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/ 2 openings CURRENT CLASSES December 2018: Click on class title for details Savory European Tartes, Pasties,
Galette & Dumplings/ Saturday, December 1st, 2018/ 11am to 2pm (95.) per person
Create this lavish bounty of savory European tartes, pasties, galette and dumplings with 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 Hungarian Plum Dumplings (Szilvas Gomboc) Great for parties! 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!
Scandinavian Smörgåsbord/ Thursday, December 6th/ 2pm to 5pm/ private group class/ sold out Cozy up to this creatively festive Scandinavian Smörgåsbord! A sumptuous feast 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, Mustard-Dill Sauce, Swedish Meatballs, Pickled Cucumbers, Marinated Beets, Norwegian Stuffed Eggs w/ Caviar and Warm Spiced Glög (spiced mulled wine) Vegetarian Winter Market Bounty/ Gluten Free! Saturday, December 8th/ 11am to 2p (95.) per person In this class
we’ll create a healthy bounty of tantalizing, market fresh, farm to table
vegetarian-gluten free dishes. Acorn Squash-Cremini-Feta-Apple-Arugula Salad, Red Beet-Vegetable
Soup, Roast Brussels’ Sprouts and Shallots with Star Anise
and
Persimmon-Pomegranate-Pear Mélange. Can
easily be adapted to vegan diet. The Retro-Mod Fondue Party! / Tuesday, December 11th/ 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 tastiest 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! Celebrate the holidays as we create together this amazing English Christmas feast! Hearts of Romaine with Blue Cheese Dressing, Herb Crusted Beef Cross Rib
Roast- au jus, Roasted Root Vegetables,Yorkshire Pudding and Sherry Trifle 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) Let’s warm up the house with these delicious, mouthwatering, freshly baked holiday cookies! Gingersnap Cookies, Chocolate Crackle Top Cookies, Coconut-Lime-Snowball Cookies and Christmas Cut-Out Cookies 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/ 4 openings 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/ 4 openings 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/ 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 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) Desserts Favorites! Saturday, February 9th/ 11am to 2pm (95.) per person/ open 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 9pm/ (145.) per person (space is limited to 12) Enjoy a cozy night out with that special someone creating this delectable Valentines menu accompanied with sparkling wine bar royale: Cupid’s Savory Phyllo Cups (Tomato-Artichoke-Chèvre & Butternut Squash-Sage-Fontina), Flaky Puff Pastry Hearts w/ Blanquette de Poulet, Guittard Chocolate Fondue (with Strawberries, Apple Wedges, Marshmallows and Pretzels Logs), Sparkling Wine Bar (Cava/Prosecco Royale with Crème de Cassis, Chambord and Berries) Private Group Class/ Saturday, February 16th/ menu TBD/ sold out date Middle Eastern Vegetarian Delights/ Tuesday, February 19th/ 6pm to 9pm (95.) per person/ open Savor the fresh, exotic flavors found throughout the Middle East, as we create this sumptuous bounty of vegetarian delights! 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/ open 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 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 Art of Handcrafted Gnocchi/ Saturday, March 9th/ 11am to 2pm (95.) per person/ popular pick! open 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) 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!
Dates are available for Private Group Classes and Team Buildings!
|
The Best "Hands On" Cooking Classes in San Francisco!
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