Without a doubt, one of the greatest perks of being a food writer is getting invited to media dinners (or lunches, as the case may be). Granted, I tend to not take advantage of this particular perk very often and there are several reasons why. First, I don’t feel it’s fair to report on a meal where I was quite literally treated like royalty, something the average Joe is not likely to experience. Second, the whole encounter doesn’t really feel like my own if I didn’t pay for it. That being said, every once in a while on a whim, I will attend a lunch or dinner that will completely blow my socks off and my luncheon at the Fountain Lounge in the Roosevelt Hotel was exactly that.
Several months ago, my friend Lorin and I were invited to taste the creations of Chef Mark Marjorie at the Fountain Lounge and neither of us had the will to resist. After being seated in oh-so comfortable club chairs, we sat back and let the parade of good tastes begin.
Then, almost before we could take a breath, out comes something I had never tried before, a roasted marrow bone split in half, glistening and waiting patiently for me to discover the new-found pleasures contained therein. I was nervous at first, if you’ve ever seen roasted bone marrow, you’d understand. It looks like a slab of fat resting inside a bone when, in fact, it’s likely one of the most decadent and delicious meat products I have ever enjoyed in my life. It was like a rich, delicious meat-butter that you can smear on bread, crackers or simply scarf by the spoonful.