Butterscotch Sauce

When Heather Ames, Farallon’s lunch chef, got married, we had a party at the restaurant. I offered to make a cake, but she preferred something simpler. With that in mind, Jen Creager, Terri Wu, and I created an extensive sundae bar in a serve-yourself buffet. Containers of chocolate, coffee, vanilla, and butter crunch ice cream were surrounded by bowls of Red Wine-Roasted Strawberries, R