Chef Joe's Culinary Salon
16 B Sanchez Street
San Francisco


cell: 415-640-4017

 shop: 415-626-4379


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Chef Joe's Culinary Salon
Awarded Best Cooking Teacher and Cooking Classes in San Francisco!




Knife Skills Class/ Tuesday, April 16th/ 6pm to 9pm (75.) per person/ sold out
Knife Skills Class/ Tuesday, May 21st/ 6pm to 9pm (75.) per person/ open


CURRENT CLASSES  

March 2019: click on class title for detail

 Fundamentals of Chicken Cookery/ Tuesday, March 12th/ 6pm to 9pm (95.) per person/ sold out

Learn utmost fundamentals, techniques and methods of chicken cookery with an air of confidence and palette pleasing results. Chicken Fricassee (Braised chicken thighs in a sauce of white wine, mushrooms, aromatic vegetables and cream), Poulet Rôti (Perfectly roasted whole free-range chicken w/ fresh herbs and lemons), Chicken Breast Provencal (Sautéed chicken breast filets w/ tomatoes, garlic, oregano, basil and olives)

The Retro-Mod Fondue Party! / Thursday, March 14th/ 6pm to 9pm (95.) per person/ sold out

Break out the fondue sets and let’s create this sumptuous bounty of mouthwatering retro-modern, melty-cheesy party fondues with all the yummy accoutrements! In this class we’ll make the most sumptuous Gruyere-Emmentaler Cheese Fondue (Classic Swiss Fondue), Fontina and Black Truffle Fondue (Fonduta con Tartufi) and Manchego-Jack-Lager Beer-Poblano Chili Fondue (Fondue de Queso a la Cerveza) All accompanied with a plethora of tasty dippers: Crusty French Bread, Apple Wedges, Roast Poblano Peppers, Cauliflower, Roasted New Potatoes, Walnuts, Artichoke Hearts, Tortilla Chips and Button Mushrooms. Perfect for a fun party buffet or an intimate gathering around the table. Bonus Recipe: Chocolate Fondue with Strawberries!

Knife Skills Class/ Tuesday, March 19th/ 6pm to 9pm (75.) per person/ sold out 
An essential for home cooks, chefs, novices and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, julienne and more... just like a pro!

Essentials in Gourmet Fish Cookery/ Thursday, March 21st/ 6pm to 9pm (125.) per person/ Rescheduled May 9th

An uncomplicated approach to the methods of Fish Cookery implementing the important fundamental techniques of baking, steaming, pan fry-roasting and poaching with delicious sauces, accompiaments and outstanding gourmet results! Wild Cod Baked en Papillote w/ herbed-compound butter, Poached King Salmon w/ tarragon-parsley-lemon-caper dressing and Pan Fried Striped Sea Bass w/ roasted garlic-red bell pepper sauce 
The Global “Hot-Pockets”/ Tuesday, March 26th/ 6pm to 9pm (95.) per person 

Learn to make this delicious variety of scrumptious handmade savory pastry pockets from around the globe! Polish Pierogi, Indian Samosas  and Argentine Empanadas…this class is tasty fun!

Classic French Sauces Sauces/ Saturday, March 30th/ 11am to 2pm (125.) per person/ sold out
Learn to make these Classic French sauces just like you’d create in a professional kitchen! This class combines the most important aspects of both sauce I and II in one comprehensive 3-hour workshop. In this very approachable “hands on” class, we will focus on the methods and techniques of creating the essential French “mother” sauces and a variety of their derivative sauces. We will also pair sauces with appropriate proteins, starch and vegetable. Plenty to learn and plenty of good eats in this class! Sauce Espagnol, Chasseur, Velouté, Béchamel, Mornay, Poivre Verte, Marsala, Piccata and more!


