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
Celebrating our 12th Year!
Awarded Best Cooking Teacher and Cooking Classes in San Francisco!

Knife Skills Class: Tuesday, December 17th/ 6pm to 9pm (75.) per person/ open
Knife Skills Class: Tuesday, January 28th/ 6pm to 9pm  (75.) per person/ open
Knife Skills Class: Saturday, February 22nd/ 11am to 2pm  (75.) per person/ open


November 2019: click on class title for detail 
An Evening in Greece/ Thursday, November 7th/ 6pm to 9pm (125.) per person/ open 
Enjoy creating this festive Athenian feast with an abundance of fresh, healthy ingredients and authentic mouthwatering flavors of Greece. Horiatiki Salata (Greek Vegetable Salad), Fournisto Arni (Roast Herbed Leg of Lamb), Hortopita (Layered Fillo Tort w/ Spinach-Dill-Feta), Revani Cake (Semolina Cake w/ Orange Blossom-Honey Syrup) 
Spanish Cuisine Class/ Saturday, November 9th/ 6pm to 9pm/ private group class/ sold out 
London Calling! Pub Favorites/ Tuesday, November 12th/ 6pm to 9pm (95.) per person/ open 
What fun we’ll have making and enjoying these delicious gastro-pub favorites! Golden Crisp Beer Battered Fish and Chips, English Cottage Pie and the ever popular Chicken Tikka Masala. You are welcome to bring beer to this one! 
Ristorante Italiano- Alto Lombardo/ Thursday, November 14th/ 6pm to 9pm (125.) per person/ open
A sumptuous-mouth-watering Northern Italian-Lombardy comfort food feast! A perfect menu for the fall and winter months and the upcoming holidays! Polenta Casseruola al Forno (Layered Polenta Casserole w/ Fontina and Grana Padano Cheeses), Carciofi Bolliti con Vinaigrette (Boiled Globe Artichokes w/ Vinaigrette and Mayo), Tacchino Brasato ai Funghi e Rosmarino (Turkey Leg and Thighs braised in luscious sauce of Red Wine, Porcini Mushrooms, Pearl Onions and Rosemary) and Granita di Melograno (Icy Pomegranate Granita) Vegetarian Market Bounty/ GF-V/ Tuesday, November 19th/ 6pm to 9pm (95.) per person/ open 
In this class we’ll create a healthy bounty of delicious, market fresh, farm to table dishes. Roast Acorn Squash Rings-Cremini-*Goat Cheese-Arugula-Endive-Salad, Organic Beet-Root Vegetable-Cabbage Soup, Roast Brussels’ Sprouts-Shallots-Grapefruit-Star Anise and Persimmon-Pomegranate-Pear Mélange a gluten free menu! *omit goat cheese for vegan diet
Let’s Do Brunch! New Orleans Style/ Saturday, November 23rd/ 11am to 2pm (95.) per person/ open 
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 Chicory Coffee, Creamy Cheddar Grits with Cajun Spiced Shrimp, Eggs Sardou and Grapefruit Brûlée 

