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Thank you CityScene Magazine for including us in your August issue! Full article here.

Last month we took a trip to California to attend the Good Food Awards. The newest flavor in our product line "King B" brought home an award this year in the preserves category. We were extremely excited to find out that we had won our second Good Food Award, but what made this year extra special for us was being asked to speak at the award ceremony!!   Not only did John get to speak, but he also got to share the stage with a few of the most well known people in the food industry! We are proud to say we are one of three companies out of all eleven categories representing Ohio this year!  A full list of...

In early November we were approached by Dr. Abram W. Kaplan from Denison University in regards to a class project for his Environmental Planning & Design Class. Evidently, a few of his students had attended a local township zoning meeting and had found interest in knowing more about our creamery facility and property.* Those students proposed to Dr. Kaplan the idea of using BRC as a case study for their upcoming project that focused on environmentally minded concepts for a business. We decided that it would be foolish to pass up on this opportunity and with no hesitation, we agreed to this awesome idea! We took the class to the future creamery site, gave them a tour of the land,...

  Edible Columbus Magazine recently interviewed us about our latest news and updates. We discussed everything from the Good Food Awards, creamery updates, and even our new partnership with Food52.com. You can check out the entire Q&A here.   John also shared with Edible Columbus his recipe for the "Gruyére Grilled Cheese Sandwich with Caramelized Onions & our "Sailor's Cider Jelly" pictured above. For those of you interested in creating this deliciousness, the recipe is below. Enjoy! For caramelized onions: Preheat pan over med heat.Slice an onion into a fine julienne.Put a bit of oil or butter into pan and heat. Then add onions. You do not want this to really cook very fast otherwise you will have burnt tips on...

Our good friends at Jorgensen Farms invited us to be their "Guest Chef" last month. So we created a locally focused menu featuring many of the farms own offerings as well as our fruit preserves. We prepared the food and beverages for over 30 guests. Some of the highlights of the menu are featured below.  We really enjoyed our day at Jorgensen Farms and look forward to partnering with them again in the future. If you are interested in attending any of their dining events you can check them out here. We highly recommend visiting the farm for a tour and to experience real "Farm to Table" dining. The Buttermilk Glazed Pear & Carrot Bread topped with our "Bootleg Butter"...