In This Issue - Jungle Jim's

Dear Friends of the Cooking School, 

A New Year and new brochure bring renewed commitment 

to providing you with interesting and enjoyable classes and 

events. We thank you for taking the time to respond to our 

evaluation forms in class and with your phone calls and emails. 

Your ideas and suggestions make a difference! 

Based on student requests, our winter brochure will have extra 

daytime classes. To spice things up, we are adding some special 

giveaways in several classes. Our Facebook Friends classes 

have been well-attended and we invite all our students to take 

advantage of this specially priced class offered on one Saturday 

each brochure. 

Pairing dinners are drawing great crowds and we will be 

offering three wine and food classes, a chocolate and wine 

pairing and a beer and German food pairing. Back by popular 

demand, Peter Wagner will join me for a tequila pairing 

dinner. If you attended the bourbon and whiskey pairing 

dinner, you know that Pete is a great entertainer and is very 

knowledgeable. 

Many of you have asked about knife sharpening. A sharp knife 

is essential for success in the kitchen and we now provide 

in-house, professional sharpening. We encourage you to bring 

your knives to our February 4th Knife Sharpening Event. All 

students attending classes in January will receive a special 

coupon for free sharpening. 

This brochure features all of your favorite instructors, with a few 

new faces added to the mix. We have lined up classes to help 

you learn new skills and discover tips and secrets for cooking 

and entertaining at home – all while relaxing and having fun in 

the classroom. 

The Cooking School Team and I wish you Happy Holidays and 

look forward to cooking with you in the New Year. 

Bon Appétit! 

Leigh Barnhar t Ochs 

Jungle Jim’s International Market 

In This Issue 

Top Spice Picks 

Maharajah Curry 

Powder 

Very Special - 

Laden with Saffron 

David Cook 

Daveeds at 934 

Peter Wagner 

Back at the Jungle for a 

tequila pairing dinner 

Knife Sharping Special 

Event 

Porcini Mushroom 

Powder 

Flavor Risotto, Pasta, 

Sauces, Veggies and Soup 

Winter Classes: January 2012 - April 2012

2 

Instructors 

Leigh Barnhart Ochs 

Leigh is the director of The Cooking School at Jungle Jim’s International Market. Her training includes ten years of 

cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with chefs at the 

top of the industry. Leigh has worked as both a personal and private chef and owned a café in Cincinnati. She has 

served in recipe development as well as recipe testing for a James Beard Award winning author. Leigh’s cookbook, 

Be Your Guest, teaches busy people how to prepare simple, make-ahead recipes for maximum flavor with 

minimum work. Leigh holds a Bachelor’s degree from Miami University and a Master’s degree from the University 

of Cincinnati. 

Penny Behnes 

Penny grew up on the East coast of England in a family 

of restaurateurs and wine sommeliers. Her life took 

a major turn when she moved to New York City. She 

received one-on-one culinary training by a leading 

Executive Chef, and received instruction in vegetarian, 

macrobiotic, Chinese, French and Indian cuisine. She 

is currently a personal chef, is working on her first 

cookbook, and caters for small functions. 

John Bostick 

John has been teaching in the Chicago and Cincinnati 

areas for over 20 years. He has traveled extensively in 

Europe researching foods and has lived in France and 

Greece. Outside of his love for food, John has been 

in the high tech industry for 27 years. He is currently 

involved with two local well-known firms, LUCRUM, 

a business & IT consulting service company, and 

dbaDIRECT, the global industry leader in database 

management. 

Jaime Carmody - NEW 

Jaime is an alumna of the Scottsdale Culinary Institute 

and the former Executive Chef of the Hilton Garden 

Inn, Carlsbad Beach, CA. She is a member of the 

American Personal & Private Chef Assn. and the 

American Culinary Federation. Currently Jaime owns 

and operates her own personal chef service, Out of 

Thyme, Ltd., focusing on in-home meal preparation, 

providing wholesome, nutritious food to busy people. 

Lisa Cooper Holmes 

Lisa, proprietor of Haute Chocolate in Cincinnati, 

Ohio has been creating, innovating and spinning 

delectable, edible and Award winning Lisa’s Brownies, 

and original, “freestyle,” chocolate confectionery 

items in her Boutique kitchens since 1979. Passionate 

and knowledgeable about the nuances of what she 

deems to be a very special staple in every ones diet, 

Lisa loves to teach and share her experience and 

expertise in the realm of chocolate. When she isn’t 

teaching she is busy purveying Haute’s repertoire 

of fine chocolate confections at her Boutique in 

Cincinnati, and her Boutique in “Chocolate Space.” Paul 

Dagenbach Paul graduated from the Greater Cincinnati 

Culinary Arts Academy. He was a chef at the Palace in 

Cincinnati, Sturkey’s Restaurant and Encore Bistro & 

Bar Restaurant. Paul’s fine cuisine can be sampled at 

DeSha’s which is part of the Tavern Restaurant Group. 

He is best known for his innovative cuisine. 

Susan Diehl 

Born in Cincinnati, Susan spent a few years and many 

summers in England. While abroad she attended a 

private school and majored in culinary skills, receiving 

her training from chefs from the Cordon Bleu in Paris. 

Susan opened ‘Epicuriosity,’ Cincinnati’s first gourmet 

carry-out and catering business in 1985. She was the 

executive chef for Bebe’s Kitchen, a gourmet carry-out 

and catering and has taught cooking classes around 

town since 2005. Susan is a Sous Chef at the Cooking 

School at Jungle Jim’s. 

Mark Khudyak – NEW 

Mark is a native of Cincinnati who currently is Paul 

Dagenbach’s Sous Chef at deSha’s in Montgomery. 

He attended the Pennsylvania Culinary Institute 

in Pittsburgh, PA. His culinary career began at the 

Highland Country Club and has since worked at the 20 

Mile House and Mesh. We welcome Mark as he joins 

Paul Dagenbach for the first time here at the cooking 

school. 

Rita Heikenfeld 

Rita is a certified herbalist and a featured national 

speaker. She’s a member of IACP, a certified 

Professional Level II instructor, an award winning 

syndicated food columnist in the Community Press 

Newspapers and author of several cookbooks. The 

founding editor of her website “Abouteating.com” and 

her blog “Cooking with Rita” on Cincinnati.com, Rita 

also has an international weekly cooking segment 

on Sacred Heart Radio, and is resident herbalist for 

Granny’s Garden School, Natorp’s Garden stores and 

Fox 19’s Morning Extra show. 

Janet Hontanosas 

A native of Connecticut, Janet has called Cincinnati 

home since 1979. She began her culinary journey as a 

study at the Creative Kitchen in the downtown Lazarus 

store. Janet was invited to join the staff at Jungle Jim’s 

Cooking School when it was created in 1995. She has 

gained valuable culinary experience working with 

numerous guest chefs and cookbook authors. Janet 

strives to make cooking fun and enjoyable for her 

students. 

Ellen Mueller 

Ellen loves to cook and entertain family and friends. 

Since Ellen is Greek, food is the cornerstone of many 

family functions and traditions. She has been a 

sous chef at Jungle’s Jims for six years and teaches 

Mediterranean classes. Her love of cooking continues 

to be inspired by the many chefs she assists at the 

school. 

