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    In This Issue



        Patty Hannicka                    Todd Hudson                    Don Govoni                         Brian Reed
       SugarPlums CupCakery              The Wildflower Café        Italy-Off The Beaten Path                Mojo Tago



Dear Friends of the Cooking School,
We eagerly welcome the new year and all the exciting challenges, changes and experiences it will bring. Freshly penned resolutions
compel us to make lists, master new skills and learn to use the kitchen appliances we received as holiday gifts. 2013 looks to be a
memorable year indeed.

Big changes came to Eastgate in September as Jungle Jim opened his second store in Clermont County. If you haven’t been to
this location, it is worth the trip. We hope to have cooking classes at the Eastgate store in 2013. Keep an eye on the website,
e-newsletter and the brochure for details. Just as a reminder, you can register for classes online at no additional charge and now
you can purchase Cooking School gift certificates online and have them sent to you or your recipient. It couldn’t be easier!

New to this brochure is our Frequent Foodie class. We’re keeping it really simple: sign up and attend six different classes in this
brochure and you can take the Frequent Foodie class on Saturday, April 27, 2013 for free. Your support is appreciated and we
wanted to say thank you in a tangible way.

Our Italy Culinary Adventure, Off The Beaten Path, is on the horizon and we hope you can join us for
an exceptional experience led by Don Govoni and me. You can take a taste of the trip by attending his
class on Saturday, February 9. His passion for Emilia-Romagna is contagious and his food is delicious.
Don’s class is a highlight of our Carnevale week, celebrating the huge Italian winter festival. This year
we have 3 classes concentrating on the cuisine and culture of Italy.

Grab your warmest socks, simmer some soup on the stove and tuck into the Winter 2013 brochure.
If your New Year’s resolution is to take a cooking class - sign-up is now a click of the mouse away!


                                                                               Bon Appétit!
                                                                               Leigh Barnhar t Ochs

                                                                                         Winter Classes: January - April 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                                im’s   International M
    cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with Julia                         le J                       ar
                                                                                                                                   ng                             ke
    Child, Anne Willan, Lynne Rossetto Kasper, Todd English and other top chefs in the industry. Leigh has worked               Ju                                   t
    as both a personal and private chef and owned a cafe in Cincinnati. She has made appearances in the cooking
    segments for WCPO Channel 9 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.

    John Bostick                                               Janet Hontanosas                                          Calvin Tam
    John has been teaching in the Chicago and                  A native of Connecticut, Janet has called Cincinnati      Born in China, Calvin moved to Cincinnati during
    Cincinnati areas for over 20 years. He has traveled        home since 1979. She began her culinary journey           his teen years. During high school he learned to
    extensively in Europe researching foods and has lived      as a study at the Creative Kitchen in the downtown        make sushi and now has nine years of experience.
    in France and Greece. Outside of his love for food,        Lazarus store. Janet was invited to join the staff at     Calvin likes to experiment using different ingredients
    John has been in the high tech industry for 27 years.      Jungle Jim’s Cooking School when it was created in        in sushi. Calvin recently opened Sushi Monk, a
    He is currently involved with two local well-known         1995. She has gained valuable culinary experience         restaurant specializing in sushi and Japanese cuisine,
    firms, LUCRUM, a business & IT consulting service          working with numerous guest chefs and cookbook            which also offers custom catering and specialized
    company, and dbaDIRECT, the global industry leader         authors. Janet strives to make cooking fun and            sushi instruction. www.sushimonk.com
    in database management.                                    enjoyable for her students.
                                                                                                                         David Warda
    Jaime Carmody                                              Ellen Mueller                                             David Warda is a cook, writer, and monk. His
    Jaime is an alumna of the Scottsdale Culinary              Ellen loves to cook and entertain family and friends.     cookbooks include Assyrian Cookery: Exotic Foods
    Institute and the former Executive Chef of the Hilton      Since Ellen is Greek, food is the cornerstone of many     that Outlasted a Civilization and Recipe Bible: Crowd
    Garden Inn, Carlsbad Beach, CA. She is a member of         family functions and traditions. She has been a sous      Pleasing Comfort Foods for all Occasions. David
    the American Personal & Private Chef Assn. and the         chef at Jungle’s Jim’s for six years and teaches          specializes in cuisines of the Middle East, Mexico,
    American Culinary Federation. Currently Jaime owns         Mediterranean classes. Her love of cooking continues      and plant based cooking.
    and operates her own personal chef service, Out of         to be inspired by the many chefs she assists at
    Thyme, Ltd., focusing on in-home meal preparation,         the school.                                               Our Staff
    providing wholesome, nutritious food to busy people.                                                                 Jenny Rupp is our office manager, most of the time
                                                               Laura Rinsky                                              you’ll hear her voice over the phone, she will also
    Lisa Cooper Holmes                                         Laura, although born in Cincinnati, has taken her         assist at classes. Janet Hontanosas, Ellen Mueller,
    Lisa, proprietor of Haute Chocolate in Cincinnati,         passion for cooking around the globe. Combining her       Kay Hitzler, Pam Baird, Susan Diehl, Amy Heyd,
    Ohio has been creating, innovating and spinning            culinary talents and love of travel she has engineered    Laine Barresi, and Diane Tuma are the cooking
    delectable, edible and Award winning Lisa’s                her career to include cooking classes from many           school sous chefs and are instrumental in preparing
    Brownies, and original, “freestyle,” chocolate             parts of the world. After volunteering for many years     for classes and keeping the school in good running
    confectionery items in her Boutique kitchens since         at the Cooking School at Jungle Jim’s she extended        condition. Doris Delaney, Missy Deloney, Diane Fuller,
    1979. Passionate and knowledgeable about the               her passion into teaching others. Family and friends      Ingrid Grant, Christi Hughes, Linda Jamison, Marilyn
    nuances of what she deems to be a very special             know that dining at Laura’s for special occasions is      McKnight, Debbie Menninger, Marcia Menninger,
    staple in every ones diet, Lisa loves to teach and         always a great treat. Laura is owner of Wayfarer Travel   Alex Mueller, Lyn Plummer, Marian Riestenberg,
    share her experience and expertise in the realm            in Madeira, Cincinnati’s oldest independent agency.       Laura Rinsky, Jean Shirley, and Bonnie Walsh, are
    of chocolate. When she isn’t teaching, she is busy                                                                   the Classroom Assistants and the backbone of the
    purveying Haute’s repertoire of fine chocolate             David Schmerr                                             school. Their efforts before and during class enable
    confections at her Boutique in Cincinnati, and her         Dave started making wine when he was a teenager           our program to run smoothly and efficiently. All of our
    Boutique in “Chocolate Space.”                             and that started a lifetime of being in the wine          instructors are most grateful for the help they provide
                                                               business. Dave worked at Shillito’s for 3 years until     during their classes.
    Susan Diehl                                                he began working in the wholesale business with
    Born in Cincinnati, Susan spent a few years and many       the 7th largest wholesaler in the United States, Allied
    summers in England. While abroad she attended a            Wine and Spirits. After a 9 year stint as a wine buyer/
    private school and majored in culinary skills, receiving   manager he came to Jungle Jim’s in 1987 as the wine
    her training from chefs from the Cordon Bleu in Paris.     buyer/director. Dave does all of the wine tastings at
    Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet    Jungle Jim’s and travels extensively throughout the
    carry-out and catering business in 1985. She was the       wine world.
    executive chef for Bebe’s Kitchen, a gourmet
    carry-out and catering and has taught cooking              Carol Tabone
    classes around town since 2005. Susan is also a            Carol earned her Grand Diplôme from La Varenne in
    sous chef at the Cooking School at Jungle Jim’s.           Paris, France. She attended courses at the Cordon
                                                               Bleu School in London and has training in Mexican
    Rita Heikenfeld                                            as well as Chinese cuisine. She was formerly the
    Rita is a certified herbalist and a featured national      Director of The Creative Kitchen at Lazarus, and The
    speaker. She’s a member of IACP, a certified               Cooking School at Jungle Jim’s. Carol is a member of
    Professional Level II instructor, an award winning         the International Association of Cooking Professionals
    syndicated food columnist in the Community Press           and has been certified by the IACP as a Professional
    Newspapers and author of several cookbooks. The            Level II Instructor. Carol holds a Master’s Degree
    founding editor of her website “Abouteating.com” and       in Education.
    her blog “Cooking with Rita” on Cincinnati.com, Rita
    also has an international weekly cooking segment
    on Sacred Heart Radio, and is resident herbalist for
    Granny’s Garden School, Natorp’s Garden stores and
    Fox 19’s Morning Extra show.




