I was introduced to this Roasted Red Pepper-Balsamic Butter a few years ago when my husband and I celebrated our wedding anniversary at a 5-star restaurant. It was my first time eating at a 5-star restaurant. Don’t pity me for having to wait for 30 years of marriage to have this experience (a 1st world problem, no?). I am perfectly happy eating at places where I can use the words “doggie bag” for my leftovers. So unencumbered.
Random thought: How does “doggie bag” translate into verbiage appropriate for a 5-star restaurant? If I say “doggie bag” in a refined British accent, is that okay? Or, would I have to make my question more upper class–“Excuse me, may I trouble you for one of your canine dining repositories–preferably the Prada design?”
Or is it just too low class to ask to take home one’s partially eaten meal from a classy restaurant?
Bah. Whatever. Moving on.
Everything at the restaurant was absolutely wonderful. The meal began, as do many restaurant meals, with some bread and butter. As you may expect, however, the butter was not just ordinary butter. It was a compound butter, whose flavor profile was a tad out of my experience. The more I ate it, the more of it I wanted.
In a desperate desire to reverse engineer the recipe, I resorted to behaving like one of the Clampets in Beverly Hills. Taking a little travel-size bottle of Tylenol, I emptied its contents into the bottom of my purse and discretely, but hurriedly, stuffed some of the unnamed butter into the empty bottle. John kept watch, alerting me to the presence of any approaching servers as I did the deed.
Yes, it was totally low-class in every way, but I just had to have more of that butter and asking for a doggie bag was not an option. I am so ashamed.
To really cement my newly acquired low-class social standing and in an overwhelming need to figure out the recipe, I actually asked our server what was in “this incredibly delicious butter”. She smiled at me condescendingly, looked over her shoulder towards the kitchen and hesitated. Looking back down at me, she stated that it was one of the chef’s special recipes, and then she smiled broadly, “But I am allowed to make the butter now.”
I congratulated her. She glowed. And then I pressed her one more time for the ingredients. Cautiously she quickly listed off the ingredients, being careful to avoid revealing too much information.
Thanks, Sweetie, that’s all I needed to know. 😉
As we walked out of the front door, I was already formulating a recipe and a name–Roasted Red Pepper and Garlic Balsamic Butter…or Balsamic Roasted Red Pepper and Garlic Butter…or Compound Butter with Roasted Red Peppers, Roasted Garlic, and Balsamic Vinegar…or 5-Star Compound Butter…