2010 Trend: Better Butter

Chefs are becoming fixated on butter—on bread, in desserts and more.
Pastry chef Jansen Chan infuses brown butter with vanilla beans for the cheesecake at Manhattan’s Oceana.
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.

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2010 Trends

PUBLISHED January 2010

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