2      The Cooking School at Jungle Jim’s International Market                               Tel: 513-674-6059            E-mail: cookingschool@junglejims.com
                                             Classes
                                     Hands-On Class                                          Wine and Food Class

                                     Sushi Basics                                            A Celebration of
                                     With Calvin Tam                                         Local Food and Wine
                                               Sushi made simple and easy! Calvin            With Todd Hudson of The Wildflower Café
Frequent                                       teaches you the fundamentals of
                                               sushi that include preparing sushi
                                                                                             and Chip Emmerich of Burnet Ridge Winery


Foodie                                         rice and making basic rolls, hand                                The Wildflower Care is a family
                                     rolls and nigiri. Eat and roll for two hours!                              owned and operated business
                                     This class is a best-seller, so register early.                            located in Mason, Ohio. Todd

Reward                               Sushi Rice, learn the proper way
                                      to prepare this rice
                                                                                                                Hudson is part of the Farm to
                                                                                                                Table movement and strictly

Program
                                     California Roll                                                            adheres to the principles of fresh
                                     Spicy Tuna/Salmon                                       local food, properly raised and prepared. You can
                                     Avocado Hand Roll                                       visit their website at:
                                     Nigiri                                                  www.wildflowercafeandcoffeehouse.com
Join our pilot program!              Calvin’s Spicy Mayo
                                     Sunday, January 6                                                          Chip Emmerich began his love of
We wanted to say thanks to our                                                                                  wine in the mountains of Santa
                                     1:00pm – 3:00pm            $60
loyal cooking school customers.                                                                                 Cruz, California where he lived
                                                                                                                for six years. After moving back
                                     Partial Hands-On Class
                                                                                                                home to Cincinnati in 1979, Chip
Details                              SugarPlums CupCakery                                                       missed California wine and its
• Attend 6 different classes in      With Patty Hannicka                                     near perfect climate for growing fine wine grapes.
                                                        At SugarPlums, we make every         For the next thirteen years he studied (self taught)
the 2013 Winter Brochure                                batch from scratch. Nothing          how to transport grapes and make great wine.
                                                        artificial here. We use fresh eggs   During this time Chip perfected his wine making
• You must register for the free                        and fruits to bake our flavors…      techniques and in 1993 he founded Burnet Ridge,
                                                        topping them with natural            Inc. as a commercial winery.
class in order to attend.                               sugars and hand-crafted cake art
                                     decorations to create a small masterpiece that will              We are pleased to have Todd and
                                     excite any palate! www.cakesbysugarplums.com
Benefits                                                                                              Chip join us for an evening of
                                                                                                      celebrating local and organic
• You can attend the free class                Patty is “sharing the sweet life”                      ingredients. Todd’s menu
specially planned for loyal                    secrets for baking tender cupcakes            incorporates fresh and pure seasonal
                                               and stirring up decadent buttercream          ingredients specially prepared in a creative
customers!
                                               icing. She will demonstrate a                 and unique style just for this class. You won’t
                                     red velvet cupcake batter and a batch of                want to miss a memorable evening of eclectic
• Attend 12 or more different        her buttercream icing. She’ll show you 4                dining and excellent wine.
classes and you can bring a          decorating techniques you can perfect on her            Harvest Salad with Goat Cheese, Nuts,
                                     cupcakes. Beginners and experienced bakers                Apples and Dried Cherries tossed with a
friend!                              will enjoy an evening of cupcake madness!                 Honey Apple Vinaigrette
                                     Tuesday, January 8                                      Butternut Squash Ravioli with
Questions                            6:00pm – 8:30pm            $65                            Chardonnay Cream
                                                                                             Todd’s Grass-Fed Beef Filets
• Call our office at                 Note: Each student receives 2 decorating tips.          A Surprise Chocolate Dessert
513-674-6059 or email at             A light snack will be served.
                                                                                             Burnet Ridge Wines:
cookingschool@junglejims.com                                                                 Sauvignon Blanc
                                     Hands-On Class                                          Chardonnay
Frequent Foodie Class                Chop! Chop!                                             Purple Trillium
                                                                                             Cabernet Sauvignon
(see page 10)                        A Knife Skills Class                                    Monday, January 14
                                     With Jaime Carmody
Saturday, April 27                              Begin the New Year with improved
                                                                                             6:00pm – 8:30pm            $65

11:00 - 1:30pm                                  confidence in the kitchen. Proper
                                                knife technique is a fundamental skill
                                                that will make cooking easier, safer
                                     and faster. Jaime has planned a flavorful menu
                                     that will have you chopping, slicing
                                     and dicing!                                                           Hands-on class size is
                                     Mediterranean Salad with Tomatoes, Onion,
                                                                                                           limited so register early.
                                       Peppers and Cucumbers
                                     Mushroom and Herb-Stuffed Chicken
                                                                                                           Please wear closed-toe
                                     Crispy French Fries                                                   shoes at hands-on classes.
                                     Thursday, January 10
                                     6:00pm – 8:30pm            $65


