Summer Classes: May - August 2018

Jungle Jim’s International Market

planning warm weather menus to celebrate the very best that spring and summer have to offer. So check your calendar and please join us for some exciting classes you’ll find listed in the brochure or online. You will notice that the Jungle Jim’s website has been updated and we all hope you enjoy the changes that will make navigating the site easier. It’s the season for travel and our “Off the Beaten Path” trips to Italy continue to be popular. The new wine and food trip to Tuscany sold out in one morning! This year we have partnered with Dan Frey to offer a trip to visit wineries and sample Tuscan cuisine. For the sixth year in a row, we anticipate a one-of-a-kind experience in Emilia-Romagna, enjoying the splendid cuisine of the region with Don Govoni. Some participants are going for the back-to-back two weeks, while others are choosing to enjoy one week in either location. We will chronicle the trips for you in the fall brochure. Look for culinary trip-inspired classes this autumn!  We think we’ve planned something for everyone in this brochure. Back by popular demand is our on-location class at Burnet Ridge Winery. Register quickly to avoid disappointment because this class sells out right away. Tequila will be the star of the show for a fun food and liquor pairing featuring William Bunch of Southern-Glazer’s Wine and Spirits. Join us for our first Tasting Room - Girl’s Night Out! Grab a friend for an evening of wine tasting and indulgent small bites. Whether you prefer hands-on or demonstration classes, we hope you take some time to enjoy summer’s bounty in our kitchen.

In This Issue

Tequila and Food PairingBill Bunch and

Leigh Barnhart Ochs

Bon Appétit!

Leigh Barnhar t Ochs

Dear Friends of the Cooking School,

Time flies by! Summer classes will start in May and we are anticipating the arrival of spring weather and the fresh garden produce that will be available here at Jungle Jim’s. We have spent the cold months

Summer Farmhouse Dinner

Bryn Mooth

From Garden to KitchenRita Heikenfeld and

Ron Wilson

Girl's Night OutThe Tasting Room

girl’snight

out!

Instructors

Susan DiehlBorn in Cincinnati, Susan spent a few years and many summers in England. While abroad she attended a private school and majored in culinary skills, receiving her training from chefs from the Cordon Bleu in Paris. Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet carry-out and catering business in 1985. She is currently a chef at Garnish Catering.

Don GovoniDon Govoni is a professional chemist and chemistry professor with a passion for Italian cooking, in particular the regional cuisine of Emilia-Romagna. Over the past 25 years, Don has been refining his skills at making homemade pasta that he learned from his grandmother and relatives who live in the fertile plain outside of Bologna. He lives part of the year in the town of Cento, which is situated between the cities of Bologna, Modena and Ferrara, and may be the gastronomic epicenter of Italy. Don combines his passion for Italian cooking with his passion for teaching and is also an experienced winemaker, sausage maker and makes the cured meats of his region.

Rita HeikenfeldRita is a certified herbalist and a featured national speaker. She’s a member of IACP, a certified Professional Level II instructor, an award winning syndicated food columnist in the Community Press Newspapers and author of several cookbooks. The founding editor of her website “Abouteating.com” and her blog “Cooking with Rita” on Cincinnati.com, Rita also has an international weekly cooking segment on Sacred Heart Radio, and is resident herbalist for Granny’s Garden School, Natorp’s Garden stores and Fox 19’s Morning Extra show.

Renee LevyRenee was born in Panama and is truly bicultural having lived in several Latin American countries including Colombia and Mexico as well the United States. She taught elementary school Spanish for five years. She is a graduate of the Cordon Bleu Mexico City. Renee’s passion is healthy, clean cooking that doesn’t compromise taste. She currently works at Garnish Catering.

Catrina MillsCatrina was born and raised in two great food cities: Chicago and New Orleans. After serving in the Air Force, she spent 21 years working for the VA. She is a trained chef having graduated from the Midwest Culinary Institute and the University of Cincinnati, a cooking instructor, mother, culinologist, published author and creator of her own line of spices. She owns her own catering business in Cincinnati.

Bryn MoothBryn is the editor of Edible Ohio Valley magazine and author of “The Findlay Market Cookbook.” She also writes the Midwest-based food blog Writes4Food.com, which share recipes, kitchen wisdom and explores regional foods and producers. While she doesn’t hold a formal cooking degree, she trained in the kitchens of her mother and grandmothers. She and her husband, Rob, are avid cooks, wine lovers and advocates for the Cincinnati food community.

Ellen MuellerEllen loves to cook and entertain family and friends. Since Ellen is Greek, food is the cornerstone of many family functions and traditions. She has been a sous chef at Jungle’s Jim’s for six years and teaches Mediterranean classes. Her love of cooking continues to be inspired by the many chefs she assists at the school.

David SchmerrDave started making wine when he was a teenager and that started a lifetime of being in the wine business. Dave worked at Shillito’s for 3 years until he began working in the wholesale business with the 7th largest wholesaler in the United States, Allied Wine and Spirits. After a 9 year stint as a wine buyer/manager he came to Jungle Jim’s in 1987 as the wine buyer/director. Dave does wine tastings at Jungle Jim’s and travels extensively throughout the wine world.

Rob SeidemanRob is the founder of Cooking School of Aspen.He served as the food columnist for the Aspen Daily News, and has led culinary adventures throughout Italy, Morocco and South Africa. He now assists food companies around the globe with strategy and innovation.

