Crème fraîche, cultured butter and polenta.

The guys in the kitchen are hard ambitious  and creative.  Last week we made butter.  Last night we made Crème fraîche and today, we made cultured butter with the Crème fraîche the taste and texture is unbelievable!

For dinner we cooked up gallons of polenta and brined 200 pieces of chicken breast.  Fresh string beans with red onions.   This was served with a sauce made from fresh local tomatoes and herbs from our garden.