We get lots of special requests around The Pasta Shop...we actually enjoy the challenge. It's fun for us to track things down. So when our Cheese Program Director's phone rang on Monday morning, she was ready for the challenge. What Juliana Uruburu didn't know at the time was that she was about to service the needs of one of this country's most esteemed chefs.
The person on the other end of the phone was on a mission - Echire butter, the famed French butter from the town of the same name in Poitiers - was being requested by a chef for a dinner in just a few days. This butter is still made by hand by a small collective of dairy farmers. The French government bestowed upon this product their highest designation - the AOC status that so few products posses. Ultra-creamy and light, Echire butter is considered one of the world's finest.
So Juliana began reaching out to the dairy and cheese importers across the country. 25 years in the cheese business produces a lot of contacts and it didn't take her long to find a small cheese importer on the East Coast with 25 pounds to spare.
One day later, UPS came-a-knocking and the butter was here. It was only when Juliana called to arrange delivery of the butter that she found out exactly who had requested this luxurious delicacy in the first place.
It turns out that Daniel Boulud was preparing a special dinner with Michael Mina celebrating the wines of Burgundy and he needed Echire butter. If you'd like to taste this outstanding butter, we have a little extra available at The Pasta Shop @ Market Hall - it's $6.99 for a half-pound in the traditional basket.
While you're here, pick up a jar of fleur de sel and a bunch of radishes at Market Hall Produce. Enjoy this simple and delicious snack - spread a bit of butter on the radish and sprinkle with fleur de sel. The creamy butter offsets the spicy radish to create a wonderful combination.
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