is the cornerstone of many
family functions and traditions. She has been a sous
chef at Jungle’s Jim’s for six years and teaches
Mediterranean classes. Her love of cooking continues
to be inspired by the many chefs she assists at the school.
Laura Rinsky
Laura, although born in Cincinnati, has taken her
passion for cooking around the globe. Combining her
culinary talents and love of travel she has engineered
her career to include cooking classes from many parts
of the world. After volunteering for many years at the
Cooking School at Jungle Jim’s she extended her
passion into teaching others. Family and friends know
that dining at Laura’s for special occasions is always
a great treat. Laura is owner of Wayfarer Travel in
Madeira, Cincinnati’s oldest independent agency.
David Schmerr
Dave started making wine when he was a teenager and
that started a lifetime of being in the wine business.
Dave worked at Shillito’s for 3 years until he began
working in the wholesale business with the 7th largest
wholesaler in the United States, Allied Wine and Spirits.
After a 9 year stint as a wine buyer/manager he came
to Jungle Jim’s in 1987 as the wine buyer/director. Dave
does all of the wine tastings at Jungle Jim’s and travels
extensively throughout the wine world.
2
Our Staff
Jenny Rupp is our office manager, most of the time
you’ll hear her voice over the phone, she will also
assist at classes. Ellen Mueller, Kay Hitzler, Laine
Barresi, Richard Eisenberg, Debbie Lavoie, and Diane
Tuma are the cooking school sous chefs and are
instrumental in preparing for classes and keeping the
school in good running condition. Anne Burkhart Doris
Delaney, Missy Deloney, Linda Jamison, Sheryl Jones,
Marilyn McKnight, Debbie Menninger, Lyn Plummer,
Marian Riestenberg, Laura Rinsky, Jean Shirley,
Sophia Sparks, Mike Sprinkel, and Bonnie Walsh, are
the Classroom Assistants and the backbone of the
school. Their efforts before and during class enable
our program to run smoothly and efficiently. All of our
instructors are most grateful for the help they provide
during their classes.
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
Jessica Vu
Jessica learned to bake from the time she could
climb onto a stool in her mother’s farm house kitchen
in 1979. In 2013 she finally turned her talents into a
business and opened Bites of Nostalgia, a Cottage
Bakery in Bellbrook Ohio, supplying high end grocers
with Specialty Biscotti and local coffee shops with
her pastry creations. A wife and mother of two small
children, Jessica has been featured on CNN.com as
part of their American Journey Series, appeared on
WRG-TV FOX News, WDTN-NBC Living Dayton, and
featured in Dayton Daily News as part of their ‘Our
Good Cooks’ Series.
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
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International M
ar
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Hands-On Class
Grilling Tomahawk
Steaks with Ellen
Food safari
With Ellen Mueller
Celebrate cool fall weather with a
hot, grilled-to-perfection Tomahawk
ribeye steak from our specialty meat
case. We’re talking “Yabba Dabba
Doo” delicious!
GREECE
INDIA
INDIA
MERCADO
ITALY
ITALY
JUNGLE PETS
MEXICO HISPANIC
ENGLAND
BULK FOODS / RICES
HOT SAUCES
Cajun BBQ Shrimp
Grilled Tomahawk Steak with
Horseradish Butter
Potato Gratin with Cheddar, Shallots
and Rosemary
Southern-Style Green Beans
Individual Chocolate Fudge Cakes
GERMANY
GERMANY
SOFT DRINKS
COOKWARE
ASIA
NATURAL FOODS
HERB ‘N JUNGLE
SUPPLEMENTS
REWARD
SEAFOOD
GLUTEN-FREE
JAPAN
S.S MINNOW
CRAZY CHARLIE’S
LIVE FISH BIOPOND
INTERNATIONAL PRODUCE
HONEY TABLE
CUSTOMER
SERVICE
NATURAL FOODS
FROZEN & DAIRY
i
Thursday, September 4
6:00pm – 8:30pm $65
PRODUCE
PRODUCE
REDUCED PRODUCE,
BAKERY AND CHEESE
REGISTERS /
CHECKOUTS
MEAT
MEAT
BAKERY
POST
OFFICE
COOKING SCHOOL
ENTRANCE 2nd FLOOR
DEALS ON WHEELS
PHARMACY
COLD BEER
COOLER
BEER & WINE
AMERICAN GROCERIES
SNACKS
ESSEN
OLIVE PIT
AT
DELIC
SUSHI
ESS RS
EXPRREGISTE
CHEESE SHOP
TASTING BAR
HEALTH &
BEAUTY
COLD BEER CAVE
CANDY
HOME
BREWING
GLASSWARE
CIGARS
LIQUOR &
LOTTERY
STARBUCKS
Hands-On Class
GREETING
STATION
Sushi Basics
FO
OD
IE E
NT
RA
NC
E
With Calvin Tam
JASMIN
ENTRANCE
GIFT
BASKETS
GREENHOUSE &
GARDEN CENTER
A taste tour of the Jungle
Voted Best
Cooking Class
Back to Back!
