Chef Joe's Culinary Salon
The Best Little Cooking Classes In San Francisco!
16-B Sanchez Street, 94114
415-640-4017
Celebrating 18 Amazing Years!
Awarded Best Cooking School in San Francisco!
Chef Joe's Culinary Salon
The Best Little Cooking Classes In San Francisco!
16-B Sanchez Street, 94114
415-640-4017
Celebrating 18 Amazing Years!
Awarded Best Cooking School in San Francisco!
🖐All Classes Are Hands-On🖐
September 2026
-Click on class title link for a full description, registration and pictures-
Knife Skills Class/ Tuesday, September 8th/ 6pm to 9pm/ / Essentials/ Popular Pick (125.) per person/ sold out
Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included, tasty noshes, such as delicious veggie-cheese and/or cured meat flatbreads and our class made mushroom, and tomato-basil bruschetta!
Soufflé Class/ Savory and Sweet! Saturday, September 12th/ 11am to 2pm/ Customer Favorite/ Popular Pick! (135.) per person/ sold out
Master the artistry and sublime elegance in creating these amazing, light and airy, sweet and savory soufflés! These mouthwatering delicious soufflés are fun and easy to make once you know the techniques and tricks of the trade! Soufflé aux Cèpes (Porcini and Shitake mushroom, chive, sage and sharp cheddar cheese soufflés) Grand Marnier Soufflés (Light and airy soufflés with orange zest and orange-cognac liqueur) Soufflé au Fromage avec Herbes (Gruyère cheese-fines herbes soufflés) and Apricot-Pistachio Soufflé with Vanilla Chantilly Cream... We’ll make them all!
The Road to Marrakesh/ Moroccan Cuisine/ Wednesday, September 16th / 6pm to 9pm/ Customer Favorite/ Chef's Pick! (145.) per person/ sold out
Embark upon an amazing culinary adventure creating this sumptuous Moroccan Feast! Chicken Tagine (Braised chicken with aromatic vegetables, saffron, turmeric, garlic, dried apricots, and almonds served over couscous), Pumpkin, Chickpea and Sweet Potato Stew (Butternut squash, sweet potato, garbanzo bean, saffron-ginger stew), Cucumber-Olive Za'atar Salad (Cucumbers, za'atar spices, and olives w/ grilled flatbread) Moroccan Lemon-Yogurt Cake (Zesty lemon yogurt cake drenched in orange blossom water-honey syrup)
The Ultimate Stir Fry Class! Saturday, September, 19th/ 11am to 2pm/ Popular Favorites/Special! (135.) per person/ N/A
Your stress-free path to delicious, quick, fresh, and healthy stir fries! In this class, preparation is key, subsequently creating flavorful, palette pleasing stir fry dishes in mere minutes! Portobello-Veggie-Ginger Stir Fry, Hot and Sour Stir-Fried Shrimp with Snap Peas & Red Bell Pepper, Thai Eggplant-Chicken Stir Fry w/ Thai Basil. All served with Jasmine rice.
La Cuisine du Poulet/ The Chicken Cookery Class/ Wednesday, September 23rd/ 6pm to 9pm/ Essentials/ Popular Pick! (135.) per person/ sold out / please email if you'd like to be put on the waitlist
A stress-free, hands-on approach, to the essential methods and techniques of chicken cookery (braising, roasting and sautéing).
In this class, you will learn to create these amazing dishes with an air of confidence and the most delicious results!
Coq au Vin (chicken braised in a luscious red wine-brandy sauce of mushrooms, pearl onions, bacon and fresh thyme), Poulet Rôti (moist and succulent, whole roasted, organic, free-range chicken w/ fresh herbs, lemons, and aromatics), Sauté de Poulet au Citron et aux Câpres (sautéed boneless, skinless chicken breast filets w/ a lemon, white wine, caper, parsley, and butter sauce) Accompanied with tomato Provençal, roasted creamer potatoes and arugula salad. This menu can be gluten free, please call or email in advance, if you have gluten issues.
October 2026
-Click on class title link for a full description, registration and pictures-
The Crêpe Cookery Class/ Tuesday, October 8th, 6pm to 9pm/ private group class (135.) per person/ sold out
Learn the tricks and techniques in creating the most amazing, sweet, savory, and sublimely delicious French crêpes! Ham-Asparagus-Gruyère Crêpes, Strawberry and Nutella and Whipped Cream Crêpes, Lemon-Ricotta-Marmalade Crêpes, and Crêpes aux Champignons!
From Munich to Vienna with Love/ Wednesday, October 14th / 6pm to 9pm/ Customer Favorite/ Chef's Pick! (145.) per person/ open
“All aboard” as we take this amazing culinary journey from Munich to Vienna and create this scrumptiously delicious Bavarian-Viennese Feast! Celery Root Rémoulade, Pork Tenderloin Roast/Schweinefilet Braten (with Port Wine, Shallot and Plum Sauce), Spätzle ("little sparrows" tear drop shaped pasta dumplings), Rotkraut (sweet and sour cabbage) and Linzer Torte (spiced tort dough filled with raspberry preserves and a criss-cross lattice pastry topping).