The Cooking School at Jungle Jim’s International Market                      January • February • March • April                       2013           3
    Classes                                                 Classes
    Hands-On Class                                   Soup for the Soul                                 A Stellar Candlelight
    Singles Cook                                     With Janet Hontanosas
                                                     A hot and hearty bowl of soup can become
                                                                                                       Dinner by the Fire
    at the Jungle                                    your favorite companion during the winter
                                                                                                       With Carol Tabone and Laura Rinsky
                                                                                                       Carol and Laura help set the mood for a
    With Ellen Mueller                               months. Join Janet as she prepares four of
               If you have resolved to get out and                                                     spectacular dinner party! They have designed
                                                     her favorite recipes. Just add a loaf of bread    a superb menu that is well-planned, but
               meet new people in 2013, come         and a salad and these soups make a perfect
               join other single Foodies, make a                                                       not too labor intensive. A bit of make-head
                                                     main course meal.                                 techniques and some special touches will
               delicious meal while you mix and      Southwest Tomato and Roasted Red
    mingle. Great food draws people around the                                                         make your dinner party memorable and fun
                                                      Pepper Soup
    table and you’ll learn some kitchen tips and                                                       for you as well as your guests!
                                                     Chicken Pot Pie Soup with Puff
                                                                                                       Shrimp in Baguette, Shrimp in Tomato
    tricks while enjoying conversation with           Pastry Croutons
                                                                                                         Vinaigrette served in Baguette Rounds
    new friends.                                     Beef, Barley and Wild Mushroom Soup
                                                                                                       Brie and Mushroom Soup with Sherry
    Goat Cheese with Grapes and                      Tortellini, Spinach and Tomato Soup
                                                                                                       Chicken Parcels wrapped in Puff Pastry
     Balsamic Vinegar                                 with Sausage
                                                                                                         and served over Shallot Cream Sauce
    Chicken with Hazelnuts and Lemon                 Cherry Chocolate Chip Cookies
                                                                                                       Wild and Brown Rice Pilaf
     Cream Sauce                                     Tuesday, January 22                               Grand Marnier-Glazed Carrots
    Arborio Rice Pilaf with Porcini Mushrooms        6:00pm – 8:30pm          $50                      Tricolor Mousse, 3 stunning Chocolate
    Roasted Green Beans with
                                                                                                         Mousses in one Dessert!
     Parmesan Cheese
    Orange Cornmeal Cake                             Grits, Polenta and                                Monday, January 28
                                                                                                       6:00pm – 8:30pm           $50
    Thursday, January 17
    6:00pm – 8:00pm          $55
                                                     Cornmeal
                                                     With Leigh Barnhart Ochs
                                                     Enjoy a taste of the South with innovative
                                                                                                       Chèvre Chic
    Super Bowl –                                     and incredibly delicious dishes featuring
                                                                                                       With Leigh Barnhart Ochs
                                                                                                       As avid fans of goat cheese, we love the tart,
    Game Day Grub!                                   the whole-grain goodness and versatility
                                                     of ground corn. This simple ingredient
                                                                                                       tangy and unique flavor. Goat cheese can
    With Leigh Barnhart Ochs                                                                           provide that special, extra something - and
    Victory is yours! We have a world-champion       transforms into a sublime comfort food,
                                                                                                       we have sought it out intentionally - to share
    game plan for hungry sports fans on              one that can grace the table as a part of every
                                                                                                       with you! While pleasantly tart, it is absolutely
    America’s biggest grub-grabbing, gridiron-       meal – breakfast through dessert!
                                                     Bacon and Cheddar Grits Breakfast                 refreshing and delicious.
    crazy day. Chow down on fan-friendly fare                                                          Individual Warm Blue and Goat Cheese
                                                       Casserole
    that will beat the competition and make your                                                         Cakes with Fresh Grape-Red
                                                     Korean BBQ Short Ribs (slow cooker)
    table more popular than a 50-yard line seat!       with Creamy Baked Polenta                         Wine Reduction
    Bourbon House Slider Cocktail                    Mexican Cornmeal-Crusted Chicken Pot Pie          Bacon Chive Bread with Goat Cheese
    Sticky Orange-Glazed Chicken Wings               Shrimp and Gruyere Grits with Andouille           Sun-Dried Tomato and Goat Cheese Stuffed
    Jalapeño Popper Dip                                                                                  Chicken with Pan Sauce
                                                     Lime Chess Pie with Coconut
    Buffalo Chicken Potato Skins                                                                       Potato Gratin with Goat Cheese and Herbs
                                                       Cornmeal Crust
    Artichoke Bread                                                                                    Sautéed Parsnips and Carrots with Honey
                                                     Thursday, January 24
    Greek 7-Layer Dip                                                                                    and Rosemary
    Leigh’s Slow Cooker Chili                        6:00pm – 8:30pm          $50
                                                                                                       Goat Cheese Pound Cake with Fresh Fruit
    Southwest Layered Cornbread                                                                        Wednesday, January 30
    Chocolate Caramel Cracker Bars                                                                     11:00am – 1:30pm      $50
    Saturday, January 19
    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


4      The Cooking School at Jungle Jim’s International Market                 Tel: 513-674-6059        E-mail: cookingschool@junglejims.com
Classes                                                      Classes
                                                                                                        Mardi Gras
                                                                                                        With Susan Diehl
                                                                                                        A Fat Tuesday feast awaits you! Wear your
                                                                                                        beads, hats and masks (optional!) and come
                                                                                                        celebrate this day devoted to excess – New
                                                                                                        Orleans style. Start the party with a hurricane
                     Carnevale                                                                          and dig into a fun filled evening.
                                                                                                        Hurricanes – packs a sweet punch
            Celebrating the Food of Italy!                                                              Louisiana Caviar – Cajun-style black-eyed
                                                                                                         peas with just a bit of heat
                                                                                                        Muffuletta – a New Orleans classic
                                                                                                        Jambalaya – saucy and spicy
                                                                                                        Bananas Foster Crepes – a twist on the
Hands-On Class                                        Wine and Food Class                                famous dessert
Stuffed Pasta Techniques Off The Beaten Path                                                            Tuesday, February 12
                                                                                                        6:00pm – 8:30pm           $50
With Carol Tabone                                     With Don Govoni and Dave Schmerr
             In this participation class, the basic            Once again, Don takes you “off the
             techniques of making stuffed pasta                beaten path” and continues his tour      Hands-On Class
             will be taught. Pasta dough will be               of Emilia-Romagna with tasty dishes
                                                               that are little known outside the
                                                                                                        St. Valentine’s Day -
             made by hand and food processor
and you will use a pasta machine to make              borders of that region, which many consider       A Trip Down Lover’s Lane
thin sheets ready to stuff. Fresh pasta will be       the country’s gastronomic capital. As our tour    With John Bostick
prepared and then stuffed with traditional            guide for the culinary trip, Don will whet your             Give your special someone the
Italian fillings.                                     appetite for what’s in store.                               perfect Valentine’s Day gift –
Cannelloni filled with Ricotta Cheese and             Tigelle con Il Pesto – griddle-baked muffins                a hands-on dinner party for two!
 Spinach served with a Meat Sauce                       from the hills above Modena, served with a                Each couple will learn how to
Tortellini filled with Ground Pork, Veal and            special condiment or mixed cured meats          perfectly steam a lobster that they can
 Chicken served with a White Sauce                    Zuppa Imperiale – Bolognese soup                  share. The entire meal is specially planned
Cappellacci filled with Butternut Squash                dumplings served in homemade meat broth         to make your heart sing. Finish the meal with
 served with a Sage Butter Sauce                      Pollo Arrosto con Patate – oven-roasted           a decadent dessert and a bottle of wine for
Ravioli filled with Mushrooms served                    chicken and potatoes in the style               each couple.
 with a Butter Cheese Sauce                             of Emilia-Romagna                               Coquilles St. Jacques – Broiled Bay Scallops
Tuesday, February 5                                   Friggione – a rustic sauté of tomatoes             with a Creamy Sauce
6:00pm – 9:00pm            $65                          and onions                                      Steamed Lobster in Drawn Butter – each
                                                      Torta Sbrisolona – a rustic crumbly cake           couple will share a lobster
                                                        from Ferrara paired with sweet wine             Double Baked Potatoes
Hands-On Class                                                                                          Mixed Green Salad with Strawberry
Italian Favorites                                     Dave’s Wine Selection:                             Vinaigrette
With Leigh Barnhart Ochs                              La Maialina Chianti – Sangiovese driven red       Raspberry Mousse in Chocolate
          During our salute to Carnevale,              from high in the hills of Tuscany                 Heart-Shaped Dessert Cups
          we wanted to give our students a            Vernaccia di San Gimignano – dry, crisp           Thursday, February 14
                                                       Tuscan white                                     6:00pm – 8:30pm       $125.00 per couple
          chance to make their own favorite
                                                      Le Macchiole Rosso – a red from the Tuscan
          Italian dishes – or dishes you wanted
                                                       region of Bolgheri
to make but just needed a little help. Each           Moscato d’Asti – fresh sweet grape flavors
dish is packed with flavor and suited for              with a finish of apples and pears
preparing a weeknight meal that is simply             Saturday, February 9
delizioso!                                            12noon – 3:00pm         $65
Sausage and Mascarpone Stuffed
  Mushrooms
Gnocchetti di Semola al Forno
Simple Herbed Focaccia
Baked Manicotti Cheese Crepes
Homemade Arrabbiata Sauce                                                                                  Smell and Taste
Cinnamon Sugar Biscotti                                                                                    the Difference!
Thursday, February 7                                                                                    Try our private label herbs,
6:00pm – 9:00pm            $65                                                                              spices and blends.