The Cooking School at Jungle Jim’s International Market
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, September 6
12noon - 2:00pm
$65
September • October • November • December
2014
3
Classes
Grandma’s
Blue-Ribbon Recipes
With Bryn Mooth
Bryn Mooth is the editor of
Edible Ohio Valley magazine
and author of “The Findlay
Market Cookbook,” to be
published in fall 2014 by Farm
Fresh Books. She also writes the
Midwest-based food blog Writes4Food.com, which
shares recipes and kitchen wisdom and explores
regional foods and producers. While she doesn’t
hold a formal culinary degree, Bryn trained in the
kitchens of her mother and grandmothers. She
and her husband, Rob, are avid cooks, wine lovers
and advocates for the Cincinnati food community.
They’re weekly customers at Findlay Market, and
they shop community farmer’s markets around
the area. In season, they enjoy produce from their
small vegetable garden.
Old-fashioned is the new trend in food these
days as chefs and cookbooks reach back to
an earlier generation for comfort-food recipes
and cooking techniques. This class explores
some of the favorite recipes your grandmother
might have made!
Cheddar Cheese Straws — a classic
appetizer, as easy as it is addictive, that’s
perfect with a before-dinner glass of wine
Chicken and Homemade Noodles —
fun-to-make hand-rolled noodles, cooked
in a comforting chicken broth
Hot Fudge Pudding Cake — the perfect
marriage between pudding and cake, in an
easy one-bowl recipe
Lemon Icebox Cake — the dessert of your
childhood, with graham crackers layered
with whipped cream.
Tuesday, September 9
6:00pm – 8:30pm $50
Flavors of Mexico
Hands-On Class
Day Class
A Greek Festival
With John Bostick
Great Greek food is simple, fresh and
timeless. Enjoy an evening of robust
flavors from the sun-splashed islands
of the Mediterranean.
Spanakopita — a classic, savory pastry
Country Greek Salad — colorful and healthy
Chicken Souvlakia – traditional skewered
chicken
Tsaziki — a delicious yogurt dip
Lemon Rosemary Roasted Potatoes
Tuesday, September 16
6:00pm – 8:30pm $65
Sweet, Sour, Hot & Salty
With Rob Seideman
Rob is the founder of Cooking
School of Aspen and the founder
of Salt Traders, which is credited
with popularizing gourmet salts.
He served as the food columnist
for the Aspen Daily News, and
has led culinary adventures throughout Italy,
Morocco and South Africa. He now assists food
companies around the globe with strategy and
innovation.
Mushroom Madness
With Leigh Barnhart Ochs
Many people must be mad about
mushrooms because we’ve been
asked to repeat this popular class
during the day! 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, September 25
11:00am – 1:30pm $50
The best foods bring balance to a range of
flavors. Learn how different cultures achieve
this balance and how to apply those lessons
to your own favorite dishes.
Blackberry and Jalapeno Margaritas
Potstickers with Soy-Basil Dipping Sauce
Shrimp Pad Thai
Watermelon and Tomato Salad with
Thyme Vinaigrette
Cheese Course with Homemade CranberryPistachio and Mango-Ginger Condiments
Chocolate Crème Brulee
Smell and Taste
the Difference!
Try our private label
herbs, spices and
blends.
Now Available at
“Taste of the Jungle”
Thursday, September 18
6:00pm – 8:30pm $50
With Susan Diehl
No matter the season, the complex set
of savory sensations that is Mexican food
always draws a crowd. Bring a sombrero and
spice up your night with the warm, smoky
flavors from south of the border.
The Alamo Splash — a welcoming cocktail
Roasted Poblano and Garlic Soup with
Pumpernickel Croutons
Mixed Green Salad with Pomegranate Seeds,
Blue Cheese and Tortilla Strips
Chicken Enchiladas with Salsa Verde
Coffee Anise Biscochitos — traditional
Mexican shortbread
Powered by the cooking school
jjfoodie.blogspot.com
Thursday, September 11
6:00pm – 8:30pm $50
4
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
Wine and Food Class
Hands-On Class
With Dan Frey and Dave Schmerr
With Ellen Mueller
The grilling season isn’t over! The
cool weather of fall is perfectly suited
for the warm flavors you’ll enjoy as
you grill shrimp on a cedar plank.