Calvin TamBorn in China, Calvin moved to Cincinnati during his teen years. In high school he learned to make sushi and now is an accomplished expert. Calvin likes to experiment using different ingredients in his sushi. He is the owner of Sushi Monk, a restaurant specializing in sushi and Japanese cuisine. He offers custom catering and specialized sushi instruction. He is also the owner of Monk Express, his new food truck.www.sushimonk.com

Our StaffJenny Rupp is our office manager, most of the time you’ll hear her voice over the phone, she will also assist at classes. Ellen Mueller, Debbie LaVoie, and Catrina Mills are the cooking school sous chefs and are instrumental in preparing for classes and keeping the school in good running condition. Lora Allen, Anne Burkhart, Doris Delaney, Missy Deloney, Susan Diehl, Linda Jamison, Sheryl Jones, Marilyn McKnight, Debbie Menninger, Lyn Plummer, Marian Riestenberg, Laura Rinsky, Sophia Sparks, Mike Sprinkel, and Bonnie Walsh are the Classroom Assistants and the backbone of the school. Their efforts before and during class enable our program to run smoothly and efficiently. All of our instructors are most grateful for the help they provide during their classes.

Leigh Barnhart OchsLeigh is the director of The Cooking School at Jungle Jim’s International Market. She was a guest instructor at The Cooking School from 2005-2010 when she assumed directorship. Her training includes ten years of cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with Julia Child, Anne Willan, Lynne Rossetto Kasper, Todd English and other top chefs in the industry. Leigh has worked as both a personal and private chef and owned a cafe in Cincinnati. She has made appearances in the cooking segments for “The List”, WCPO Channel 9, WKRC Channel 12, WDTN, and Fox’s 19 Morning Extra Show along with radio and newspaper features. Leigh has served in recipe development as well as recipe testing for a James Beard Award winning author. Be Your Guest (2005), Leigh’s first cookbook, teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with minimum work. She compiled and edited The Cooking School’s 15 Years of Cooking School Recipes (2010). Currently she is working on another cookbook. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University of Cincinnati.

2 The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

Voted Best Cooking Class

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

Classes

3

Demonstration Class

Tequila and Food Pairing With Leigh Barnhart Ochs and Bill Bunch

Bill Bunch spent over 25 years in sales and marketing with Seagram Americas and The Patron Spirits Company, where his favorite thing to do was to present at brand seminars

and dinners. He is currently the Cincinnati Sales Director for Southern-Glazer’s Wine and Spirits, representing the Beam Suntory, Campari and other great spirit portfolios.

Bill Bunch is joining us to share information, traditions and lore about tequila. Bill will guide you through

the complexities of tequila when paired with Leigh’s spirit-inspired menu. This distinctive tasting experience will pamper your palate with the uncommonly rich, complex and extravagant flavors of tequila.Roasted Poblano Queso with ChipsPineapple Carpaccio with Shrimp and Pepper SaladNew York Strip Steak with Tomatillo-Avocado SauceRoasted PotatoesCheese CourseCapirotada - Mexican Bread Pudding

Casamigos Blanco – Perfect MargaritaSauza Hornitos Reposado - PalomaCabo Wabo AnejoEspolon ReposadoPatron XO CaféThursday, May 36:00pm – 8:30pm $75

Wine Tasting Class

The Tasting Room Pinot Noirs from Around the WorldWith David Schmerr

Let’s take a trip through the best wine growing districts for Pinot Noir in the world. California, Oregon and

Burgundy will be highlighted but some new areas might come into play. Ten wines, bread and cheese.Saturday, May 51:00pm – 3:00pm $40

What to Expect at ClassHow long are the classes?Our classes are 2 – 2 ½ hours in length(4-person workshops are an exception)

What kind of class format do you offer?We offer both hands-on and demonstration classes.

If you want full participation, look for “Hands-On” in the title and a hand icon beside the class description.

The chef will explain and prepare all menu items during demonstration classes, so look for the chef hat icon.

In both types of classes, students receive a complete recipe packet, enjoy a generous taste of each dish and are served wine as part of the class. Each class is led by experienced chef instructors.

Should I call to register for a class with a wait list?Yes. Occasionally seats become available and we fill available seats from the wait list.

What should I wear to class?Wear comfortable clothing and shoes. Please do not wear open-toed shoes to hands-on classes. We provide aprons and all the equipment you will need to use for hands-on classes.

Who can attend?Due to class format and size, only paid participants may attend class. Infants and children may not accompany adults to class.Minimum age to participate in our classes is 16 years old.

What is your cancellation policy?We require 7 days advance notice to cancel a class and receive a full refund. For groups of 3 or more, we require 14 days advance notification. No refunds will be given within the 7 or 14 day cancellation policy unless we can fill those seats from the wait list. You are welcome to send other people in your place.

The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

Classes

4

Hands-On Class

The Flavors of MexicoWith Ellen Mueller

Bring the flavors of Mexico home with this fun menu featuring Mexico’s popular fast-food – the taco Al Pastor. Create the perfect taco and

sides and enjoy with a cold beer. Dessert will be a sweet ending to a great evening in our kitchen.Roasted Poblano Queso with ChipsTacos Al PastorBlack Beans and RiceLime and Tequila Marinated Strawberry ShortcakesTuesday, May 86:00pm – 8:30pm $75

Hands-On Class

Treat Yourself to a Steakhouse Dinner With Ellen Mueller

This menu is an any-time-of-year extravagance. Dine in and enjoy a steakhouse dinner created in your own kitchen. Set the table, light the

candles and experience an exceptional turf with surf meal.Arugula Salad with Cherries and WalnutsGrilled Filet Mignon with Lemon-Butter CrabmeatThree Cheese Baked PenneProsciutto-Wrapped Grilled AsparagusApple Dumplings with Cinnamon Sauce Thursday, May 106:00pm – 8:30pm $75

