Jun
19

What’s Not to Love about “Butter”?

by

Not that kind of butter – although, it’s pretty wonderful, too. Last month, I had the pleasure of dining at the famed NYC restaurant Butter. For our client, the California Raisin Marketing Board, Chef Alexandra Guarnaschelli created a special menu that was infused with both natural and golden California raisins.

The entire menu was as innovative as it was delicious. My favorites? The Spring Pea & House Cured Pancetta Salad was a delightful balance of salty and sweet. The crunchy vegetables were oh-so-fresh, and the pancetta created a nice background flavor for the sweet raisins. My favorite main dish was definitely the Raisin-crusted Lamb rack. I don’t get to enjoy lamb very often, and this was melt-in-your-mouth amazing. The raisin crust (a combination of pureed raisins plus something else) added a sweet, crispy texture – a perfect foil to the tender, savory lamb. I have to admit, I cleaned my plate.

As you may know from previous posts, I have just a little sweet tooth. So, I saved room for the Crème Fraiche & Golden Raisin Bavarian. Who knew such a diminutive thing could render me speechless? (I am not exaggerating!) The tangy crème fraiche, crisp grapes and sweet pistachio-raisin crust – well, let me put it this way – there was no stopping at three bites like some disciplined Frenchwoman!

I wish I could show you photos of these wonderful dishes, but my camera was stolen en route to Sacramento.

If you’re in NYC and have a chance to dine at Butter, it’s not to be missed.

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