What an amazing weekend! The Greenwich Wine and Food Festival was a perfect day. We loved sharing Churncraft with all of the attendees – their energy and passion for good food was so inspiring. It was especially exciting to participate in a food festival so close to home.
Kiki, Kristin and I woke up early on Saturday morning with a mission to prepare 2,000 samples of slow-churned butter flights. No, we are not professional chefs or caterers, so this task was a touch daunting. However, we completely pulled it off.
We churned six batches of butter and flavored them into three different flavors. At the festival, we served our “slow-churned butter flights”, comprised off a classic Sea Salted Plain Butter, Bacon Chive Roasted Garlic butter and Bourbon Maple Peach butter. I don’t think we expected the level of enthusiasm and excitement that we saw at the GWFF. Everyone was so eager to learn more about slow-churned butter and understand our device.
The highlight of my day was definitely meeting Marcus Samuelsson and hearing him call our slow-churned butter, “Fantastic!”. Can’t wait for next year!
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.