Eat Me: Bone Marrow Pie at CBD

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by Steven Doyle

CBD Provisions will be open during regular hours for Christmas Eve (Thursday, December 24) and Christmas Day (Friday, December 25). For dinner on both nights, Executive Chef Richard Blankenship will serve the restaurant’s regular menus as well as a selection of festive specials, including Creamy Oyster and Potato Stew with sweet peppers, chive crostini, and pickled shallot relish, and Smokey Bone Marrow Pie made with braised beef, chanterelles, and a side of Texas cheddar grits.  

Executive Pastry Chef Ruben Torano will also offer a signature dessert, a Dark Chocolate Fudge Tart topped with cran-raspberry compote and spiced marshmallow, and Bar Director Eric Brooks has a boozy eggnog in the works, made with Martinque-style rhum, eggs, demerara syrup, a milk and heavy cream combo, cinnamon, nutmeg, and cognac.

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