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
The Best "Hands On" Cooking Classes in San Francisco!




CURRENT CLASSES


All Are Welcome!
-Private Group Bookings Available-

December 2016:

Knife Skills Class/ Tuesday, December 6th/ 6pm to 9pm (65.) per person/ Essential Skills Class/ 2 openings!
Learn to hone, sharpen, position, slice, dice, chiffonade, mince, julienne just like a pro!
From Munich to Vienna with Love/ Thursday, December 8th/ 3pm to 6pm (125.) / sold out
“All aboard” as we take a culinary journey from Munich to Vienna and create these festive, heartwarming, seasonal favorites.Celery Root Rémoulade, Schweinebraten (Pork Tenderloin Roast with Port wine sauce) Rotkraut (Sweet and Sour Braised Red Cabbage), Spätzle and Linzer Torte
Pasta Sauce Class/
Saturday, December 10th/ 11am to 2pm (95.) per person
/ sold out
Cook up this bountiful array of splendidly delicious pasta sauces that will sure to be your go to favorites! Penne Puttanesca, Spaghetti Bolognese, Farfalle con Piselli and Salsa di Pomodoro

Stir Fry Dishes! Tuesday, December 13th/ 6pm to 9pm (95.) per person/ Excellent Technique Class/ 3 openings!
Your stress-free path to delicious, quick, fresh and healthy stir fries! 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 (Gluten Free)

English Christmas Dinner/ Thursday, December 15th/ 5:30 pm to 8:30pm (125.) private party/ sold out
Celebrate the holidays as we create together this joyful English Christmas feast!
Hearts of Romaine with Blue Cheese Dressing, Herb Crusted Cross Rib Roast- au jus, Roasted Root Vegetables, Yorkshire Pudding and Sherry Trifle

The Great Wraps of Asia/
Saturday, December 17h/ 11 am to 2pm (95.) per person/
sold out
All aboard for
fun time as we create these delicious, freshly made Asian inspired wraps. Chinese Pot Stickers (Jiǎozi), Thai Chicken Lettuce Wraps and Vietnamese Spring Rolls

Fish Cookery/ Thursday, December 22nd/ 6pm to 9pm (125.) per person/ Chefs Pick!/ 3 openings!
Learn a full range of fish cookery techniques while creating these delicious, mouth watering and flavorful fish dishes.
Salmon en Papillote- Méditerranéen, Trout Amandine and Poached Cod à la Nage-Thai style

January 2017:

Farmers Market Bounty/ Vegetarian Cookery/ Saturday, January 14th/ 11am to 2pm (95.) per person/ Essential Skills
Healthy vegetarian cooking at its finest! Create this delicious bounty of market fresh, farm to table plant based dishes. Acorn Squash-Crimini -Apple-Frisée Salad, Red Beet-Vegetable Soup, Roast Butternut Squash-Cauliflower -Kale Gratin and Bonus:Persimmon-Pomegranate-Orange Mélange

Knife Skills Class/
Tuesday, January 17th/ 6pm to 9pm (65.) per person/ Essential Skills/Technique Class
Learn to hone, sharpen, position, slice, dice, chiffonade, mince, julienne just like a pro!
Chicken Cookery/ La Cuisine du Poulet/
Thursday, January 19th/ 6pm to 9pm (95.) per person/ Essential Skills/Technique
Master the methods and techniques of chicken cookery with an air of confidence and palette pleasing results.
Coq à la Bière (Chicken braised in beer, mushrooms, carrots, onions and juniper berries), Poulet Rôti (Whole roasted free range chicken w/ fresh herbs and aromatics),
Poulet Sauté à la Provençal (Sautéed chicken breast w/ tomatoes, garlic, olives, basil and white wine)
Let’s Make Soup! Tuesday, January 24th/ 6pm to 9pm (95.) per person/ Essential Skills/Popular Pick!
Learn the methods, classifications and techniques in creating a bounty of delicious homemade soups.The variations are endless once you are empowered with the knowledge and skills of soup cookery! Winter Vegetable-White Bean Soup, Cream of Broccoli Soup, Butternut-Ginger Soup and French Lentil-Soup
Le Restaurant St. Germain/ Thursday, January 26th/ 6pm to 9pm (125.) per person/ French Menu Class
Create this elegant French menu with the panache and savoir faire of a master Chef in a relaxed comfortable setting. Potage Crécy (Cream of Carrot-Leek-Potato Soup), Saumon en Croûte (Salmon in Puff Pastry with Mushroom Duxelle), Haricots Verts et Tomates Cerises (Green Bean and Cherry Tomato Sauté) and Beignets aux Pommes (Apple Fritters)
Classic French Sauces/
Saturday, January 28th/ 11am to 2pm (125.) per person/ Skills/Technique Class/Chefs Pick!
Elevate your cooking repertoire! Learn to make Classic French sauces like a professional chef. 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 sumptuous eats in this class! Sauce Espagnol, Chasseur, Velouté, Béchamel, Mornay, Marsala, Piccata and more!
Baking and Pastry Essentials/ Tuesday, January 31st/ 6pm to 9pm (95.) per person/ Essential Skills/Technique Class
Learn to master the essential building blocks of basic French baking and pastry. These versatile 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. In addition we’ll make fresh fruit tarts, profiteroles and tarte aux pommes…yum!



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