One of our favorite local chefs, Luke Venner, treated us to a launch party at Elm Restaurant in downtown New Canaan. Luke runs an incredible restaurant right next door to us on Elm Street. Occasionally, when we feel the need to reward ourselves, we walk over to Luke’s for a leisurely lunch at one of his sidewalk tables. And we absolutely love the buzzing dinner scene! Luke has made a big splash in Fairfield County since he took over Elm a year ago.
For our launch party, Luke prepared (four) exquisite compound butters: lavender honeycomb butter, maple chile butter, spring onion butter and beef reduction butter. Luke was the first chef to use one of our Churncraft Churns. As he says, you’ve got to do some things by hand if you care about the quality of your product. We were very pleased that he was so enthusiastic about our new churn.
The churn is fast and efficient, gives him full control over the churning process, and the butter is just the perfect consistency for experimenting with the sophisticated compound butters he likes to make. In addition, there is all the fresh buttermilk you get when you make your own butter.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.