Ingredients Condiments Sweet Gorgonzola Butter Be the first to rate & review! Chef Suzanne Tracht makes this rich, indulgent compound butter with Gorgonzola dolce, the milder, sweeter, less acidic form of Gorgonzola piccante. Letting the mixture firm up in the fridge allows you to cut clean rounds; it’s the perfect accompaniment for Tracht’s prime rib eye. By Suzanne Tracht Suzanne Tracht Instagram Website Suzanne Tracht is a driving force in the Los Angeles culinary scene as the chef/owner of Jar, a modern chophouse revered for its timeless setting, and exceptional steaks, braises, and seasonal sides — including Suzanne's sumptuous pot roast.Expertise: braising and grilling.Experience: Suzanne Tracht is highly respected among her peers for the purity of her cooking, especially her signature braises. She was named a Best New Chef by Food & Wine in 2002 for her achievement at Jar, which continues to garner widespread praise in the years since its opening. Dubbed the "Queen of Meat" by locals and critics alike, Suzanne is at the forefront of female chefs and restaurateurs in a classically male-dominated industry. She was an honoree at the 2009 Women in Food James Beard Foundation Awards gala in New York. Her food has been twice showcased on the Food Network's Best Thing I Ever Ate, and she was featured on Bravo's first season of Top Chef Masters. Food & Wine's Editorial Guidelines Updated on July 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: Makes 3/4 cup Ingredients 4 ounces Gorgonzola dolce, crumbled (about 1 cup) 1/4 cup unsalted butter (2 ounces), softened Directions Gently fold Gorgonzola into butter until just combined. Place mixture on a piece of plastic wrap or parchment paper, and roll into a 6-inch log; twist ends to seal. Chill 1 hour. Remove log from plastic wrap or parchment; cut into 1/2-inch-thick slices. Rate it Print