At a Pasquetta (or “little Easter”) cookout, Anya Fernald flips fava beans over a lively wood fire. (Russ Parsons/Los Angeles Times)
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Members of Fernald’s Belcampo Meat Co. team gather on the sunny front porch for appetizers. (Russ Parsons/Los Angeles Times)
Cuts of lamb are suspended over embers on the grill Fernald designed. (Russ Parsons/Los Angeles Times)
Ever the CEO, Fernald had prepared an action list. Fortunately, there were cookies. (Russ Parsons/Los Angeles Times)
No rolling pin in the rented house? Use a vermouth bottle. (Russ Parsons/Los Angeles Times)
Patagonia-style potatoes roast in a Dutch oven. (Russ Parsons/Los Angeles Times)
Bay Area metalworker Angelo Garro and Rachel Graville clean foraged mustard greens. (Russ Parsons/Los Angeles Times)
A torta of beet greens, baked in a cast-iron pan and unfolded. (Russ Parsons/Los Angeles Times)
Slowly grilled sweet breads crisp next to lamb shoulder. (Russ Parsons/Los Angeles Times)
Carving the full rack of lamb. (Russ Parsons/Los Angeles Times)
