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!
Comments will be approved before showing up.
Land O'Lakes just released Pumpkin Spice Butter and officially made PSB a thing. We decided to DIY our own version, the Churncraft way.
Check us out on Better Connecticut teaching our favorite TV hosts, Kara Sundlun and Scot Haney, to make festive fall butter. This autumnal spread is perfect for a cozy fall brunch!