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Dem bones, dem bones

Decadence is a beef bone brimming with rich, creamy marrow that spreads like silk on crusty artisan bread.

Indulgence is a seven-foot slab of marrow bones and bread, greens and a dusting of cheese.

Culinary enchantment is dining around Cleveland on a Friday night.

I overheard Chef Michelle Brown (left) of Jag’s Steak and Seafood say, “Marrow? He’s got bone marrow? That’s caviar to a chef!”

We tasted dem bones at Hodges, feasted on main courses at The Greenhouse Tavern and honored our sweet tooth at Lola. Then we literally (almost) had to roll ourselves home. We’re celebrating the official grand opening of the Education & Culinary Center, and we kicked off the festivities by inviting 35 or so of our favorite food and beef industry media to a Cleveland dine around. Today we’ll take them to the center where they will learn custom butchery skills from Dr. Phil Bass. Then we’ll go to an Angus cattle operation to meet local folks raising high-quality beef. And then, tonight, a feast of epic proportions.

It’s a very rare experience and we’ll share it with you, here.

Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.

2 thoughts on “Dem bones, dem bones”

  1. Marrow is nectar of the gods!! Probably twenty years ago I read a Martha Stewart article which showed how to prepare bone marrow. Up until that point, I thought bone marrow was something only my dogs drooled over. I have since joined the dogs adoration of this fabulous, rich, creamy yummy-ness called marrow! Of course, Ms. Stewart ate her marrow with really cool looking ””marrow spoons”” which I didn”t even know existed and have yet to find at Crate and Barrel or William-Sonoma (…must not be a run on bone marrow spoons). I still don””t have a set of those cool spoons but I do now have an appreciation of marrow, which is extremely hard to find on a restaurant menu, anywhere. Any suggestions in the Chicago area??

    1. Not sure where marrow on the menu. Maybe start with your favorite chef/restaurant and ask them if they”d consider adding a new appetizer to the menu! You could always make your own — certainly something that would impress any guests visiting your house! I may do a little searching myself … for that Martha Stewart article. Happy marrow-hunting!

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