Laura Rinsky 

Laura, although born in Cincinnati, has taken her 

passion for cooking around the globe. Combining her 

culinary talents and love of travel she has engineered 

her career to include cooking classes from many parts 

of the world. After volunteering for many years at 

the Cooking School at Jungle Jim’s she extended her 

passion into teaching others. Family and friends know 

that dining at Laura’s for special occasions is always 

a great treat. Laura is owner of Wayfarer Travel in 

Madeira, Cincinnati’s oldest independent agency. 

David Schmerr 

Dave started making wine when he was a teenager 

and that started a lifetime of being in the wine 

business. Dave worked at Shillito’s for 3 years until he 

began working in the wholesale business with the 7th 

largest wholesaler in the United States, Allied Wine and 

Spirits. After a 9 year stint as a wine buyer/manager 

he came to Jungle Jim’s in 1987 as the wine buyer/ 

director. Dave does all of the wine tastings at Jungle’s 

and travels extensively throughout the wine world. 

Carol Tabone 

Carol earned her Grand Diplôme from La Varenne 

in Paris, France. She attended courses at the Cordon 

Bleu School in London and has training in Mexican 

as well as Chinese cuisine. She was formerly the 

Director of The Creative Kitchen at Lazarus, and The 

Cooking School at Jungle Jim’s. Carol is a member of 

the International Association of Cooking Professionals 

and has been certified by the I.A.C.P. as a Professional 

Level II Instructor. Carol holds a Master’s Degree in 

Education. 

Calvin Tam 

Born in China, Calvin moved to Cincinnati during his 

teen years. During high school he learned to make 

sushi and now has nine years of experience. Calvin 

likes to experiment using different ingredients in 

sushi. Calvin recently opened Sushi Monk, a restaurant 

specializing in sushi and Japanese cuisine, which 

also offers custom catering and specialized sushi 

instruction. www.sushimonk.com 

Peter Wagner 

Peter is the Brown Forman Ohio Whiskey Ambassador. 

With 15 years experience in fine dining restaurants and 

corporate training from Walt Disney World, he lectures, 

trains restaurant and bar staff, as well as creates their 

drink menus. He also provides services for distillery 

trips, whiskey and tequila pairing dinners, whiskey 

and tequila tastings both formal and cocktail, Barrel 

Programs and Infusion Programs. 

David Warda 

David is an artist, cook, educator and writer. His 

cookbooks include Assyrian Cookery: Exotic Foods 

that Outlasted a Civilization, and Recipe Bible: Crowd 

Pleasing Comfort Foods for all Occasions. His food 

blog, ‘Foods from the Journey’ is located at 

www.davidwarda.com. David currently lives in Flint, 

Michigan working on another cookbook and teaching 

cooking classes to teenage urban farmers. 

Perry Washburn – NEW 

Perry comes from an Indiana family of fabulous 

cooks, including grandmothers who ran small-town 

restaurants. Perry has been teaching cooking classes 

for years, first in the fusion-food landscape of Boise, ID, 

then in the down-home setting of Des Moines, IA. He 

has written about food for The Des Moines Register 

and published a cookbook, Pizza Night with Perry. 

Perry specializes in entertaining classes that feature 

food you can repeat at home. 

Our Staff 

Jenny Rupp is our office manager, most of the time 

you’ll hear her voice over the phone, she will also 

assist at classes. Janet Hontanosas, Ellen Mueller, Kay 

Hitzler, Pam Baird, Susan Diehl, Amy Heyd and Laine 

Barresi are the cooking school sous chefs and are 

instrumental in preparing for classes and keeping the 

school in good running condition. Doris Delaney, Missy 

Deloney, Marianne Fernandes, Diane Fuller, Ingrid 

Grant, Laura Guder, Linda Jamison, Marilyn McKnight, 

Debbie Menninger, Marcia Menninger, Alex Mueller, 

Lyn Plummer, Marian Riestenberg, Laura Rinsky, Jean 

Shirley, 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. 

The Cooking School at Jungle Jim’s International Market Tel: 513-674-6059 E-mail: cookingschool@junglejims.com

Classes 

�� You Asked For It �� 

Daveed’s Tapas 

With David Cook 

Tuesday, January 17 

6:00 – 8:30pm $50 

Best Ever Yeast Bread 

Oven-baked goodness at home! 

Monday, January 30 

6:00 – 8:30pm $65 

Knife Sharpening Event 

Saturday, February 4 

10:00am – 12noon 

See Page 5 for Pricing 

Cajun Cuisine 

Let the good times roll! 

Tuesday, February 7 

6:00 – 8:30pm $50 

Cooking with a Partner… 

Italian Polenta Board 

Always a Sell-Out! 

Thursday, March 1 

6:00 – 9:00pm $65 

The Flexitarian Dinner 

Appeals to Carnivores and 

Herbivores! 

Tuesday, April 17 

6:00 – 8:30pm $50 

�� Food & Lifestyle �� 

A Star-Studded Oscar Night 

Party 

Join the Stars! 

Wednesday, February 22 

11:00am – 1:30pm 

Thursday, February 23 

6:00 – 8:30pm $55 

�� 

Special Give-Away 

Classes 

Mac & Cheese Gone Wild! 

One lucky student will take home a 

cherry red Le Creuset 11-inch oval 

baking dish, valued at $36. 

Thursday, January 12 

6:00 – 8:00pm $40 

January Classes 

Students attending classes in January 

2012 will receive a coupon for two 

knives to be sharpened free of charge 

on February 4. 

A Posh and Portable Feast 

Create a Special Celebration! 


11:00am – 1:00pm $40 

�� 

Comfort Foods 


Polish Pottery Floral Peacock deep 

casserole dish, valued at $56. 


6:00 – 8:30pm $50 

A Stylish Spring Dinner Party 


professional baking sheet, French 

tapered rolling pin and parchment 

paper, valued at $39. 

Thursday, April 19 

6:00 – 8:30pm $50 

Lunch with Leigh – 

Simple Soups 2 

With Leigh Barnhart Ochs 

Warm soups are the stars of this laid-back 

lunch menu. There’s no way you’ll want to 

miss the irresistible sweet spoonful of Leigh’s 

dessert soup! Join us as we continue our 

popular lunch series in 2012. 

Curried Sweet Potato Soup 

Chicken Tortilla Soup 

Vermont Cheddar Soup 

Chocolate Soup Shots 

Friday, January 6 

11:00am – 12:30pm $35 

Chinese New Year 

With Susan Diehl 

Ring in the Year of the Dragon with 

delectable dishes from the Orient. Enjoy a 

menu packed with flavor and vitality – a meal 

fit for the flamboyant dragon! 

Szechuan Chicken Stir-Fry 

Singapore Salad 

Mango Macadamia Nut Rice 

Vegetable Spring Rolls 

Almond Cake with Roasted Pineapple and 

Vanilla Ice Cream 


6:00 – 8:30pm $50 

Hands-On Class 

Hands-On Phyllo Dinner 

with Ellen 

With Ellen Mueller 

Take the fear out of phyllo by 

working with this deliciously 

delicate dough yourself. Ellen 

will guide you step by step as 

you prepare your meal in our 

kitchen. 

Salad Greens, Grapes and Avocado with 

Whole-Grain Mustard Vinaigrette 

Phyllo Wrapped Salmon with Spinach 

Sautéed Brussels Sprouts with Garlic and 

Pancetta 

Beer Bread 

Apple Phyllo Triangles 


6:00 – 8:30pm $65 

Hands-on class size 

is limited so register 

early. 

Please wear closedtoe 

shoes at handson 

classes. 

The Cooking School at Jungle Jim’s International Market January • February • March • April 2012 

3

4 

Classes 

Mac & Cheese Gone Wild! 