Wine Tasting Class

The Tasting RoomWine SpectacularWith Ardie Bonanno and Dave Schmerr

Join Dave and Ardie as they taste their favorite wines and talk about the fantastic times they had together in

the wine business. A total of 95 years of fine wine and friendship! Ten wines, bread and cheese.Saturday, May 121:00pm – 3:00pm $40

Demonstration Class

From Garden to KitchenWith Rita Heikenfeld and Ron Wilson

Through the years, this class has gained a cult-like following for anyone interested in landscaping

and gardening. Cooking with home grown produce and herbs is gaining in popularity, so join Rita and Ron as they share tips and strategies on improving your DIY skills in the yard, garden and kitchen.Some lucky students will go home with potted plants! Grilled Haloumi Caprese Salad Grilled Flank Steak Satay Skewers with Rita’s marinade of spices and gingerRoasted New Potatoes with spring herb pestoLemon Pots de Crème with candied edible flower petalsTuesday, May 1511:00am – 1:30pm $55

Hands-On Class

Low-Country Shrimp BoilWith Ellen Mueller

The ultimate summer party experience! Be the first in your neighborhood to host a traditional shrimp boil.

Perfect for laid-back, casual entertaining. Learn how to prepare the table and then make this easy prep, one-pot meal that turns an ordinary summer evening into a festive occasion.Down South Pimento CheeseBoil: Shrimp, Sausage, Corn and PotatoesLemony Cocktail SauceButtermilk CornbreadFresh Blackberry Cobbler CakeSaturday, May 1911:00am – 1:30pm $75

Demonstration Class

A Tour of Asian CuisineWith Rob Seideman

Rob continues to bring fresh and innovative cooking to our kitchen. Join him as he informs, entertains and cooks his way around the

incredibly delicious and varied cuisines of Asia.Salmon and Halibut Spring RollsWonton SoupThai Grilled Pork with Dipping SauceVietnamese Grilled Corn with Scallion OilTropical Fruit Granita Tuesday, May 226:00pm – 8:30pm $55

Hands-On Class

Grilled “Tandoori” ChickenWith Ellen Mueller

Join Ellen for a lesson in grilling another way to enjoy chicken. You’ll find this menu to be a fragrant mix of flavors and textures that will

satisfy your palate. Try this new menu that’s downright delicious.Spicy Red Lentil DipGrilled Green “Tandoori” ChickenRice Pilaf with Chickpeas and CashewsButtery Coconut Cake with BerriesThursday, May 316:00pm – 8:30pm $75

Wine Tasting Class

The Tasting Room Small French Estates Wine TastingWith Patrick Allen and David Schmerr

Patrick is our favorite importer of boutique wineries from the south of France. Many new

selections will be enjoyed as he has recently just returned from Europe on a buying spree. Ten wonderful wines, bread and French cheese.Saturday, June 21:00pm – 3:00pm $40

Hands-On Class

Shrimp and GritsWith Ellen Mueller

How many times can we sing the praise of Cajun food?! You’ll enjoy discovering the answer when you prepare a spicy meal redolent of

warm Southern summer nights.Cajun Cheese StrawsKale Salad with Cajun Spiced Chickpeas and Buttermilk DressingCajun BBQ Shrimp and Andouille GritsBourbon Bread PuddingTuesday, June 56:00pm – 8:30pm $75

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

Classes

5

Wine Tasting Class

The Tasting RoomDan Frey’s Around the World TastingWith Dan Frey and David Schmerr

Dan’s company brings in spectacular wines from all over and this tasting is no exception. Italy, France,

Spain and South America will be highlighted! Cheese from all over and ten wines.Saturday, June 91:00pm – 3:00pm $40

Demonstration Class

SummerFarmhouse DinnerWith Bryn Mooth

This gorgeous farm-inspired dinner menu capitalizes on summer’s best flavors, from start to finish. Classic pimento cheese made with

grill-roasted sweet red peppers begins the meal and we’ll wrap up with a sweet-savory seasonal dessert.Seeded Olive Oil CrackersSouthern Pimento Cheese SpreadSummer Squash Soup with PestoFennel-Spiced NY Strip Steak over Heirloom TomatoesSmashed Potatoes with HerbsCornmeal Poundcake with Blueberry-Thyme ToppingTuesday, June 126:00pm – 8:30pm $55

Hands-On Class

Mahi Mahi MadnessWith Ellen Mueller

We’ve got mahi mahi on our minds! It’s not only good for you, but it tastes good, too. Don’t let the fear of fish stop you from learning how to

prepare it. We’ll have you hook, line and sinker after this class!Citrus-Almond Salad with Herb Salad GreensMahi Mahi with Spanish Pepper RelishHoney-Raisin CouscousApple Phyllo PastryThursday, June 146:00pm – 8:30pm $75

Wine and Food Class

Wine and Food for Summer NightsWith Leigh Barnhart Ochs and Dave Schmerr

Join Leigh and Dave for a savory and satisfying dining experience. It’s a menu for a comforting and indulgent,

home-cooked meal that evokes the memories of good times around the table. Let’s raise a glass to good friends, food and drink!Asparagus and Ham TartsRoasted Tomato SoupFilet Mignon with Lemon-Butter CrabmeatLeigh’s Mom’s Twice Baked PotatoesCheese CourseChocolate Biscuit Cake

Dave’s Wine Selections: Gruner Veltliner- a dry, crisp and lively white wine from AustriaAlbarino- the perfect dry white from Spain Napa Valley Cabernet Sauvignon- the King of Reds Merlot- softer and more elegant than Cabernet Saturday, June 1612:00noon – 2:30pm $75

