2010 Trend: Better Butter

Food & Wine: Pastry chef Jansen Chan infuses brown butter with vanilla beans for the cheesecake at Manhattan’s Oceana.
Courtesy of Oceana Restaurant/Paul Johnson
Chefs are becoming fixated on butter—on bread, in desserts and more.

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

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet