Fourneau Recipes

Theodore Burdett
Fourneau Factory Lunch - White Bean Spread and Sourdough

Fourneau Factory Lunch - White Bean Spread and Sourdough

At Fourneau we don’t eat to live, we live to eat. That means always making room for good food. It’s in that spirit that we’re happy to present Fourneau Factory Lunch, recipes from the factory floor. Well, not literally from the floor … too many metal shavings to brush off. Each lunch is an entire meal containing a few recipes which of course can be cherry picked or mixed and matched. But if you're ever looking for inspiration for a simple meal–lunch or dinner, inside a factory or outside of one–our factory lunches are a safe bet. The bread below...

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Sharon Burdett
Marinated oyster mushrooms with goat cheese on sourdough toast

Marinated oyster mushrooms with goat cheese on sourdough toast

Oyster mushrooms are such a delight to find. Their soft, delicate shapes emerging from a nurse log is nothing less than mystical, and a simple preparation on toast feels like an ideal way to enjoy these special fungi. 

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Theodore Burdett
Pork Chops with Blackberries and Sage

Pork Chops with Blackberries and Sage

We had an epic blackberry harvest this July and wanted to find a recipe that would use the berries and also highlight the versatility of our fire pit grill. We found a recipe at BUDGETBYTES that looked like a good template for what we wanted to try. The major modifications we made were to use fresh blackberries rather than preserves and fresh sage rather than the dried form of the herb. We also went for nice thick pork chops. < Here is the gist: Season your chops with salt and pepper and cook them with indirect heat. We built a...

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Katie Burdett
Weeknight Vegetarian Paella

Weeknight Vegetarian Paella

Our go-to weeknight paella recipe for a satisfying, beautiful and healthy meal.

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