After an awesome first appearance on WFSB, Kiki and I were invited back to Better Connecticut to hang out with Kara Sundlun and Mark Zinni. This episode, we teach Kara and Mark some fun ideas about incorporating slow-churned butter into your Easter brunch.
We made an quick and easy Orange Honey butter which tasted heavenly on brioche bread. It would also taste delicious on freshly-baked hot cross buns!Watch the clip here:
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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.