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!



-Private Group Classes and Team Building Classes are Available-
Knife Skills Class/ Tuesday, January 9th and February 6th/ 6pm to 9pm (65.) per person
CURRENT CLASSES

December 2017

Scandinavian Smörgåsbord/ Thursday, December 7th/ 6pm to 9pm ($125.) per person/
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), Cold Cured Gravlax w/ Rye Crisps, Swedish Meatballs, Pickled Cumbers and Beets, Norwegian Stuffed Eggs w/ Caviar and Glög (mulled wine)
Baking and Pastry Essentials/
Saturday, December 9th/ 11am to 2pm (95.) per person / sold out
Learn these essential building blocks of basic French baking and pastry. These dough’s and culinary appareil are
indispensable for all cooks, chefs and novices alike. In this class we’ll make:Pâte Sucrée (Sweet Pie Dough), Pâte Brisée (Flaky Pie Dough), Pâte a Choux (Cream Puff Dough), Crème Pâtissière (Pastry Cream) and Sauce au Chocolat. We’ll turn these components into fresh fruit tarts, profiteroles and tarte aux pommes…yum !
Thai Favorites/
Tuesday, December 12th/ 6pm to 9pm (95.) per person/ gluten free menu/
Learn to make these delicious Thai favorites that can be easily replicated in your home kitchen!
Pad Thai w/ Shrimp, Chicken Coconut Milk Soup and Larb-Thai Beef -Kaffir Lime Lettuce Wraps
English Christmas Dinner/ Thursday, December 14th/ 6pm to 9pm (125.) per person/ sold out
Celebrate the holidays as we create together this joyful English Christmas banquet! Hearts of Romaine with Blue Cheese Dressing, Herb Crusted Cross Rib Roast- au jus, Roasted Root Vegetables, Yorkshire Pudding and Sherry Trifle
Vegetarian Winter Market Bounty/ Saturday, December 16th/ 11am to 2pm (95.) per person/ vegan-gluten free menu/ sold out
In this class we’ll create a healthy bounty of delicious, market fresh, farm to table dishes.
Acorn Squash-Crimini–Feta-Apple-Arugula Salad, Red Beet-Vegetable Soup, Roast Brussels’ Sprouts, Shallots and Star Anise and Persimmon-Pomegranate-Pear Mélange

Asian Stir Fry Dishes!
Tuesday, December 19th/ 6pm to 9pm (95.) per person/ sold out
Your stress-free path to delicious, quick, fresh and healthy stir fries! Also great for tuning up your knife skills! Portobello and Veggie Stir Fry, Stir-Fried Shrimp with Snow Peas & Red Bell Pepper, Chicken-Green Bean-Thai Basil Stir Fry
Favorites from Vienna with Love/
Thursday, December 21th/ 6pm to 9pm
(125.) per person/ sold out

Come gather around and savor the festivities creating this heartwarming Viennese feast! Celery Root Rémoulade, Pork Schnitzel (Breaded Pork Cutlets w/Lemon), Petersilienkartoffeln (Yukon Gold Potatoes in Butter and Parsley), Rotkraut (Sweet and Sour Braised Red Cabbage) and Apfelstrudel (Apple Strudel)
The Breakfast Club/
Saturday, December 23rd/ 11am to 2pm (95.) per person/ sold out
A fun filled Saturday creating this scrumptious breakfast extravaganza! Great tips on making hollandaise sauce, pre poaching eggs, scratch made granola and more! Blueberry Pancakes, Eggs Florentine, Home-Made Granola with Oats, Walnuts and Raisins, Roast Rosemary-Garlic Potatoes and Citrus Fruit Mélange

January 2018 - 

Knife Skills Class/ Tuesday, January 9th/ 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 Michelin 5 Star Roadhouse/ Thursday, January 11th/ 6pm to 9pm (125.) per person
Jazzy upscale 5 star Roadhouse favorites that are not only delicious and fun to make but are sure to fill up your tank with miles of happiness – Jewel Salad with 1,000 Mile Dressing, “Chicken Fried “ Top Round Steak Cutlets w/ Country Gravy, Bacon, Kale & Collard Greens, Spoon Bread Pudding and Black n’ Blueberry Pie à la Mode

Fresh Handmade Pasta Workshop
/
Saturday, January 13th/ 11am to 2pm (95.) per person/ sold out

Learn to make quality handcrafted fresh pasta dough fashioned into a variety of shapes and sizes with tantalizing fillings and savory sauces: Tortellini al Formaggio con Sugo di Pomodoro (cheese filled tortellini with tomato-basil sauce) Agnolotti di Zucca (butternut squash filled pasta with a sauce of sage, sherry, pecans, golden raisins and butter) Ravioli ai Funghi con salsa Vellutata (mushroom filled ravioli with velvety vegetable-mushroom broth sauce and pecorino cheese)
Le Café Breton/
Tuesday, January 16th/ 6pm to 9pm (95.) per person/ Chef's Special Pick!
Come take a culinary journey through the storied north-west corner of France and enjoy creating these delectable dishes of Brittany!

