Chef Joe's Culinary Salon 16 B Sanchez Street San Francisco cell: 415-640-4017 shop: 415-626-4379 | Chef Joe's Culinary Salon The Best "Hands On" Cooking Classes In San Francisco! Celebrating our 13th Year! Awarded Best Cooking Teacher and Cooking Classes in San Francisco! Due to Covid 19 protocol, we won't be able to predict exactly when it's safe to resume classes but with so many getting vaccinated and the pandemic being contained, most likely by the end or possibly middle of June 2021 and on to July 2021. Please feel free browse the upcoming classes, sign up and/or check out the archives for booking private group classes! Thank you all so much, we are really looking forward to seeing you soon! Best for now, Chef Joe 🖐All Classes are Hands-On🖐 Knife Skills Class/ Thursday, May 20th/ 6pm to 8:30pm (75.) per person N/A 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! Adventures in Egg Cookery! Saturday, May 22nd/ 11am to 2pm (95.) per person N/A A fun, palette pleasing adventure through the techniques and versatility of egg cookery! In this class we’ll create an incredible repertoire of delicious egg cookery dishes including: Breakfast Egg Strata, Sublime French Omelette aux Fines Herbes, Spicy Eggs in Purgatory and Poached Eggs on Avocado-Multi Grain Toast, Chives 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.Le Café Parisien/ Thursday, May 27th/ 6pm to 9pm/ *special* (95.) per person N/A Delicious, fresh and fun to make, authentic Parisian Café menu favorites! Moules Marinières (Steamed Mussels), Pommes Frites, Croque Monsieur and Citron Givrè. Pierogi and Pirozhki Fest! Saturday, May 29th/ 11am to 2pm (110.) per person N/A In this fun interactive class, we'll create a bounty of handmade Polish style Pierogi and Russian style Pirozhki, both styles are absolutely delicious! The Polish Pierogis are made with a dumpling type dough, filled with potato, cheddar and chives, poached, then fried in butter and onions. The Russian style Pirozhki are made with a yeast dough, filled with seasoned ground beef and aromatic vegetables and baked off to a golden brown. We'll also make jam and fruit filled Pirozhki, baked off and dusted with powdered sugar! YUM!!!Barcelona Nights/ Spanish Cuisine Menu/ Thursday, June 3rd/ 6pm to 9pm (125.) per person/ pending status of Covid Enjoy an enchanting evening creating this awe-inspiring, mouthwatering Spanish Cuisine Menu! Pollo a la Española (braised chicken with bell peppers, tomatoes, lardons, garlic, paprika and onions) Acelgas con Pasas y Piñones (sautéed red chard with pine nuts, cinnamon and raisins) Ensaladilla (salad with new potatoes, artichoke hearts, green beans, olives, cornichon, peas and garlic alioli dressing) and “Gypsy’s Arm Cake” (flourless dark chocolate-mocha roulade cake, drizzled with sherry wine and rolled up with whipped cream) The Breakfast Club/ Saturday, June 5th/ 11am to 2pm (95.) per person/ pending status of Covid A fun filled Saturday creating this scrumptiously delicious breakfast-bruncheon feast! Learn to make the perfect poached eggs Florentine w/ creamed spinach in béchamel sauce, topped off w/ delicious buttery-lemony hollandaise sauce, The best scratch made crunchy granola, Souffléed blueberry-buttermilk pancakes and more! Blueberry “Souffléed” Pancakes, Eggs Florentine, Home-Made Rolled Oat-Walnut-Cardamom-Currant Granola and Citrus Fruit MélangeThe Spanish Tapas Bar/ Andalusian Nights/ Tuesday, June 8th/ 6pm to 9pm *Chef's Pick* (110.) per person/ pending status of Covid Submerge yourself in an evening of delight and wonder, creating this splendid array of delectable Spanish tapas dishes! Buñuelos (manchego cheese puffs), Espárragos con salsa Romesco (char-griddled asparagus w/ romesco sauce), Tortillitas de Gambas (shrimp fritters), Piquillos Rellenos con Queso de Cabra (piquillo peppers stuffed w/ herbed goat cheese) Mejillones al Vapor (steamed mussels with ginger, garlic, turmeric and white wine)The Great Wraps of Asia/ Saturday, June 12th/ 11am to 2pm (110.) per person/ pending status of Covid In this class we’ll create an alluring array of the most delicious, freshly made Asian binspired wraps and dumplings. Chinese Pot Stickers (Jiǎozi) with soy-ginger dipping sauce, Thai Beef Lettuce Wraps with lemon grass, Thai basil and kaffir lime leaves, Filipino Lumpia with sweet chili sauce and Vietnamese Spring Rolls with peanut sauce. These are an absolute hit at cocktail parties, luncheons and dinner parties! Really fun to make! Pasta Sauce Class/ Tuesday, June 15th/ 6pm to 9pm/ (95.) per person/ pending status of Covid In this class we’ll create a sumptuous bounty of delicious, homemade Italian pasta sauces that will sure to be your go to favorites. Great for stocking up the freezer, pantry or in the fridge to enjoy now and for days to come. We’ll use quality, Durum wheat-semolina dried pastas which will be cooked to order to accompany our freshly made sauces: Spaghetti Carbonara, Penne alla Puttanesca Sauce, Pasta w/ Basil-Spinach-Garlic-Walnut-Pesto sauce and Rigatoni w/ Bolognese Sauce A Touch of India/ Thursday, June 17th/ 6pm to 9pm/ (110.) per person/ pending status of Covid Fresh, flavorful, healthy and delicious Indian cooking! A beautiful combination of enticing vegetarian dishes and an amazing chicken dish-rounded off with handcrafted flatbreads and raita sauce. Roti/Chapati/ Phulkas (puffed whole wheat Indian flatbreads, handmade in class), Curried Cauliflower-Sweet Potato-Chickpea Stew, Chicken Tikka Masala with Raita and Madras Curried Root Vegetable-Ginger Stew The French Chef “A Tribute To Julia” Thursday, June 24th/ 6pm to 9pm (125.) per person/ pending status of Covid In the spirit of the late-great Julia Child and Auguste Escoffier we’ll create this amazing French Burgundian feast, implementing classic and modern French techniques and methods of cooking. Céleri Root Rémoulade, Bœuf Bourguignon, Haricots Verts with Shallots, Pommes de Terre au Four and Mixed Berry Clafoutis. This class is approachable to all learning levels! In this class we'll create a tempting array of these light, airy, sublime and slightly crisp meringue-cookies with a delightful tender chew on the inside, sandwiched together with a variety of mouthwatering fillings such as: chocolate ganache, jams, flavored buttercreams, pistachio cream, peppermint, raspberry, lemon curd and more. In class we’ll make a variety of at least 4 different flavors! |
