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!




Knife Skills Class/ Tuesday, April 16th/ 6pm to 9pm (75.) per person/ open

CURRENT CLASSES  

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
Knife Skills Class/ Tuesday, February 26th/ 6pm to 9pm (75.) per person/ sold out
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!

Knife Skills Class/ Tuesday, March 19th/ 6pm to 9pm (75.) per person/ sold out 
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 
The Global “Hot-Pockets”/ Tuesday, March 26th/ 6pm to 9pm (95.) per person/ 2 openings!

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!
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!


April 2019:


Middle Eastern Vegetarian Favorites/ Saturday, April 6th/ 11am to 2pm (95.) per person/ open

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) 
Taco Town International / Tuesday, April 9th/ 6pm to 9pm (95.) per person/ open

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! 
The French Connection/ Thursday, April 11th/ 6pm to 9pm (125.) per person/ open

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

Knife Skills Class/ Tuesday, April 16th/ 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!

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! 
Let’s Do Brunch! New Orleans Style/ Saturday, April 20th/ 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 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
Authentic, casual French fare typical of your favorite little neighborhood Parisian café/ Moules Marinièrs, Pommes Frites, Croque Monsieur and Profiteroles au Chocolat


May 2019: click on class title for detail

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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