Cook the Book: ‘Home Cooked’ with Belcampo’s Anya Fernald
$165 per person
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Master basic sauces (Salsa Verde, Aioli, Bagna Cauda) that can be used to elevate any dish
- Understand why a pantry of homemade ingredients is the secret to unfussy weeknight meals
- Learn great make-ahead recipes that make entertaining easy
About This Class
In her cookbook ‘Home Cooked: Essential Recipes for a New Way to Cook,’ Anya Fernald unveils her building block recipes and make-ahead strategies for low-stress hosting. Her many years working in sustainable food in Italy combined with running Belcampo’s farm, slaughterhouse and restaurants has led to a great intuitive knowledge of meat cooking combined with a rustic sensibility – perfect for the NorCal lifestyle.
This class will focus on traditional Italian dishes that don’t require obscure components but rely on simple, ingredient-driven cuisine that allow you to take full advantage of the Bay Area’s best meats, seafood and produce. This selection of dishes will give you a great taste of Northern Italy and a wonderful repertoire for easy, make-ahead entertaining.
Grilled Sardines with Aïoli and Salsa Verde, Beef Involtini with Ham & Provolone and Herbed Lamb Sausage, Seared Radicchio with Bagna Cauda, and Anise Seed Cookies with Lemon Granita
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Anya Fernald is the co-founder and CEO of Belcampo, a collaborative of organic farms, butcher shops, restaurants, and luxury agritourism. After working in Italy for many years, she returned to California in 2006 and built two social venture food businesses. She’s been recognized by Food & Wine as one of it’s ’40 under 40’ and by the New York Times ‘Nifty Fifty’. She was a regular judge on Iron Chef America and authored two books for Slow Food before debuting Home Cooked in 2016.