With Jaime Carmody 

Ditch the elbow pasta and orange cheese! 

See how easy it really is to make your mac & 

cheese from scratch. Unusual and inspired 

toppings take this classic pasta dish from 

meek to wild. One lucky student will take home 

a cherry red Le Creuset 11-inch oval baking dish, 

valued at $36. 

Wild Mushroom and Goat Cheese 

Four Cheese and Herbs 

Swiss and Artichoke 

Angel Lush Cupcake with Fresh Fruit 


6:00 – 8:00pm $40 

Wine and Food Class 

Wine and Food from 

an American Bistro 

With Carol Tabone and Dave Schmerr 

Experience the pleasures of an 

American bistro where a 

casual and convivial 

atmosphere is felt by all. This 

honest cooking is filled with 

simple and reliable food along 

with good wine. Brought back by popular 

demand and long wait lists, this lively class 

celebrates the joys of delicious food, great 

wines and good friends. 

Roasted Beet, French Green Beans and 

Goat Cheese Salad with a Walnut 

Vinaigrette 

Prosciutto Stuffed Pork Tenderloin 

with Mushroom Sauce 

Potato Gratin with Blue Cheese 

Stir-Fried Sugar Snap Peas and Baby Carrots 

Cheese Tasting 

Pear and Almond Tartlets 

Dave’s Wine Selection: 

Riesling – a light, fruity white wine that 

makes a wonderful apéritif 

Pinot Gris – smooth and fresh, this wine 

from Oregon is superb with pork 

Viognier – tropical and buttery at the 

same time, it’s one of our favorite “hot” 

wines! 

Chardonnay – the “Queen of California” 

white wines, this wine is elegant and 

well-balanced 

Saturday, January 14 

12noon – 3:00pm $65 

Cooking School Gift Certificates 

are a special gift for birthday or 

anytime. 

David Cook - 

Celebrity Chief 

Daveed’s draws national attention 

to the Cincinnati dining scene and 

particularly to Mt. Adams. Chef 

and owner, David Cook, began his 

restaurant career at fifteen at the 

historic 20-Mile House Restaurant 

in Loveland. After studying at 

Cincinnati State Technical College, he was 

Roundsman at Newport Beach and then the 

Executive Sous Chef at the Maisonette under Chef 

de Cavel. He and his wife, Liz, opened Daveed’s in 

1999. His innovative approach to tailoring food and 

wine reflects his unique culinary background. 

Changing his menu daily, he has delighted 

discriminating palates throughout the Cincinnati 

area. It is a great pleasure to welcome Dave back to 

our cooking school! 


With David Cook 

David Cook brings his popular tapas menu 

to the Cooking School at Jungle Jim’s. These 

small bites pack a flavorful punch and can be 

served as appetizers or an entire meal. Come 

and sample the simple to the sublime. 

Gratin of Potato, Petite Basque and Basil 

Rosemary Bread Toast with Tomato, Garlic 

and Shrimp 

Seared Salmon with Mascarpone Fennel 

Salad and Red Pepper Vinaigrette 

Risotto Smoked Paprika and Shrimp 

Calamari with Cannellini Beans, Peppers 

and Basil Aioli 

Broccolini, XVOO, Garlic, Fresh Red Pepper 

and Manchego Cheese 


6:00 – 8:30pm $50 

Hearty Winter Soups the Way 

Italians Like Them! 

With Carol Tabone 

On a cold winter day, nothing takes the chill off 

like a steaming bowl of rustic, hearty soup… 

and Italian cooks are masters at preparing 

soups that showcase seasonal ingredients at 

their very best! Join Carol as she presents you 

with three exceptional recipes that celebrate 

winter in the Italian tradition. 

Spicy Tomato Soup with Grilled Cheese 

Croutons 

Escarole Soup with Little Meatballs, 

garnished with Parmesan cheese - a 

traditional soup used for weddings or 

Easter 

Pasta Fagioli – an Italian classic using beans 

and vegetables in a tomato broth 

Cheesy Breadsticks 

Apple Butter Tart 


6:00 – 8:30pm $50 


Sushi Basics 

With Calvin Tam 

In this course, you’ll learn the 

basics of sushi. Learn how to 

prepare your sushi rice and 

make some basic rolls, 

including the fantastic hand 

roll. Calvin will break the rules 

and show beginners how to make nigiri. 

Sushi Rice, learn the proper way to 

prepare this rice 

California Roll 

Spicy Tuna / Salmon 

Avocado Hand Roll 

Nigiri 

Sunday, January 22 

1:00 – 3:00pm $60 

Fireside Dinner 


Cold nights and crackling fires are the 

welcoming backdrop to a delicious meal for 

family and friends. Enjoy the rich flavors of a 

well prepared meal here at our table. 

Roast Loin of Pork with Apple-Onion 

Chutney 

Yorkshire Pudding 

Spinach Parmigiana 

Mixed Field Greens with Haricot Verts, 

Prosciutto and Timbales of Goat Cheese 

Flourless Chocolate Cake 


6:00 – 8:30pm $50 

One Pot Wonders 

With Janet Hontanosas 

Warm your winter kitchen with Janet’s 

one-pot meal recipes. These dishes are sure 

to become family favorites. Combine these 

robust dishes with the cheer and spirit of 

good friends and you’ll generate enough 

warmth to ward off any seasonal chill! 

Beef and Barley Stew with Butternut Squash 

and Blue Cheese Croutons 

Corn and Wild Rice Soup with Smoked 

Sausage 

Chicken and Noodles with Sweet Root 

Vegetables 

Almond Cheesecake Apple Bars 


6:00 – 8:30pm $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. 


Classes 

*FACEBOOK SPECIAL CLASS* 

All-American Super Bowl Party 


For the biggest game of the 

season you’ll need top-notch 

edibles. This make-ahead 

menu gives you the flexibility 

to set the table and then take 

your place in front of the big 

screen to cheer on your team! 

Spicy Black Bean Dip 

Praline Crunch Snack Mix 

BBQ Beef Sliders (Slow-Cooker) 

Zesty Red Skin Potato Salad 

Chipotle Slaw 

Chocolate Peanut Butter Cup Rice Krispie 

Treats 

Beer is the chef’s beverage of choice 

Saturday, January 28 

11:00am – 1:00pm $30 (regularly $40) 

Partial Hands-On Class 

Best Ever Yeast Breads 

With Rita Heikenfeld 

The satisfaction and joy of 

baking yeast breads begins 

with the first simple loaf. 

You’ll learn to make an easy 

master bread dough with 

variations (you’ll take your 

own batch home). Discover the transforming 

power of yeast that turns a few ingredients 

into something magical. This class will guide 

you through the baking of a basic loaf, along 

with whole wheat bread, cinnamon rolls, 

dinner rolls, focaccia and more. As a light 

snack, enjoy a bowl of Rita’s “30 minute 

vegetable soup” and a slice of fresh 

homemade bread. 


6:00 – 8:30pm $65 

Latin Flavors 


Longing for sunshine and warm winds? 

Come join Susan for an evening of bold 

flavors that will warm your heart and soul. 

The flavors of the islands will make you forget 

the chill of winter. 

Cuban Black Bean Soup 

Shrimp and Sweet Potato Cakes with 

Chayote Slaw 

Slow Roasted Pork with Lime Mojo 

Spiced Butternut Squash 

Coconut Crème Brûlée 


6:00 – 8:30pm $50 


Pasta After Work 


Fresh flavors infuse this simple menu. By 

the time your family has gathered around 

the table, you can place a delicious, easy-toprepare 

meal that will make dining at home a 

stress-free pleasure. 

