Meet Lisa Stalvey, owner/chef of Malibu Catering. Lisa has been a professional chef for almost 45 years working under Wolfgang Puck at Ma Maison and became his head chef at Spago, Sunset in 1986. Lisa also worked at L'Orangerie, La Toque and consulted for numerous restaurants. Lisa went to Iceland for four months to bring California cuisine to Reykjavik and spent 5 weeks traveling Europe to bring new ideas back with her. Upon returning, she landed a job as Executive chef at the infamous Bambu restaurant in Malibu from 1992 -1999 and left to develop sauces and co-write 2 cookbooks for Paul Newman's company, Newman's Own. Lisa also owns The Malibu Chef, a catering business in Los Angeles.
How We Started and What's In It
Butter Barn Butter came to fruition while driving on New Year's Day in 2016. My husband and I were talking about butter for some reason and thought what products could we introduce to Erewhon Markets in Los Angeles. I mentioned compound butter was popular in French cooking and he said that was it! We took it a step farther and decided to use the best ingredients possible; grass-fed butter, non-GMO ingredients, and organic then boom! A new business was born. We've moved on to baked goods as the demand was higher than butter. In addition to high- quality ingredients for the butter, we use pasture eggs as well. Using the best possible ingredients does make a difference in taste. We've gone into vegan treats as well and I went nuts creating, recreating, tasting, and enjoying the best GF and vegan baked goods ever!
"We hope you enjoy these as much as we do!"