Don’t put the cover back on your grill –
we’ve got a whole lot of grillin’ to do!
Wine and Food Lover’s
Dinner from Italy
Dan Frey received his formal
wine education at Miami
University in Oxford, Ohio,
where he studied and lived with
an excellent chef and fellow
wine lover. After Oxford, Dan
began his wine career managing The Wine Cellar
in Columbus Ohio – a fine dining restaurant and
expansive retail wine shop. While making plans to
begin importing wines on his own, Dan worked
for several years for Robins Wine & Spirits in
Columbus. In 1993, Dan founded Solera Imports –
a small wine importer and distributor. Solera grew
quickly and had a great 20 year run, ending with
the sale of the company in 2012. Dan continues in
the import side of the wine business, working with
Paolo & Allison Domeneghetti and Domaine Select
Wine Estates.
Dave has been with Jungle Jim’s
for 27 years and has taken over
100 wine trips since he started
in the business 42 years ago. He
loves to travel and always tries
to incorporate a wine district or
winery into his itinerary. He has won two major
awards in Market Watch magazine for sales and
merchandising in the wine business.
Dan and Dave recreate their
wine and food lover’s trip to
small wine estates and fine
restaurants in Tuscany and
Piedmonte. Join them as they prepare some
of their favorite Italian dishes and pair them
with delicious Italian wines.
Baccalà Daniel — a special salted
codfish appetizer
Lasagna Florentine — a creamy, rich
white lasagna
Braciola Quattro Fratelli — cheese-stuffed
veal rolls
Cheese Course
Limoncello Cheesecake — a sweet ending!
Dave’s Wine Selection:
Franciacorta, Quattro Mani (Lombardy, Italy)
— Champagne-Method sparkling wine
Barbera from Roero — on the banks of the
Tanaro River
Bolgheri Rosso, Grattamacco (Tuscany, Italy)
Classic Super-Tuscan red Montecucco
Riserva, Colle Massari (Montecucco, Italy)
Sangiovese blended with Cabernet
Saturday, September 27
12noon – 3:00pm $65
Grilling Cedar-Planked
Shrimp with Ellen
Pancetta and Cheese Stuffed Baby Peppers
Cedar-Planked Shrimp with
Chipotle-Pumpkin Seed Salsa
Pepper Jack Grits
Sautéed Spinach with Garlic
Salted Peanut Butter and Jelly Blondies
Tuesday, September 30
6:00pm – 8:30pm $65
Marvelous Mains in
45 Minutes or Less!
With Rita Heikenfeld
Fast and fabulous entrees are perfect for
a homey dinner or for casual entertaining.
These main dishes are deliciously different
from the norm and have become favorites
with Rita’s family, friends and clients.
Fish en Papillote with Julienned Vegetables
and Aromatics
Broiled Asparagus
Roasted Pork Tenderloin with Rosemary,
Thyme and Balsamic “Mop”
Sweet Potato Coins
Chicken Tagine served over
Toasted Couscous
Dark Chocolate Sheet Cake with
Cocoa Frosting
Fall Hors d’oeuvres
with Garnish Catering
With Kim Baretta
Join this experienced caterer as she helps
you prepare for holiday parties. Whether an
intimate gathering or a large crowd, Kim’s
impressive and delicious food will make
this year’s party season enjoyable and
entertaining for you and your guests.
Cranberry Pitcher Martinis
Shots of Butternut Squash and Pear Soup
Mini Chicken Marsala Bites served on
Chinese Spoons
Spiced Lamb with Mint, Feta and
Red Currants served in Phyllo Cups
Mini Grilled Brie, Grape and Walnut
Sandwiches served on Baguette Rounds
Grilled Beef Tenderloin Brochettes with
Chili Sauce
Mini Crabcakes with Remoulade Sauce
Tuesday, October 7
6:00pm – 8:30pm $55
Le Creuset
Favorite Recipes
With Trish Ranallo, territory manager for Le Creuset
If you want to know the best methods to
cook with Le Creuset, Trish can teach you
everything you want to know! She’ll focus on
good, fast food that’s flavorful, uncomplicated
and easy to prepare in Le Creuset cookware.
