Best of Cincinnati 2014

 


 

March

Jamie Carmody

A Plethora of Potatoes
with Jamie Carmody at the Fairfield Location

Meet the varieties of potatoes that make up this spud-tacular menu. Potatoes take star billing in every dish. Sliced, diced, baked or fried, the versatile potato is a perennial comfort food favorite.

On the Menu

  • Potato Baskets with 3-Cheese and Herb Filling
  • Potato-Crusted Cod
  • Potato and Bacon Risotto
  • Caramelized Onion Twice-Baked Potatoes
  • Sweet Potato Pancakes

Tuesday, March 3 | 6:00 - 8:30pm | $50.00 per person

Please call 513.674.6059 to check for available seats.

David Warda

Warming Winter Dishes from Ancient Cuisines
with David Warda at the Fairfield Location

Hardy recipes inspired from the cuisines of Persia, Assyria, Armenia, Lebanon and Turkey focus on whole food goodness. David returns to entertain and nourish with grains, nuts, dried fruit, traditional spices, seasonal produce and exotic ingredients.

On the Menu

  • Za’atar Goat Cheese preserved in Olive Oil
  • Beet, Orange and Fennel Salad
  • Chicken with Dates and Olives
  • Winter Tabbouleh with Dried Fruits, Nuts and Pomegranates
  • Orange Date Olive Oil Cake

Thursday, March 5 | 6:00 - 8:30pm | $50.00 per person

Register Now

Angela Willett

Joe Clark

Dave Schmerr
Wine and Food

Wine and Food: Wine and Food with French Flair
with Angela Willett, Joe Clark and Dave Schmerr at the Fairfield Location

Born and raised in Cincinnati, Angela has worked in the Food and Beverage industry for over twenty years in both Cincinnati and Chicago in roles ranging from the host stand to the kitchen. Angela has always had a passion for food, specifically enjoying a focus on local and whole foods.

A wine professional with over twenty years experience, Joe grew up in the Cincinnati area. His mother, Ruth, owned a restaurant and a catering company opening a door for Joe into the Food and Beverage industry. Joe’s career spans most aspects of the wine industry including many years in fine dining and boutique retail. Since 2004, he has represented the portfolio of Cutting Edge Selections, the premier fine wine house in Ohio.

A culinary collaboration takes place at Jungle Jim’s! Join Angela Willett, co-proprietor of La Poste in the heart of the Clifton Gaslight district, her husband, Joe Clark, wine expert from Cutting Edge Selections and Jungle’s own Dave Schmerr. Together they present food and wine with a delicious French influence that guarantees a memorable experience.

On the Menu

  • Roasted Beet Salad
  • Seared Scallops
  • Salmon en Papillote
  • Cheese Course
  • Chocolate Espresso Pots de Crème
  • Joe’s French Cutting Edge Wine Selection
  • Chenin Blanc
  • Chardonnay
  • Pinot Noir
  • Shiraz

Saturday, March 7 | 12:00 - 3:00pm | $65.00 per person

Sold Out

Joanne Drilling

Dishing Up French Wine-Friendly Snacks
with Joanne Drilling at the Fairfield Location

Get the inside scoop from Joanne about what it’s like (super hard) to select Cincinnati’s top ten restaurants. You’ll get a behind-the-scenes look at the entire process - the weight gain and all the other good stuff! Enjoy delicious food and wine that’s perfect for dining and dishing!

On the Menu

  • Gougeres - a Gruyere-studded Pate Choux Pastry
  • Salmon Rillettes - a mix of poached and Smoked Salmon in a crock and served with crostinis
  • Rosemary Cashews - rosemary, sea salt and cayenne pepper spices
  • Vichyssoise - the classic leek, potato and cream soup
  • Orange and Brown Butter Madeleines - Proust’s favorite little cake

Tuesday, March 10 | 6:00 - 8:30pm | $50.00 per person

Register Now

Bryn Mooth

Pies for People Who Don’t Love Making Pastry!
with Bryn Mooth at the Fairfield Location

If the idea of kneading, rolling and shaping pastry dough sounds intimidating to you, never fear! Start with impressive appetizers made with packaged puff pastry dough, then create a savory pie with a no-roll crust and finish with a super-easy free-form fruit tart.

