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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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.