Three and half years ago I was invited for my very first @beardfoundation dinner, and I was beside myself. I did an all beef dinner, I planned for months on end, I cooked from my heart and my soul, and this was one of the dishes that I came up with- Bone marrow and bourbon creme brÃ»lÃ©e. It has remained one of our signatures to this day. And something I've held close to my heart as I knew one day I'd put it in a cookbook, despite many a request from other chefs and guests alike.
It's given me highs and lows over the years- It's been written about by @nytfood in our glowing review. Its one of the hardest techniques to execute and thus is the bain of my teams existence on some days. It's broken my heart as its been stolen and plagiarized by chefs I once called friends. But, its also made me beam with pride as it's developed a loyal following amongst our guests, and I will never forget the look on everyone's faces when we rolled it out for the first time at our first Beard dinner- It was a feeling of pride I'd never felt before.
Our bone marrow creme brÃ»lÃ©e has never truly been duplicated because I've never given out the recipe.
This was after all, a crazy idea- one that has become one of my favorites, an original, and representative to our singular and unique view of meat at the Beatrice. The real recipe will be published in my upcoming cookbook, #ButcherandBeastTheCookbook by @clarksonpotter I'm looking forward to sharing the true recipe with you, and the soul, vision and love behind it's creation. âð¼â¤ï¸ð (Oh, and @hawksmoorrestaurants @penguinrandomhouse next time you dare to publish my recipes without my consent, at least spell my name right. It's MAR)