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Open fire chef, entrepreneur, and sustainable food advocate Anya Fernald leads a tasting and workshop in open-fire cooking at Twentieth Street Garden. A portion of proceeds are in support of Nourish LA.
Anya honed her fire and ember cooking skills working on farms in Sicily and in Uruguay. She has spent decades working in artisan food and farming — starting her career as a cheesemaker in Europe, working for Slow Food in Italy, then starting and running a small farm produce distribution company, an artisan food festival and co-founding one of California’s most respected sustainable meat companies, and served as a judge of Food Network’s Iron Chef America for over 10 years. Her approach to cooking is grounded in the same philosophy throughout: start with exceptional ingredients and let the technique serve them.
The afternoon follows the natural arc of a fire. As the heat builds, peaks, and settles into embers, Anya will guide you through how to cook at each stage, from high-heat searing to low, slow ember cooking. You’ll learn to read a fire by feel, understand how live flame interacts with different cuts and ingredients, and build the kind of instinct that doesn’t rely on a recipe or a thermometer.
The session includes live demonstration, equipment walkthroughs, and plenty of time for Q&A. Dishes cooked throughout the afternoon will be shared as a light lunch. A portion of proceeds will be donated to Nourish LA.
Date: Saturday, April 11 from 11am-3pm
Menu: Grilled Spring Vegetables, Cioppino, Buried Beets
Kindly, all ticket sales are final and no refunds will be issued. If you are unable to attend, you may email twentiethstreetgarden@gmail.com to request a ticket transfer. Transfers are not guaranteed, but will be considered if possible!
Open fire chef, entrepreneur, and sustainable food advocate Anya Fernald leads a tasting and workshop in open-fire cooking at Twentieth Street Garden. A portion of proceeds are in support of Nourish LA.
Anya honed her fire and ember cooking skills working on farms in Sicily and in Uruguay. She has spent decades working in artisan food and farming — starting her career as a cheesemaker in Europe, working for Slow Food in Italy, then starting and running a small farm produce distribution company, an artisan food festival and co-founding one of California’s most respected sustainable meat companies, and served as a judge of Food Network’s Iron Chef America for over 10 years. Her approach to cooking is grounded in the same philosophy throughout: start with exceptional ingredients and let the technique serve them.
The afternoon follows the natural arc of a fire. As the heat builds, peaks, and settles into embers, Anya will guide you through how to cook at each stage, from high-heat searing to low, slow ember cooking. You’ll learn to read a fire by feel, understand how live flame interacts with different cuts and ingredients, and build the kind of instinct that doesn’t rely on a recipe or a thermometer.
The session includes live demonstration, equipment walkthroughs, and plenty of time for Q&A. Dishes cooked throughout the afternoon will be shared as a light lunch. A portion of proceeds will be donated to Nourish LA.
Date: Saturday, April 11 from 11am-3pm
Menu: Grilled Spring Vegetables, Cioppino, Buried Beets
Kindly, all ticket sales are final and no refunds will be issued. If you are unable to attend, you may email twentiethstreetgarden@gmail.com to request a ticket transfer. Transfers are not guaranteed, but will be considered if possible!