On the Menu

  • Roasted Fennel with Proscuitto and Asiago Tartlets- impressive, easy to make
  • Romaine Salad with Roasted Cherry Tomatoes, Puff Pastry Croutons and Parmesan Peppercorn Dressing - leftover puff pastry makes unexpectedly delicious salad toppers
  • Zucchini-Bacon-Ricotta Pie in a No-Roll Cornmeal-Olive Oil Crust - a super- flavorful pie crust mixed right in the dish!
  • Easy Free-Form Apple Tart with a Buttery Crust - top this simple galette with a scoop of Vanilla Ice Cream

Thursday, March 12 | 6:00 - 8:30pm | $50.00 per person

Register Now

Leigh Barnhart Ochs

Pasta Favorites
with Leigh Barnhart Ochs at the Fairfield Location

Pasta... Somehow we never tire of pasta. So many shapes, so many sauces, so many possibilities. Fresh pasta is even more enticing: there’s the enjoyment of eating it and pleasure of making it from scratch. Plenty of pasta will be plated for your enjoyment, so please join us!

On the Menu

  • Tortellini with Mushrooms, Prosciutto and Sherry
  • Penne with Shrimp, Tomato and Feta Sauce
  • Cajun Chicken Pasta
  • Homemade Fettuccine
  • Sun-Dried Tomato Pesto Bread
  • Cinnamon Gelato

Tuesday, March 24 | 11:00am - 1:30pm | $50.00 per person

Register Now

Leigh Ochs

Peter Wagner

A Bourbon Pairing Dinner
with Leigh Barnhart Ochs, and Peter Wagner at the Fairfield Location

Peter, more commonly known as "Whiskey Pete," is the Brown Forman Whiskey Ambassador with 15 years experience in fine dining restaurants and corporate training from Walt Disney World. He lectures, trains restaurant and bar staff, and creates their drink menus. He provides services for distillery trips, whiskey pairing dinners, whiskey tastings - both formal and cocktail, Barrel Programs and Infusion Programs.

Bourbon should be enjoyed with spirited food to maximize the full palate of flavors in both the food and bourbon. "Whiskey Pete," the Brown Forman Ohio Whiskey ambassador, will guide you through the complexities of bourbon when paired with Leigh’s distinctive menu. If you enjoyed the sold out class in 2011, don’t hesitate to join us again for a new menu!

On the Menu

  • Plank-Grilled Scallops with Honey Gastrique
  • Baby Back Ribs with Bourbon BBQ Sauce
  • Grilled Corn Cheddar Grits
  • Grilled Filet Mignon with Spiced Cherry - Bourbon Sauce
  • Roasted Asparagus
  • Pear Spice Bread Pudding with Bourbon Hard Sauce
  • "Whiskey Pete’s" Bourbon Pairings:
  • Gentleman Jack
  • Old Forester
  • Woodford Reserve
  • Tennessee Honey

Thursday, March 26 | 6:00 - 8:30pm | $65.00 per person

Sold Out

Carol Tabone

Dave Schmerr
Wine and Food

Wine and Food: The Wine and Food of Normandy and Brittany
with Carol Tabone and Dave Schmerr at the Fairfield Location

Carol and Dave present you with a class featuring wine and food from one of France’s most fascinating regions! The beautiful long coastline of this area produces great seafood and the fertile soil inland produces delicious dairy and pork dishes with an abundance of apples.

On the Menu

  • Buckwheat Crepes filled with Shrimp, Shallots and Mushrooms - a staple In Brittany
  • Roasted Pork with Apples - moist, full of flavor with a touch of sweet apple
  • Vegetable Gratin - perfect companion for pork
  • Green and Gold Salad - oranges, red onion, mushrooms and lettuce
  • Cheese Course
  • Gateau Breton - a traditional cake using ground almonds
  • Dave’s Wine Selection
  • Muscadet - dry, crisp and very flavorful, a white from Northwestern France, perfect with shellfish
  • Cidre - Normandy’s own Hard Apple Cider, dry and very crisp...made with a rare type of apple variety
  • Riesling - an Alsatian white, dry and full bodied, a great companion with pork
  • Cabernet Franc - light red wine with nice minerality, perfect with cheeses from France

Saturday, March 28 | 12:00 - 3:00pm | $65.00 per person

Sold Out

April

Madhu Singha
Hands On

Hands-On: Indian Breads
with Madhu Singha at the Fairfield Location

A common accompaniment to most meals, Indian breads are as diverse as the culture. Join Madhu as she teaches you the techniques for making popular Indian breads. If you enjoy the breads of India, this is your opportunity to learn to make them yourself!