Thursday, October 2
6:00pm – 8:30pm $50
No-Knead Bread with Compound Butter
Pasta Fagiole — a favorite Italian soup
Sausage, Peppers and Potatoes
Almost-No-Stir Risotto — easy and delicious!
Apple Tarte Tatin
Day Class
Thursday, October 9
6:00pm – 8:30pm $50
Eat the Heat
With Leigh Barnhart Ochs
Chili Heads – prepare to be engulfed
in flames of flavor! For those who
love hot sauce and food with a lick of
fire, the place to be is The Cooking
School during the Weekend of Fire festival.
Don’t be alarmed, the food is high in flavor
that everyone will enjoy.
Friday, October 10
11:00am – 1:30pm
$50
Note: Each student receives a gift from
Le Creuset. One lucky student in each class
receives a 4.25 quart Marseille soup pot with
a stainless steel knob (retail value $250).
Fireball Shooters
Satan’s Straightjacket Stuffed Peppers
Leigh’s Homemade Hot Sauce
Grilled Homemade Chorizo Sliders with
Sriracha-Honey-Mustard Sauce
Nashville-Style Hot Fried Chicken
Creamy Slaw
Coconut Fire and Ice Cream
Saturday, October 4
11:00am – 1:30pm $50
Note: Each student receives a complementary
ticket to the Weekend of Fire festival
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2014
5
September 2014
Sunday
Monday
1
Tuesday
2
October 2014
Wednesday Thursday
Friday
3
4
5
Hands-On
Grilling
Tomahawk
Steaks with
Ellen
6 – 8:30pm
$65
Saturday
6
Hands-On
Sushi Basics
12noon –
2:00pm
$65
Sunday
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
2
Marvelous
Mains in 45
Minutes or
Less!
6 – 8:30pm
$50
3
4
Eat the Heat
11am –
1:30pm
$50
7
8
9
Grandma’s
BlueRibbon
Recipes
6 – 8:30pm
$50
10
11
Flavors of
Mexico
6 – 8:30pm
$50
12
13
5
6
8
7
Fall Hors
d’oeuvres
with Garnish
Catering
6 – 8:30pm
$55
9
Le Creuset
Favorite
Recipes
6 – 8:30pm
$50
10
Le Creuset
Favorite
Recipes
11am –
1:30pm
$50
11
14
15
16
Hands-On
A Greek
Festival
6 – 8:30pm
$65
17
18
Sweet,
Sour, Hot &
Salty
6 – 8:30pm
$50
19
20
12
13
A Festive
Holiday
Hors
D’oeuvres
Party
11am –
2:00pm
$55
14
15
Private
Event
16
17
18
The Wine
and Food of
Germany
12noon –
3:00pm
$65
21
22
23
Private
Event
24
25
Mushroom
Madness
11am –
1:30pm
$50
26
27
Wine and
Food
Lover’s
Dinner from
Italy
12noon
– 3:00pm
$65
19
20
21
22
Private
Event
23
24
Partial
Hands-On
Gluten-Free
Baking with
Bites of
Nostalgia
6 – 8:30pm
$65
28
29
30
Hands-On
Grilling
CedarPlanked
Shrimp with
Ellen
6 – 8:30pm
$65
26
27
28
Ellen’s
Greek Grill
6 – 8:30pm
$50
29
30
Private
Event
November 2014
Sunday
Monday
Tuesday
25
31
December 2014
Wednesday Thursday
Friday
Saturday
Sunday
1
6
2
3
4
Gifts from
the Kitchen
“Making
Spirits
Bright”
6 – 8:30pm
$55
5
Gifts from
the Kitchen
“Making
Spirits
Bright”
6 – 8:30pm
$55
9
10
11
Meals in a
Bowl
6 – 8:30pm
$50
16
17
18
Hands-On
Grilling
Flatiron
Steaks with
Ellen
6 – 8:30pm
$65
13
12
Hands-On
Classic
Indian
Cuisine with
a European
Twist
6 – 8:30pm
$65
20
19
Hands-On
Grilling
Flatiron
Steaks with
Ellen
6 – 8:30pm
$65
23
24
25
26
Hands-On
Homemade
Italian Pizza!