April 2019:


Middle Eastern Vegetarian Favorites/ Saturday, April 6th/ 11am to 2pm (95.) per person/ sold out

Savor the sumptuous, exotic and exuberant flavors of this enticing Middle Eastern vegetarian menu! Sabih (grilled flatbread with fried eggplant, spiced chick peas, tomato-onion-cucumber salad and pickled mango) Falafel (garbanzo bean fritters made with a variety of spices, garlic and ground onions, served with fresh vegetables, pita and yogurt dressing). Zhoug (zippy homemade condiment of parsley, cilantro, peppers, cumin and chilies) Butternut Squash & Tahini Spread (roast butternut squash, tahini, yogurt and date syrup spread) 
Taco Town International / Tuesday, April 9th/ 6pm to 9pm (95.) per person/

Hold on to your seats as we create this amazing, cross-cultural, flavor packed international taco extravaganza!!!

Korean Bulgogi Short Rib Tacos w/ kimchi-cilantro-cabbage-daikon slaw, Oaxacan Roast Veggie Tacos w/ chimichurri sauce, radishes and cotija cheese, Spicy Moroccan Shrimp Tacos w/ jicama, yogurt-lime dressing and avocado-pineapple salsa. Yum! 
The French Connection/ Thursday, April 11th/ 6pm to 9pm (125.) per person/ 

Classic French cooking at its finest with a fresh modern approach…Indulge in the sumptuous delights in creating this tantalizing French cuisine menu just like a trained master chef, it’s easy once you know the secrets! Gratin de Fruits de Mer (Mixed Seafood Gratin of Scallops, Prawns and Fresh Cod), Salade Frisée au Fromage de Chèvre, Pommes Duchesse and Pastis Gascon w/ Berry Coulis

Knife Skills Class/ Tuesday, April 16th/ 6pm to 9pm (75.) per person/  sold out
An essential for home cooks, chefs, novices and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, julienne and more... just like a pro!

Le Bistrot Français/ Thursday, April 18th/ 6pm to 9pm (125.) per person/ sold out

In this class we'll create an impressive French Bistro menu with the highest quality ingredients and mouthwatering results! Salade d'Asperges (Asparagus salad with sweet bell pepper-coddled egg dressing), Steak au Poivre Vert (Steak with brandy-cream-green peppercorn sauce), Pommes de Terre “Hasselback” (Accordion- style sliced potatoes, roasted with herb-garlic butter) and Citron Givrè (Fresh lemon cups filled with lemon sorbet and fresh berries) 

Lots of great techniques and cooking methods incorporated into this menu! 
Let’s Do Brunch! New Orleans Style/ Saturday, April 20th/ 11am to 2pm  Holiday Special! only 75. per person! sold out

Homage to New Orleans’ famous Commander’s Palace, Brennan’s, Café Du Monde and Antoine’s Restaurant where brunch and friends take center stage! French Press Coffee, Creamy Cheddar Grits with Cajun Spiced Shrimp, Eggs Sardou and Grapefruit Brûlée…oh yea! 

The Art of Handcrafted Gnocchi/ Tuesday, April 23rd/ 4pm to 7pm (95.) per person/ private group class/ sold out

In this customer favorite, we’ll learn the art and subtleties in creating the most delicious handcrafted gnocchi. Gnocchi di Patate con Salsa di Pomodoro (Classic Potato Gnocchi with Tomato Sauce), Gnocchi alla Romana GF (Polenta Gnocchi w/ melted butter-fresh herbs and parmesan) and Gnocchi di Ricotta e Spinaci GF (Spinach-Ricotta Gnocchi w/a touch of nutmeg-sage-butter sauce and tomato sauce)

Le Petit Café/The Parisian Café/ Saturday, April 27th/ 11am to 2pm (95.) per person/ open
Authentic, casual French fare typical of your favorite little neighborhood Parisian café/ Moules Marinièrs, Pommes Frites, Croque Monsieur and Profiteroles au Chocolat


May 2019: click on class title for detail

Essentials in Gourmet Fish Cookery/ Thursday, May 9th/ 6pm to 9pm (125.) per person/ open