On the Menu

  • Paratha - basic Whole Wheat Flatbread
  • Aloo Paratha - Whole Wheat Flatbread stuffed with Spiced Potatoes
  • Gobi Paratha - Whole Wheat Flatbread stuffed with Spiced Cauliflower
  • Poori - Deep-Fried Whole Wheat Bread
  • Students will enjoy a Chicken Curry with the bread

Wednesday, April 1 | 6:00 - 8:30pm | $65.00 per person

Register Now

Susan Diehl

Take Me Out to the Ballgame
with Susan Diehl at the Fairfield Location

Baseball is not the only attraction at major and minor league baseball stadiums around the country. Unique and local foods are being showcased as well. Fans are choosing unusual fare over the traditional hotdog. Susan will introduce you to some of the wackier ballpark foods! And of course, beer will be served!

On the Menu

  • Homemade Caramel Corn with Peanuts - better than Cracker Jacks
  • Fish Tacos - San Diego Padres
  • Pulled Pork Parfait - Milwaukee Brewers
  • Chicken and Waffles - Myrtle Beach Pelicans
  • Dbat Dog on a Pretzel Bun - Arizona Diamondbacks
  • Banana Split with Curried Chocolate Coconut Sauce - Chicago White Sox

Wednesday, April 8 | 6:00 - 8:30pm | $50.00 per person

Register Now

Brian Reed

Mojo Tago - Made to Order
with Brian Reed at the Fairfield Location

Brian is building a brick and mortar carry-out and also a restaurant in Columbus opening early 2015. He’s a busy guy! But not too busy to teach you the fundamentals for a fiesta customized for family and friends. He’s all about the good food, fun and finding your MOJO! Come and mix it up!

On the Menu

  • Chips and Pico de Gallo - crispy, spicy and necessary for snacking
  • Egg and Homemade Chorizo Taco - breakfast will never be the same
  • Shredded Beef Quesadilla - tender beef that’s fiesta-ready
  • Made-to-Order Burritos - meat and cheese mixology
  • Chicken Taco Bowl - layers of awesome flavor

Saturday, April 11 | 11:00am - 1:30pm | $50.00 per person

Register Now

Carol Tabone

Dave Schmerr
Wine and Food

Wine and Food: The Wine and Food of Southern Italy
with Carol Tabone and Dave Schmerr at the Fairfield Location

Carol and Dave present a menu flled with the passion and robust flavors from this part of Italy. You’ll be transported to this splendid region while sipping Dave’s Italian wine selection.

On the Menu

  • Caponata - a signature dish of Sicily
  • Pasta with Cream, Ham, Peas and Cheese - sure to become a family favorite
  • Braciole - savory braised beef rolls with a rich tomato sauce served over creamy polenta
  • Cheese Course
  • Cassata Cakes - layers of sponge cake, sweetened ricotta, dark chocolate and candied fruit
  • Dave’s Wine Selection
  • Falanghina: a medium-bodied, dry white from southern Italy...fantastic minerality and balance
  • Etna Rosso - a complex red wine from the Mount Etna region of southwestern Italy...a sleeper!
  • Negroamaro - from Puglia, rustic and earthy red...very unique
  • Primitivo - the original Zinfandel from Italy, spicy, rich and full-bodied, an excellent red for cheese

Tuesday, April 14 | 6:00 - 9:00pm | $65.00 per person

Sold Out

Trish Ranallo

Sip. Savor. Repeat - A Wine and Cheese Party with Le Creuset
with Trish Ranallo at the Fairfield Location

Done right, a simple wine and cheese party can turn into an unforgettable experience. Explore and enjoy good food and drink with Trish who will show you how to throw a perfect party. Jungle Jim’s own wine expert, Dave Schmerr, will select the wine pairings.

