Try This: Bone Marrow and Bone Marrow Luge

Erica Millar, of Norman, asked to try bone marrow for the first time, and Ludivine Restaurant in Oklahoma City saw to it her wish came true.
by Dave Cathey Published: February 29, 2012

When we did our first “Try This,” I solicited people willing to try foods for the first time. I got a lot of interesting responses, mostly foods that folks should've tried by now but hadn't. But today's introduction is to a dish the majority of you will not have tried.

The dish is bone marrow, and its newest application is the Bone Marrow Luge.

That's right, bone marrow. Erica Millar, of Norman, wanted to try it, and as luck would have it, Ludivine Restaurant, 805 N Hudson Ave., serves bone marrow practically every day — and that's saying a lot for a restaurant that routinely changes its menu.

Chef Russ Johnson explained bone marrow is one of the world's oldest dishes, serving as a prehistoric power bar for hunters of yore.

“It was really easy to remove bones from a recent kill or a find, toss 'em in your satchel and keep moving,” Johnson said. “Then all they had to do was start a fire, toss the bones in, let 'em roast for a while, then pull 'em out and crack 'em open with a rock or something.”

The marrow runs through the center of a bone like pigs in a blanket. Ludivine's bones are sawed lengthwise, roasted and sprinkled with some finishing salt. They are served with candied shallot jam, whole-grain mustard, pickled shallots, a little bread and a spoon.

When you're done, you can take a ride on the bone luge, which consists of pouring a half-ounce of rye whiskey and a half-ounce of sherry down the empty canal and into your mouth. Rushing down the canal, the spirits pick up salt and residue from the roasted bones for a satisfying finish to the experience.

Millar, who works for the Norman Chamber of Commerce in her spare time from being a wife and mom, was delighted with the result. Her husband, Kyle, tried the dish for the first time, too, and was equally satisfied.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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