Churn it. Brown it. Bathe things in it. Why not turn it into a cocktail to

Butter has spent long enough quietly supporting everyone else’s recipes. In this two-hour, hands-on class, it finally gets top billing, several costume changes and an entirely reasonable amount of applause.

We’ll transform cream into fresh butter, create personalized compound butters and explore some of butter’s less conventional career choices. Guests will brûlée it, bloom spices in it, poach vegetables in it, collect its crispy toasted milk solids and turn it into savory bonbons.

We’ll even introduce butter to bourbon and vodka before transforming it into snow. This is education, technically.

This class MAY include:

THE BUTTER AGENDA

Crack Is Butter Than CrumbMaple-sugar brûléed cultured butter | Black pepper | Flaky salt | Warm sourdough

How Butter HappensStand-mixer butter-making demonstration | Fresh buttermilk | Washing, kneading and seasoning

Choose Your Own Butter AdventureCreate and package a personalized compound-butter log using herbs, spices, citrus, honey, pickles and peppers

A Savory Box of ChocolatesCompound-butter bonbons | Toasted nuts | Rye crumb | Cornbread crunch | Pretzel crust

Bathing BeautiesBeurre monté–poached seasonal vegetables | Miso-orange glaze | Pistachio | Carrot-top oil

Bloom ServiceClarified butter | Toasted spices | Honey-roasted carrots | A lesson in waking up flavor with fat

PLEASE NOTE: If you’re looking for a quick meal, this may not be the right fit — and that’s by design.

At Cork & Knife, we believe in slow dining: the art of taking your time, enjoying a glass of wine, tasting each course, and soaking in the atmosphere. These aren’t just dinners — they’re experiences. Thoughtfully curated evenings meant to be shared, savored, and never hurried.