Arugula, Orange and Fennel Salad 

Chicken and Sausage Ragu with Penne 

Chewy Pine Nut-Almond Cookies 

Friday, February 3 

11:00am – 12:30pm $35 

Knife Sharpening 

(Special Event – NEW!) 


10:00am – 12noon 

Visit the Cooking School from 10:00am – 

12noon and have your knives professionally 

sharpened while you wait with our new 

Tru-Hone Commercial Knife Sharpener. $3.00 

per paring knife and $5.00 each for all other 

sizes. We will only be sharpening forged 

knives in good condition. 

Students attending classes in January 2012 

will receive a coupon for two knives to be 

sharpened free of charge on February 4 only. 

An Evening of Chocolate and 

Wine Pairing 

With Lisa Cooper Holmes and Dave Schmerr 

Experience a unique twist of 

chocolate outside of the box! 

When Lisa and Dave share 

their passion for chocolate and 

wine, a new level of culinary 

pleasure awaits. Lisa features 

her favorite solid, dipped and filled 

chocolates that will complement Dave’s 

specially selected wines. 

Dave’s Wine S election: 

Moscato d’Asti – the hottest “new 

bubbly” from Italy…light, refreshing 

and semi-sweet 

Merlot – a lighter red that accents the 

creaminess of milk chocolate 

Zinfandel – California’s own wine that is 

dark, spicy and rich 

Tawny Port – a light, semi-sweet oak-aged 

dessert wine that balances dark 

chocolate so nicely 

Monday, February 6 

6:30 – 8:00pm $40 

Cajun Cuisine 

With Perry Washburn 

Perry transports you to the Deep South with 

three dishes that serve up the notable flavors 

of Cajun cuisine. Each dish showcases Perry’s 

unique twist on traditional favorites. 

Shrimp Creole with a Citrus Twist 

Crawfish Étouffée 

Maque Choux Pizza with Corn and 

Andouille Sausage 

Butterscotch Baked Apples with Spice 

Cream 


6:00 – 8:30pm $50 

A Frosty Weather Dinner Party 


When the post-holiday blues set in, gather 

friends together for this memorable meal. 

No need to pour over recipes because Janet 

has selected a lovely dinner party menu that 

will cheer your guests. 

Mixed Greens with Baby Beets and Warm 

Goat Cheese Rounds 

Spinach and Mushroom Stuffed Pork 

Tenderloin with Sherry Cream Sauce 

Barley and Bowtie Pasta Studded with 

Pine Nuts and Carrots 

Oven Roasted Mini Bell Peppers with 

Rosemary and Garlic 

Buttery Apple Tart with Cinnamon 

Scented Whipped Cream 


6:00 – 8:30pm $50 

Pomegranates and Cranberries 


Let’s explore the versatility of these beautiful 

winter berries and fruits and all the healthful 

benefits they provide. 

Cranberry Cocktail – a welcoming start to 

class 

Grilled Spicy Chicken Skewers with 

Pomegranate Salsa 

Mixed Greens with Bleu Cheese, Tortilla 

Strips and Pomegranate Seeds 

Beef Brisket with Portobello Mushrooms 

and Dried Cranberries 

Cranberry Pound Cake 


6:00 – 8:30pm $50 

Jungle Jim’s Cooking 

School is on Facebook. 

Search: Jungle Jim’s 

Cooking School 

Follow us for recipes, tips 

and giveaways. 


5

January 2012 

Sunday Monday Tuesday Wednesday Thursday Friday Saturday 

1 

New Years 

2 3 4 5 6 

Lunch with 

7 

Day 

Leigh – 

Simple Soups 

11:00am 

– 12:30pm 

$35 

8 9 10 11 12 13 14 

Chinese New 

Year 

6:00-8:30pm 

$50 

15 16 17 18 19 20 21 

Martin Luther 

King Day 

22 23 24 

Hands-On 

Class Sushi 

Basics 

1:00 – 3:00pm 

$60 

29 30 

Partial 

Hands-On 

Class Best 

Ever Yeast 

Breads 

6:00 – 8:30pm 

$65 

31 

March 2012 

25 26 27 28 


1 

Hands-On 

2 

Lunch with 

3 

Class – Leigh – 

Cooking with Flavors of 

a Partner… Morocco 

Italian 11:00am – 

Polenta Board 12:30pm 

6:00 – 9:00pm $35 

$65 

4 5 6 7 8 9 10 

A Seasonal 

Spring Dinner 

6:00 – 8:30pm 

$50 

Hands-On 

Class Phyllo 

Dinner with 

Ellen 

6:00 – 8:30pm 

$65 

Daveed’s 

Tapas 

6:00 – 8:30pm 

$50 

Fireside 

Dinner 

6:00 – 8:30pm 

$50 

Beer and 

Food Class 

German 

Cuisine 

6:00 – 8:30pm 

$55 

11 12 13 14 15 16 17 

A Special 

Sunday 

Spring 

Brunch 

11:00am – 

1:30pm 

$50 

Hearty Winter 

Soups the 

Way Italians 

Like Them! 

6:00 – 8:30pm 

$50 

A Special 

Sunday 

Spring 

Brunch 

6:00pm – 

8:30pm 

$50 

25 26 

Easter 

27 28 29 

Tequila and 

30 31 

Pleasers… 

Food Pairing 

6:00 – 8:30pm 

Class 

$50 

6:00 – 8:30pm 

$65 

February 2012 


1 

Latin Flavors 

2 3 

Lunch with 

4 

Knife 

6:00 – 8:30pm 

Leigh – Pasta Sharpening 

$50 

After Work (special 

11:00am – event – new!) 

12:30pm 10:00am – 

$35 

12noon 

5 6 7 8 9 10 11 

26 27 

A Food and 

Wine Lover’s 

Journey 

Through 

Northern Italy 

6:00 – 9:00pm 

$65 

28 

Private Class 

29 

Private Class 

April 2012 

An Evening 

of Chocolate 

and Wine 

Pairing 

6:30 – 8:00pm 

$40 


1 2 3 

My Assyrian, 

Persian, 

Armenian 

Grandmother 

6:00 – 8:30pm 

$50 

4 5 6 7 

8 

Easter Sunday 

9 10 

A Posh and 

11 12 

Beef and 

13 14 

Wine and 

Portable 

Beer Lover’s 

Food of Napa 

Feast 

Dinner 

Valley 

11:00am – 

6:00 – 8:30pm 

12noon – 

1:00pm 

$50 

3:00pm 

$40 

$65 

15 16 17 18 19 20 21 

Hands-On 

Class Dip and 

Swirl…A Fun 

Fondue Class 

6:00 – 8:30pm 

$65 

18 19 20 

Private Class 

21 22 

Great Grains: 

23 24 

22 23 

Deliciously 

24 

Part 2 

Inventive 

6:00 – 8:00pm 

Baked Pastas 

$40 

6:00 – 8:30pm 

$50 

6 

Mac & Cheese 

Gone Wild! 

