Perfectly Cooked Poultry with Anya Fernald of Belcampo

Grilling season is almost here and we're excited to have been able to learn about all things chicken from the one and only Anya Fernald, CEO/Co-Founder of Belcampo

We had the pleasure of hosting an event with the Belcampo team at our nursery where we learned the difference between a Belcampo chicken and an ordinary market chicken. Can you tell the difference? Belcampo takes an old-fashioned approach to meat. They raise it on their own land, process it in their own facility, cut it by hand in their own butcher shops, and make sure every bite of meat you have is the best you've ever had! 

The perfect topping: Salsa Verde

  • 2 eggs
  • 1 bunch Italian parsely
  • 1 small bunch of fresh basil
  • 4 anchovy sillets
  • 3/4 cups of extra-virgin olive oil
  • 1/2 cups of capers
  • 2 teaspoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt

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Rolling Greens