2010 Trend: Better Butter
Chefs are becoming fixated on butter—on bread, in desserts and more.
Courtesy of Oceana Restaurant/Paul Johnson
Vanilla Brown Butter
Pastry chef Jansen Chan infuses brown butter with vanilla beans for the cheesecake at Manhattan's Oceana.
Goat's-Milk Butter
Paul Kahan of The Publican in Chicago serves tangy goat's-milk butter with serrano ham and peasant bread.
House-Made Butter
At San Francisco's Coi, Daniel Patterson churns butter made with both organic cream and French sel gris (sea salt).
Single-Cow Butter
Chef David Kinch co-owns a Normandy cow. He makes its cream into butter for Manresa in Los Gatos, California.
More Great Content:
2010 Trends
- Artisanal Breakfasts
- Farm Dinners
- Better Butter
- Great Frozen Foods
- Hot Dog Heroes
- Takeout Style
- Sommelier Challenge
Published
January 2010
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