L' Artichautes Ravigote (Artichokes w/ herbs, capers, olive oil, cornichon and Sherry vinegar), Gratin de Fruits de Mer (Seafood gratin w/ scallops, shrimp, cod and mussels) and Crêpes aux Fraise w/ Nutella and Crème Chantilly

Classic French Sauces/ Saturday, January 20th/ 11am to 2pm (125.) per person/ sold out NEW Date Added March 3rd!
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, starches and vegetables. Plenty to learn and plenty of good eats in this class! Sauce Espagnol, Chasseur, Velouté, Béchamel,Mornay, Poivre Verte, Marsala, Piccata and more! 
An Evening in Greece/ Thursday, January 25th/ 6pm to 9pm (125.) per person/ 1 opening 
Enjoy creating this delectable Athenian feast with an abundance of fresh, healthy ingredients and evocative Mediterranean flavors. Horiatiki Salata (Greek Vegetable Salad), Fournisto Arni (Roast Herbed Leg of Lamb), Hortopita (Layered Fillo Tort w/ Red Chard-Spinach-Dill-Feta), Revani Cake (Semolina Cake w/ Orange Blossom Syrup
The Gourmet Fish Cookery Class/
Saturday, January 27th/ 4pm to 7pm/ private group/ sold out
Learn a full range of fish cookery techniques while having fun creating these elegant, mouth watering and flavorful fish dishes.
Trout Lake San Martín, Paupiettes of Sole Laurette and Poached Salmon in Fines Herbes Broth with Petite Peas and Parsley-Herb Pistou.

February 2018 - 

Let’s Do Brunch! New Orleans Style/ Saturday, February 3rd/ 11am to 2pm (95.) per person
An h
omage 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 Hominy Grits with Cajun Spiced Shrimp, Eggs Sardou, Hollandaise Sauce and Grapefruit Brûlée...oh yea!

Knife Skills Class/ Tuesday, February, 6th/ 6pm to 9pm (65.) per person
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!
Gourmet Vegan-Gluten Free/
Saturday, February 10th/ 11am to 2pm (95.) per person

A healthy and flavorful bounty of fresh vegan-gluten free gourmet cooking at its finest! Roast Cauliflower, Asparagus and Cherry Tomato Gratin, Rainbow Salad with Ginger-Lime Dressing, Creamy Potato-Leek-Celery Soup and Chai-Spiced Pomegranate Pears
A Special Valentines Evening/ Wednesday, February 14th/ 6pm to 9pm/  (250.) per couple
Enjoy a cozy night out with that special someone creating this delectable Valentines menu accompanied with Sparkling Spanish Wine Royale and Sparkling Cider-Pomegranate libations.Vegetable Phyllo Purses with Tomato-Red Bell Pepper Coulis, Bœuf Bourguignon in Puff Pastry Hearts, Double Dark Chocolate Truffle Cookies and Strawberries, Spanish Cava Royale with Crème de Cassis and Sparkling Cider w/ Pomegranate Juice Cocktail
The Art of Handcrafted Gnocchi
/
Saturday, February 17th/ 11am to 2pm (95.) per person

Learn the art and subtleties in creating these delicious, sublimely crafted handmade gnocchi. Gnocchi di Patate (traditional potato gnocchi), Gnocchi alla Romana (roman style cornmeal gnocchi with butter and fresh herbs) and Ricotta-Spinach Gnocchi (oval shaped spinach-ricotta gnocchi baked with tomato sauce)
Let’s Make Soup! Essentials in Soup Making
Tuesday, February 20th/ 6pm to 9pm (95.) per person
Delicious, fresh and healthy homemade soups are a must have in your cooking repertoire. In this class learn the essential techniques and methods of soup cookery that will empower you to create a treasure trove of mouth watering soups. Perfect for do ahead weekly meals or stocking up your freezer! Butternut -Ginger Soup (Roast Butternut Squash-Ginger Soup w/ Nutmeg, Lemon and Crème Fraîche), Garden Fresh Vegetable Soup (Fresh Vegetable Soup with Carrots, Green Beans, Celery, Kale, Onions, Tomatoes, Zucchini and Turnips) Savory French Lentil Soup (Lentil Soup in a Savory Broth with Mirepoix, Pancetta, Fresh Herbs and Spices) Cream of Cauliflower-Leek Soup (Velouté Based-Cream of Cauliflower and Leek Soup)
Culinary Treasures of
Turkish Cooking/
Thursday, February 22nd/ 6pm to 9pm (125.) per person
Enjoy creating these delicious treasured favorites of Turkish Cuisine with a bouquet of fresh, exotic Mediterranean-Middle Eastern flavors and ingredients. Imam Bayildi (stuffed roast eggplant w/ onions, tomato-peppers-olives and pine nuts), Sarimsakli Yoğurt (garlicky yogurt) Peynirli Tepsi Böreği (cheese börek) Mücver (zucchini fritters) Adana Kebabi (skewered minced lamb kebobs with sumac and pepper flakes)

March 2018 -

Classic French Sauces/ Saturday, March 3rd/ 11am to 2pm (125.) per person/ 4 openings!
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, starches and vegetables. Plenty to learn and plenty of good eats in this class! Sauce Espagnol, Chasseur, Velouté, Béchamel,Mornay, Poivre Verte, Marsala, Piccata and more!  
American Dessert Favorites! Saturday, March 10th/ 11am to 2pm (95.) per person
Time to make the best all time American dessert favorites with easy to follow recipes, handy tips and prize-winning results! Classic Chocolate Layer Cake w/ Chocolate Buttercream Frosting, Morello Cherry Puff Pastry Turnovers, Lemon-Lime Méringue Pie and Apple Cobbler-Crumble à la mode





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