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, February 26th/ 6pm to 9pm (75.) per person/ 1 opening CURRENT CLASSES January 2019: Click on class title for details 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)
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 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) 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 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! 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 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 April 2019:
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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