the passionate life of rick gresh

Bone Marrow = Chef Comfort Food

Bone Marrow

Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version  served most often.  Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries.  The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!

This entry was posted on Monday, November 16th, 2009 at 4:03 pm and is filed under Cuisine and tagged with , , , . You can follow any responses to this entry through the RSS 2.0 feed.

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