Hands-On Class

Not Boring Weeknight Chicken!With Catrina Mills

Chicken is a healthy, popular and an easy – and really good – weeknight meal. Add this exciting chicken dish to your repertoire. Your family will

thank you, and we guarantee you’ll appreciate the applause.Marinated Goat Cheese with Herbs and SpicesRoast Chicken and Chorizo in RiojaCreamy Orzo with Shallots and ThymeLemon Curd CakeTuesday, June 196:00pm – 8:30pm $75

Wine Tasting Class

The Tasting RoomWine and Small Bites – Girl’s Night Out!With Leigh Barnhart Ochs and David Schmerr

Dish, dine and discover indulgent food and wine designed especially for a fun night out with friends. This wine tasting is paired with small bites

of party-worthy food Leigh will have prepared just for you. Grilled Cedar-Planked Brie with Honey and RaspberriesSmoked Salmon with Dill-Crème FraîcheProsciutto and Nut Stuffed DatesDeep Dish Sausage PizzaChocolate Raspberry CupsThursday, June 216:00pm – 8:00pm $50

Wine Tasting Class

The Tasting RoomGreat Summer WinesWith David Schmerr

Its summer and we will taste wines that not only go well with the season but also go easy on your pocketbook!

Ten great values from all over! Delicious cheese and bread, too!Saturday, June 231:00pm – 3:00pm $40

Schedule a Private Cooking ClassHands-On and Demonstration Classes

are out-of-the-ordinary activities forTeam-Building Events, Reunions, Showers,

Anniversaries or Parties.

For information and reservationsCall: 513.674.6059

orEmail: cookingschool@junglejims.com

Reminder

NEW

girl’snight

out!

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Monday MondayTuesday TuesdayWednesday WednesdayThursday ThursdayFriday FridaySaturday Saturday

Private Class

The Tasting Room Wine and Summer Small Bites1 – 3:00pm$50

The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

1 2 3 4 5Sunday SundayMonday MondayTuesday TuesdayWednesday WednesdayThursday ThursdayFriday FridaySaturday Saturday

A Tour of Asian Cuisine6 – 8:30pm$55

Tequila and Food Pairing 6 – 8:30pm$75

Hands-On Grilled Pork Tenderloin – A New Classic6 – 8:30pm$75

The Versatile Summer Tomato6 – 8:30pm$55

Hands-On Summer Salmon Dinner6 – 8:30pm$75

The Tasting Room Wine Spectacular1 – 3:00pm$40

Hands-On Shrimp and Grits6 – 8:30pm$75

Hands-On Not Boring Weeknight Chicken!6 – 8:30pm $75

The Tasting Room Small French Estates Wine Tasting1 – 3:00pm$40

Hands-On Date Night – Couples in the Kitchen6 – 8:30pm $150 per couple

Wine and Food Class Wine and Food for Summer Nights12noon – 2:30pm$75

Hands-On Breakfast for Dinner6 – 8:30pm $75

Hands-On Handmade Pasta Workshop6 – 9:00pm$175

The Tasting Room Girl's Night Out6 – 8:00pm $50

The Tasting Room A Summer Cheese and Wine Primer1 – 3:00pm$40

From Garden to Kitchen11:00am – 1:30pm$55

The Tasting Room Pinot Noirs from Around the World1 – 3:00pm$40

Hands-On Grilled “Tandoori” Chicken6 – 8:30pm$75

Hands-On Grilling Cedar-Planked Burgers6 – 8:30pm$75

Hands-On A Summer Penne Pasta Masterpiece6 – 8:30pm$75

Wine and Food Class Wine and Food for a French Bistro Dinner12noon – 2:30pm$75

Private Class

Private Class

Hands-On The Flavors of Mexico6 – 8:30pm$75

Hands-On Treat Yourself to a Steakhouse Dinner6 – 8:30pm$75

Hands-On Low-Country Shrimp Boil11:00am – 1:30pm$75

Hands-On Mahi Mahi Madness6 – 8:30pm$75

The Tasting Room Great Summer Wines1 – 3:00pm$40

Private Class

Alfresco Dining6 – 8:30pm$55

Hands-On Grilled Steak Caesar Salad6 – 8:30pm$75

The Tasting Room Wine Around the Wine World1 – 3:00pm$40

Private Class

Private Class

The Tasting Room Dan Frey’s Around the World Tasting1 – 3:00pm$40

Summer Farmhouse Dinner6 – 8:30pm$55

Wine and Food Class An Afternoon at Burnet Ridge Winery12noon – 2:30pm$75

Hands-On Date Night – Couples at the Grill – Filet Mignon!6 – 8:30pm $150 per couple

Fireworks for July 4th6 – 8:30pm$55

The Tasting Room Wine and Small Bites – The Art of Charcuterie1 – 3:00pm$50

Alfresco Dining11:00am – 1:30pm $55

Grains From A to Z6 – 8:30pm$55

Express Class MediterraneanBistro Dinner6 – 7:30pm $45

The Tasting Room Old World versus New World Wines6 – 8:00pm$40

Hands-On Date Night – Couples Grill Tomahawk Steaks6 – 8:30pm $150 per couple

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

Classes

7

Wine and Food Class

An Afternoon atBurnet Ridge WineryWith Leigh Barnhart Ochs, David Schmerr andChip Emmerich