              One of the biggest celebrations takes place in Cento, our premier
                destination for our culinary trip. (see back page for details)


   The Cooking School at Jungle Jim’s International Market                                January • February • March • April                 2013         5
January 2013                                                                                      February 2013
Sunday        Monday       Tuesday        Wednesday Thursday          Friday   Saturday           Sunday   Monday    Tuesday             Wednesday Thursday          Friday     Saturday
                           1              2          3                4        5                                                                                     1           2




6             7            8          9              10               11       12                 3        4         5                   6         7                 8           9
Hands On                   Partial    Private        Hands On                                                        Hands On                      Hands On                      Wine and

                                                                                                        vale
Class                      Hands-On                  Class                                                           Class                         Class                         Food Class

                                                                                                    arne k
Sushi                      Class                     Chop!                                                           Stuffed                       Italian                       Off The
Basics                     SugarPlums                Chop! A
                                                                                                   C                 Pasta                         Favorites                     Beaten Path

                                                                                                     Wee
1 – 3:00pm                 CupCakery                 Knife Skills                                                    Techniques                    6 – 9:00pm                    12noon –
$60                        6 – 8:30pm                Class                                                           6 – 9:00pm                    $65                           3pm
                           $65                       6 – 8:30pm                                                      $65                                                         $65
                                                     $65
13            14            15            16         17               18       19                 10       11        12                  13        14                15          16
              Wine and      Private                  Hands On                  Super Bowl -                          Mardi Gras                    Hands On Class
                                                                                                                                                                      Private
              Food Class                             Class                     Game Day                              6 – 8:30pm                    St. Valentine’s
              A Celebration                          Singles                   Grub!                                 $50                           Day - A Trip
              of Local                               Cook at the               11am –                                                              Down Lover’s
              Food and                               Jungle                    1:30pm                                                              Lane
              Wine                                   6 – 8:00pm                $50                                                                 6 – 8:30pm
              6 – 8:30pm                             $55                                                                                           $125 per couple
              $65
20            21           22           23           24               25       26                 17       18        19                  20        21                22           23
                           Soup for the              Grits,                                                          Stories from                  Hearty            Hearty
                           Soul                      Polenta and                                                     the Street:                   Winter Pasta      Winter Pasta
                           6 – 8:30pm                Cornmeal                                                        Mojo Tago                     Dishes            Dishes
                           $50                       6 – 8:30pm                                                      6 – 8:30pm                    6 – 8:30pm        11am –
                                                     $50                                                             $50                           $50               1:30pm
                                                                                                                                                                     $50


27            28            29            30          31                                          24       25        26                  27        28
              A Stellar                   Chèvre Chic                                                                Whole Grains,                 Tres Bon!
              Candlelight                 11am –                                                                     Beans,                        Three Classic
              Dinner by the               1:30pm                                                                     Legumes, Nuts                 French
              Fire                        $50                                                                        and Seeds                     Stews
              6 – 8:30pm                                                                                             6 – 8:30pm                    6 – 8:30pm
              $50                                                                                                    $50                           $50




March 2013                                                                                        April 2013
Sunday        Monday       Tuesday        Wednesday Thursday          Friday   Saturday           Sunday   Monday    Tuesday             Wednesday Thursday          Friday     Saturday
                                                                      1        2                           1         2                   3         4          5                  6
                                                                               Jazz Up                               The Perfect                   Desserts                      Popcorn…
                                                                               Dinner!                               Any                           Made Easy…                    An American
                                                                               11am –                                Occasion                      6 – 8:30pm                    Food
                                                                               1:30pm                                Celebration                   $50                           11am –
                                                                               $50                                   11am –                                                      1:00pm
                                                                                                                     1:30pm                                                      $40
                                                                                                                     $50

3             4            5              6          7                8        9                  7        8         9                   10        11              12            13
                           Whole                     Vera                                                            Meze – The                    It’s Spring!...
                           Grains: The               Bradley -                                                       Middle Eastern                Time for a
                           Breakfast                 Come for                                                        Version of                    Dinner Party!
                           Edition                   Cocktails                                                       Antipasti, Tapas,             6 – 8:30pm
                           11am –                    6 – 8:30pm                                                      Street Food and               $50
                           1:00pm                    $55                                                             Bar Snacks
                           $40                                                                                       6 – 8:30pm
                                                                                                                     $50

10            11           12             13         14               15       16                 14       15        16            17              18                19          20
                           Spotlight on               A Traditional            Hands On                              Hands On                                                    Wine and Food
                           Shrimp                     Greek and                Families in the                       Class                                                       Class
                           11am –                     Lebanese                 Kitchen                               Grilling with                                               Special Seafood
                           1:30pm                     Easter Feast             Families Cook                         Ellen                                                       Dishes with a
                           $50                        6 – 8:30pm               Mexican                               6 – 8:30pm                                                  Wine Tasting
                                                      $50                      11am –                                $65                                                         12noon –
                                                                               12:45pm                                                                                           3:00pm
                                                                               $35                                                                                               $65
17            18           19             20         21               22       23                 21       22        23                  24        25                26          27
                           Easter                                              Wine and                              A Taste of                    One-Dish                      Frequent
                           Dippin’ and                                         Food Class                            Napa Valley                   Weeknight                     Foodie Class
                           Decoratin’                                          Que Syrah…                            6 – 8:30pm                    Chicken                       11am –
                           6 – 8:30pm                                          Shiraz                                $50                           11am –                        1:30pm
                           $50                                                 12noon –                                                            1:30pm                        Free! *Must be a
                                                                               3:00pm                                                              $50                           Frequent Foodie to
                                                                               $65                                                                                               attend. Please call
                                                                                                                                                                                 to register.

