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, February 26th/ 6pm to 9pm (75.) per person/ 1 opening
Knife Skills Class/ Tuesday, March 19th/ 6pm to 9pm (75.) per person/ open

CURRENT CLASSES  

January 2019: Click on class title for details

Knife Skills Class/ Tuesday, January 8th/ 6pm to 9pm (75.) per person  
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 Prague to Budapest Connection/ Thursday, Janaury 10th/ 6pm to 9pm/ (private group class) sold out

Savor the depth and richness of this deliciously, robust and flavorful Eastern European Czech-Hungarian menu. Stuffed Red Bell Peppers (Töltött Paprika), Hungarian Beef Goulash (Pörkölt), Czech Dumplings (Knedlíky) and Crispy Pear Strudel (Hruškový závin) 

The French Pastry Shop/ Saturday, January 12th/ 11am to 2pm (95.) per person/ sold out
In this class we’ll create a delectabe variety of delicious French Pastry shop favorites: Macarons w/ Mocha Cream Filling, Fresh Fruit Tarts in Pâte Sucrée, Chocolate Éclairs w/ Pâte à Choux dough and flaky Puff Pastry Palmiers aka French Hearts. Lots of great techniques and handy tips that will last a lifetime!
Le Bistrot Français/ Wednesday, January 16th/ 6pm to 9pm (125.) per person/ 
Learn the secrets of a gourmet chef! In this class we'll create an amazingly delicious French Bistro menu, all with the highest quality ingredients and  outstanding results! Salade d'Asperges, Filet de Bouef au Poivre Vert, Pomme de Terre “Hasselback” and Citron Givrè

Everyday French Cooking w/ fresh herbs/ Friday, January 18th/ 6pm to 9pm (private group class) sold out

Simple, rustic and elegant everyday French cooking with tantalizingly delicious results! Salade Verte with Tarragon-Dijon Vinaigrette, Poulet Rôti (whole roasted free-range chicken with fresh herbs and lemons), Tomates Provençales and Apple-Almond Frangipane Tart 
Treasures of Turkish Cuisine/ Thursday, January 24th/ 6pm to 9pm (125.) per person/ 

Mouthwatering culinary treasures of Turkish Cuisine with a bouquet of exotic Mediterranean-Middle Eastern spices and a bounty of irresistible flavors. Imam Bayildi (stuffed roast eggplant w/ onions, tomato-peppers and olives), Sarimsakli Yoğurt (garlicky yogurt) Peynirli Tepsi Böreği (layered phyllo cheese börek) Mücver (zucchini fritters) Adana Kebabi (skewered minced lamb kebobs with sumac and Aleppo pepper flakes)

Adventures in Egg Cookery! Saturday, January 26th/ 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-Sausage-Cheddar Cheese Strata, Classic French Omelette aux Fines Herbes 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
Handcrafted Pizza Class! Tuesday, January 29th/ 6pm to 9pm (95.) per person/ sold out
Handcrafted, homemade crusty pizzas, made with organic bread flour and organic tipo '00' flour along with a host of tantalizing toppings. Pizza dough, sauces and recipes can easily be replicated  in your home kitchen and oven! Margherita Pizza, Potato-Apple-Rosemary, Roast Veggie, Del Giorno and more! 


February 2019: click on class title for details

Fresh Handmade Pasta Workshop/ Thursday, February 7th/ 6pm to 9pm (95.) per person
Learn to make fresh, scratch made egg pasta dough, rolled out into sheets and fashioned into stuffed ravioli as well as cut into fettucine noodles with a combination of savory sauces: Ravioli ai Funghi con salsa Vellutata (mushroom-ricotta filled ravioli with a velvety smooth vegetable-mushroom sauce and pecorino cheese) Fettuccine con salsa di Pomodoro e Basilico (handmade egg fettucini with a tomato sauce and fresh basil)
Dessert Favorites! Saturday, February 9th/ 11am to 2pm (95.) per person/ sold out
In this class we’ll create the tastiest, mouthwatering desserts, with easy step by step directions and inside tricks of the trade which will sure to bring you remarkable results! Crème Brûlée, Chocolate Molten Lava Cake, Pear-Almond Puff Pastry Tart and Skillet Lemon Soufflé with Mixed Berry Coulis 

A Special Valentines Evening/ Thursday, February 14th/ 6pm to 10pm/ (145.) sold out
Enjoy a relaxed cozy night out with that special someone creating this delectable Valentines menu accompanied with sparkling wine bar royale: Cupid’s Favorite Savory Phyllo Cups (Tomato-Artichoke-Chèvre & Butternut Squash-Sage-Fontina), Flaky Puff Pastry Hearts w/ Blanquette de Poulet, Chocolate Fondue (with assorted dippers: Strawberries, Apple Wedges, Marshmallows and Pretzels Sticks), Sparkling Wine Bar (Cava/ Prosecco Royale-Kir Pétillant- with Crème de Cassis, Chambord and Berries)
Middle Eastern  Vegetarian Delights/ Tuesday, February 19th/ 6pm to 9pm (95.) per person/ sold out/ New Date added! Saturday, April 6th @ 11am!
Savor the sumptuous, exotic flavors of the Middle East as we create this hearty bounty of fresh vegetarian dishes! Sabih (grilled flatbread with fried eggplant-tomato-onion-cucumber salad and pickled mango) Falafel (scratch made chick pea fritters made with a variety of spices, garlic and onions, served with fresh vegetables and pita). Zhoug (a popular, somewhat spicy homemade condiment of parsley, cilantro, peppers, cumin and chilies) Butternut Squash & Tahini Spread (roast butternut squash, tahini, yogurt and date syrup spread) 
Tunisia to Old Algiers/ Thursday, February 21st/ 6pm to 9pm (125.) per person/ sold out
An amazingly delicious evening creating this splendiferous North African-Arabian feast! Radish-Caper-Mint-Preserved Lemon Salad, Fish Tagine w/ Potato, Chermoula Marinade, Olives and Dried Figs, Fava Bean-Garlic Soup and Semolina-Almond-Honey Cake
Knife Skills Class/ Tuesday, February 26th/ 6pm to 9pm (75.) per person/ 1 opening
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! 

March 2019: click on class title for detail

The Art of Handcrafted Gnocchi/ Saturday, March 9th/ 11am to 2pm (95.) per person/ Popular Pick! 

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

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/ open

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/ 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!

Essentials in Fish Cookery/ Thursday, March 21st/ 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 results! Cod Baked en Papillote w/ compound butter, Poached Salmon w/ tarragon-parsley-lemon-caper dressing and Pan Fried/ Roasted Sea Bass w/ red bell pepper sauce 
The Global “Hot-Pockets”/ Tuesday, March 26th/ 6pm to 9pm (95.) per person/ Popular Pick!

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/ Saturday, March 30th/ 11am to 2pm (125.) per person/ open 
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 Delights/
Saturday, April 6th/ 11am to 2pm (95.) per person/ open
Savor the sumptuous and exotic flavors of this enticing Middle Eastern vegetarian menu!  Sabih (grilled flatbread with fried eggplant-tomato-onion-cucumber salad and pickled mango) Falafel (scratch made chick pea fritters made with a variety of spices, garlic and onions, served with fresh vegetables and pita). Zhoug (a popular, somewhat spicy homemade condiment of parsley, cilantro, peppers, cumin and chilies) Butternut Squash & Tahini Spread (roast butternut squash, tahini, yogurt and date syrup spread)



Dates are available for Private Group Classes and Team Buildings!





















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