Wine and food served al fresco at Burnet Ridge Winery is a summer favorite. We’ll take our 9th

annual field trip to meet Cincinnati winemaker, Chip Emmerich, as he discusses Burnet Ridge wines and leads the group on a tour of his winery. He’ll pair his delicious wines to Leigh’s “Best of Burnet Ridge” menu. Class size is limited, so register early!Note: This class is off-site and will be outdoors. Please wear comfortable shoes and clothing. We will meet at the winery. Details provided upon registration.Asiago and Blue CheesecakeRosemary Roasted CashewsDry-Rubbed Filet Mignon with Garlic-Herb ButterSmoked Mozzarella, Arugula and Penne Salad with Parmesan DressingGreen Beans with Parsley and Sesame Tahini SauceDouble Chocolate Brownies with Walnuts

Wine Selections: Chip generously provides 5-6 pairings to match the mealSunday, June 2412:00noon – 2:30pm $75

Hands-On Class

Date Night – Couples at the Grill – Filet Mignon!With Catrina Mills

Looking for a fun date night experience? Join our staff as they take the party out to the patio for a fun night

of food and laughter as you grill steaks on our indoor grilling deck. Enjoy a glass of wine while learning to cook a delicious meal and meeting new friends who love to eat!Cajun BBQ ShrimpGrilled Filets Mignon with Horseradish ButterPotato Gratin with Cheddar, Shallots and RosemaryCarrot and Zucchini RibbonsMini Nutella BitesTuesday, June 266:00pm – 8:30pm $150 per couple

Demonstration Class

Fireworks for July 4th With Rob Seideman

Bang! Prepare to explode the flavor fireworks with Rob! You’ll enjoy a spicy and fun experience perfect for a summer celebration. Feel free to

join us!Jalapeño PoppersFirecracker PrawnsGrilled Beef Tenderloin with BBQ Sauce and Watermelon SalsaWarm Potato SaladAnaheim Apple Pie à la ModeThursday, June 286:00pm – 8:30pm $55

Hands-On Class

Grilling Cedar-Planked BurgersWith Ellen Mueller

Craving a crazy good burger? This cedar planked burger takes the grilled burger to new heights of hearty flavor. Great sides and

a sweet treat complement this ultimate crowd-pleaser. Summer can’t get any better than this.Cedar Planked Burgers with Cheddar Cheese, Grilled Onions Red Wine BBQ SauceChipotle Potato SaladGinger-Cilantro Confetti SlawShortbread Jam BarsFriday, July 66:00pm – 8:30pm $75

Hands-On Class

Breakfast for DinnerWith Ellen Mueller

Breakfast for dinner? You bet! You’ll enjoy chilled Mimosas while the fragrance and sizzle of homemade sausage comforts your senses! The

most important meal of the day at dinner time is guaranteed to be the most delicious! Huevos RancherosHomemade Biscuits and Sausage GravyRoasted Potatoes O’BrienGrilled Pineapple with Caramel SauceTuesday, July 106:00pm – 8:30pm $75

Hands-On Class

Date Night – Couples in the KitchenWith Ellen Mueller

The perfect weeknight date! Bring your date to the Cooking School for a fun night of food and laughter.

Meet new friends and enjoy a glass of wine while learning to cook a new, decadent and delicious meal.Steak au Poivre with Cognac Sauce – a perfect match for a filet Mashed Potatoes with Goat Cheese and ChivesOven Roasted RatatouilleNutella Brownie TartThursday, July 126:00pm – 8:30pm $150 per couple

Wine Tasting Class

The Tasting RoomA Summer Cheese and Wine PrimerWith David Schmerr and Brad Hacker, Jungle Jim’s Cheese Expert

Our cheese director, Brad Hacker, will offer ten of his tastiest cheese selections along with Dave Schmerr’s

favorite choices.Saturday, July 141:00pm – 3:00pm $40

Demonstration Express Class

MediterraneanBistro DinnerWith Leigh Barnhart Ochs

Enjoy a bistro-inspired repast that we have prepared just for you. The time may be short, but we

promise no short cuts to this bright menu made fresh to order.Chorizo and Summer Melon SaladGarlic and Herb Roasted Shrimp with Grilled BreadPistachio-Apricot Orzo with Ginger DressingBittersweet Chocolate and Goat Cheese PastryTuesday, July 176:00pm – 7:30pm $45

Hands-on class size is limited so register early.Please wear closed-toe shoes at hands-on classes.

Cooking School Gift Certificates are a special gift

for birthday or anytime.

The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

Classes

8

Wine Tasting Class

The Tasting RoomWine and Small Bites –The Art of CharcuterieWith Leigh Barnhart Ochs and David Schmerr

The building blocks of a great charcuterie board will be the focus of our food attention. You’ll enjoy

sampling the components of an exceptional, tasty and beautiful charcuterie board. Wine will be paired to enhance this versatile summer spread.Saturday, July 211:00pm – 3:00pm $50

Hands-On Class

HandmadePasta WorkshopWith Leigh Barnhart Ochs

It’s time to get up close and personal with pasta. This class is for the dedicated pasta lover who has a passion for learning to make

handmade pasta from scratch. You’ll learn two ways to hand craft pasta using the traditional crank method and also with a Kitchen Aid mixer. The ravioli stamp you use in class is yours to take home along with the fresh pasta you make in class. Class size is limited to four students. Basic Egg Pasta DoughFresh FettuccineThree Cheese RavioliBasil-Scented Marinara SauceSage Butter SauceMixed Greens with Balsamic VinaigretteTuesday, July 246:00pm – 9:00pm $175

