Chef Joe's Culinary Salon

Chef Joe's Culinary Salon bills itself as "The best little cooking classes in San Francisco," and I have to agree. It doesn't get any better than this charming outpost with its creative storefront display opening into an art-filled space perfect for small groups and cozy dining. Chef Joe has a very impressive background, having worked as a Chef at San Francisco's Huntington Hotel and the Swiss Consulate, and Chef Instructor at the California Culinary Academy.

I took a class in his series on Mediterranean cuisine which began with a fascinating culinary tour of the regions of Spain. We learned about the origin of the word tapas which means "cover" in Spanish. Did you know that in the early days of tapas, covers were placed over glasses of sangria to keep out the fruit flies, and bits of food were placed on top of these lids giving rise to these little dishes? Chef Joe's deep knowledge of - and enthusiasm for - Spanish cuisine was evident when he described how the environment affects the curing, and hence, flavor of each region's ham products.

Now on to the food. We made: Sopa de Cebolla con azafran (onion soup with sherry and saffron); Chuleta de Carne (marinated grilled flank steak) ; Roasted rosemary potatoes; and:

Coca D'Espinas (Spanish flatbread)
Mix 1-1/2 - 2 cups flour, with 1-1/2 tsp. dry active yeast that has been proofed with 3 tbsp olive oil, 3/4 cup warm water, and 2 tasp. sugar. After kneading for 10 minutes, let rise for an hour, then punch down and spread into a sheet pan. Top with sauteed spinach seasoned with salt, pepper and nutmeg; pine nuts; currants; and crumbled sheep's milk cheese, and then bake at 375 degrees for 15 minutes.


The weather was so nice (San Francisco in January!) that we grilled the steak outdoors. We also made a fantastic Crema de Catalina which was infused with the flavor of lemon rind and cinnamon. The meal, and the cooking class, was enhanced by quite a few glasses of Spanish wine. I can't wait to return! Salud!