ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

About 8 buns; 16 tasting menu–sized servings

Always wanted to create an epic multicourse dinner? In our <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">Tasting Menu: Spring</a> feature, we’re sharing recipes from a carefully orchestrated tasting menu we served at a cozy spring dinner party in the ChefSteps kitchen.Our menu description: Yeasted brioche. Seeds. Cultured butter. 


But really, what’s in there? A personal portion of brioche topped with a mixture of seeds à la an everything bagel, plus some tangy cultured butter to dredge it through. 


Plating suggestion: An earthenware plate with a lip


Pair with: NV Bérèche et Fils Champagne


Wine note: Equal parts pinot noir, Meunier, and chardonnay, this biodynamic sparkler is elegant and aromatic, with a creamy mouthfeel.About the dish: Cultured butter—basically just aged créme fraîche that’s beaten to separate the buttermilk from the butter—is funkier and tangier than the butter many Americans are used to spreading onto breads or melting atop a stack of pancakes. Here, we use it as a spread for a single serving of our <a href="https://www.chefsteps.com/recipes/mini-brioche">Mini Brioche</a> topped with a medley of seeds. In addition to being a make-ahead course you can offer guests early in a meal, this combination will serve you well as a side dish for a sit-down brunch or holiday dinner.