December 6, 2025, 6:00–9:00PM
Join Us for a Festive Holiday Dinner!
As the year draws to a close, we invite you to celebrate the season with BACH’s annual Holiday Potluck dinner, a cherished tradition that brings together good friends, festive cheer, and a bounty of delicious dishes. This year, we are gathering on the evening of Saturday, December 6th, in a private warehouse loft in the Potrero Hill neighborhood of San Francisco (exact address provided to registered attendees). Our 2025 theme is simple but heartwarming: Holiday Party Classics.
Tickets will be $25, which will cover the costs of the venue. Each attendee is asked to bring at least one dish to share with the group.
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Upon confirmation of your registration, we will send you a link to a speadsheet where you can let us know what dish you would like to contribute to avoid duplications.
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Space is limited! This event is likely to sell out, so there will be a waitlist available. In the past we have had last-minute cancellations, so if you find that tickets are no longer available, we encourage you to sign up for the waitlist. Note that this is an adults only event.
We look forward to sharing good food, laughter, and holiday spirit with you—old friends and new.
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Registration via Eventbrite will begin soon!
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January 27, 2026 5:00PM PDT
Online: Christopher Beckman - A Twist in the Tail: How the Humble Anchovy Flavored Western Cuisine
Please join us January 25, 2026 at 5:00 p.m. PDT for an online presentation by Christopher Beckman speaking on A Twist In the Tail: How the Humble Anchovy Flavored Western Cuisine.
From Roman garum and British condiments to French haute cuisine and modern Spanish tapas, anchovies have quietly amplified flavor for centuries. Yet despite their impact, they’re often overlooked—or scorned—as too small, too bony, or too lowly for refined palates.
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Their shifting status reveals a rich story about food, class, and identity. Drawing on cookbooks, literature, and art, this talk shows how an overlooked fish has played an outsized role in shaping Western cuisine.
Christopher Beckman, born in San Francisco, holds a PhD in Near Eastern archaeology, researching how material culture and subsistence—small, often overlooked details like the anchovy—shape civilizations. His fieldwork spans the Middle East, Africa, and Europe, where he has lived for the past two decades.
Most recently, he completed a diploma in plant-based cuisine at Le Cordon Bleu. His aim is to champion the anchovy as a flavor enhancer par excellence in plant-forward diets, as it has been used historically across Europe and Asia. Currently based in Melbourne, Australia, he is researching a forthcoming companion volume on anchovies in Asia.
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Check back for a link to register on Eventbrite.
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February 22, 2026 5:00PM PST
Online: Rick Rodgers - Kaffeehaus: How Viennese Coffee Culture Changed Global Baking Forever
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Join us Sunday February 22 at 5:00 p.m. PST, for an unforgettable culinary and cultural journey into the grand coffeehouses of Central Europe. In this talk, award-winning author Rick Rodgers will bring to life the elegance, history, and flavors of the Austro-Hungarian café tradition. These legendary establishments gave the world some of its most iconic pastries and confections—tortes layered with chocolate buttercream, buttery croissants, airy “Danish” pastries, and delicate sweets perfected in the new-fangled steam ovens of Europe’s nineteenth century. Rodgers will reveal how these innovations shaped global baking and why the cafés of Vienna, Budapest, and Prague continue to enchant food lovers today. He will also reveal new research that finally debunks the “Marie Antoinette brought the croissant to Paris” legend.
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Prepare to be both educated and tempted as Rodgers contrasts the Central European dessert canon with its Franco-Italian counterparts, highlighting the surprising differences and enduring influence of Austro-Hungarian baking. Whether you are a passionate home baker, an avid traveler, or simply someone who appreciates the artistry of fine desserts, this presentation promises to delight all the senses.
Rick Rodgers is an internationally acclaimed cookbook author, culinary instructor, and food writer who has worked on scores of cookbooks in his career. He has collaborated with some of the most recognized names in the business, arts, social media, and food worlds, including Napa’s Model Bakery, pop legend Frankie Avalon, Tik-Tok star Owen Han, and a dozen titles for Williams-Sonoma. He holds IACP and Gourmand cookbooks awards, and Bon Appétit cited him as one of the world’s “Outstanding Culinary Teachers.”
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Stay tuned for information as to how to register for this presentation.
~~~ 2026 ~~~
We are very excited about our upcoming events for the rest of the 2026 season!
​Check back again for details which will be posted as they are ready.
​​We just need to adjust the seasonings and add some frosting.
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We will serve no event before its time.
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