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+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.