6 – 8:30pm
$65
27
Monday
Tuesday
Wednesday Thursday
Friday
Saturday
1
2
3
4
A Plate Full
of Christmas
Cookies
6 – 8:30pm
$50
5
6
A Plate Full
of Christmas
Cookies
11am –
1:30pm
$50
10
11
12
13
Carol’s
Traditional
Christmas
Dinner
12noon –
3:00pm
$65
7
Gifts from
the Kitchen
“Making
Spirits
Bright”
11am –
1:30pm
$55
8
Gifts from
the Kitchen
“Making
Spirits
Bright”
11am –
1:30pm
$55
7
8
9
14
15
14
15
16
17
The Season
to Celebrate
6 – 8:30pm
$50
18
Simple
Soups 5
11am –
1:30pm
$50
19
20
21
22
An Afternoon
with Burnet
Ridge Winery
12noon –
3:00pm
$65
21
22
23
24
25
26
27
28
29
28
29
30
31
30
6
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
Day Class
A Festive Holiday
Hors D’oeuvres Party
With Carol Tabone and Laura Rinsky
Sophisticated and always in style, a
fancy cocktail party is a lovely way
to entertain a large group. Ours even
includes a dessert so guests will end
the evening on a sweet note! Laura and Carol
teach you how to create a successful party by
having a good balance of color, texture and
richness. Do-ahead tips included!
Crab “Cupcakes” with a Cream Topping
Mini Scallion Meatballs with an Asian
Dipping Sauce
Indian-Inspired Chicken Skewers with a
Spiced Yogurt Dip
Brie Wrapped in Puff Pastry with a
Tomato Chutney
Baked Potato Crisps with the “Works”
Mini Phyllo Cups with Gorgonzola,
Prosciutto, and Fig Preserves
Roasted Pear Crostini with Blue Cheese
Chocolate Friands — a two-bite extra rich
and moist chocolate cupcake
Monday, October 13
11:00am – 2:00pm $55
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Wine and Food Class
Partial Hands-On Class
With Carol Tabone and Dave Schmerr
Sausage and sauerkraut
is just the beginning of
German food. The country
has a rich and diverse
assortment of food and a long tradition of
producing wine! Join Carol and Dave as they
transport you to Germany where you can
sample the unique and wonderful flavors from
this region.
With Jessica Vu, owner of Bites of Nostalgia
The Wine and Food
of Germany
Kielbasa cooked in White Wine, Brown Sugar
and Mustard — served with Crusty
Bread Rounds
Chicken with Riesling — a dish served up
and down the wine route
New Potatoes tossed with Butter and Parsley
Asparagus and Beet Salad with
Mustard Vinaigrette
The Ultimate German Chocolate Cake
Dave’s Wine Selection:
Gewurztraminer — slightly spicy, dry white
wine that’s balanced and flavorful
Riesling Kabinett — Germany’s most popular
style, slightly sweet and vibrant
Spatburgunder — light, fragrant Pinot Noir
from Germany
Riesling Spatlese — medium sweet wine
from riper Riesling grapes
Saturday, October 18
12noon – 3:00pm $65
Gluten-Free Baking
with Bites of Nostalgia
Having recently
been diagnosed
with Celiac Disease,
Jessica has worked
hard to create and perfect
some of her favorite recipes into Celiac
friendly, tasty - and shockingly - gluten free
goodies. Don’t give up that late-afternoon,
fresh-from-the-oven treat with a cup of coffee!
Classic Chocolate Chip Cookies — make in
class, take home to bake
Glazed Lemon Pound Cake — served with
fresh fruit, a year-round go-to treat
Double Chocolate Brownies — no knock-off
of the real thing!
Grandma’s Banana Bread — moist, light
and fragrant
Thursday, October 23
6:00pm – 8:30pm $65
Ellen’s Greek Grill
With Ellen Mueller
In this demonstration class, Ellen brings the
“sun-sational” tastes of the Greek Isles to you!
As our resident Greek, she’ll introduce you to
a new grilled way to serve traditional stuffed
grape leaves and the sides that make a great
Mediterranean meal.
2014 Trip to Italy!
Greek White Sangria
Greek Farmer’s Salad with Lemon-Oregano
Vinaigrette
Grilled Beef-Stuffed Grape Leaves with
Tomato Sauce and Feta Dressing
Lemon Pearl Couscous
Green and Yellow Beans with
Olive-Shallot Butter
Orange Yogurt Cake
Tuesday, October 28
6:00pm – 8:30pm $50
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2014
7
Classes
GIFTS FROM THE KITCHEN
“Making Spirits Bright”
With Leigh Barnhart Ochs
We’ll help you make spirits bright this holiday season with delicious and inspiring gifts from the
kitchen. Toast the season of giving with an Amaretto Cranberry Cocktail and enjoy the rest of
class sampling the newest culinary gifts on our “Nice” list!
