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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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.