Chefs are becoming fixated on butteron 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.
Paul Kahan of The Publican in Chicago serves tangy goat's-milk butter with serrano ham and peasant bread.
At San Francisco's Coi, Daniel Patterson churns butter made with both organic cream and French sel gris (sea salt).
Chef David Kinch co-owns a Normandy cow. He makes its cream into butter for Manresa in Los Gatos, California.