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. Read More
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.
Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… ain't no way truffle butter will last more than a few days in anyone’s fridge!! Read More
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. Read More
Headlines around the world have mentioned the unexpected butter shortage in France. French social media users have uploaded photos of barren butter shelves in grocery stores all over the country. As the holidays near, the lack of butter is becoming a real problem. Read More
Hannes and I met so many interesting people from all across the country with compelling stories; some who were living completely off the grid, others who were still dreaming about the day they could have beehives and a Dexter cow in their backyard and many more who were simply eager to learn more about sustainability and healthy living.