Chef Joe's Culinary Salon
The Best Little Cooking Classes In San Francisco!
16 -B Sanchez Street, 94114
Celebrating 17 Amazing Years!
Awarded Best Cooking School in San Francisco!
Class Archives/ Private Group Classes!
Info Here For: -Private Group Classes and Team Building Classes-
🖐All Classes Are Hands-On🖐
December 2024:
-Click on class title link for a full description, registration and pictures-
Anti-Pasti Class/ Thursday, December 5th / 2pm to 5pm (125.) per person/ Private Group Class/ sold out
A sumptuous and savory array of delicious, fun to make Italian appetizers. Suppli di Telefono (Deep fried risotto fritters stuffed with Mozzarella and minced prosciutto), Antipasto Misto Platter (An arrangement of fresh crudité, charcuterie, provolone, pepperoncini, olives, crusty bread, and aioli sauce), Gamberi all’ Aglio (Prawns sizzling in garlic butter, red chili flakes, parsley, and lemon juice), Bruschetta (Grilled baguette slices with tomato-basil topping and mushroom ragout topping).
Handmade Pasta Making Workshop/ Saturday, December 7th/ 11am to 2pm/ Essential/ Popular Pick! (125.) per person/ 2 openings available
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 con Salsa di Salvia (handmade ravioli with a roast butternut squash-parmesan cheese filling, finished in a brown butter-lemon-sage sauce)
Fettuccine con salsa di Pomodoro e Basilico (handmade egg fettuccine with a tomato sauce, parmesan cheese and fresh basil) also included Insalata Mista
From Munich to Vienna with Love/ Wednesday, December 11th/ 6pm to 9pm/ Popular Pick! (135.) per person/ 3 openings available
“All aboard” as we take this amazing culinary journey from Munich to Vienna and create this scrumptiously delicious Bavarian-Viennese Feast! Celery Root-Carrot-Apple Rémoulade, Pork Tenderloin Roast (Schweinefilet braten) with Port Wine, Shallot and Plum Sauce, Spätzle, Rotkraut, and Linzer Torte.
The Scrummy Holiday Dessert Class/ Saturday, December 14th/ Holiday Pick! 11am to 2pm/ 125. per person/ sold out
What fun we will have creating these heartwarming, delectable, festive holiday goodies! Gingerbread Spice Cake w/ warm Caramel Sauce, Apple-Frangipane Tarts, Chocolate Crinkle Top Cookies, and Austrian Linzer Cookies
Knife Skills Class/ Tuesday, December 17th/ 6pm to 9pm/ Essentials (115.) per person/ sold out
Bone up for the holidays! Knife Skills Class is an essential for home cooks, chefs, novices, and culinary wizards alike. 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, free noshes, such as delicious veggie and cheese flatbreads and our class made mushroom, and tomato-basil. bruschetta!
English Christmas Dinner/ Thursday, December 19th/ 6pm to 9pm/ Customer Favorite! (135.) per person/ 4 openings available
Come celebrate the holidays as we create this incredible English Christmas Feast! Hearts of Romaine with Stilton Blue Cheese Dressing, Herb Crusted Beef Cross Rib Roast w/ Brown Gravy, Roasted Root Vegetables, Yorkshire Pudding and Layered Berry-Custard-Sherry Trifle.
January 2025:
-Click on class title link for a full description, registration and pictures-
Knife Skills Class/ Tuesday, January 7th/ 6pm to 9pm/ Essentials (115.) per person/ 2 openings available
Bone up for the holidays! Knife Skills Class is an essential for home cooks, chefs, novices, and culinary wizards alike. 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, free noshes, such as delicious veggie and cheese flatbreads and our class made mushroom, and tomato-basil. bruschetta!
Gourmet Fish Cookery Class/ Thursday, January 16th / 6pm to 9pm/ Chef's Pick! (135.) per person/ 4 openings available
An uncomplicated approach to the methods of Fish Cookery, implementing a variety of cooking techniques (baking, steaming, pan-fry and poaching) all with delicious sauces, accompaniments, and the most amazing results! Wild Cod Baked in Parchment w/ julienne vegetables and herbed compound butter. Perfectly Poached Salmon w/ Sauce Ravigote (caper-lemon-sun dried tomato-herb dressing), Red Snapper Amandine/ pan-fried with a brown butter-lemon-almond-parsley sauce, tomato Provençal and fingerling potatoes.
Dates are available for Private Group Classes and Team Buildings!