6:00 – 8:00pm 

$40 

One Pot 

Wonders 

6:00 – 8:30pm 

$50 

Hands-On 

Class – Oodles 

of Noodles 

6:00 – 8:30pm 

$65 

Wine and 

Food from 

an American 

Bistro 

12noon – 

3:00pm 

$65 

Facebook 

Special Class 

All-American 

Super Bowl 

Party 

11:00am – 

1:00pm 

$30 

Hands-On 

Class – Tuscan 

Dinner 

11:00am – 

1:30pm 

$55 

29 30 

Hands-On 

Class Grilling 

with Ellen 

6:00 – 8:30pm 

$65 

31 

Cajun Cuisine 

6:00 – 8:30pm 

$50 

The 

Flexitarian 

Dinner 

6:00 – 8:30pm 

$50 

A Frosty 

Weather 

Dinner Party 

6:00 – 8:30pm 

$50 

12 13 14 

Pomegranates Hands-On 

15 16 

Comfort 

17 18 

Hands -On 

and 

Couples 

Foods 

Class Families 

Cranberries Class – A Very 

6:00 – 8:30pm 

in the Kitchen 

6:00 – 8:30pm Delicious 

$50 

– Food on a 

$50 

Valentine’s Day 

Stick! 

6:00 – 8:30pm 

11:00am – 

$125 per 

12:30pm 

couple 

$30 per person 

19 20 21 22 

A 

23 

A 

24 25 

Star-Studded Star-Studded 

Oscar Night Oscar Night 

Party 

Party 

11:00am – 6:00pm – 

1:30pm 8:30pm 

$55 

$55 

A Stylish 

Spring Dinner 

Party 

6:00 – 8:30pm 

$50 

25 26 27 28 

Celebrating 

Spring 

Vegetables 

6:00 – 8:00pm 

$40 

Hands-on Class 

“Cook for a 

Cause” Ronald 

McDonald 

House Brunch 

8:30am – 

12:30pm 

$50 


Classes 


Hands-On Couples Class – 

A Very Delicious Valentine’s Day 

With Ellen Mueller 

Romance is in the air! We 

propose you invite your 

Valentine to spend some 

quality time making a lovely 

meal that you can share 

together with a bottle of wine. 

We provide the chocolate, too! 

Spinach Salad with Honey Poppy Seed 

Dressing 

Crab-Stuffed Baked Shrimp with Scampi Sauce 

Lemon Rice Pilaf 

Sautéed Haricot Vert with Garlic and Ginger 

Individual Chocolate Croissant Bread 

Pudding 

Includes a bottle of wine for each couple 


6:00 – 8:30pm $125 per couple 

Comfort Foods 


Banish the winter blahs with food that just 

tastes good and makes you feel good, too. 

The undeniable attraction of comfort food will 

draw you to the table with fork and spoon at 

the ready! One lucky student will take home a 

Polish Pottery Floral Peacock deep casserole dish, 

valued at $56. 

Wine Country Beef Stew 

Gnocchi Gratin with Gruyere and Bacon 

Stovetop Jambalaya with Chicken and 

Andouille 

Cannelloni with Ham, Spinach and Almonds 

Oreo Chunk Chocolate Chip Cookies and Milk 


6:00 – 8:30pm $50 


Families in the Kitchen – 

Food on a Stick! 


Here’s the class 

that parents, 

grandparents 

and other 

family members 

have requested. 

This class is designed for adults and children 

to cook together. Why not make it a family 

outing? It’s kid friendly and parent approved! 

Tortellini Kabobs with Salami and Olives 

Chicken and Vegetable Kabobs 

Chocolate Fondue 


11:00am – 12:30pm $30 per person 

A Star-Studded Oscar 

Night Party 

With Janet Hontanosas and Carol Tabone 

Lights! Camera! Action and Dinner! If you 

can’t make it to the Kodak Theater this year, 

create your own glamour with Janet and 

Carol’s glitzy Oscar night dinner. This menu 

pulls out all the stops! Invite your cast of 

characters and let the fun begin with a meal 

that will receive rave reviews! 

Kir Royale – a French cocktail made with 

Champagne and Chambord 

Fennel, Potato and Carrot Soup with 

Parmesan Croutons 

Filet Oscar with Bernaise Sauce and Asparagus 

Chopped Wedge Salad with Bacon and Bleu 

Cheese 

Phyllo “Tulips” filled with Lemon Mousse 

and Fresh Raspberries served over 

Raspberry Sauce 


11:00am – 1:30pm 


6:00pm – 8:30pm $55 

Wine and Food 

A Food and Wine Lover’s 

Journey Through Northern Italy 

With Laura Rinsky, Carol Tabone and Dave Schmerr 

This past October Laura 

traveled through Northern 

Italy, starting in Maggiore, 

known for its lake perch and 

risotto, then on to the Cinque 

Terre where basil grows wild 

and the steep slopes are planted with olive 

groves and vineyards, then ending up in the 

Piemontese countryside for sophisticated 

French-inspired cuisine and big Italian red 

wines. Join Carol and Laura to learn more 

about the region through its food and wine. 

Focaccia with Pesto – a Ligurian snack with 

focaccerias on every corner! 

Artisanal Cheeses from the Piedmont 

served with local honey and onion jam 

Risotto with Lake Perch – a specialty of the 

Northern Lombardy region 

Beef Braised in Barolo wine – a typical 

Northern Italy comfort food 

Chocolate Hazelnut Torte with Fruits of the 

Forest Sauce 


Prosecco – a great apéritif sparking wine 

that goes well with Italian food! 

Gavi – made from the Cortese grape, Gavi is 

the best, driest white from Northern Italy 

Barolo – the “King of Reds”, Nebbiolo at its 

best! 

Moscato d’Asti – light, sweet and a touch 

sparkle makes this the perfect dessert wine 


6:00 – 9:00pm $65 


Cooking with a Partner… 

Italian Polenta Board 

With Carol Tabone 

This is the most unique class 

you will ever take! One of 

Carol’s favorite restaurants in 

her hometown prepares this 

dish every Monday night. 

You’ll learn to make a rich 

Bolognese Sauce filled with tomatoes, meat 

and mushrooms. The sauce alone is worth 

the price of the class! You will stir polenta 

until creamy and then spread it on a board, 

making a well for the sauce. After a good 

sprinkling of Parmesan cheese, you’ll have 

fun sharing this luscious meal. 

A big tossed salad and biscotti will also be 

prepared. Of course, a good Italian Vino and 

crusty bread will be the perfect complement 

to this great feast. 


6:00 – 9:00pm $65 


Flavors of Morocco 


Tantalizing aromas will greet our lunch 

guests as they gather to sample a slice of 

Morocco. Contemporary twists on traditional 

mainstay dishes make it easy to prepare this 

popular North African cuisine. 

Spiced Chicken with Olives and Chickpeas 

Couscous with Apricots and Ginger 

Apple and Fig Pastries 

Honey Cinnamon Oranges 

Friday, March 2 

11:00am – 12:30pm $35 

A Seasonal Spring Dinner 

With Paul Dagenbach and Mark Khudyak 

Wonderfully vivid flavors highlight this spring 

menu. Paul and Mark will present dishes that 

look as delicious as they taste. Celebrate 

the arrival of spring with this perfect dinner 

menu. 

Brie Asparagus Soup with Red Pepper Coulis 

Seared Scallops with a Berry Vinaigrette 

Beef Tenderloin with a Smoked Tomato 

Hollandaise 

Rosemary Yukon Potatoes 

Surprise Dessert 

Monday, March 5 

6:00 – 8:30pm $50 


7

8 

Classes 

Beer and Food Class 

German Cuisine 

With Rita Heikenfeld and Jim Hennessey 

Some of Rita’s most endearing 

recipes have their roots in 

German cuisine. Rita’s German 

mother-in-law, Clara, was a 

homespun German cook. Her 

daughter-in-law, Inge, was 

born in Germany and had her own restaurant 

there. Rita learned from Clara and Inge how 

to make classic German food. She shares her 

husband’s German heritage in this one-of-a 

kind class. Jim will pair just the right beers to 

complement Frau Rita’s menu. 

