The New York Times: Front Burner Feature

by Jojo Frey December 08, 2017

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.

"Yes, you can make butter in a food processor, but here is a lower-tech method that has much more aesthetic appeal and adds a bit of a workout, too. The Churncraft butter churn is at once sleek yet old-fashioned, heavy and effective."

As the holidays near, Florence knows how you can make your holiday season extra magical this year. Just imagine your Christmas morning feast complete with homemade buttermilk pancakes topped with hand-churned butter. For an even more decadent meal, make a bourbon maple compound butter for those pancakes and savor every last bite!

Read our Front Burner feature here: https://www.nytimes.com/…/12/04/din…/butter-churn-craft.html

Jojo Frey

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The Chef Series: Marlon Alexander

by Jojo Frey January 10, 2018

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For the third installment of our Chef Series, I am so excited to introduce the charming Marlon Alexander, a personal chef who has worked for some of the biggest names in show biz including Kiss, Rod Stewart and Christina Aguilera. I first met Marlon at a charity event, where a private dinner catered by him was auctioned off for a cool $14,000 (by the way, two of those dinners sold that night). Between his charisma, fascinating stories of the rich and famous, and delicious food, it’s easy to see why.

Truffle Butter

by Jojo Frey December 04, 2017

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Bourbon Walnut Maple Butter

by Jojo Frey November 21, 2017 1 Comment

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This Thanksgiving, we are starting our day off right. With a stack of homemade buttermilk waffles smothered in this amazing Bourbon Walnut Maple butter. There are few things that taste better than a glass of bourbon on a chilly fall day . Add some chopped walnuts, rich maple syrup and slow-churned butter and you'll be in flavor heaven.