David Burke is a genius. His whimsical cooking style does not solely apply to his food, but also to the ways in which he presents accouterments. He uses blocks of salt for things like business card holders and serving dishes for unsalted butter. Sheer genius, I tell you.
Burke has a restaurant called Fromagerie in Rumson, New Jersey, where we celebrated Katelyn’s 21st birthday. Upon sitting down, my Aunt Vikki looked quizzically at the tiny plastic bottles with red caps that were strewn in sets of three around the table. She turned to me and asked, “What are those? Are we going to be using puff paint for something?”
That certainly would have been interesting, but the Fromage (as it is affectionately known as in our house) is not that kind of establishment.
Luckily for us, the bottles were not filled with paint but rather three sauces to accompany mini sugared donuts and flaky scones that served as our bread courses. I kept this set of three next to me for the whole meal. Charlotte seriously considered making off with a few of the caramel ones. Can you blame a girl?