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, January 8th/ 6pm to 9pm (65.) per person/ open

CURRENT CLASSES  

October 2018: Click on class title for details 

Middle Eastern Favorites! 

Savor the aromas and deliciously lavish flavors of fresh-healthy Middle Eastern Cooking! Scratch made chickpea Falafel Fritters with an array of fresh vegetables and pita bread, Grilled lamb and chicken Kofta, Homemade Hummus with assortment of fresh vegetables and Baba Ghanoush! YUM! 
Vegan-Gluten Free Cooking/ 
A healthy, hearty and flavorful bounty of fresh vegan-gluten free gourmet cooking. Roast Cauliflower-Asparagus and Cherry Tomato Gratin, Rainbow Salad with Ginger-Lime Dressing, Yukon Gold Potato-Leek-Celery Soup and Grilled Pineapple with Coconut Whip and Toasted Hazelnuts 
Spaghetti Western/ Delicious Pasta Dishes w/ Fresh Sauces/ 
An homage to the great Italian film maker Sergio Leone! In this class we’ll corral up some of Chef Giuseppe’s all-time favorite pasta dishes and sauce recipes: Spaghetti Carbonara, Penne alla Puttanesca, Farfalle con Piselli e Prosciutto and Ruote (wagon wheel pasta) alle Zucchine e Pomodori...this class is  fun, informative and super delicious with excellent "go to" recipes! 
The Retro-Mod Fondue Party! /

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 tastiest 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, New Potatoes, Walnuts, Artichokes 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! 

The Casablanca to Marrakesh Connection

Enjoy a fun filled evening creating these exotic, exuberant and flavorful Moroccan dishes! 
Chargrilled Eggplant with Caramelized Onions, Saffron and Ginger (Mezghaldi B’Besla Bil Boudenjal), Fish Tagine w/ Potato, Olives, Tomatoes, Dried Figs and Spices (Hout Tungera) Orange and Radish Salad w/ Mint and Blossom Water (Shlada Litchine Wa’ L’ Fegel) Semolina-Almond Biscuits (Ghoriba)

The Breakfast Club “Let’s Do Brunch”! 

A scrumptious fun filled Saturday creating this delicious brunch extravaganza! Lemon Ricotta Blintzes, Alsace Onion-Bacon-Crème Fraîche Tarte, Watercress-Arugula Salad, Flaky Currant Scones and Fresh Fruit Brochettes…Yum!

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! 

Ristorante Alto Lombardo/ 

Impress your friends and family with this sumptuous, mouth-watering four course Lombardian feast! A perfect menu for the fall season, upcoming holidays or any special occasion! Polenta Casseruola al Forno, Carciofi Bolliti con Vinaigrette (Artichokes), Tacchino Brasato ai Funghi e Rosmarino (Slow Braised Turkey Legs and Thighs in Red Wine, Porcini, Onion and Rosemary Sauce) and Granita di Melograno (Pomegranate Granita)

Let’s Make Soup! Hearty Vegetarian Style

In this class we’ll make a veritable feast of delicious, fresh, homemade vegetarian soups! Pumpkin-Ginger Soup, Beet-Cabbage-Root Vegetable Soup, Cream of Celery, Leek and Fennel Soup and Brown Lentil-Tomato-Curry Soup


November 2018: Click on class title for details


Middle Eastern Favorites! 

Savor the aromas and deliciously lavish flavors of fresh-healthy Middle Eastern Cooking! Scratch made chickpea Falafel Fritters with an array of fresh vegetables and pita bread, Grilled lamb and chicken Kofta, Homemade Hummus with assortment of fresh vegetables and Baba Ghanoush! YUM!

The Spanish Tapas Bar/ A sojourn to Seville/

A savory variety of delectable “little dishes” from Spain with plenty of good eats for everyone to enjoy! Albóndigas, Pimientos Roja Asados, Mejillones al Vapor and Manchego-Parmesan Buñuelos

Thanksgiving “Tune Up” Dinner/ 

Here’s your stress-free gateway to a relaxed Thanksgiving rehearsal dinner with all the fixings! Lots of helpful do-ahead tips, sure-fire techniques and easy to follow recipes…Green Bean-Onion Casserole, Succulent Roast Turkey, Cranberry-Orange Sauce, Gravy, Mashed Potatoes, Pumpkin Pie, Chantilly Cream and Savory Bread Stuffing. Comes complete with full recipes and shopping list!

You can enjoy a Thanksgiving feast twice in one month!

Everyday French Cooking w/ fresh herbs/ 

Simple, rustic and elegant everyday French cooking with tantalizingly delicious, mouthwatering 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

One Dish Wonders/ 

Sensational one pan-one pot meals that are delicious, versatile and easy to make! Sumptuous Skillet Lasagna, Paella w/ Chicken & Linguiça and Hearty Vegetarian Chili w/ Homemade Cornbread. Great for large groups or parties with easy clean up!

