Well, define "high end". Like Outback, Applebees, ...
Just be aware of the fact that microwaves use the water in a product to heat it. In other words, it can easily dry it out by evaporation. Bread is notorious for this. To keep it moist cover it securely with plastic wrap before you microwave. This doesn't work for crusty bread because it will make the crust softer.
Bread can be warmed briefly in an oven but shortly before you serve. You'll end up with a large crouton.
The soft butter that you mention is... what? In the little plastic or stainless shot glasses? That's pretty simple. Set butter on your counter. Let it get soft. Fill a piping bag and use a large star tip to squeeze into the little containers. Yup, that's what some of us do. Put the tip in the bag before filling. Imagine a soft serve ice cream machine or Dairy Queen. You can get these cheap at Wall Mart. If you want whipped butter, soften slightly and whip the dickens out of it with a wire whip attachment on a beater until fluffy. Don't let it soften as long as the 'soft butter'. Use the same piping bag and star tip to pipe into little stars onto parchment and chill for little individual star patties.
Above all don't soften butter in the microwave or oven. They will both melt the outside way before the inside becomes soft. That is not what you want. Melted is a no no.
Unsalted butter is butter of choice. It's fresher (salt is used as a preservative) and you can add salt to taste which is usually far less than what they add to salted butter. Kosher salt is salt of choice. Iodine aside, Kosher salt is just overall better. Iodized salt (IMHO) tends to have a slight 'tangy' flavor. Kosher salt is just mild ... well ... salty.
If anything doesn't make sense, feel free to ask.
April
