New Contributing Chef!

Chef Joe Wittenbrook, the renowned owner of the Culinary Salon in San Francisco, is now contributing recipes to the book!

Chef Joe has served in numerous high profile culinary positions in San Francisco’s culinary scene including Chef de partie at the exclusive Huntington Hotel; private Chef for the Swiss Consulate; Chef de cuisine at the Mansion on Sutter Street; and Executive Chef at the San Francisco War Memorial Performing Arts Center. He returned to the California Culinary Academy in 2002 as a Chef Instructor where he taught Basic Skills, Garde Manger and European Cuisine.

Some of his recipes include:

• Roasted Eggplant and Mint Salad With or Without Shredded Salami 
• Farro with Tomato, Capers and Tuna or Olives 
• Butterfly Pasta with Fresh Peas, Green Onions, and With or Without Proscuitto 
• Borscht (Ukranian Soup) 
• Tuscan Bean Soup

We’re excited to have him on board!