German Cheese Board 

Schniztel – sautéed meat cutlet with crispy 

herbed crust 

Rotkohl – braised red cabbage 

Kartoffelsalat – classic German potato salad, 

served warm 

Kuchen – fresh apple cinnamon cake with 

butter crust baked in a springform pan 

Jim’s Beer Selection: 

Ayinger Jahrhundert 

Ayinger Weizzenbock 

Paulaner Heffeweisse 

Hacker Pschorr Munich Pils 

Tuesday, March 6 

6:00 – 8:30pm $55 


Oodles of Noodles 


Spring is almost here! Enjoy 

this class full of lighter fare in 

anticipation of sunny days 

ahead. You’ll have oodles of 

fun. 

Thai-Inspired Buckwheat Noodle Salad 

Asian Flank Steak over Linguini 

Cole Slaw with Crunchy Ramen Noodles 

Cool and Creamy Noodle Salad in Banana 

Leaves 

Grilled Fresh Pineapple served with Sorbet 


6:00 – 8:30pm $65 

Smell and Taste 

the Difference! 

Try our private label herbs, 

spices and blends. Available 

by the single bottle or in 

pre-packaged gift sets. 


Hands-On Tuscan Dinner 


Tie on an apron and get ready 

to make a meal saluting Italy’s 

bounty. You will chop, slice 

and grill your way to a 

delicious dinner. Bon appetito! 

Italian Sangria with Chianti and Prosecco 

Shrimp, Lemon and Garlic Bruschetta 

Sausage Stuffed Mushrooms 

Steak Panzanella with Blue Cheese 

Vinaigrette 

Pressed Chocolate Cake 

Saturday, March 10 

11:00am – 1:30pm $55 

A Special Sunday Spring Brunch 

With Janet Hontanosas and Carol Tabone 

The best brunch begins with a great 

brunch menu! Janet and Carol give you an 

interesting variety of terrific dishes. The 

advent of Spring is a good time to enjoy a 

festive mid-day feast with family and friends 

at a weekend party, Mother’s Day, Easter or 

any special event. Join them for a rite-ofspring 

get-together that will sure to be a hit! 

Asparagus and Mushroom Strata 

Citrus-Glazed Ham with Baby Carrots 

Baked Blueberry Pecan French Toast 

with Blueberry Syrup 

Italian Easter Egg Bread 

Grapefruit and Avocado Salad 

Raspberry Cream Cheese Coffee Cake 

Wednesday, March 14 

11:00am – 1:30pm 


6:00pm – 8:30pm $50 

Great Grains: Part 2 


Whole grains continue to garner attention 

because of their delicious contribution to 

healthy diets. Janet prepares more grainy 

goodness for you to sample and add to your 

repertoire of tasty good-for-you recipes. 

Barley and Lentil Soup with Swiss Chard 

Black Rice Pilaf with Edamame, Ginger and 

Tamari 

Stuffed Red Bell Peppers with Wheatberries, 

Currants and Almonds 

Ricotta Millet Pudding with Warm 

Raspberry Compote 


6:00 – 8:00pm $40 

Easter Pleasers… 

With Lisa Cooper Holmes 

You’ll be an apprentice to the Easter 

Bunny this Spring with this demo by Lisa 

Cooper Holmes from Haute Chocolate, 

Inc. A class chockfull of “technique and 

treats” to facilitate your Springtime Basket 

preparation… 

Boutique Buckeyes – a terrific spin on the 

award winning peanut butter confection 

Bunny Brownies – double chocolate chip 

brownies all dressed up 

Springtime Truffles – Key Lime, Luscious 

Lemon and Really Raspberry Ganache 

Truffles 

Marvelous Marshmallows – make your own 

marshmallows and then take them to the 

next level! 

Note: a light snack will be served 

Monday, March 26 

6:00 – 8:30pm $50 

Tequila and Food Pairing Class 

With Peter Wagner and Leigh Barnhart Ochs 

Peter Wagner is back to share 

information, traditions and 

lore about tequila. Pete will 

guide you through the 

complexities of tequila when 

paired with Leigh’s spiritinspired 

recipes. This distinctive tasting 

experience will conclude with the 

uncommonly rich, complex and extravagant 

Extra Añejo. Olé! 

Guacamole Soup Shots 

Chorizo Hand Pies 

Pineapple Carpaccio with Shrimp and 

Pepper Salad 

Grilled Ribeye Verde 

Roasted Fingerling Potatoes 

Cinnamon Panna Cotta with Apple Caramel 

Peter’s Tequila Selection: 

El Jimador Añejo – traditional, vanilla and 

oak 

Herradura Silver – clean, woody notes 

Herradura Añejo – creamy, dried fruit 

Herradura Reposado – smooth, hint of spice 

VIP tasting of Herradura Selección Suprema 

Extra Añejo – complex, long after taste 


6:00 – 8:30pm $65 

Leigh’s cookbook, “Be Your Guest,” 

is available in the cooking school at 

a 10% discount. She will be happy to 

autograph your copy. 


Classes 

My Assyrian, Persian, Armenian 

Grandmother 

With David Warda 

“Mama Joe” had an Assyrian father, an 

Armenian mother, grew up in Persia and 

spoke Turkish. Her cooking was a unique 

combination of cultures and flavors. Join, 

David Warda, author of “Assyrian Cookery”, 

for this warm and hearty winter menu of 

family favorites. 

Fresh Goat’s Milk Cheese with Peppers and 

Herbs 

Assyrian Chicken Soup with Basmati Rice, 

Lemon and Herbs 

Persian Chicken with Pomegranate and 

Walnuts 

Armenian Cracked Wheat Pilaf with Toasted 

Orzo 

Turkish Semolina and Almond Cake with 

Honey Syrup 


6:00 – 8:30pm $50 

A Posh and Portable Feast 


Leigh presents a memorable luncheon that 

will inspire you to plan your own unique 

shower, graduation or special occasion. 

Beyond recipes, you will learn creative 

packaging and unique presentation ideas 

that will “Wow!” your party guests. 

Roasted Shrimp Salad with Orange and Dill 

Pita Stuffed with Tabbouleh and Feta 

Mixed Melon Salad with Spiced Syrup 

Ultimate Double Ginger Cookies 


11:00am – 1:00pm $40 

Beef and Beer Lover’s Dinner 

With John Bostick 

John has planned a hearty meat-lover’s 

menu. Classic flavors and fresh ingredients 

will satisfy a discriminating big appetite. 

John will choose beer that complements his 

menu. Be sure to save room for dessert! 

Roasted Marrow Bones with Rosemary- 

Lemon Bruschetta 

Grilled Hanger Steaks with Classic 

Hollandaise Sauce 

Twice-Baked Potatoes with Vermont 

Cheddar 

Caesar Salad 

Baked Alaska 


6:00 – 8:30pm $50 

Wine and Food Class 

Wine and Food of Napa Valley 

With Carol Tabone and Dave Schmerr 

Carol and Dave transport you 

to Napa Valley, a premier 

destination for dining at 

renowned restaurants and 

wine tasting at its best! Their 

class is a combination of a 

stellar menu plus special complementary 

wines. Join them for dishes that will surely 

put new energy into your cooking! 

