Jungle Jim’s cooking classes a social learning experience

How to go

What: The Cooking School at Jungle Jim’s International Market

Where: 5440 Dixie Highway, Fairfield, 45014

When: Times vary, lunch, evening and weekend classes offered

Cost: Classes range from $35 to $60 per person

Recipe

Orzo Past Salad w/ chicken, sun-dried tomatoes, artichokes and feta

Ingredients:

12 ounces orzo pasta

1/3 cup julienne-cut sun-dried tomatoes (not oil-packed)

1 tablespoon olive oil

4 cups cooked chicken, 1-inch dice

1 15-ounce can artichoke hearts, drained and diced

zest and juice of 2 lemons

1 pint grape tomatoes, halved

1/2 English cucumber, diced

1/2 cup kalamata olives, diced

1/4 cup fresh mint leaves, chopped

8 ounces feta cheese, crumbled

1/2 cup olive oil

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Cook orzo per package directions until al dente, adding the sun-dried tomatoes for at least 3 minutes.

Drain and rinse the orzo and sun-dried tomatoes with cold water. Mix with 1 tablespoon olive oil. Set aside.

In a mixing bowl, combine chicken, artichoke hearts, lemon zest and juice, tomatoes, cucumber, olives, mint, feta, olive oil, garlic, salt and pepper. Toss in the pasta salad and sun-dried tomatoes. Taste for seasoning. Chill the salad for at least 1 hour before serving, but the salad is best when made several hours ahead.

*The chicken can be replaced for cooked shrimp, or this salad can be served meat-less for a vegetarian option or as a side salad.

FAIRFIELD — Director Leigh Barnhart Ochs says a glass of wine, good company and exploring new recipes are what the Cooking School classes at Jungle Jim’s are all about.

They are always different too, Barnhart Ochs said. A class is rarely, if ever repeated.

Some classes are hands-on while in others, guests watch the instructor cook, ask questions, eat and take home a new recipe. There are classes for kids and couples and for vegetarians and gluten-free eaters.

Others focus on dessert or a type of cuisine, like Mexican, southern comfort or Mediterranean.

“There’s something for everyone,” she said.

At an April 1 “Lunch with Leigh” cooking class, Barnhart Ochs and her sous chefs prepared three different chicken salads and a pineapple coconut bread. Shannon Dube, of Anderston Twp., attended the class with her sister, who was visiting from Canada. Dube’s favorite dish was the orzo pasta salad with chicken, sun-dried tomatoes, artichokes and feta.

“I loved it. It was great. ... The recipes are easy to make and simple enough,” she said.

The Cooking School at Jungle Jim’s recently released its spring/summer brochure, which highlights cooking classes available May through August.

Contact this reporter at (513) 483-5237 or kcano@coxohio.com.