An uncomplicated approach to the methods of Fish Cookery, implementing the important fundamental techniques of baking, steaming, pan fry-roasting and poaching with delicious sauces, accompiaments and outstanding gourmet results! Wild Cod Baked en Papillote w/ herbed-compound butter and julienne vegetables, Poached King Salmon w/ tarragon-parsley-lemon-caper dressing and Pan Fried Striped Sea Bass w/ roasted garlic-red bell pepper sauce and broccolini 
Everyday French Cooking/ Tuesday, May 14th/ 6pm to 9pm (.95) per person)

Simple, rustic, yet sublimely elegant Everyday French cooking at its finest! Salade Verte with Tarragon Vinaigrette, Poulet Rôti (whole roasted free-range chicken with bundles of fresh herbs and lemon), Tomates Provençales and Apple-Frangipane Tart

Adventures in Egg Cookery! Saturday, May 18th/ 11am to 2pm (95.) per person 
A fun, palette pleasing journey through the techniques and versatility of egg cookery! In this class we’ll create an amazingly delicious Egg-Chicken-Apple Sausage-Cheddar Cheese Strata, Classic French Omelette aux Fines Herbes an exotic Tunisian Eggs Shakshuka and Poached Eggs with Avocado Toast and Green Onions…yum! These versatile egg dishes are great for Breakfast, Brunch, Lunch and Dinner! Plus, tips and recipes on soft and hardboiled eggs.

Knife Skills Class/ Tuesday, May 21st/ 6pm to 9pm (75.) per person/ open
An essential for home cooks, chefs, novices and culinary wizards alike. Learn to hone, sharpen, position, slice, dice, chiffonade, mince, julienne and more... just like a pro!
The Ultimate Dessert Favorites! / Saturday, May 25th/ 11am to 2pm (95.) per person
In this class we’ll create the tastiest, mouthwatering dessert favorites, with easy step by step directions and inside tricks of the trade which will sure to bring you the most remarkable results! Crème Brûlée, Chocolate Molten Lava Cake, Pear-Almond Puff Pastry Squares and Skillet Lemon Soufflé with Mixed Berry Coulis 
Splendors of India/ Vegetarian Cooking/ Thursday, May, 30th/ 6pm to 9pm/ (.95) per person 
Fresh, flavorful, healthy and delicious Vegetarian Indian cooking at its finest! Phulkas (handmade-soft Indian Flatbreads), Gobhi Sarson (Cauliflower w/ Mustard, Chickpeas, Spices and Greens) Kachumber Salad (Cucumber Salad w/ a Variety of Fresh Vegetables and Citrus Dressing) Dal Saag (Stewed Lentils w/ Spinach and Spices) and Mint Raita (Yogurt-Mint Sauce) YUM! 

June 2019: click on class title for detail 
The French Pastry Shop/  Saturday, June 8th/ 12noon to 3pm (95.) per person/ Kids Party/ sold out
In this class we’ll create a delectable variety of delicious French Pastry shop favorites: Almond Macarons w/ Mocha Cream Filling, Fresh Fruit Tarts w/ Lemon Curd in Pâte Sucrée, Chocolate Profiteroles and Puff Pastry Palmiers aka French Hearts. Lots of great techniques and handy tips that will last a lifetime!
Cobblers, Slumps, Crisps and Betty’s! Saturday, June 15th/ 11am to 2pm (95.) per person/ open
Ever wonder the differences between a Cobbler, Crumble, Slump, Crisp, Grunt, Betty and how to make them? In this fun filled class we’ll create the ultimate combination of these mouthwatering desserts: Sour Cherry Cobbler, Blackberry Slump/Grunt, Pear-Ginger Crisp/Crumble and Apple Brown Betty Great for taking to parties, an evening with friends, luncheon/dinner buffets or family night!






Dates are available for Private Group Classes and Team Buildings!



















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