December 2019: click on class title for detail 
Pierogi and Pirozhki Festival! Saturday, December 7th/ 11am to 2pm (95.) per person/ open
In this class we'll create a bounty of handmade Polish style Pierogi and Russian style Pirozhki, both styles are absolutely delicious! The Polish Pierogi are made with a dumpling style dough, filled with potato, cheddar and chives, boiled, then fried in browned butter and onions. The Russian style Piroshki are made with a yeast dough, filled with seasoned ground beef, cheese, onions and garlic and baked off to a golden brown. We'll also make jam and fruit filled Piroshki, baked and dusted off with powdered sugar! YUM!!! 
The Fondue Party! /
Tuesday, December 10th/ 6pm to 9pm (95.) per person/ n/a 
Break out the fondue sets and let’s create this sumptuous trio 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 Cheese Fondue), Fontina and Italian Truffle Cheese 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: Chunks of 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 dining table. Bonus Recipe: Chocolate Fondue with Strawberries! 
Scandinavian Smörgåsbord/ Thursday, December 12th/ 6pm to 9pm ($125.) per person/ n/a 
Cozy up to this festive Scandinavian Smörgåsbord, great for the holidays or any special occasion! In this class we’ll make Jansson’s Temptation (potato gratin with onion, cream and anchovy), Cured Gravlax w/ Rye Crisps and Mustard-Dill Sauce, Swedish Meatballs, Pickled Cucumbers and Beets, Norwegian Stuffed Eggs w/Caviar and Warm Spiced Glög (spiced mulled wine) 
Danish Christmas Cookies and Aebleskiver! Saturday, December 14th/ 11am to 2pm (95.) per person/ open
Come celebrate the spirit of the holidays as we cook up myriad of delicious, freshly baked Danish cookies and other traditional Danish treats. Pebernødder (little “peppernut” cookies with white pepper, cinnamon, cardamom, citrus zest and other spices) Klassiske Vaniljekranse (classic wreath shaped Danish vanilla-butter cookies) Danish Brunkager (crunchy-crisp-shingle shaped brown cookies with molasses, cinnamon, clove, ginger, allspice, almonds and pistachios) Aebleskiver (pancake balls cooked stovetop in a special Aebleskiver pan, dusted with powdered sugar and served with dipping jams…yum!)
Knife Skills Class/ Tuesday, December 17th/ 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! 
English Christmas Holiday Feast/ Thursday, December 19th/ 6pm to 9pm (125.) per person/ open 
In this class we’ll create a delicious English Christmas Holiday Feast ! Hearts of Romaine with Blue Cheese Dressing, Herb Crusted Beef Cross Rib Roast- au jus, Braised Root Vegetables, Yorkshire Pudding and Sherry Berry Trifle 
Savory Appetizers and Snacks / Saturday, December 21st/ 11am to 2pm (95.) per person/ 4 openings available! 
Create this lavish bounty of savory tartes, pasties and galettes with all the 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 Extra Bonus Recipe: Hungarian Plum Dumplings (Szilvas Gomboc)

January 2020: click on class title for detail 
Journey To Jerusalem (Middle Eastern Vegetarian Favorites!) Saturday, January 11th/ 11am to 2pm (95.) per person/ open
Savor the tantalizing, exotic and exuberant flavors of Middle Eastern Vegetarian cooking!
Israeli Sabih (grilled flatbread topped with golden fried eggplant, pickled mango, hardboiled egg slices, tomato-onion-cucumber and zhoug) Spicy Parsley-Cilantro Zhoug (spicy herb sauce made of parsley, cilantro, peppers, cumin and chilies) Falafel Salad (little gem lettuces w/ veggies, freshly made falafel fritters, pickled turnips and tahini-lemon-cardamom dressing) Homemade Garlic-Sundried Tomato-Hummus (w/ fresh vegetable assortment, pita crisps and a drizzle of date molasses) 
Little Italy Favorites! Tuesday, January 14th/ 6pm to 9pm (95.) per person/ open 
Create mouthwatering dishes typical of your favorite neighborhood Italian Restaurant. A perfect menu for date night, friend’s night out or flying solo for a deliciously fun evening. In this class we'll make Chicken Parmigiana, Broccolini al Peperoncini, Insalata Mista and Chocolate-Stout “Beeramisu”
Soufflé Class/ Sweet and Savory/ Saturday, January 18th/ 11am to 2pm (95.) per person/ open
Master the artistry and sublime elegance in creating these delectable, light and airy sweet and savory soufflés! Fun and easy to make once you know the techniques and Chef Joe's own personal tips * Apricot-Pistachio Soufflé * Cheddar Cheese-Tomato-Basil Soufflé * Spinach-Parmesan Soufflé * and * Guittard Dark Chocolate Soufflés
The French Gourmand/ Thursday, January 23rd/ 6pm to 9pm ($125.) per person/ open 
Turn market fresh ingredients into the extraordinary with tried and true French techniques that will sure to bring us the most astoundingly delicious results! Saumon en Croûte/ Salmon in Puff Pastry (whole side of Salmon-mushroom duxelle and spinach baked in a flaky puff pastry crust), Salade de Cresson (salad w/ watercress, arugula, apples, pine nuts and classic vinaigretteTomates farcies au Four (stuffed tomatoes w/ peas, pearl onions and béchamel sauce, baked w/ garlic-herb bread crumb topping), Bananes Flambées au Rhum (Bananas flambeed in rum, orange juice, zest and brown sugar served warm with vanilla ice-cream) A real show stopper!