24            25           26          27            28               29       30                 28       29        30
                           The Wonders                                                                               Hands On
         31                of Rice                                                                                   Class Low-
                           6 – 8:00pm                                                                                Country
                           $40                                                                                       Shrimp Boil
                                                                                                                     6 – 8:30pm
                                                                                                                     $65




6        The Cooking School at Jungle Jim’s International Market                                 Tel: 513-674-6059       E-mail: cookingschool@junglejims.com
Classes                                                        Classes
Stories from the Street:                                Whole Grains, Beans,                             Whole Grains:
Mojo TaGo                                               Legumes, Nuts and                                The Breakfast Edition
With Brian Reed
                   Brian Reed is the founder, owner
                                                        Seeds                                            With Janet Hontanosas
                                                                                                         Jump-start your day with whole grain
                                                        With David Warda
                   and manager of Mojo TaGo, one                                                         goodness. A healthy, hearty breakfast can be
                                                        This plant-based, dairy-free menu utilizes the
                   of the first mobile food trucks                                                       simply prepared and readily available for your
                   and likely the first LA-style food   powerhouse ingredients of the winter pantry.
                                                        Join David and rediscover ancient dishes that    family on those frantic weekday mornings or
                   truck to hit the streets of                                                           enjoyed with a cup of coffee on a leisurely
                   Columbus in 2010. Mojo TaGo          live up to today’s healthy guidelines.
                                                        Fava Bean Falafels tucked into Whole Wheat       weekend. Breakfast will become your favorite
was recommended by Midwest Living (July 2012)
                                                         Pitas with Tahini, Vegetables and Pickles       meal with Janet’s recipes spotlighting a
as one of the top street food stops in the Midwest
                                                        Lentil, Kale and Walnut Salad – a dish of        variety of whole grains and fresh ingredients.
and recently featured in Costco’s national
                                                         winter’s superfoods!                            Almond Honey Power Bars
magazine. www.majotago.com
                                                        Mujadarra – a spicy combination of brown         Mushroom and Wild Rice Frittata
                                                         rice, lentils and browned onions                Baked Oatmeal served with Blueberry
The food truck frenzy rolls into the Jungle!                                                              Maple Syrup
                                                        Winter Tabbouleh – with pomegranate juice,
Brian Reed joins us from the streets of                                                                  Barley Grits Casserole with Apples
                                                         toasted nuts and shallots
Columbus, Ohio, to share his fresh Mex fare                                                               and Sausage
                                                        Coconut Rice Pudding with Saffron and
and positive mojo. Prepare to be entertained             Pistachios served with a                        Honey and Goat Cheese Filled Fig Muffins
and educated by this gutsy entrepreneur                  Winter Fruit Compote                            Tuesday, March 5
who was voted “one of the top trucks in the             Tuesday, February 26                             11:00am – 1:00pm         $40
country” in a Food Network contest.                     6:00pm – 8:30pm          $50
Beef Tacos with ancho and guajillo peppers
Grilled Fish Tacos with a cabbage slaw,                                                                  Vera Bradley -
  cilantro crema and queso fresco                       Tres Bon! Three Classic                          Come for Cocktails
Marinated, Grilled Chicken Tacos
Green Roasted Tomatillo Rice
                                                        French Stews                                     With Leigh Barnhart Ochs
                                                        With Carol Tabone                                Our third Vera Bradley class is a cocktail party
3 Salsas – roasted tomatillo, pico de gallo                                                              complete with the clink of glasses and bites
                                                        The French are experts at concocting rich
  and avocado salsa                                                                                      of delectable hors d’oeuvres. Enjoy a menu
                                                        and robust one-dish meals that are easy to
Tuesday, February 19                                                                                     made to mingle with guests. Our friends at
                                                        prepare and taste even better made a day
6:00pm – 8:30pm             $50                                                                          Vera Bradley will provide a gift for each
                                                        ahead! Carol will teach you how to make three
                                                        classic stews that are enjoyed throughout the    person and one lucky student will take
Note: Beer will be served as the chef’s                                                                  home a very nice surprise!
                                                        French countryside.
beverage of choice.                                     Boeuf Bourguignonne – the King of all            Frog Mix Nibble
                                                          French Stews                                   Spiced Parmesan Cheese Crisps
Hearty Winter                                           Fricassee de Vollaille – a traditional Sunday    Warm Bleu Cheese, Bacon and Garlic Dip
                                                                                                         Red Pepper, Spinach and Goat Cheese Pizza
Pasta Dishes                                              chicken dinner
                                                        Blanquette de Veau – a much-loved veal stew      Artichoke Phyllo Flowers
With Carol Tabone and Janet Hontanosas                    with mushrooms and little white onions         Curried Chicken Salad Sliders
Janet and Carol love pasta and you will love            Lemon Surprise – a refreshing, sweet ending      Grilled Shrimp Skewers with Red
these soul-satisfying dishes that are easy              Thursday, February 28                              Pepper Pesto
enough for everyday eating and special                  6:00pm – 8:30pm       $50                        Pineapple Cake with Pecan Cream
enough for casual entertaining. All their                                                                  Cheese Frosting
creations - with their rich, warm sauces - are
perfect on cold winter nights!                          Jazz Up Dinner!                                  Pitcher Cocktails:
Ricotta Gnudi with Mushrooms and Spinach                With Jaime Carmody                               French Flirt
 – little ricotta dumplings                             Color, energy and flavor are the stars of this   Lemon Drop
Baked Pasta with Three Cheeses and                      quintet of entrees that feature vibrant fruit.   Manhattan
 Swiss Chard                                            Each dish sings with bright fruit flavors that   Thursday, March 7
Rigatoni and a Spicy Sausage-Tomato Sauce               have teamed up with poultry, fish and meat.      6:00pm – 8:30pm          $55
 with Arugula and Parmesan                              Jaime takes advantage of the huge selection
Baked Penne with Chicken, Roasted                       of fresh produce available at Jungle Jim’s to
 Vegetables and a Tomato Herb Sauce                     serve up a sensational performance.
Dishpan Cookies                                         Chicken Stir-Fry with Blueberries
Thursday, February 21                                   Pork with Figs and Tangy Feta
6:00pm – 8:30pm                                         Tilapia with Jalapeño and
Friday, February 22                                       Grapefruit Marinade
11:00am – 1:30pm      $50                               Flank Steak with Tomato Mango Salsa
                                                        Turkey and Apple Meatloaf
                                                        Saturday, March 2
                                                        11:00am- 1:30pm          $50
                                                                                                                   Reminder
                                                                                                                  • As our classroom is sometimes chilly;
                                                                                                                     please bring a sweater or jacket.
                                                                                                                  • Seating at the school is on a first
                                                                                                                     come basis. If you need to save a
                                                                                                                     seat, please come early.



