Butter That Speaks Every Language

“American diners in 2025 are more adventurous than I’ve ever seen,” says Michael Ponzio, executive chef, Park Ridge Country Club in Park Ridge, Ill. “People aren’t just sticking with the classics anymore. They want bold flavors and experiences that push the boundaries. You see it everywhere: the smoky, savory punch of Korean barbecue, the bright acidity of a good Peruvian ceviche—these global flavors are shaping the way we eat today.”

At casual dining eateries with broad menus, quick-serve niche concepts and fine-dining destinations alike, chefs and menu developers are in continual pursuit of fresh ways to meet the appetite for both iconic global dishes and cross-cultural mashups. The runway for flavor play is long, incorporating every daypart, spanning both food and beverage menus and covering a wide range of price points.

But as the foodservice industry continues to contend with the slimmest of margins, menu innovation needs to be driven by savvy choices. Simple ingredient additions or swaps can add up to significant change. “Flavored butter is one of the easiest tools for operators to use right now,” says Ponzio. “Think of it as a flavor booster that can bridge cultures without adding complexity to the kitchen or having to buy a bunch of ingredients you would only use in a single dish.”

BUTTER CARRIES THE TRENDS

Chefs know the value of butter as a cooking medium. Butter infused with added flavor carries those notes into the dish, whether basting proteins or vegetables on the stovetop, folded into dough and batter or applied as a finisher. “Flavored butter instantly elevates a dish, turning something basic into something globally inspired with just one addition,” says Ponzio.

Calling flavored butter a menu “game-changer,” Ponzio muses on the possibilities: “Citrus zest in a Southeast Asian stir-fry, spiced scones that taste like North African markets or fruit muffins that seem delivered straight from the Caribbean. The butter carries the aromatics evenly, so flavor pops in every bite.”

Flavored butter also can raise the spirits—of the alcoholic variety, that is. Butter is one go-to for the still-trending mixology technique of fat-washing. Consider the lift a butter infused with cayenne or Calabrian chiles could give to the tequila in a Mexican mule. Not only does it deliver the silky texture promised by the fat-washing, but it imparts a flavor profile guests won’t expect.

Flavored butter is an ideal ingredient partner that allows chefs and menu developers to move fast and be nimble in addressing today’s ever-evolving food trends, says Ponzio. It provides for simple executions that deliver big value, cutting down on prep and bringing crucial versatility for multiple menu applications.

BUTTER AS GLOBAL MUSE

Buckle up for a trend-forward journey that demonstrates how flavored butter can be used to craft craveable dishes reflecting all points on the map. Ponzio offers a wide range of inspirational concepts that encompass different menu categories (entrées, handhelds, sides, baked goods, beverages) while representing an impressive mix of culinary destinations.

Northeast Asia

Miso-Glazed Salmon Donburi (Entrée): A deconstructed Japanese rice bowl with seared salmon, pickled daikon and steamed greens over sushi rice, evoking umami-rich Tokyo street food.
Flavored Butter: Conceptual miso-sesame butter (made with fermented soybean paste, toasted sesame and ginger blended into butter).
Application: Incorporated as a cooking medium to baste the salmon during the final sear, melting into a glossy glaze that amplifies the fish’s natural oils.

Fortune Cookie Biscuits (Baked Good): Crispy, almond-infused shortbread cookies folded like traditional Chinese fortune cookies and filled with herbal tea-infused cream.
Flavored Butter: Cinnamon & Brown Sugar Flavored Butter from Epicurean Butter.
Application: Mixed into the dough for a subtle, sweet-spicy warmth, providing tenderness and a caramelized edge when baked.

Southeast Asia

Thai Basil Chicken Lettuce Wraps (Appetizer/Sandwich Alternative): Ground chicken stir-fried with holy basil, chiles and fish sauce, wrapped in crisp lettuce for a fresh, handheld Bangkok bite.
Flavored Butter: Conceptual lemongrass-coconut butter (made with kefir lime leaf, galangal and coconut milk emulsion).
Application: Used as a finishing condiment; a small dollop is melted over the hot chicken filling to add creamy depth without creating sogginess.

Adobo Corn Fritters (Side Dish): Golden Filipino-inspired corn cakes with adobo-spiced pork bits, served with a mango dipping sauce.
Flavored Butter: Chili Lime Flavored Butter from Epicurean Butter.
Application: Applied as a finisher after frying to provide a zesty contrast, enhancing the fritters’ crunch with bright, smoky heat.

Middle East/Eastern Mediterranean

Shawarma-Spiced Lamb Flatbread (Entrée/Sandwich): Thin lavash topped with slow-roasted lamb, tahini yogurt and pickled sumac onions, inspired by Istanbul’s street kebabs.
Flavored Butter: Conceptual za’atar-honey butter (made with wild thyme blend, sesame seeds and orange blossom honey).
Application: Brushed onto the flatbread edges before baking, caramelizing into a fragrant crust that amplifies the savory-sweet profile.

Feta-Stuffed Grape Leaves (Side Dish): Tender dolmas rolled with herbed rice and brined feta, it’s a Lebanese mezze classic with a creamy twist.
Flavored Butter: Tuscan Herb Flavored Butter from Epicurean Butter (featuring rosemary, sage and garlic).
Application: Incorporated into the rice filling during assembly, lending an herbed richness redolent of Mediterranean olive groves.

