Bone Marrow = Chef Comfort Food

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!

Nov 16, 2009 | Categories: Cuisine | Tags: Bone Marrow, David Burke Primehouse, Garlic, seedlings farm | Leave A Comment »