   The Cooking School at Jungle Jim’s International Market                                  January • February • March • April                2013          7
                                                                 Classes
    Spotlight on Shrimp                                   Easter Dippin’                                   The Wonders of Rice
    With Leigh Barnhart Ochs
    It’s official: shrimp is our favorite seafood!
                                                          and Decoratin’                                   With Janet Hontanosas
                                                                                                           Janet will discuss the many varieties of rice
                                                          With Lisa Cooper Holmes
    The ease of cooking with shrimp puts endless          In this “Eggstra-special” class, Lisa will       sold at Jungle Jim’s. If you enjoy cooking with
    possibilities at your fingertips. Leigh will grill,   prepare for your enjoyment a bevy of very        rice, this class will introduce you to the flavors
    bake and sauté a collection of succulent              pretty, edible springtime treats for Easter      and “personalities” of some unusual and also
    dishes in praise of this popular crustacean.          baskets and dessert platters that will tempt     well-known types of rice.
    Limoncello Shrimp Bruschetta                                                                           Black Rice, Mango and Snap Pea Salad
                                                          your family and friends. Indulge your sweet
    Orange-Sesame Soba Noodles with                                                                        5 Treasure Fried Rice
                                                          tooth with us!
      Grilled Shrimp                                                                                       Fragrant Basmati Rice Pilaf with Roasted
                                                          Specialty Chocolate Eggs filled with
    Crispy Wonton Crackers                                                                                   Cauliflower, Chickpeas and Shallots
                                                            Chocolate, Caramel and Crunchies
    Creole Stuffed Shrimp with Whole-Grain                                                                 South West Rice-Stuffed Bell Peppers
                                                          Springtime Truffles with Key Lime, Coconut,
      Mustard Sauce                                                                                        Tuesday, March 26
                                                            Lemon and Chocolate Ganache
    Oven-Baked Brown Rice Blend                                                                            6:00pm – 8:00pm           $40
                                                          A Crunchie Collection of decadent Cereal
    Mediterranean Shrimp with Orzo,
                                                            Treats – decorated and dressed for spring!
      Tomatoes and Feta
    Lemon Pine Nut Cake
                                                          Peep Show! – chocolate-dipped birds              The Perfect Any
                                                          Pulled Cream Candy – melt-in-your-mouth
    Tuesday, March 12
                                                            nostalgia!                                     Occasion Celebration
    11:00am – 1:30pm          $50                                                                          With Leigh Barnhart Ochs
                                                          Tuesday, March 19
                                                          6:00pm – 8:30pm          $50                     Spring brings a host of parties and
    A Traditional Greek and                                                                                celebrations. What makes a party
                                                                                                           memorable? Great food that guests will
    Lebanese Easter Feast                                 Note: A light snack will be served
                                                                                                           be talking about weeks later! Beautifully
    With Ellen Mueller and Rita Heikenfeld                                                                 presented and easily prepared, this menu
    You will feel like a welcomed guest as Ellen          Wine and Food Class
                                                                                                           elevates any shower or graduation party to
    and Rita share their favorite Easter menu.            Que Syrah…Shiraz                                 celebratory heights.
    Enjoy the history and cherished personal              With Carol Tabone and Dave Schmerr               Southern Sass Cocktail
    stories they tell as they prepare family recipes                More than half the world’s Syrah is    Rosemary Roasted Cashews
    that have made Easter gatherings                                planted in France, but it is also a    Herbed Coeur à la Crème
    so memorable.                                                   successful grape in Australia, South   Greek Gazpacho
    Mezze Platter – Rita’s Lemon Thyme Goat                         America and California. Some wine      Quick Tomato Oregano Bread
      Cheese Spread, Ellen’s Kasseri Cheese and           experts predict this scrumptious wine will       Roasted Salmon Niçoise Platter with
      Olives with Zaatar and Flatbreads                   eventually surpass Merlot in popularity! Join     Potatoes, Tomatoes, Haricot Vert
    Ellen’s Roast Lamb studded with Garlic                Carol and Dave for a terrific wine and food       and Arugula
    Savory Orzo and Tomato Sauce                                                                           Pecan Shortbread
                                                          pairing featuring rich and fruity Syrah!
      Rita’s Sugar Snap Peas with                                                                          Tuesday, April 2
                                                          Butternut Squash and Caramelized Onion
      Fresh Spearmint                                                                                      11:00am – 1:30pm          $50
                                                           Soup with Gruyere and Sage
    Yeasted Easter Braid Bread with Naturally
                                                          Braised Lamb Shanks with Rosemary –
      Colored Easter Eggs
    A Special Demonstration of Making Easter
                                                           a fall-off-the-bone rich sauce!
                                                          Creamy Mashed Yukon Gold Potatoes
                                                                                                           Desserts Made Easy…
      Eggs with Natural Dyes                                                                               With Susan Diehl
                                                           and Celery Root
    Ellen’s Paximathia Cookies and Rita’s                                                                  No time to prepare a fancy dessert but don’t
                                                          Cheese Course
      Butter Cookies                                                                                       want to buy a bakery-prepared confection?
                                                          Bittersweet Chocolate Mousse Cake with a
    Thursday, March 14                                     White Chocolate Sauce
                                                                                                           Are you lacking the ideas or skills to make
    6:00pm – 8:30pm           $50                                                                          impressive desserts? Susan will transform
                                                          Dave’s Wine Selection:                           simple box cakes, brownie mixes and cookie
                                                          Côtes du Rhône – a Syrah blend that is           dough into memorable desserts worthy of
    Hands-On Families in the Kitchen
                                                           extremely well-balanced                         your grandmother’s praises.
    Families Cook Mexican                                 Shiraz – Australia’s big red                     Spiced Pumpkin Cake with Citrus Glaze
    With Leigh Barnhart Ochs                              California Syrah – very open and enjoyable       Dulce de Leche Cupcakes
                         Take some time out for a         Crozes-Hermitage – the big boy of the            Macadamia-Coconut Cookies
                         family fiesta. Each family        Northern Rhone                                  Caramel Apple Taffy Pizza
                         member can have their            Saturday, March 23                               Snicker Brownie Bites
                         hands in the Mex (we             12noon – 3:00pm         $65                      Thursday, April 4
    mean mix!) making a meal you can recreate                                                              6:00pm – 8:30pm           $50
    at your casa. Come hungry and ready to eat
    homemade Mexican fare.
    Agua Fresca
    Chicken and Zucchini Tacos
    Mexican Rice with Corn and Black Beans                                                                                     Jungle Jim’s Cooking
    Chocolate Happiness Candy                                                                                                 School is on Facebook.
    Saturday March 16                                                                                                           Search: Jungle Jim’s
    11:00am -12:45pm          $35 per person                                                                                       Cooking School
                                                                                                                              Follow us for recipes, tips
                                                                                                                                   and giveaways.



