The Chef: Kirk Butcher of Windy Hill Family Farms
Pictured above: Stephanie and Kirk Butcher
From Staff Reports
The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is … Kirk Butcher.
I am a fourth generation farmer and have been on our family’s dairy farm in Senoia since 1980.
My brothers and I grew up on meat (beef of course) and potatoes, so that’s my favorite meal even today. My mom was a great cook, and she taught me everything she knew.
When it comes to cooking, I don’t go by recipes but rather I cook by “feel”. I figure if it doesn’t turn out, then we can always eat cereal for supper. Fortunately, we haven’t had to do that yet.
Since my wonderful wife, Stephanie, and I both work, meals are usually a family affair for us. I cook the beef dish while Stephanie prepares her favorite side dish, vegetables. Meanwhile, the boys work on coming up with a great dessert that usually involves their favorite dairy product, ice cream.
A Saturday morning favorite for us is beef sausage and pancakes. Our boys, 7 and 8, get excited about making the pancakes, and we all sit down for a nice, relaxed breakfast that we don’t get to enjoy during our frantic rush to get out the door on weekday mornings.
I thoroughly enjoy preparing beef dishes on the grill and the smoker, but for our busy family one of our favorite week night meals is one that goes in the slow cooker. Since I cook by feel and my wife won’t cook anything without a recipe, she made me write one down for this beef dish that we call, Raspberry Roast. We throw it in the Crock Pot in the morning and when we all get home in the evening, viola. It’s ready to eat. It’s a great blend of sweet and savory.
1 6 qt. slow cooker
2-3 lb Chuck Roast from Windy Hill Family Farms
About ½ c. Raspberry balsamic vinegar (We like the one from Branch & Vine). Make sure the bottom of the slow cooker is covered.
1-2 cloves of fresh garlic crushed or sliced
Salt & pepper to taste
Cook on low 8-10 hours