Small-Batch Amaretto
Smoky Tomato Ketchup
Apricot Bourbon Mustard
Blackberry-Brandy Vinaigrette
Bittersweet Bacon Chutney
Red Chili and Cheddar Crackers
Grape Tomato Jam
6-Minute Glazed Pecans
Olive Oil Granola
Smoked Ham, Leek and Gruyère Galette
Pecan Pie Muffins
Candy Cane Kiss Kettlecorn
Nutella Cherry Hazelnut Fudge
Royal Wedding Chocolate Biscuit Cake
Tuesday, November 4
6:00pm – 8:30pm $55
Wednesday, November 5
6:00pm – 8:30pm $55
Friday, November 7
11:00 – 1:30pm $55
Tuesday, November 11
6:00pm – 8:30pm $50
Hands-on class size is
limited so register early.
Please wear closed-toe
shoes at hands-on classes.
8
With Ellen Mueller
The flatiron steak is gaining
in popularity. When grilled to
perfection, this juicy, deep-flavored
steak is the centerpiece of the plate.
Learn how to prepare this cut of beef with
Ellen, our in-house grill expert.
Tuesday, November 18
6:00pm – 8:30pm $65
Saturday, November 8
11:00 – 1:30pm $55
Wednesday, November 19
6:00pm – 8:30pm $65
Wine and Food Class
An Afternoon with
Burnet Ridge Winery
With Leigh Barnhart Ochs, Chip Emmerich
and Dave Schmerr
The Cooking School hosts
a sumptuous holiday dinner
paired with delicious Burnet
Ridge Wines. When the
weather turns chilly, Chip joins Leigh and
Dave for an afternoon of fine food and wine
suited for any special occasion.
Meals in a Bowl
Ancho Pork and Hominy Stew — spicy
and warm
Jalapeno Cheese Bread — perfect with
soups and stews
Ribollita — a hearty Tuscan soup
Pad Thai with Shrimp – a flavorful, simplified
version
Blueberry Crisp — sweet oat topping gives a
crispy crunch
Grilling Flatiron Steaks
with Ellen
Baked Gouda with Brandy and Walnuts
Grilled Citrus-Herb Rubbed Flatiron Steaks
with Olive Tapenade
Warm Potato Salad with Arugula
Garlic-Parmesan Green Beans
Spiced Carrot Cake
Note: Each student will receive a gift from our
kitchen to yours.
With Rita Heikenfeld
Uncommonly delicious dishes that are onebowl meals! Everything you need in a meal is
served up easily for family and guests alike.
Rita will share tips, tricks and surprising twists
you won’t want to miss!
Hands-On Class
Hands-On Class
Classic Indian Cuisine
with a European Twist
With Madhu Sinha
The Europeans entered India by the
15th century looking for new lands
to conquer. Inevitably this led to the
creation of fusion foods which have
become closely associated with Indian cuisine
and are well known dishes.
Mulligatawny Soup — a savory British
creation
Chicken Vindaloo — a Portuguese-inspired
favorite
Chicken Tikka Masala — warm and spicy
British dish
Fugad de Repolho — a simple cabbage and
coconut Portuguese combination
Wild Mushroom Soup with Thyme
and Cognac
Green Salad with Gorgonzola and Hazelnut
Stuffed Pears, Crisp Pancetta and
Hazelnut Vinaigrette
Rosemary Crusted New York Strip Roast
with Port-Balsamic Sauce
Stuffed Potatoes with Bacon and Cheddar
Haricots Verts with Herb Butter
Dark Chocolate Cake with Bittersweet
Chocolate-Red Wine Glaze
Chip’s Wine Selection:
Pinot Gris
Tuscan/Sangiovese
3 Kings Cabernet Sauvignon
Purple Trillium
Saturday, November 22
12noon – 3:00pm $65
Wednesday, November 12
6:00pm – 8:30pm $65
The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool
Classes
The Season to Celebrate
Hands-On Class
Homemade Italian Pizza!
With John Bostick
Turn your kitchen into an Italian
pizzeria! John will explain the
basics of pizza making - from the
fundamentals of dough to techniques
for creating bubbly hot pizzas in a home oven.
Create, eat, ask and enjoy!