8      The Cooking School at Jungle Jim’s International Market                      Tel: 513-674-6059       E-mail: cookingschool@junglejims.com
                                                         Classes
Popcorn…                                         Hands-On Class                                         A Taste of Napa Valley
An American Food                                 Grilling with Ellen                                    With Carol Tabone and Janet Hontanosas
                                                                                                        Napa Valley is a favorite travel destination
With Leigh Barnhart Ochs                         With Ellen Mueller
Popcorn has always been associated with                     Grilling season is upon us. You             for Carol and Janet. This menu combines
fun times. It’s a happy food! Popcorn has an                can get a jump start with this pork         Asian flavors with the fresh Pacific Coast
affinity for both savory and sweet flavors and              tenderloin that’s a perfect choice for      ingredients. The results are light, healthy and
there are countless tasty treats you can make               grilling. The kitchen will be filled with   delicious dishes! If you have been searching
with it. Leigh aka “Professor Pop” has been      the aromas of a meal plated up with fresh              for something special to put new energy into
popping up a storm perfecting crunchy treats     ingredients, savory sides and a sweet finish.          your cooking, this is the class for you!
                                                                                                        Salmon Spring Rolls – a new twist on an
bursting with flavor every popcorn lover         Green Salad with Goat Cheese and
                                                  White-Balsamic Vinaigrette                              old favorite
will adore.
                                                 Grilled Pork Tenderloin with Lemon-Honey               Pan Fried Dumplings with an Asian Sauce
Buttery Caramel Corn
                                                  Sauce and Roasted Grapes                              Flank Steak with a Fruit Salsa
Old-Fashioned Kettle Corn
                                                 Parmesan Polenta                                       California Salad with Mango and Avocado
Coconut Curry Cashew Popcorn
                                                 Balsamic Roasted Carrots                               White Chocolate Mousse in Almond Tulips
Fun & Fruity Popcorn
                                                 Chocolate Kahlua Soufflés with                         Tuesday, April 23
Sweet & Spicy Popcorn Seasoning Mix
                                                  Caramel Sauce                                         6:00pm – 8:30pm          $50
Saturday, April 6
11:00am – 1:00pm        $40                      Tuesday, April 16
                                                 6:00pm – 8:30pm            $65                         One-Dish Weeknight
Meze – The Middle                                                                                       Chicken
Eastern Version of                                                                                      With Leigh Barnhart Ochs
                                                                                                        There is no such thing as too many chicken
Antipasti, Tapas, Street                                                                                recipes, is there? The harmony of aroma and
Food and Bar Snacks                                                                                     flavor in our not-so-ordinary chicken dishes
With David Warda                                                                                        will satisfy everyone seated around your table.
An endless variety of appetizers can become                                                             Each dish is a meal in itself. So sit right down
an entire meal or party fare. Served with                                                               and plate up some poultry with us!
drinks, this style of entertaining had its                                                              Spanish Chicken with Chickpeas and
beginning in the cradle of civilization.                                                                 Chorizo served over grilled bread
                                                 Wine and Food Class                                    Honey Balsamic Glazed Chicken with
Join David for meze dishes that reflect his
Persian, Armenian heritage.                      Special Seafood Dishes                                  Baby Greens Polenta
                                                                                                        Mediterranean Roast Chicken with White
Roasted Red Pepper, Walnuts and                  with a Wine Tasting                                     Beans and Grape Tomatoes
 Pomegranate Spread served on Seeded             With Carol Tabone and Dave Schmerr                     Quick Cheddar, Chive and Walnut Bread
 Flatbread with Sheep’s Milk Feta                          Bring a feeling of celebration to your
Egg Pancakes filled with Leeks and Herbs                                                                Spanish Orange and Almond Cake
                                                           gathering of friends and family with         Thursday, April 25
 and a dollop of Labna
                                                           these special seafood dishes. Fish           11:00am – 1:30pm         $50
Grape Leaves filled with Brown Rice,
                                                           cooks quickly and marries beautifully
 Pistachios, Mushrooms and Currants
Lamb Meatballs filled with Dried Plums in a      with a wide spectrum of other ingredients.
                                                 Speaking of marrying – Dave has selected the           Hands-On Class
 Plum and Citrus Sauce
Armenian Three Cheese Pastry served with         perfect wines to complement the menu -                 Low-Country Shrimp Boil
 Quince Preserves                                match made in heaven!                                  With Leigh Barnhart Ochs
Sour Cherry-Lime Beverage over crushed ice       Popcorn Scallops – a very                                        The ultimate summer party
Tuesday, April 9                                  addictive appetizer                                             experience! Be the first in your
                                                 Creamy Lemon Risotto with Shrimp                                 neighborhood to host a traditional
6:00pm – 8:30pm         $50
                                                 Halibut with Bok Choy and a Green                                shrimp boil. Perfect for laid-back,
                                                  Curry Sauce                                           casual entertaining. Learn how to prepare the
It’s Spring!...Time for a                        Cheese Course                                          table and then make this easy prep, one-pot
Dinner Party!                                    Coconut Panna Cotta – the ultimate, feather
                                                  light, no-fuss dessert
                                                                                                        meal that turns an ordinary summer evening
With Janet Hontanosas                                                                                   into a festive occasion.
Gather friends around the dinner table for                                                              Low-Country Spiked Lemonade
                                                 Dave’s Wine Selection:
a meal full of great flavors and easy going      Muscadet – France’s famous white
                                                                                                        Down South Pimento Cheese
appeal. Janet will get you started on the                                                               Boil: Shrimp, Sausage, Corn and Potatoes
                                                 Viognier – dry, with nice tropical,
spring season with all the best ingredients                                                             Lemony Cocktail Sauce
                                                   honeysuckle overtones
available at this time of year.                                                                         Cheddar Chile Cornbread
                                                 Gruner Veltliner – crisp, zesty Austrian white
Arugula and Fennel Salad with a Citrus                                                                  Peach Cobbler
                                                 White Burgundy - Chardonnay at its best!
 Vinaigrette and Toasted Hazelnuts                                                                      Tuesday, April 30
                                                 Saturday, April 20
Stuffed Chicken Breasts with Mushrooms,                                                                 6:00pm – 8:30pm          $65
                                                 12noon – 3:00pm            $65
 Provolone and Roasted Red Peppers
Twice Baked Potatoes with Crème Fraiche
 and Chives
Herbed Spring Vegetable Medley
Creamy Lime Tart with a Gingersnap Crust
Thursday, April 11
6:00pm – 8:30pm         $50

  The Cooking School at Jungle Jim’s International Market                                January • February • March • April                  2013          9
                                                                Classes
 Frequent Foodie Class                                                                                       Application Policy
 With Leigh Barnhart Ochs                                           Brochure Symbols                         Six Easy Ways to Register
           This class is for our loyal Frequent
           Foodie customers. It’s our way of
                                                                                                             Online
           saying thanks to those of you who
                                                                                                             www.junglejims.com/cookingschool
           have taken 6 or more different
                                                                                                             In Person
 classes in our Winter 2013 brochure. We hope
 you enjoy these recipes Leigh has been                                                                      Pay by check, cash, Visa, MasterCard,
 waiting to make just for you!                                                                               America Express or Discover.
 Prosciutto and Goat Cheese Timbales with                                                                    By Phone
   Mixed Greens                                                                                              Pay by Visa, MasterCard, American
 Seared and Slow-Roasted New York
                                                             Hands-on Class        Frequent Foodie Class
                                                                                                             Express or Discover. Call 513-674-6059.
   Strip Steak                                                                                               One of our staff will receive your call. Due
 Nine-Hour Burgundy Mushrooms                                                                                to our varied schedule, we are not always
 Skillet Scalloped Potatoes with
                                                                                                             available to answer personally, so please
   White Cheddar
 Red Curry Roasted Carrots with Ginger
                                                                                                             leave your name and phone number on our
   and Garlic                                                                                                answering machine and we will return your
 Individual Tartes Tatin with Quick Puff Pastry                                                              call as soon as possible.
 Saturday, April 27                                                                                          By Mail
 11:00am – 1:30pm              Free!                                                                         Pay by check, Visa, MasterCard, American
                                                                                                             Express or Discover. Send to: The Cooking
                                                              Cooking Class         Wine and Food Class
 Note: Must be a Frequent Foodie to attend.                                                                  School at Jungle Jim’s International Market,
                                                               for Families
 Please call to register.                                                                                    5440 Dixie Highway, Fairfield, Ohio, 45014.
                                                                                                             By Fax
                                                          Unless otherwise noted classes                     513-674-6001 Attn: Cooking School
                                                                                                             By E-mail
                 Looking for a gift for your             are designed for students 16 years                  cookingschool@junglejims.com
                    favorite foodies?                             of age or older.                           • 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.
                                                          Students will receive a discount coupon            • Full payment must be made at the time of
                                                           during the class. The 10% discount is             registration to reserve a place in class.
                                                         valid for seven days on entire purchase of
               Give them a copy of the                     items located in the Gourmet Galeria.
                  15th Anniversary                       (Discount not valid in other departments)
                                                                                                             Cancellation Policy
            Cooking School Cookbook.                                                                         Students may cancel registrations up to
                                                                                                             7 days prior to the day of class. After that
            A compilation of recipes from
                                                                                                             deadline, no refunds or credit will be issued.
                the school’s past and                                                                        You may send a substitute. For registering
                 current instructors.                                                                        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
       Leigh’s                                                                                               replacements for the class. When a refund
                 Recipe Corner                                                                               is issued, students who pay in cash or
                                                                                                             check will receive a refund check. Those
     Honey-Hoisin Glazed Halibut                                                                             paying by credit card will be issued a credit
                                                                                                             towards their account.
     ¼ cup honey                               1 tablespoon chopped chipotle chilies in adobo, or to taste
     ¼ cup hoisin sauce                        1 tablespoon sherry                                           The Cooking School reserves the right
     2 tablespoons chopped fresh cilantro      Salt and pepper, to taste                                     to cancel a class should it be necessary
     2 tablespoons grated fresh ginger         4 halibut fillets, skinless, about 1½ pounds                  due to weather, other emergencies or
                                                                                                             insufficient enrollment; and to substitute
     Preheat oven to 400°. Grease an 8x11-inch baking dish.                                                  teachers and food items as required.
     Prepare glaze: Combine honey, hoisin, cilantro, ginger, chipotle chilies and sherry in a small
     bowl and stir until well mixed; season with salt and pepper. Sprinkle halibut with salt and
     pepper. Arrange halibut fillets in prepared dish and brush with about half of the glaze. Bake           Questions? Or Reservations
     10-12 minutes, until halibut flakes easily when pressed. Serve drizzled with remaining glaze.           Phone: 513-674-6059
     Serves 4                                                                                                9am to 3pm Monday through Friday
                                                                                                             *Students must be 16 years of age and
     From Leigh’s cookbook Be Your Guest                                                                     older unless otherwise noted.