Fresh Handmade Pasta Making Class/ Saturday, January 25th/ 11am to 2pm (95.) per person/ open 
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 di Zucca con Salsa di Salvia (handmade ravioli with a roast butternut squash-asiago cheese filling, finished in a brown butter-lemon-sage sauce) Fettuccine con salsa di Pomodoro e Basilico (handmade egg fettucini with a tomato sauce and fresh basil) 
Knife Skills Class/ Tuesday, January 28th/ 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! 

February 2020: click on class title for detail  
The Prague to Budapest Connection/ Thursday, February 6th/ 6pm to 9pm (125.) per person/ open 
Savor the depth, richness and deliciously robust flavors Eastern European Czech-Hungarian Cuisine. Stuffed Red Bell Peppers (Töltött Paprika), Hungarian Beef Goulash (Pörkölt), Czech Dumplings (Knedlíky) and Crispy Pear Strudel (Hruškový závin) 
Essentials in Chicken Cookery/ Saturday, February 8th/ 11am to 2pm (95.) per person/ open 
An absolute must for novices, home cooks and chef’s alike. Implement the essential techniques and methods of chicken cookery that will empower you to create the most delicious, simple to make, “go to” chicken dishes each and every time! In this class we’ll make a Succulent Whole Roasted Free-Range Chicken (with herb bundle and fresh lemon), Chicken Jardinière (braised chicken leg and thigh with pancetta, garden vegetables, mushrooms, white wine and herbs) Sautéed Chicken Breast Paillards Provençal (with tomatoes, white wine, garlic, oregano, basil and olives)
The Paella Festival! Tuesday, February 11th/ 6pm to 9pm (95.) per person/ open
Fun, festive and delicious! Learn the art and mastery of preparing these amazing one dish wonders from Spain! Paella Marinara (Seafood Paella), Paella con Pollo y Linguiça (Paella with Chicken and Sausage) and Paella Vegetariana (Vegetarian Paella with Artichokes, Edamame, Zucchini and Tomato)
A Special Valentines Evening/ Friday, February 14th/ 6pm to 9pm (125.) per person (250.00 per couple) open 
Enjoy a cozy night out with that special someone creating this delectable Valentines menu accompanied with a sparkling wine bar full of tasty libations and flavorful accoutrements! Menu: Savory Roast Veggie Phyllo Bundles with tomato-red bell pepper sauce, Puff Pastry Hearts filled with Chicken-Vegetable Blanquette, Belgium-Chocolate Fondue with strawberries, cubed pound cake, pretzel bits, marshmallows and apple wedges, Sparkling Wine Bar Royale with Cava/Prosecco, Crème de Cassis and Pomegranate Juice.  
Treasures of
Turkish Cuisine / Thursday, February 20th/ 6pm to 9pm (125.) per person/ open  
Enjoy creating these mouthwatering culinary treasures of Turkish Cuisine with a bouquet of exotic spices, herbs and the most incredible 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 pepper flakes)
Knife Skills Class/ Saturday, February 22nd/ 11am to 2pm (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!

March 2020: click on class title for detail 
Classic French Sauces/ Saturday, March 7th/ 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!

Dates are available for Private Group Classes and Team Buildings!

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