Classic European

Paella-Inspired Seafood Risotto (Entrée): Creamy Arborio rice simmered with saffron, mussels and chorizo, channeling Valencia’s communal feasts with a French risotto finesse.
Flavored Butter: Lemon Garlic Herb Flavored Butter from Epicurean Butter.
Application: Stirred in at the finish (beurre monte style) to emulsify and brighten the dish’s briny seafood notes.

Pretzel Croissants with Beer Cheese Dip (Baked Good): Flaky, salted pastries marrying German pretzel chew with French lamination, paired with a warm Emmental dip.
Flavored Butter: Conceptual Bavarian mustard butter (add whole-grain mustard, caraway and smoked paprika).
Application: Layered into the dough for a subtle tangy lift, enhancing the golden bake without overpowering the dip.

Western African

Jollof Rice-Stuffed Peppers (Side Dish): Bell peppers roasted and filled with smoky Ghanaian jollof rice, tomatoes and prawns for a vibrant, one-bite Senegalese influence.
Flavored Butter: Conceptual harissa-yam butter (made with chile paste, roasted yam and berbere spice).
Application: Melted over the stuffed peppers midway through roasting, infusing the rice with fiery, earthy moisture.

Tagine-Spiced Chai Latte (Beverage): A frothy Moroccan-inspired drink with black tea, cardamom pods and dried apricots, slow-simmered for depth.
Flavored Butter: Roasted Garlic Herb Flavored Butter from Epicurean Butter.
Application: Used as a fat washer—clarified and infused into the tea base overnight—yielding a silky, garlicky undertone that nods to tagine aromatics.

Caribbean

Jerk Chicken Roti Wrap (Sandwich): Spiced chicken thigh wrapped in flaky paratha with pineapple slaw, capturing Jamaica’s fiery roadside flavors.
Flavored Butter: Conceptual Scotch bonnet-pineapple butter (combine with allspice, thyme and a tropical fruit reduction).
Application: Spread inside a roti before wrapping, toasting lightly to meld the butter’s heat with the chicken’s marinade.

Plantain Bread Pudding (Baked Good): Custard-soaked fried plantains baked into a rum-laced pudding, evoking Trinidadian dessert tables.
Flavored Butter: Conceptual bourbon-maple butter (featuring the spirit and the sweet).
Application: Folded into the custard mixture for a boozy, caramelized binding that elevates the plantains’ sweetness.

Latin American

Arepas con Queso (Entrée/Sandwich): Colombian cornmeal pockets stuffed with melting mozzarella and avocado, grilled for street-food authenticity.
Flavored Butter: Conceptual Aji Amarillo Butter (using Peruvian yellow chiles, cilantro and lime zest).
Application: Brushed on the arepa exteriors during grilling, creating a charred, spicy shell that contrasts with the creamy filling.

Empanada Dough with Quinoa Filling (Baked Good): Argentine-style hand pies filled with herbed quinoa and chorizo, baked to a golden hue.
Flavored Butter: Tomato-Chipotle Flavored Butter from Epicurean Butter.
Application: Incorporated into the dough for flakiness and a subtle smoke, enhancing the filling’s bold spices.

Mexican

Birria Tacos with Consommé Dip (Entrée/Sandwich): Braised beef tacos in corn tortillas, served with a rich consommé, delivering Guadalajara’s soul-warming ritual.
Flavored Butter: A.1. Steakhouse Flavored Butter from Epicurean Butter (combines A.1. sauce, garlic and herbs).
Application: Melted into the consommé as a fat washer, enriching the dipping broth with savory umami.

Elote Cornbread Muffins (Side Dish/Baked Good): Mini corn muffins studded with Cotija cheese and cilantro, inspired by Mexican street corn.
Flavored Butter: Conceptual elote butter (featuring mayo-tangy corn, chili and lime).
Application: Use it in a post-bake crumble, where it softens into a cheesy, addictive crust.

GLOBAL TASTE, LOCAL TRUST

Exciting menu concepts are just a starting point. Sourcing palate-perfect ingredients—including custom formulations—with a vendor who wants to be a partner in your endeavor makes the real difference.

“When you work with Epicurean Butter, you get a partner that actually understands how to bring global flavors to life in a way that works on the line,” affirms Ponzio. “They’ve got the flavor knowledge to translate cultural nuances into something scalable and craveable, without making it complicated for the kitchen.”

He’s particularly taken by the company’s chef-driven approach: “They’ll help co-develop flavors that feel really on point, like a Ponzu Black Truffle that gives you that Northeast Asian elegance or an Agave Habanero that nails Latin heat,” says Ponzio. He also values the range of packing options from portioned formats (dollops or squeeze packets) to tubs and bag-in-a-box varieties.

“At the end of the day,” says Ponzio, a partnership with Epicurean Butter is about “putting chefs and operators in the driver’s seat—giving them the ability to deliver authentic, buzzworthy flavors that keep guests coming back.”

Click here to learn how you can partner with Epicurean Butter to elevate menus across all dayparts.