As James Beard has taught us, ‘good bread with fresh butter is the greatest of feasts.’ At Churncraft, we think butter is even better when paired with a nice wine. So, we decided to take our Churncraft Churn to the Nantucket Wine Festival. We churned a few batches of fresh butter in the kitchen of the Nantucket Yacht Club, created several compound butters, and talked about butter all day long in the big exhibition tent on the edge of the Nantucket sound.
Henri Giraud, the celebrated champagne producer from France, paid us a surprise visit. Turns out he loves fresh butter. There is just something about butter and bubbles that makes a perfect match! Henri spent quite some time at our booth, working the churn and testing its mechanics. He was intrigued to learn that our Churncraft Churn is a modern interpretation of an American classic. Fortunately, Kristin speaks French, so the conversation went splendidly. Vive la France et vive le beurre!
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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!