10     The Cooking School at Jungle Jim’s International Market                      Tel: 513-674-6059         E-mail: cookingschool@junglejims.com
                                               Registration
Name                                               Home Phone                                      Work Phone


Address                                            City                                            State               Zip




Date(s)                    Class Name                                                                          Time                     Fee
 Sunday, January 6        Hands-On Class – Sushi Basics                                                       1:00 – 3:00pm             $60
 Tuesday, January 8       Partial Hands-On Class – SugarPlums CupCakery                                       6:00 – 8:30pm             $65
 Thursday, January 10     Hands-On Class – Chop! Chop! A Knife Skills Class                                   6:00 – 8:30pm             $65
 Monday, January 14       Wine and Food Class – A Celebration of Local Food and Wine                          6:00 – 8:30pm             $65
 Thursday, January 17     Hands-On Class – Singles Cook at the Jungle                                         6:00 – 8:00pm             $55
 Saturday, January 19     Super Bowl – Game Day Grub!                                                         11:00am – 1:30pm          $50
 Tuesday, January 22      Soup for the Soul                                                                   6:00 – 8:30pm             $50
Thursday, January 24      Grits, Polenta and Cornmeal                                                         6:00 – 8:30pm             $50
Monday, January 28        A Stellar Candlelight Dinner by the Fire                                            6:00 – 8:30pm             $50
 Wednesday, January 30    Chèvre Chic                                                                         11:00am – 1:30pm          $50
 Tuesday, February 5      Hands-On Class – Stuffed Pasta Techniques                                           6:00 – 9:00pm             $65
 Thursday, February 7     Hands-On Class – Italian Favorites                                                  6:00 – 9:00pm             $65
 Saturday, February 9     Wine and Food Class – Off The Beaten Path                                           12noon – 3:00pm           $65
 Tuesday, February 12     Mardi Gras                                                                          6:00 – 8:30pm             $50
 Thursday, February 14    Hands-On Class –St. Valentine’s Day - A Trip Down Lover’s Lane                      6:00 – 8:30pm       $125 per couple
 Tuesday, February 19     Stories from the Street: Mojo Tago                                                  6:00 – 8:30pm             $50
 Thursday, February 21    Hearty Winter Pasta Dishes                                                          6:00 – 8:30pm             $50
 Friday, February 22      Hearty Winter Pasta Dishes                                                          11:00am – 1:30pm          $50
 Tuesday, February 26     Whole Grains, Beans, Legumes, Nuts and Seeds                                        6:00 – 8:30pm             $50
 Thursday, February 28    Tres Bon! Three Classic French Stews                                                6:00 – 8:30pm             $50
 Saturday, March 2        Jazz Up Dinner!                                                                     11:00am – 1:30pm          $50
 Tuesday, March 5         Whole Grains: The Breakfast Edition                                                 11:00am – 1:00pm          $40
 Thursday, March 7        Vera Bradley - Come for Cocktails                                                   6:00 – 8:30pm             $55
 Tuesday, March 12        Spotlight on Shrimp                                                                 11:00am – 1:30pm          $50
 Thursday, March 14       A Traditional Greek and Lebanese Easter Feast                                       6:00 – 8:30pm             $50
 Saturday, March 16       Hands-On Families in the Kitchen – Families Cook Mexican                            11:00am – 12:45pm   $35 per person
 Tuesday, March 19        Easter Dippin’ and Decoratin’                                                       6:00 – 8:30pm             $50
 Saturday, March 23       Wine and Food Class – Que Syrah…Shiraz                                              12noon – 3:00pm           $65
 Tuesday, March 26        The Wonders of Rice                                                                 6:00 – 8:00pm             $40
 Tuesday, April 2         The Perfect Any Occasion Celebration                                                11:00am – 1:30pm          $50
 Thursday, April 4        Desserts Made Easy…                                                                 6:00 – 8:30pm             $50
 Saturday, April 6        Popcorn…An American Food                                                            11:00am – 1:00pm          $40
 Tuesday, April 9         Meze – The Middle Eastern Version of Antipasti, Tapas, Street Food and Bar Snacks   6:00 – 8:30pm             $50
 Thursday, April 11       It’s Spring!...Time for a Dinner Party!                                             6:00 – 8:30pm             $50
 Tuesday, April 16        Hands-On Class – Grilling with Ellen                                                6:00 – 8:30pm             $65
 Saturday, April 20       Wine and Food Class – Special Seafood Dishes with a Wine Tasting                    12noon – 3:00pm           $65
 Tuesday, April 23        A Taste of Napa Valley                                                              6:00 – 8:30pm             $50
 Thursday, April 25       One-Dish Weeknight Chicken                                                          11:00am – 1:30pm          $50
 Tuesday, April 30        Hands-On Class – Low-Country Shrimp Boil                                            6:00 – 8:30pm             $65
 Saturday, April 27       Frequent Foodie Class                                                               11:00am – 1:30pm          Free!




                                                                                                               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                                                       Expiration Date

 MasterCard  Visa        Discover  American Express                     Signature (required)



The Cooking School at Jungle Jim’s International Market                                     January • February • March • April                2013   11
                            ternational
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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
complement 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 24 – June 2, 2013
Benvenuti in Italia! 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)
                                                                                                     Note:
• Visit the Republic of San Marino
                                                                                                     - $1699.00 per person, double occupancy
• Enjoying seafood in Rimini
                                                                                                     - Airfare not included
• Olive oil press tour in Brisighella
                                                                                                     - Space is limited to 20: a $500.00 per person
• Experience borlenghi and tigelle in the Appenine Mountains
                                                                                                     non-refundable deposit will secure your
• Tours of a Balsamic Vinegar Acetaia, the Cento Market, pasta factory and cured meats facility
                                                                                                     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

				
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