Chef Joe's Culinary Salon 16 B Sanchez Street San Francisco cell: 415-640-4017 shop: 415-626-4379 | Chef Joe's Culinary Salon Awarded Best Cooking Teacher and Cooking Classes in San Francisco!
Info Here For: -Private Group Classes and Team Building Classes- Knife Skills Class/ Tuesday, April 16th/ 6pm to 9pm (75.) per person/ sold out Knife Skills Class/ Tuesday, May 21st/ 1pm to 4pm (75.) private group class/ sold out 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! 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 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 April 2019:
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) 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! 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 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! 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
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 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/ 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/ open 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/ open 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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The Best "Hands On" Cooking Classes in San Francisco!
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