Tomato Pizza Sauce
John’s “Sure-Fire” Pizza Dough
Pizza Margherita
Pepperoni Pizza
Pizza Insalata with Basil Vinaigrette
Spiced Carrot Cake
Tuesday, November 25
6:00pm – 8:30pm $65
A Plate Full of
Christmas Cookies
With Leigh Barnhart Ochs
Fill your home and cookie jar with the spirit of
Christmas! Leigh’s collection of very merry,
Santa-worthy cookies are sure to please
friends and family. Start your season of baking
early with these all new holiday cookies.
Nibble cookies and enjoy a light snack during
the class.
Chocolate Peppermint Biscotti
Sparkling Luxardo Cherry Cookies
Gilded Dark Chocolate Stars
Red Velvet Crinkles
Raspberry Almond Cookie Slices
Pecan Chews with Small-Batch Bourbon
Vintage Cinnamon Crisps
Orange-Coconut Rum Balls
Millionaire Toffee Bars
Thursday, December 4
6:00pm – 8:30pm $50
Friday, December 5
11:00am – 1:30pm $50
With Susan Diehl
As the holiday season approaches, join
Susan for a stress-free dinner party with a
spectacular do-ahead menu. Enjoy the magic
of the season with friends and family without
the hustle and bustle.
Wine and Food Class
Carol’s Traditional
Christmas Dinner
With Carol Tabone and Dave Schmerr
Join Carol for this festive
class while she prepares
her traditional family
recipes. You will learn
how to make homemade ravioli while Dave
accompanies the class with an outstanding
wine selection!
My Mom’s Crab Dip with Vegetable Dippers
Ravioli Two Ways: Spinach/Ricotta filling and
Sausage/Ricotta filling
Carol’s Best Meatballs and Sausage
simmered in a rich Tomato Sauce
Mixed Green Salad with Pears and
Almonds – tossed with Balsamic Dressing
Cheese Course
Carol’s Favorite Tiramisu
Dave’s Wine Selection:
Champagne — a wine that goes well with
any dish!
Chianti Classico — medium-bodied, rich with
a red cherry overtone
Rosso di Montalcino — Sangiovese at
its best
Barolo — a rich complex red from
Northern Italy
Saturday, December 13
12noon – 3:00pm $65
Cranberry Framboise Martini
Arugula, Orange and Grapefruit Salad
Beef Brisket with Wild Mushrooms,
Cranberries and Rosemary
Marmalade Glazed Carrots with
Candied Pecans
Potato, Celery Root and Fontina Gratin
White Chocolate Peppermint Cake
Tuesday, December 16
6:00pm – 8:30pm $50
Day Class
Simple Soups 5
With Leigh Barnhart Ochs
Our annual end-of-the-year class!
Everyone enjoys a bowl of hot soup
and this year Leigh ladles up a
distinctive menu of delicious soup
that will see you through the shiver of cold
winter days.
Winter Vegetable Soup with Coconut Milk
and Pears
Hearty Lentil and Ham Soup
Baked Potato and Leek Soup with Cheddar
and Bacon
Stuffed Pepper Soup
Quick Onion Cheese Bread
Lemon Fig Olive Oil Cake with
Fig Mascarpone Gelato
Thursday, December 18
11:00am – 1:30pm $50
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: cookingschool@junglejims.com
The Cooking School at Jungle Jim’s International Market
September • October • November • December
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
Application Policy
Six Easy Ways to Register
Online
www.junglejims.com/cookingschool
In Person
Pay by check, cash, Visa, MasterCard,
America Express or Discover.
By Phone
Hands-on Class
Wine and Food Class
Looking for a gift for your
favorite foodies?
Pay by Visa, MasterCard, American
Express or Discover. Call 513-674-6059.
One of our staff will receive your call. Due
to our varied schedule, we are not always
available to answer personally, so please
leave your name and phone number on our
answering machine and we will return your
call as soon as possible.
Day Class
By Mail
Unless otherwise noted classes
are designed for students 16 years
of age or older.
By Fax
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
Give them a copy of the
15th Anniversary
Cooking School Cookbook.
A compilation of recipes from
the school’s past and
current instructors.
Available Online at
www.junglejims.com/shoponline
By E-mail
Cooking School Gift
Certificates are a special gift
for birthday or anytime.
cookingschool@junglejims.com
• 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.
Powered by the cooking school
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.
jjfoodie.blogspot.com
Weekly recipes, tips, & more.
Discover a taste of all the Jungle
has to offer, each week.
