When Bruce Bromberg opened Blue Ribbon restaurant in New York in 1992, he paid less than 50 cents a pound for marrowbones. Now, the chef-partner pays $6 a pound for those same femurs.“That’s the supply-and-demand scenario,” Bromberg said.Spurred by a desire on the part of waste-conscious chefs to use previously underutilized animal parts and a growing interest in the art of butchering, marrow is appearing in more preparations on more menus.An early promoter of marrow, Bromberg noted that 18 ...

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