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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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.