The Gourmet Vegetarian Thanksgiving/ 

This scrumptious Gourmet Vegetarian Thanksgiving menu gives you a delicious, healthy and well-balanced vegetarian alternative to the traditional Thanksgiving meal. This menu is not only a hit for the Thanksgiving  holiday but works perfect throughout the fall-winter months. Cashew-Tahini Hummus with fresh Crudities, Quinoa Pasta Casserole with Arugula, Cherry Tomatoes, Butternut Squash and Pine Nuts, Salad Mâche with Pomegranate/  Walnut-Cider Dressing and Hasselback Apples (Oats, Brown Sugar, Cinnamon and Cardamom Streusel). This menu can easily be adapted to a vegan-gluten free diet.

Cobbler, Slump, Crisp and Brown Betty! 

In this fun filled class we’ll create the ultimate combination of mouthwatering Cobbler, Slump/Grunt, Crisp/Crumble and Brown Betty. These super delicious desserts are not only impressive but surprisingly easy to make once you know the tricks. Perfect for taking to a party or a gathering at home with friends and family. Sour Cherry Cobbler, Apple Brown Betty, Blackberry Slump and Pear-Ginger Crisp- all served with vanilla ice cream!


December 2018: Click on class title for details
Savory European Tartes, Pasties, Galette & Dumplings/ Saturday, December 1st, 2018/ 11am to 2pm (95.) per person/

sold out

Create this lavish bounty of savory European tartes, pasties, galette and dumplings with delicious fillings, tantalizing toppings and a variety of scrummy scratch made doughs. Alsace Tarte Flambée (Flammkuchen), English Cornish Pasties (Cornish Pastries), Swiss Chard-Chèvre-Tomato Galette and Hungarian Plum Dumplings (Szilvas Gomboc) Great for parties!

Knife Skills Class/ Tuesday, December 4th/ 6pm to 9pm (65.) 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!

Scandinavian Smörgåsbord/ Thursday, December 6th/ 2pm to 5pm/ private group class/ sold out

Cozy up to this creatively festive Scandinavian Smörgåsbord! A sumptuous feast  for the holidays or any special occasion! In this class we’ll make Jansson’s Temptation (potato gratin with onion, cream and anchovy), Cold Cured Gravlax w/ Rye Crisps, Mustard-Dill Sauce, Swedish Meatballs, Pickled Cucumbers, Marinated Beets, Norwegian Stuffed Eggs w/ Caviar and Warm Spiced Glög (spiced mulled wine) Vegetarian Winter Market Bounty/ Gluten Free! Saturday, December 8th/ 11am to 2p (95.) per person

In this class we’ll create a healthy bounty of tantalizing, market fresh, farm to table vegetarian-gluten free dishes. Acorn Squash-Cremini-Feta-Apple-Arugula Salad, Red Beet-Vegetable Soup, Roast Brussels’ Sprouts and Shallots with Star Anise and Persimmon-Pomegranate-Pear Mélange. Can easily be adapted to vegan diet.

The Retro-Mod Fondue Party! / Tuesday, December 11th/ 6pm to 9pm (95.) per person/ 3 openings!/ New!

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 tastiest 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, New Potatoes, Walnuts, Artichokes 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! 
English Christmas Dinner/ Thursday, December 13th/ 6pm to 9pm (125.) per person/ 

Celebrate the holidays as we create together this amazing English Christmas feast! Hearts of Romaine with Blue Cheese Dressing, Herb Crusted Beef Cross Rib Roast- au jus, Roasted Root Vegetables,Yorkshire Pudding and Sherry Trifle 
The Prague to Budapest Connection/ Thursday, December 20th/ 6pm to 9pm (125.) per person/ 2 openings!

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) 
Holiday Cookie Jar/ Saturday, December 22nd/ 11am to 2pm ($95.) per person/ 3 openings!

Let’s warm up the house with these delicious, mouthwatering, freshly baked holiday cookies! Gingersnap Cookies, Chocolate Crackle Top Cookies, Coconut-Lime-Snowball Cookies and Christmas Cut-Out Cookies


January 2019: Click on class title for details

Knife Skills Class/ Tuesday, January 8th/ 6pm to 9pm (65.) 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 French Pastry Shop/ Saturday, January 12th/ 11am to 2pm (95.) per person
In this class we’ll create a delectabe variety of delicious French Pastry shop favorites: Almond Macarons w/ Mocha Cream Filling, Fresh Fruit Tarts w/ Lemon Curd 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 
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!



Dates are available for Private Group Classes and Team Buildings!





















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