Wine Tasting Class

The Tasting Room Old World versusNew World WinesWith David Schmerr

We will taste 10 wines - 5 from each world - and decide which area and styles are the best for your palate. Fruit forward vs drier style...food

friendly vs drink anytime. Cheese selections from both areas! A great learning experience! Thursday, July 266:00pm – 8:00pm $40

Demonstration Class

Alfresco Dining With Leigh Barnhart Ochs

Join us for a seasonally inspired menu that is meant to be enjoyed with friends and family. Much of the menu can be made ahead, giving

you quality time to relax and engage with guests.Summer Rosé SangriaMarinated Herbed Feta with Grilled PitaFrench Green Bean, Tomato and Warm Crispy Goat Cheese SaladFilet of Beef with Curry-Mustard MayonnaiseSummer Vegetable CouscousSalted Chocolate Chunk Shortbread CookiesTuesday, July 3111:00am – 1:30pm $55

Thursday, August 26:00pm – 8:30pm $55

Hands-On Class

Grilled Pork Tenderloin – A New ClassicWith Ellen Mueller

If you need a go-to menu or if you want to be known for just one good meal – this is it. Classic and delicious with an appeal that can’t be

denied, we are happy to introduce you to your signature dinner!Arugula Salad with Roasted GrapesGrilled Pork Tenderloin with Date, Cilantro and Walnut RelishCreamy Scallion PotatoesTender Strawberry Shortcake BiscuitsTuesday, August 76:00pm – 8:30pm $75

Wine Tasting Class

The Tasting Room Wine and SummerSmall BitesWith Leigh Barnhart Ochs and David Schmerr

The small bites and wine tasting series brings you a selection of sensational summer food and drink. We

are happy to offer you a savory celebration worthy of fine wine.Asiago and Blue CheesecakeCrusty Crab PointsChardonnay Italian Sausage BitesProsciutto-Wrapped Dates with Walnuts and Goat CheeseRich Chocolate BrowniesSaturday, August 111:00pm – 3:00pm $50

Demonstration Class

The VersatileSummer TomatoWith Susan Diehl

Summer is the optimal time of year to enjoy nature’s bountiful harvest of the endless varieties of tomatoes. In a starring role, the tomato shines in

this class as we cook up a light and refreshing summertime meal.Phyllo Pizza – crispy phyllo topped with cheese and heirloom tomatoesToasted Corn, Cherry Tomato and Edamame Salad with a Lemon- Mint Yogurt DressingMarinated Grilled Flank SteakTomato and Zucchini GratinRaspberry Streusel BarsTuesday, August 146:00pm – 8:30pm $55

Hands-On Class

Grilled Steak Caesar SaladWith Ellen Mueller

This is a perfect menu for summer entertaining. You’ll use fresh, seasonal ingredients to create a traditional salad with a steak twist.

Experience first hand the fun of making a slab pie – it’s a new way to enjoy dessert.Marinated Fresh Mozzarella – served with olives and salamiWhite GazpachoGrilled Steak Caesar Salad with Homemade CroutonsCherry-Almond Slab PieThursday, August 166:00pm – 8:30pm $75

Students will receive a discount coupon during

the class. The 10% discount is valid for seven days on entire purchase of items located in the

Gourmet Galeria. (Discount not valid in other departments)

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

ClassesWine Tasting Class

The Tasting RoomAround the Wine WorldWith David Schmerr

Whites, reds and rosés will make for an incredible tasting of different flavors from around the world. Ten

wines, bread and cheese also!Saturday August 181:00pm – 3:00pm $40

Hands-On Class

Summer Salmon DinnerWith Ellen Mueller

Throw a party this summer with panache! Celebrate warm weather by entertaining good friends with light and fresh fare bursting with

flavor. Enjoy sure-fire hits you can make all summer long.Chilled Fresh Tomato, Basil and Bread SoupPan-Roasted Salmon with Hot Bacon DressingAsparagus and White Bean Salad with Red Wine VinaigretteDecadent Chocolate Almond CakeTuesday, August 216:00pm – 8:30pm $75

Hands-On Class

A Summer Penne Pasta MasterpieceWith Ellen Mueller

A grilled chicken and pasta dish is just the right entree for a casual patio party. The fundamentals of fresh ingredients cooked to

perfection amplify the simplicity of really good food. We invite you to join us in the kitchen!Fresh Corn Chowder with Bacon and Red Bell PepperBasil Pesto MuffinsPenne with Grilled Chicken, Asparagus, Tomatoes, Artichokes and Olives in White Wine-Butter SauceBlueberry Nectarine CrispThursday, August 236:00pm – 8:30pm $75

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Wine and Food Class

Wine and Food for a French Bistro DinnerWith Leigh Barnhart Ochs and David Schmerr

If dining in Paris is your dream, join Leigh and Dave for a small taste of what you might experience. Classic

French dishes are specially paired with wine that will highlight the elevated quality, tradition and simplicity of this respected cuisine.Classic VichyssoisePissaladièreCoquilles St.-JacquesSeasonal VegetableCheese CourseBittersweet Chocolate Pots de Crème

Dave’s Wine Selections: Chablis – dry, very crisp and a great pairing for this classic soupProvence Rosé – dry and very livelyPouilly-Fume – zesty minerality with a touch of lemon and fruitMaury – a sweet French red wine from South- Western FranceSaturday, August 2512:00noon – 2:30pm $75

Demonstration Class

Grains From A to ZWith Renee Levy

Grains are one of the most versatile foods on the planet. With so many different varieties and methods of preparation, whole grains provide

numerous health benefits and can be used in everything from appetizers to dessert. In this class we will explore a variety of grains and how to incorporate them into delicious sides, salads and more.Buffalo Quinoa BitesMediterranean Farro SaladBrown Rice Buddha Bowl with Roasted Vegetables and Pistachio PestoMushroom Barley RisottoStrawberry Oat Crumble BarsTuesday, August 286:00pm – 8:30pm $55