On the Menu

  • Rosé Sangria
  • Sweet and Savory Roasted Almonds
  • Gruyère Fondue
  • Wine-Soaked Fig Brie
  • Caramelized Shallot Dip
  • Sweet and Salty Camembert
  • Charcuterie Platter
  • Chocolate Fondue

Each student receives a gift from Le Creuset. One lucky student receives a Round Platter with Cutting Board ($99.00 retail value).

Thursday, April 16 | 6:00 - 8:30pm | $50.00 per person

Register Now

Carol Tabone

Laura Rinsky

Mad About Choux
with Carol Tabone and Laura Rinsky at the Fairfield Location

Join Carol and Laura for an evening of everything Choux, where you will learn not only the secrets of making the famous Choux pastry, but also some traditional and not-so-traditional fillings.

On the Menu

  • Gougeres - a Savory Éclair flavored with Gruyère Cheese and Nutmeg
  • Finger-Sized Éclairs - filled with Ham and Cheese, Smoked Salmon and Dill and Cream Cheese and Herbs
  • Sweet Éclairs - filled with Madagascar Vanilla Cream, Lemon Cream, Salted Caramel and the traditional Chocolate
  • Students will enjoy a bowl of French Onion Soup

Monday, April 20 | 6:00 - 8:30pm | $50.00 per person

Register Now

Ellen Mueller
Hands On

Hands-On: Grilling with Ellen - A Spring Bistro Dinner
with Ellen Mueller at the Fairfield Location

Blossoms on the trees - spring is in the air! Time to take off the cover of your grill and open it up. A flank steak is a great way to jump into the new grilling season which deserves a fresh, new menu.

On the Menu

  • Spinach and Apple Salad with Fresh Citrus Vinaigrette
  • Grilled Flank Steak with Bourbon-Chutney Sauce
  • Chipotle-Cheddar Scalloped Potatoes
  • Mushroom Fricasee
  • Coconut-Lime-Berry Cake

Wednesday, April 22 | 6:00 - 8:30pm | $65.00 per person

Please call 513.674.6059 to check for available seats.

Thursday, April 23 | 6:00 - 8:30pm | $65.00 per person

Please call 513.674.6059 to check for available seats.

Leigh Barnhart Ochs

Cicchetti - The Frequent Foodie Class
with Leigh Barnhart Ochs at the Fairfield Location

The Cooking School staff wants to thank our loyal students for their patronage. Join Leigh for cicchetti – small Italian plates to share. Relax and enjoy an afternoon of exciting flavors and good wine as our guest.

On the Menu

  • Aperol Spritz
  • Prosciutto Wrapped Shrimp
  • Gnocchetti di Semola al Forno
  • Fontina Fonduta with Truffle Butter
  • White Bean and Pancetta Bruschetta
  • Zucchini Rolls with Pesto and Ricotta
  • Tuna Bites with Olives and Pancetta
  • Bresaola Rolls with Arugula
  • Nutella Gelato

Saturday, April 25 | 11:00am - 1:30pm | Frequent Foodie

Please call 513.674.6059 to register.

Rita Heikenfeld

Fish Without Fear - Spring Edition
with Rita Heikenfeld at the Fairfield Location

Yes you can! A must for those who love seafood but are overwhelmed with choices and ways to prepare it. Perfect for spring, you will enjoy these recipes again and again.

On the Menu

  • Seared Scallops with Pea Puree, Pancetta Crisps and Gremolata
  • Citrus Roasted Arctic Char with Cucumber Arugula Crema
  • Buttered Steamed Potatoes with Garlic and Dill
  • Jumbo Lump Crab Cakes with a side of Carnival Slaw
  • Classic Key Lime Pie with Pecan Crumb Crust

Tuesday, April 28 | 6:00 - 8:30pm | $55.00 per person

Please call 513.674.6059 to check for available seats.

Leigh Barnhart Ochs
Hands On

Hands-On: Low-Country Shrimp Boil
with Leigh Barnhart Ochs at the Fairfield Location

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.

On the Menu

  • Low-Country Spiked Lemonade
  • Down South Pimento Cheese
  • Boil: Shrimp, Sausage, Corn and Potatoes
  • Lemony Cocktail Sauce
  • Buttermilk Cornbread
  • Fresh Blackberry Cobbler Cake

Thursday, April 30 | 6:00 - 8:30pm | $65.00 per person

Please call 513.674.6059 to check for available seats.