chefschampagne

Throw me a bone


(photo by Phil Gross courtesy James Beard Foundation)

We recently traveled to Sagaponack, N.Y. with John Doherty, Certified Angus Beef ® brand ambassador. He prepared exquisite dishes for the Chefs & Champagneevent honoring Emeril Lagasse and benefiting the James Beard Foundation.


(photo by Phil Gross courtesy James Beard Foundation)

Guests eagerly tried his version of steak and eggs: 28-day aged Certified Angus Beef ® brand Prime steak with a quail egg and caviar.


(photo by Mark Von Holden courtesy James Beard Foundation)

John (there on the right with Maria Loi and Marcus Samuelsson) is an exceptionally brilliant and creative chef. To wit, he suggested his amazing Certified Angus Beef ® brand Smoked Brisket Chili be served in a marrow bone.

Yes, a bone like you find in the pet store for your dog — only shorter … and cleaner!

After hours of dedicated cooking, cleaning, drilling and sterilizing: voila! 400 bones.

And what a great presentation those bones did make!


(photo by Phil Gross courtesy James Beard Foundation)

It occurred to me before leaving the event that after all that cutting-edge effort, we might want to try and recover some of the used bones.

Do we call it a graveyard? Bone recycling bin? Bone depository?

In the end, gracious guests were happy to make a deposit in our bone barrel … except for the lady who wanted to take hers home to the dog.

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