Hands-On Class

Date Night - Couples Grill Tomahawk SteaksWith Ellen Mueller

Impress your date with an indulgent appetizer and then a fabulous steak dinner. You'll enjoy a huge,

grilled-to-perfection Tomahawk ribeye steak from our specialty meat case. If you've joined us for previous date nights, you may want to consider coming back for this popular menu. We're talking "Yabba Dabba Doo" delicious!Stuffed Jalapeño BreadTomahawk Steaks with Horseradish ButterPotato Gratin with Cheddar, Shallots and RosemaryIndividual Chocolate Fudge CakesThursday, August 306:00pm – 8:30pm $150 per couple

Helpful Tip!Pre-measure, prepare and arrange all of the ingredients and equipment for each recipe before you start cooking. This is called, "mise en place", the French term for everything in its place.

!

Cooking SchoolStaff Favorite!

From winemaker Angela Velenosi in Marche, Italy, Vino di Viscole is a special wine not to be missed. A blend of cherries and grapes, this after dinner wine pairs beautifully with chocolate or cherry desserts. Always delicious as a digestivo at the end of a meal. Serve slightly chilled.

Visciola cherries are harvested, macerated whole and partially crushed with sugar, triggering a fermentation process that slowly produces a final syrup, decanted for a few days and then filtered and blended with Lacrima wine.

Available in our Beer and Wine Department, Fairfield Aisle 5.

The Cooking School at Jungle Jim’s International Market Sign up Online at www.junglejims.com/cookingschool

ClassesApplication PolicySix Easy Ways to Register

Onlinewww.junglejims.com/cookingschoolIn PersonPay by check, cash, Visa, MasterCard, America Express or Discover.By PhonePay by Visa, MasterCard, American Express or Discover. Call 513-674-6059. One of our staff will receive your call. Due to our varied schedule, we are not always available to answer personally, so please leave your name and phone number on our answering machine and we will return your call as soon as possible.By MailPay by check, Visa, MasterCard, American Express or Discover. Send to: The Cooking School at Jungle Jim’s International Market, 5440 Dixie Highway, Fairfield, Ohio, 45014.By Fax513-674-6001 Attn: Cooking SchoolBy E-mailcookingschool@junglejims.com• For same day reservations please call to confirm availability.• Make checks payable to The Cooking School at Jungle Jim’s International Market. Please include your driver’s license number on your check.• All reservation requests will be confirmed by phone or email.• Full payment must be made at the time of registration to reserve a place in class.

Cancellation PolicyStudents may cancel registrations up to 7 days prior to the day of class. After that deadline, no refunds or credit will be issued. You may send a substitute. For registering three or more people for a class, a 14 day notice is required for canceling out of a class.This is the amount of time needed to find replacements for the class. When a refund is issued, students who pay in cash or check will receive a refund check. Those paying by credit card will be issued a credit towards their account.

The Cooking School reserves the right to cancel a class should it be necessary due to weather, other emergencies or insufficient enrollment; and to substitute teachers and food items as required.

Questions? Or ReservationsPhone: 513-674-60599am to 3pm Monday through Friday*Students must be 16 years of age and older unless otherwise noted.

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Looking for a gift for your favorite foodies?

Give them a copy of the15th Anniversary

Cooking School Cookbook.A compilation of recipes from

the school’s past and current instructors.

Available Online atwww.junglejims.com/shoponline

Brochure Symbols

Day Class Wine and Food Class

Hands-on Class

Couples Class

Demonstration Class

Wine Tasting Class

A Gift of Cooking Classes

Jungle

Jim’s In

ternational Market $75

GIFTCERTIFICATE

A Gift of Cooking Classes

Jungle Jim’s International Market $55

GIFTCERTIFICATE

Cooking School Gift Certificates

Give the gift of a cookingclass to your favorite foodie!

Can be purchased for $55, $75 or $100.Does not expire and can be purchased online or in store.

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.

Express Class

1 cup watermelon, peeled, seeded and diced1 cup honeydew, peeled, seeded and diced1 scallion, white and green parts, chopped1 small jalapeno pepper, seeded and finely chopped1 tablespoon chopped fresh cilantroJuice of ½ lime¼ teaspoon salt

Combine all ingredients in a glass mixing bowl and toss gently. Use immediately, or cover and refrigerate up to 3 hours. Serve with tortilla or over grilled fish, chicken or pork.Makes 2 cups

Watermelon and Honeydew Salsa

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

ClassesAt A Glance

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Tuesday, May 1 Private Class

Date(s) Class Name Time Fee

Thursday, May 3 Tequila and Food Pairing 6:00 – 8:30pm $75 Saturday, May 5 The Tasting Room: Pinot Noirs from Around the World 1:00 – 3:00pm $40 Tuesday, May 8 Hands-On: The Flavors of Mexico 6:00 – 8:30pm $75 Thursday, May 10 Hands-On: Treat Yourself to a Steakhouse Dinner 6:00 – 8:30pm $75

Tuesday, May 15 From Garden to Kitchen 11:00am – 1:30pm $55 Thursday, May 17 Private Class Saturday, May 19 Hands-On: Low-Country Shrimp Boil 11:00am – 1:30pm $75 Tuesday, May 22 A Tour of Asian Cuisine 6:00 – 8:30pm $55

