Date: Friday, March 31st
Time: 6:00 – 7:30 PM
Location: Rotary Kitchen
Price includes a signed copy
of the cookbook, “Buttermonger.”
Sheana and Katrina Davis, the dynamic mother-daughter duo behind the renowned catering company and retail shop The Epicurean Connection, are proud to announce the release of their first cookbook, “Buttermonger.” For almost 30 years, Sheana has been creating delicious butters, and Karina has been helping since she could walk.
Sheana and Karina Davis spent countless hours collaborating on the book. “We have been working on this cookbook for over a year, and it has been a wonderful experience for us as a mother and daughter team,” said Sheana Davis. “We are thrilled to share our butter recipes with the world and hope our readers will enjoy them as much as we do.”
The “Buttermonger” cookbook features more than 40 sweet, savory, and novelty butters for readers to enjoy. The inspiration for the book came from a friend who asked Sheana to create compound butters to pair with her wines. She loved the butters so much that she asked for the recipes, so Sheana started writing them down.
The book walks readers through the history of butter, the process of making fresh butter, cultured butter, and compound variations like Chorizo Butter, Cinnamon Blueberry Butter, Margarita Butter, and butters that taste JUST like the most popular Girl Scout cookies. It also includes the Davises’ favorite serving and pairing suggestions for wine, beer, cocktails, and more.
The Epicurean Connection hosts a butter bar where customers can sample and purchase different compound butter. They also host events and classes at their culinary center in Sonoma devoted to all things butter. With the release of “”Buttermonger””, they hope to inspire readers to use even more varieties of butters in their cooking at home.
The book’s foreword includes witty stories from close companions Ari Weinzweig, Owner and Founder of Zingerman’s Delicatessen in Ann Arbor, MI, and Sid Cook, Master Cheesemaker and Butter Maker at Carr Valley Cheese, a fourth-generation cheese company in Wisconsin.
“If you like to exercise your talents and abilities, you want to begin working with butter using skillful means. “Buttermonger” will set you up beautifully for success.” – Ari Weinzweig, Owner and Founder of Zingerman’s Delicatessen
“”Buttermonger” will take you on that journey of butters, the subtleties in flavor, texture, and mouthfeel.” – Sid Cook, Master Cheese Maker and Butter Maker at Carr Valley Cheese
The “Buttermonger” cookbook is now available on the new website Buttermonger.com. After reading this book, it won’t take long to become a Buttermonger yourself! If you make any recipes, are interested in butter samples for editorial consideration, or have questions, please contact Sheana Davis.
Sheana and Karina Davis – “Buttermonger” Butter Recipe Cookbook
Images: TO be inlcuded
About The Epicurean Connection
The Epicurean Connection brings a creative and versatile range of food experiences to the Sonoma Valley. Sheana Davis, along with her husband, Ben Sessions, and her daughter Karina Davis, provide cooking classes, team-building experiences, catering, and private cooking parties for guests who are traveling to Wine Country to celebrate a special occasion or for corporate groups looking to have some fun with their teams. The Epicurean Connection is a Slow Food Snail of Approval recipient 2022, member of California Artisan Cheese Trail, Farm Trails and American Cheese Society.
Author / Chef
Sheana Davis is an award-winning cheesemaker, chef, culinary educator, and (now) cookbook author. Her catering company, The Epicurean Connection, offers cheese education and production services in Sonoma, California. She is the creator of Delice de la Vallee cheese and other fresh cheeses. In 2010 her Creme de Fromage won first place.
Additionally, she consults on butter and wine pairings, recipes, trade seminars, trade and consumer recipes, and special events such as Bread and Butter and USA Dairy Board events.
Author / Chef
Karina Davis is a professional cheesemaker, an art she inherited from her mother. With five years of experience as a cheesemonger for The Pasta Shop in Oakland, Katrina has developed her cheesemaking skills, creating recipes and hosting classes to celebrate the versatility of butter and cheese. She also worked for the California Milk Advisory Board, assisting in culinary coursework preparation and teaching an entry-level section on American cheesemaking. There, she attended discussions with the US Dairy Export Council on agribusiness and global trade interests (an instrumentality of the California Department of Food and Agriculture).
Currently, she works part-time at The Epicurean Connection and is a Behavioral Science Research Assistant at the University of California, Santa Cruz.
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