Beurre Creamery

05/31/2026

Brown Butter & Bone Marrow with Sage Blossoms. Playing in the kitchen with some farmers market finds tonight.

Roasted bone marrow with green peppercorns and Cyprus sea salt, browned slowly in butter with delicate sage blossoms from the

The best things usually start this way — no real plan, just beautiful ingredients and curiosity. A very good reminder that bone marrow browned in butter is never a bad idea.

Thank you Becca from for the beautiful sage blossoms, and Steph from .hollow.steph for the incredible marrow bones.

05/28/2026

See you tomorrow at the market! 🍓

05/07/2026

So excited to be back!! See you soon!

02/06/2026

Being at the is special.
There’s something about slowing down, choosing ingredients with intention, and coming home to cook without a plan.

This was one of those lunches — halibut cheeks seared and finished in our brown butter sage, layered with fresh ricotta, microgreens, olive oil, lemon, and a little salt & pepp. Simple, unhurried, and exactly why I love cooking this way.

Ingredients
Brown Butter Sage: Beurre Creamery
Halibut: Oceans 180
Microgreens: High Ridge Hydroponics
Ricotta: Calf & Clover Creamery

02/02/2026

Scallops, sea-salted butter, and Dani at the stove — well done, chef!

01/10/2026

Roasted Garlic Confit Butter, melting slowly.
Dinner, the way we like it—simple, warm, and meant to be shared.

01/07/2026

This is the butter you leave on the table.

01/06/2026

Green beans, simply cooked and finished in the pan with roasted garlic confit butter.
A small touch that makes all the difference.

12/27/2025

Finishing the year with good taste. See you Tuesday! ✨

12/22/2025