Miami Presents: Cooking at Home with Jungle Jim's Leigh Ochs '83

Presented on: February 26th at 5:00 PM EST

FOOD AND DRINK Winter College



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Virtual Winter College features alumni and faculty authors, as well as the return of our popular Winter College cooking class. All programs are free and can be enjoyed from the cozy comfort of your home.

Sponsored by The Knolls of Oxford

Leigh Barnhart Ochs ’83 is the director of the Cooking School at the famous Jungle Jim’s International Market in Fairfield, Ohio. The Cooking School at Jungle Jim’s International Market was voted the Best of Cincinnati for the last eight years.  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 on all of the local television stations,  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) - which is available online at. 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.

Winter College attendees can enjoy the excitement and knowledge of The Cooking School from the comfort of home! Sit back, relax and watch a master at work. This option is perfect for those who would like to learn how to make a gourmet meal without getting their hands dirty! Or, you can buy your ingredients and follow along with Leigh! If you want to cook along, the recipes, ingredients, and list of necessary equipment can be found by following this link!

This year's menu:
- Crostini with Mascarpone Mushrooms
- Filet Mignon with Red Wine, Olives and Pepperoncini
- Herbed Goat Cheese Mashed Potatoes
- Chocolate Raspberry Swirl Bars
- Negroni Cocktail

The presentation is free to watch online, but registration is required. Please reach out to Emily LeFevers with any questions at bostiae@MiamiOH.edu.  Thanks to our sponsor:

Register for this Free Event