Over the 4th of July weekend, we joined Joy and Greg Margolis at the Nantucket Culinary Center to give a butter churning demonstration. We were so pleased to be able to do this on our beloved Nantucket.
Greg prepared an exquisite Sunday brunch, and Kristin, Kiki and Jojo joined him in creating and blending several flavorful butters. The hit of the day was the toasted pecan maple butter on Greg’s delectable popovers!
A small island twenty miles out at sea, Nantucket is blessed with a rich culture. One of the latest additions is the wonderful Nantucket Culinary Center. We love what Greg and Joy are doing for the island. Partnering with reMain, Wendy Schmidt’s foundation for Nantucket, they run a year-round café and teaching center for the culinary arts.
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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.