We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy” butter goes with beef, etc. It also saves us money not having to buy specialty rose-shaped butter. It looks great, it’s a conversation and discussion starter and it’s a nice alternative to plain butter on your dinner bread.
Terry CohenAssistant Manager of ProductionOklahoma State UniversityStillwater, OK
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