Cream of Cauliflower Soup with Roquefort 

Cheese 

Salad of Radicchio, Belgian Endive, Pears 

and Hazelnuts 

Taleggio-Stuffed Chicken Breasts Wrapped 

with Prosciutto 

Boiled New Potatoes with Fresh Herbs 

Cheese Course 

Molten Chocolate Cakes with Vanilla Ice 

Cream 


Viognier – an excellent white with tropical, 

buttery overtones balanced with nice 

acidity 

Sauvignon Blanc – always a winner, delicate 

yet full flavored with nice floral overtones 

Chardonnay – the “King of Whites” that is 

full-bodied, yet smooth 

Cabernet Sauvignon – this is the full-bodied, 

rich and deep red wine that made Napa 

Valley famous! 

Saturday, April 14 

12noon – 3:00pm $65 


Dip and Swirl…A Fun 

Fondue Class 


Enjoy a glass of wine while you 

learn the fundamentals of 

fondue. Susan will introduce 

you to flavorful and unusual 

ingredients that you can dip in 

savory and sweet sauces. 

Come rediscover the joys of fondue. 

Brie and Wild Mushroom 

Coconut Shrimp and Chicken with Dipping 

Sauce 

Green Salad with Sherry Vinaigrette 

Coconut Mango Dessert Fondue 

Monday, April 16 

6:00 – 8:30pm $65 

Reserve the Cooking School for your private event. 

Hands-on, Demo and Team Building classes available. 

The Flexitarian Dinner 

With Penny Behnes 

With more people becoming vegetarian, but 

maybe not the whole family, wouldn’t it be 

good to have some staple dishes that could 

be made for carnivores and herbivores alike? 

In this class, Penny will provide you with 

delicious, fresh ideas to make the same meal 

two ways – the flexitarian way! 

Lemon-Thyme Roasted Chicken or Tofu with 

Roasted Butternut Squash and Kale 

Pork Chops or Tempeh with Onions, 

Parsnips and Leeks served with Rice and 

Stir-Fried Cabbage 

Plums in Spiced Honey-Wine Syrup 


6:00 – 8:30pm $50 

A Stylish Spring Dinner Party 


If you like to give dinner parties, Janet has 

designed a complete menu that can be 

prepared and completed before all the 

guests arrive! This class is a must for those 

who love a no-fuss menu! One lucky student 

will take home a professional baking sheet, 

French tapered rolling pin and parchment 

paper, valued at $39. 

Cheese Straws 

Roasted Yellow Pepper Soup with Herbed 

Ricotta 

Baked Chicken with Fennel, Tomatoes and 

Olives 

Orzo with Lemon and Herbs 

Asparagus Bundles Wrapped in Prosciutto 

White Chocolate Soufflé Cakes with a 

Raspberry and Chocolate Sauce 


6:00 – 8:30pm $50 

Deliciously Inventive Baked 

Pastas 

With Laura Rinsky and Carol Tabone 

This generous menu will create special dishes 

perfect for sharing with family and friends. 

Join Laura and Carol as they cook up some 

“pasta magic” with these soul-satisfying 

dishes that can grace a casual or formal table. 

Lasagne Verde – a combination of spinach, 

pasta, vegetables and a Parmesan 

white sauce 

Baked Macaroni with a Southern Italian 

Meat/Tomato Sauce 

Caesar Salad with Homemade Sun- dried 

Tomato Croutons 

Citrus-Glazed Polenta Cake with an Orange 

Sugar Glaze 


6:00 – 8:30pm $50 


9

10 

Classes 

Celebrating Spring Vegetables 


From asparagus to artichokes to peas and 

baby carrots, spring brings a fresh crop of 

sweet, versatile vegetables that brighten 

any meal. Along with delicious recipes, Janet 

will share her technique for selecting fresh 

artichokes and cleaning them easily. 

Asparagus and Spinach Soup with Garlic 

Custards 

Salad of Roasted Chicken with Asparagus, 

Baby Carrots, Fennel and Spring Mix 

with a Citrus Vinaigrette 

Fried Baby Artichokes with an Herbal 

Mayonnaise 

Stuffed Artichokes with Pancetta, Parmesan 

and Bread Crumbs 


6:00 – 8:00pm $40 


“Cook for a Cause” 

Ronald McDonald House Brunch 


Join us as we 

hold our class at 

the Ronald 

McDonald 

House in 

Clifton. We will 

prepare and serve a home-cooked brunch to 

the guest families of Ronald McDonald 

House. This program provides a much 

needed service to families who are 

supporting their sick children. 

Baked Egg Custard with Swiss Cheese 

Savory Sausage Ring 

Baked Oatmeal with Blueberries 

Fresh Fruit with Sweetened Greek Yogurt 

Lemonade Muffins 

Saturday, April 28 

8:30am – 12:30pm (approx) $50 

*This class is off-site. We will meet at the 

Ronald McDonald House. When you register 

you will receive additional information. 

Looking for a gift for your 

favorite foodies? 

Give them a copy of the 

15th Anniversary Cooking 

School Cookbook. 

A compilation of recipes 

from the school’s past and 

current instructors. 


Hands-On Grilling with Ellen 

Ellen Mueller 

Ellen is our resident grill expert 

and she invites you to join her 

on the deck here at the 

Cooking School. Spicy, savory 

and sweet flavors abound in 

this menu for the approaching 

grilling season. Ready, set, grill! 

Artichoke, Feta and Roasted Pepper 

Bruschetta 

Grilled Beef Satay with Coconut Peanut 

Sauce 

Roasted Curried Sweet Potatoes 

Sautéed Sugar Snap Peas 

Chocolate Mint Ice Cream Pie 


6:00 – 8:30pm $65 

Brochure Symbols 

Beer and Food Classes 

Cook for a Cause 

Wine and Food Classes 

Hands-on Classes Cooking Class for Kids 

Unless otherwise noted classes are designed for students 

16 years of age or older. 

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) 

Application Policy 

Five Easy Ways to Register 

In Person 

Pay by check, cash, Visa, MasterCard, America 

Express or Discover. 

By Phone 

Pay by Visa, MasterCard, American Express 

or Discover. Call 513-674-6059. One of our 

staff will receive your call. Due to our varied 

schedule, we are not always available to 

answer personally, so please leave your 

name and phone number on our answering 

machine and we will return your call as soon 

as possible. 

By Mail 

Pay by check, Visa, MasterCard, American 

Express or Discover. Send to: The Cooking 

School at Jungle Jim’s International Market, 

5440 Dixie Highway, Fairfield, Ohio, 45014. 

By Fax 

513-674-6001 Attn: Cooking School 

By E-mail 

cookingschool@junglejims.com 

• For same day reservations please call to 

confirm availability. 

• Make checks payable to The Cooking School 

at Jungle Jim’s International Market. Please 

include your driver’s license number on your 

check. 

• All reservation request will be confirmed by 

phone or email. 

• Full payment must be made at the time of 

registration to reserve a place in class. 

Cancellation Policy 

Students may cancel registrations up to 

7 days prior to the day of class. After that 

deadline, no refunds or credit will be issued. 

You may send a substitute. For registering 

three or more people for a class, a 14 day 

notice is required for canceling out of a class. 

This is the amount of time needed to find 

replacements for the class. When a refund 

is issued, students who pay in cash or check 

will receive a refund check. Those paying by 

credit card will be issued a credit towards 

their account. 

