We’re proud to share that Chef Bill Briand, the culinary force behind little bird, has been featured in Garden & Gun for his signature dessert: brown butter ice cream.
The piece, titled “Brown Butter Ice Cream: A Chef’s Sweet Ode to Mom”, dives into the deeply personal roots of the recipe—a tribute to Chef Briand’s late mother, Virginia Eileen Briand, whose legacy also inspired the name little bird. The article includes a full recipe and a beautifully written backstory about how a simple childhood treat evolved into something meaningful and memorable.
“It’s not fancy,” Chef Briand tells Garden & Gun. “But it’s buttery and sweet, and it’s comforting. It reminds me of her.”
This feature speaks to the heart of what little bird is all about: food that carries stories, flavors that hold memory, and hospitality that feels personal.
Read the full article and get the recipe here:
Brown Butter Ice Cream: A Chef’s Sweet Ode to Mom – Garden & Gun
To discover more of the dishes inspired by Chef Briand’s life and Southern roots, explore our food and drink menu or get in touch to plan your visit.
We’re honored to bring stories like this to the table—one plate (and scoop) at a time.