Bagna Calda: New Year's Cooking Workshop + Dinner Party
with Zach Martinucci
Bagna Calda is like a varsity-level fondue party. Gather around a sizzling, garlic-butter bath that we’ll use to dip vegetables, cook meat, and dunk bread.
Since we can’t gather in person this year, we’re bringing this annual tradition to a free, virtual workshop for you to enjoy at home. Join Zach in enjoying his Italian grandmother’s annual New Year’s Day event. He’ll share the story of Nonna Gloria, and show you how to prepare your own Bagna Calda to make this New Year’s tradition your own.
Note: Unfortunately Bagna Calda is NOT vegetarian-friendly (unless you don’t count anchovies).
Sunday, January 3 | 3 - 4:30pm MST
This is a free event. Please click into the workshop link at 3pm MST.
What to Expect
Prepare bagna calda and fixin’s from start to finish in a live, interactive Zoom workshop
Enjoy a meal with your household and/or new foodie friends in our virtual event
Your home and clothing will smell like garlic for three days :)
What You’ll Need
For the Bagna Calda, per person
1 head of garlic
100g // 1/2 cup extra virgin olive oil
50g // 1/2 stick butter
1 tin anchovies
30mL // 2 Tbsp red wine
(ex. for 4 people, you would need 4 heads of garlic, 400g olive oil, 2 sticks butter, etc.)
Fix-in’s:
Pick your favorites... as many as you'd like:
Bell peppers, sliced
Button mushrooms, quartered
Broccoli and/or cauliflower, florets
Artichoke hearts, quartered
Endives, leaves separates
Bread, in cubes or slices
Sirloin, tri-tip or similar steak, cut into stir fry-sized pieces
(I’ll show you how to prepare the vegetables in the workshop, but you’re welcome to cut them in advance).
Equipment
Cutting board, knife, etc. to prepare fix-in’s
Bowl for each fix-in
Food processor, blender, or knife and patience
Medium skillet for the bagna calda (can be made / served on the stove, or use an electric skillet to bring the pot to the dining room table)
Fondue skewers, one per guest
Meet Your Instructor
Zach loves telling stories about food, over food, and even through food.
He studied Culinary Anthropology at UCLA, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. As a founder and baker at Rebel Bread, he now brings his passions for culture and cuisine together to craft story-worthy experiences over food.
Zach believes that food can (and should) tell the story of who we are. He is dedicated to challenging our relationship with food—one community, conversation, and loaf of bread at a time.