Fall/ Winter Vegan Menu/ Sunday, October 18th , 2026/ 4pm to 7pm/ private group class/ (135.) per person/ sold out
Little Gem Lettuce-Endive-Walnut-Pomegranate Salad, Hearty Vegetarian Chili, Roast Root Veggie Gratin, Vegan Cornbread, and Apple-Ginger Crisp.
The Paella Festival Class! Thursday, October 22nd/ 6pm to 9pm/ Popular Pick! (135.) per person/ Gluten Free/ open
Learn the art and finesse in creating these festive, enticingly delicious Spanish Paella dishes! Paella Marinara (w/ calamari, shrimp, and mussels), Paella con Pollo y Linguiça (chicken, peppers, and linguiça sausage) and Paella Vegetariana (vegetarian w/ artichokes, edamame, zucchini and olives) ¡Buen Provecho!
Handmade Pasta Making Workshop/ Tuesday, October 27th/ 6pm to 9pm/ Popular Pick/ Customer Favorite (135.) per person/ open
Learn to make fresh, scratch made egg pasta dough, rolled out into sheets, and fashioned into stuffed, handcrafted ravioli as well as mountains of fresh cut fettuccine all with a combination of savory sauces: Ravioli di Zucca with Tomato-Roast Bell Pepper-Sage Sauce (handmade ravioli with pumpkin/butternut squash-ricotta filling and a tomato-roast red bell pepper-garlic-sage sauce) Fettuccine with Basil-Arugula-Spinach-Walnut Pesto (handmade egg fettuccine w/ basil-arugula-spinach-garlic-parmesan-walnut pesto sauce). This class is vegetarian except the eggs used in making pasta.
November 2026
-Click on class title link for a full description, registration and pictures-
Knife Skills Class/ Tuesday, November 3rd/ 6pm to 9pm/ Essentials (125.) per person/ open
Sharpen your skills for the Holidays! Learn to hone, sharpen, position, slice, dice, chiffonade, mince, and julienne just like a pro! Plus, a whole chicken breakdown demonstration at the end of class. Also included, tasty noshes, such as delicious veggie and cheese flatbreads and our class made sherried mushroom, and tomato-basil bruschetta!
The Gourmet Fish Cookery Class/ Gluten Free! Friday, November 6th/ 6pm to 9pm/ Chef's Pick! (145.) per person/ open
An uncomplicated approach to the methods of Fish Cookery, implementing a variety of cooking techniques (baking, steaming, sautéing and poaching) all with delicious sauces, accompaniments, and the most amazing results! Wild Cod baked “en Papillote”/ Méditerranéen (Wild cod filets baked in parchment paper with fennel, julienne leeks, kalamata olives, capers, garlic, white wine, and fresh herbs) Perfectly Poached Salmon w/ Yogurt-Dill-Chive Sauce (and cucumber-tomato salad), Sautéed Red Snapper Filets w/ Crevette Sauce (shrimp velouté sauce and oven roasted potatoes).
Thanksgiving Italiano! Flavors of Lombardy/ Wednesday, November 11th/ 6pm to 9pm/ Fall-Holiday Fave! (145.) per person/ Gluten Free! /open
Celebrate the fall and holiday season with this sumptuous-mouth-wateringly delicious Northern Italian-Lombardian feast! This amazing menu features: Polenta Casseruola al Forno (Layered Polenta Casserole w/ Fontina, Taleggio and Parmesan Cheeses), Carciofi Bolliti con Vinaigrette (Boiled Globe Artichokes w/ Caper-Sun-Dried Tomato Vinaigrette) Tacchino Brasato ai Funghi e Rosmarino (Braised Turkey Thighs in a Luscious Red Wine Sauce with Porcini Mushrooms, Pancetta, Onions and Rosemary) and Granita di Melograno (Refreshing, Icy Pomegranate-Orange and Agave Granita) Buon Appetito!
Dim Sum Favorites/ Saturday, November 14th/ 11am to 2pm/ Tasty Fun! (135.) per person/ open
In this super fun class we’ll create a tasty bounty of tantalizingly delicious dim-sum. Featuring: Siu Mai- thin won ton wrappers filled with pork, shrimp and shitake mushrooms, and served with a chili-garlic sauce, Chinese Pot Stickers-gyoza wrappers filled with ground chicken, ginger, scallions, and cabbage served with a soy-ginger-sesame dipping sauce and Crab Rangoon-won ton wrappers filled with real crabmeat, garlic, cream cheese, white cheddar, and green onions, served with a sweet and sour dipping sauce. Plus “Sour n’ Spicy” Cabbage Salad!
December 2026
-Click on class title link for a full description, registration and pictures-
Dates are available for Private Group Classes and Team Buildings!