The Cooking School reserves the right to 

cancel a class should it be necessary due to 

weather, other emergencies or insufficient 

enrollment; and to substitute teachers and 

food items as required. 

Questions? Or Reservations 

Phone: 513-674-6059 

9am to 3pm Monday through Friday 

*Students must be 16 years of age and older 

unless otherwise noted. 


Registration 

Name Home Phone Work Phone 

Address City State Zip 

Date(s) Class Name Time Fee 

� Friday, January 6 Lunch with Leigh – Simple Soups 2 11:00am – 12:30pm $35 

� Monday, January 9 Chinese New Year 6:00 – 8:30pm $50 

� Tuesday, January 10 Hands-On Phyllo Dinner with Ellen 6:00 – 8:30pm $65 

� Thursday, January 12 Mac & Cheese Gone Wild! 6:00 – 8:00pm $40 

� Saturday, January 14 

� Tuesday, January 17 

Wine and Food from an American Bistro 


12noon – 3:00pm 

6:00 – 8:30pm 

$65 

$50 

� Thursday, January 19 Hearty Winter Soups the Way Italians Like Them! 6:00 – 8:30pm $50 

� Sunday, January 22 Hands-On Class Sushi Basics 1:00 – 3:00pm $60 

� Tuesday, January 24 Fireside Dinner 6:00 – 8:30pm $50 

� Thursday, January 26 One Pot Wonders 6:00 – 8:30pm $50 

� Saturday, January 28 

� Monday, January 30 

Facebook Special Class All-American Super Bowl Party 

Partial Hands-On Class Best Ever Yeast Breads 

11:00am – 1:00pm 

6:00 – 8:30pm 

$30 

$65 

� Wednesday, February 1 Latin Flavors 6:00 – 8:30pm $50 

� Friday, February 3 Lunch with Leigh – Pasta After Work 11:00am – 12:30pm $35 

� Saturday, February 4 Knife Sharpening (special event – new!) 10:00am – 12noon See Page 5 

� Monday, February 6 An Evening of Chocolate and Wine Pairing 6:30 – 8:00pm $40 

� Tuesday, February 7 Cajun Cuisine 6:00 – 8:30pm $50 

� Thursday, February 9 A Frosty Weather Dinner Party 6:00 – 8:30pm $50 

� Monday, February 13 Pomegranates and Cranberries 6:00 – 8:30pm $50 

� Tuesday, February 14 Hands-On Couples Class – A Very Delicious Valentine’s Day 6:00 – 8:30pm $125 per couple 

� Thursday, February 16 Comfort Foods 6:00 – 8:30pm $50 

� Saturday, February 18 Hands-On Class Families in the Kitchen – Food on a Stick! 11:00am – 12:30pm $30 per person 

� Wednesday, February 22 A Star-Studded Oscar Night Party 11:00am – 1:30pm $55 

� Thursday, February 23 A Star-Studded Oscar Night Party 6:00pm – 8:30pm $55 

� Monday, February 27 A Food and Wine Lover’s Journey Through Northern Italy 6:00 – 9:00pm $65 

� Thursday, March 1 Hands-On Class Cooking with a Partner…Italian Polenta Board 6:00 – 9:00pm $65 

� Friday, March 2 Lunch with Leigh – Flavors of Morocco 11:00am – 12:30pm $35 

� Monday, March 5 A Seasonal Spring Dinner 6:00 – 8:30pm $50 

� Tuesday, March 6 Beer and Food Class German Cuisine 6:00 – 8:30pm $55 

� Thursday, March 8 

� Saturday, March 10 

Hands-On Class Oodles of Noodles 

Hands-On Class Tuscan Dinner 

6:00 – 8:30pm 

11:00am – 1:30pm 

$65 

$55 

� Wednesday, March 14 A Special Sunday Spring Brunch 11:00am – 1:30pm $50 

� Thursday, March 15 A Special Sunday Spring Brunch 6:00pm – 8:30pm $50 

� Thursday, March 22 Great Grains: Part 2 6:00 – 8:00pm $40 

� Monday, March 26 Easter Pleasers… 6:00 – 8:30pm $50 

� Thursday, March 29 Tequila and Food Pairing Class 6:00 – 8:30pm $65 

� Tuesday, April 3 My Assyrian, Persian, Armenian Grandmother 6:00 – 8:30pm $50 

� Tuesday, April 10 A Posh and Portable Feast 11:00am – 1:00pm $40 

� Thursday, April 12 Beef and Beer Lover’s Dinner 6:00 – 8:30pm $50 

� Saturday, April 14 Wine and Food of Napa Valley 12noon – 3:00pm $65 

� Monday, April 16 Hands-On Class Dip and Swirl…A Fun Fondue Class 6:00 – 8:30pm $65 

� Tuesday, April 17 The Flexitarian Dinner 6:00 – 8:30 pm $50 

� Thursday, April 19 A Stylish Spring Dinner Party 6:00 – 8:30pm $50 

� Monday, April 23 Deliciously Inventive Baked Pastas 6:00 – 8:30pm $50 

� Thursday, April 26 Celebrating Spring Vegetables 6:00 – 8:00pm $40 

� Saturday, April 28 Hands-on Class “Cook for a Cause” Ronald McDonald House Brunch 8:30am – 12:30pm $50 

� Monday, April 30 Hands-On Class Grilling with Ellen 6:00 – 8:30pm 

TOTAL 

$65 

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 

� MassterCard � Visa � Discover � American Express 

Expiration Date 

Signature (required) 


11

Helpful Information 

Register early. Enrollment is limited. Seating in our classes is on 

a first-come, first-serve basis. Our overheard mirrors provide a 

good view of 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 started 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 

T O 

I ND I ANAPOL I S 

T O 

OXFORD 

177 

ROUTE 

4 

27 

127 

129 

129 

74 

275 

Leigh’s 

5440 Dixie Highway Fairfield, Ohio 45014 

127 

75 

DOWNTOWN 

CINCINNATI 

KENTUCKY 

747 

75 

4 

T O 

D AYT ON 

T O 

COLUMBUS 

71 

275 

NORTH 

prepared....this is one of the best 

parts of the class! As a bonus, 

sample specially selected wines 

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! 

Recipe Corner 

Penne with Chicken and Blue Cheese 

1 cup whipping cream 

½ cup sour cream 

½ cup crumbled blue cheese 

4 scallions, white and green parts, 

chopped 

1 tablespoon lemon juice 

1 teaspoon chopped fresh rosemary 

½ teaspoon salt 

¼ teaspoon pepper 

2 tablespoons butter 

4 boneless, skinless chicken breasts, 

sliced into thin strips 

4 ounces sliced mushrooms 

8 ounces penne, cooked and drained 

In a mixing bowl, whisk together whipping cream, sour cream, blue cheese, scallions, 

lemon juice, rosemary, salt and pepper. Set aside. 

Melt butter in a large skillet over medium heat. Season the chicken lightly with salt and 

pepper and cook 5-7 minutes, until cooked through. Remove chicken from the skillet 

and keep warm. Add mushrooms to the pan and cook 7-8 minutes until browned. Return 

chicken to the skillet, add the sauce from the mixing bowl and bring to a simmer, stirring 

constantly until heated through. Toss chicken and sauce with cooked pasta and serve 

warm. 

Serves 4 

PRSRT STD 

U.S. POSTAGE 

PAID 

Cincinnati, Ohio 

PERMIT NO. 4452

In This Issue - Jungle Jim's

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