The Cooking School at Jungle Jim’s International Market May • June • July • August 2018

Saturday, May 12 The Tasting Room: Wine Spectacular 1:00 – 3:00pm $40

RegistrationOnline at www.junglejims.com/cookingschool

By Phone: 513-674-6059

Thursday, May 31 Hands-On: Grilled “Tandoori” Chicken 6:00 – 8:30pm $75 Saturday, June 2 The Tasting Room: Small French Estates Wine Tasting 1:00 – 3:00pm $40 Tuesday, June 5 Hands-On: Shrimp and Grits 6:00 – 8:30pm $75 Thursday, June 7 Private Class

Tuesday, June 12 Summer Farmhouse Dinner 6:00 – 8:30pm $55 Thursday, June 14 Hands-On: Mahi Mahi Madness 6:00 – 8:30pm $75 Saturday, June 16 Wine and Food: Wine and Food for Summer Nights 12noon – 2:30pm $75

Tuesday, August 14 The Versatile Summer Tomato 6:00 – 8:30pm $55 Thursday, August 16 Hands-On: Grilled Steak Caesar Salad 6:00 – 8:30pm $75 Saturday August 18 The Tasting Room: Around the Wine World 1:00 – 3:00pm $40 Tuesday, August 21 Hands-On: Summer Salmon Dinner 6:00 – 8:30pm $75 Thursday, August 23 Hands-On: A Summer Penne Pasta Masterpiece 6:00 – 8:30pm $75 Saturday, August 25 Wine and Food: Wine and Food for a French Bistro Dinner 12noon – 2:30pm $75

Saturday, August 11 The Tasting Room: Wine and Summer Small Bites 1:00 – 3:00pm $50

Tuesday, August 7 Hands-On: Grilled Pork Tenderloin – A New Classic 6:00 – 8:30pm $75 Thursday, August 9 Private Class

Saturday, July 21 The Tasting Room: Wine and Small Bites – The Art of Charcuterie 1:00 – 3:00pm $50 Tuesday, July 24 Hands-On: Handmade Pasta Workshop 6:00 – 9:00pm $175 Thursday, July 26 The Tasting Room: Old World versus New World Wines 6:00 – 8:00pm $40 Tuesday, July 31 Alfresco Dining 11:00am – 1:30pm $55 Thursday, August 2 Alfresco Dining 6:00 – 8:30pm $55

Thursday, July 19 Private Class Tuesday, July 17 Mediterranean Bistro Dinner 6:00 – 7:30pm $45

Thursday, June 21 The Tasting Room: Wine and Small Bites – Girl’s Night Out! 6:00 – 8:00pm $50 Saturday, June 23 The Tasting Room: Great Summer Wines 1:00 – 3:00pm $40

Tuesday, June 26 Hands-On: Date Night – Couples at the Grill – Filet Mignon! 6:00 – 8:30pm $150 per couple Sunday, June 24 Wine and Food: An Afternoon at Burnet Ridge Winery 12noon – 2:30pm $75

Thursday, June 28 Fireworks for July 4th 6:00 – 8:30pm $55 Friday, July 6 Hands-On: Grilling Cedar-Planked Burgers 6:00 – 8:30pm $75 Tuesday, July 10 Hands-On: Breakfast for Dinner 6:00 – 8:30pm $75 Thursday, July 12 Hands-On: Date Night – Couples in the Kitchen 6:00 – 8:30pm $150 per couple Saturday, July 14 The Tasting Room: A Summer Cheese and Wine Primer 1:00 – 3:00pm $40

Tuesday, June 19 Hands-On: Not Boring Weeknight Chicken! 6:00 – 8:30pm $75

Saturday, June 9 The Tasting Room: Dan Frey’s Around the World Tasting 1:00 – 3:00pm $40

Friday, May 25 Private Class

Tuesday, August 28 Grains From A to Z 6:00 – 8:30pm $55 Thursday, August 30 Hands-On: Date Night - Couples Grill Tomahawk Steaks 6:00 – 8:30pm $150 per couple

Helpful InformationRegister early. Enrollment is limited. Seating in our classes is on a first-come, first-serve basis. Our overhead mirrors provide a good view for everyone. When you arrive, please take a minute to check in. During class you’ll receive a copy of the recipes to take home. All classes are taught by demonstration unless specifically stated as a “Hands-on” class which take lower enrollment since students will participate in preparing the dishes. An apron and equipment will be provided for your use. You will receive a generous sampling of all the dishes prepared... this is one of the best parts of the class! As a bonus, sample specially selected wine or beer that complements the menu.

5440 Dixie Highway Fairfield, Ohio 45014

Jungle Jim’s International Market

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!

Recipe CornerLeigh’s

Blue Cheese, Rosemary Walnut Butter for Grilled Steaks

4 ounces crumbled blue cheese, room temperature4 tablespoons unsalted butter, room temperature2 teaspoons minced fresh rosemary2 scallions, white and green parts, chopped

¼ teaspoon salt¼ teaspoon pepper¼ teaspoon garlic powder¼ cup chopped toasted walnuts

Combine blue cheese, butter, rosemary, scallions, salt, pepper and garlic powder in a bowl and mix well. Stir in walnuts. Use immediately or refrigerate for up to 3 days. Remove from refrigerator 30 minutes before using. Serves 6 as a topping for grilled steak.

To serve: Season steaks of your choice heavily with salt and pepper. Grill to desired doneness and top with a dollop of Blue Cheese, Rosemary Walnut Butter as steaks come off the grill.

From our cookbook: The Cooking School at Jungle Jim’s - 15 Years of Cooking School Recipes