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January 25, 2026 5:00PM PST
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. PST 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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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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