10
The Cooking School at Jungle Jim’s International Market 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
 Thursday, September 4 Hands-On Grilling Tomahawk Steaks with Ellen
 Saturday, September 6 Sushi Basics
 Tuesday, September 9 Grandma’s Blue-Ribbon Recipes
 Thursday, September 11 Flavors of Mexico
 Tuesday, September 16 Hands-On A Greek Festival
 Thursday, September 18 Sweet, Sour, Hot & Salty
 Thursday, September 25 Mushroom Madness
 Saturday, September 27 Wine and Food Lover’s Dinner from Italy
Tuesday, September 30 Hands-On Grilling Cedar-Planked Shrimp with Ellen
Thursday, October 2
Marvelous Mains in 45 Minutes or Less!
 Saturday, October 4
Eat the Heat
 Tuesday, October 7 Fall Hors d’oeuvres with Garnish Catering
 Thursday, October 9
Le Creuset Favorite Recipes
 Friday, October 10
Le Creuset Favorite Recipes
 Monday, October 13
A Festive Holiday Hors D’oeuvres Party
 Saturday, October 18
The Wine and Food of Germany
 Thursday, October 23
Partial Hands-On Gluten-Free Baking with Bites of Nostalgia
 Tuesday, October 28
Ellen’s Greek Grill
 Tuesday, November 4
Gifts from the Kitchen “Making Spirits Bright”
 Wednesday, November 5 Gifts from the Kitchen “Making Spirits Bright”
 Friday, November 7
Gifts from the Kitchen “Making Spirits Bright”
 Saturday, November 8 Gifts from the Kitchen “Making Spirits Bright”
 Tuesday, November 11 Meals in a Bowl
 Wednesday, November 12 Hands-On Classic Indian Cuisine with a European Twist
 Tuesday, November 18 Hands-On Grilling Flatiron Steaks with Ellen
 Wednesday, November 19 Hands-On Grilling Flatiron Steaks with Ellen
 Saturday, November 22 An Afternoon with Burnet Ridge Winery
 Tuesday, November 25 Hands-On Homemade Italian Pizza!
 Thursday, December 4 A Plate Full of Christmas Cookies
 Friday, December 5 A Plate Full of Christmas Cookies
 Saturday, December 13 Carol’s Traditional Christmas Dinner
 Tuesday, December 16 The Season to Celebrate
 Thursday, December 18 Simple Soups 5
6:00 – 8:30pm
12noon – 2:00pm
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 6:00 – 8:30pm
11:00am – 1:30pm
6:00 – 8:30pm
6:00 – 8:30pm
11:00am – 1:30pm
11:00am – 2:00pm
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
6:00 – 8:30pm
6:00 – 8:30pm
6:00 – 8:30pm 12noon – 3:00pm 6:00 – 8:30pm
6:00 – 8:30pm 11:00am – 1:30pm
12noon – 3:00pm
6:00 – 8:30pm
11:00am – 1:30pm
$65
$65
$50
$50
$65
$50
$50
$65
$65
$50
$50
$55
$50
$50
$55
$65
$65
$50
$55
$55
$55
$55
$50
$65
$65
$65
$65
$65
$50
$50
$65
$50
$50
TOTAL
PAYMENT REQUIRED AT TIME OF REGISTRATION
Students may cancel reservations up to 7 days prior to day of class and 14 days prior to day of class for groups of 3 or more.
Make checks payable to The Cooking School at Jungle Jim’s International Market.
Please include driver’s license number on check.
Credit Card Number
 MasterCard  Visa
Expiration Date
 Discover  American Express
Signature (required)
The Cooking School at Jungle Jim’s International Market
September • October • November • December
2014
11
International M
Jim’s
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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
Baked Cheese Grits
4 cups water or chicken broth (or a combination)
3 tablespoons butter
1 teaspoon salt
1 cup grits or polenta
4 ounces (1 cup) coarsely grated sharp cheddar cheese
½ cup (packed) Parmesan cheese
½ cup whole milk
1 large egg
Black pepper, to taste
Preheat oven to 350°. Grease an 8x8-inch baking dish.
Bring water, butter and salt to a boil in a heavy saucepan over medium-high heat. Gradually whisk in grits (whisking in same
direction). Reduce heat to medium, cook until mixture thickens, stirring often, about 15-20 minutes. Remove from heat; add both
cheeses and stir until melted. Whisk milk and egg in a small bowl; gradually stir mixture into grits. Season with pepper to taste.
Pour grits into prepared dish. Bake until grits feel firm to touch in center, about 1 hour (grits will still be soft). Let stand 10 minutes
and serve.
Serves 4-6
Make ahead and refrigerate until ready to bake – remove from refrigerator 30 minutes before baking.