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!
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/ 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 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 Sauces/ Saturday, March 30th/
11am to 2pm (125.) per person/ 3 openings! 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/ open 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! Sweet and Savory Soufflé Class/ Tuesday night, April 23rd/ 6pm to 9pm (95.) per person/ open Master the artistry and sublime elegance in creating these delectable, light, airy, and fun to make sweet and savory soufflés…* Grand Marnier Soufflés * Cheddar Cheese-Fines Herbes Soufflé * Mushroom-Chèvre Soufflés * and * Bittersweet Chocolate Soufflés * 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 Gourmet Fish Cookery implementing the important fundamental techniques of baking, steaming, pan fry-roasting and poaching with delicious sauces, accompiaments and outstanding results! Fresh Cod Baked en Papillote w/ compound butter, Poached King Salmon w/ tarragon-parsley-lemon-caper dressing and Pan Fried/ Roasted Striped Sea Bass w/ red bell pepper sauce
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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