State Bird Provisions is one of San Francisco’s culinary crown jewels. Michelin-starred chefs Stuart Brioza and Nicole Krasinski continually wow their guests with menus that borrow from a wide world of techniques, ingredients and presentations, and create some of the most innovative and delicious plates in the country. Procure some good crusty bread and learn how to make State Bird Provisions’ roasted bone marrow.
Don’t forget to check out our recent interview with them on our Food Republic Today podcast!
- kosher salt
- 3 7-inch pieces center-cut beef marrow bones, halved lengthwise by butcher
- ice cubes
- 5 tablespoons finely chopped shallots
- 3 tablespoons unsalted butter, plus 4 tablespoons cold and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 3 turns freshly ground black pepper
- 1/2 cup apple cider vinegar
- 1/4 cup State Bird Chicken Stock or water
- 1/4 cup thinly sliced flat-leaf parsley (thin stems and leaves)
- 1 tablespoon pink peppercorns
- 2 medium garlic cloves, peeled and halved crosswise
- 1 tablespoon kosher salt, plus 1 teaspoon
- 12 turns freshly ground black pepper
- 3/4 teaspoon thyme leaves
- 2 tablespoons Grapeseed oil
- 8 ounces fresh golden chanterelle mushrooms, trimmed, cleaned and cut through the stem into bite-size pieces
- 6 large, thick slices crusty bread, cut into thirds
- Extra-virgin olive oil for brushing
- Generous pinch flaky sea salt
For the bones
Two days before you plan to serve the bone marrow, pour about 6 inches of water into a container big enough to hold the bones. Salt the water generously and stir until the salt dissolves. Add the bones, then empty a tray of ice cubes into the water, transfer to the fridge, and let soak for 1 day.
The next day, drain the bones and cover again with generously salted ice water. Soak in the fridge for 1 day more.
For the sauce
Combine the shallots and 3 tablespoons butter in a small skillet, set over medium heat, and let the butter melt and froth, swirling the pan occasionally. Season with ½ teaspoon of the kosher salt and the black pepper and continue to cook, stirring occasionally, until the shallot is translucent but not colored, about 3 minutes.
Add the vinegar to the skillet, raise the heat slightly, and gently simmer until reduced by half, 4 to 6 minutes. Add the chicken stock and remaining ½ teaspoon kosher salt and continue to simmer for 1 minute more. Add the remaining 4 tablespoons cold butter and swirl the pan or whisk aggressively until the butter has completely melted, about 30 seconds. Remove the pan from the heat and stir in the parsley and pink peppercorns. Season with salt. Cover and keep warm for up to 30 minutes. Reheat over low heat, if necessary, just before serving.
For the dish
Preheat the oven to 400°F. Set a wire rack over a baking sheet.
Drain the marrow bones well and pat dry. Arrange the bones, cut side up, on the prepared rack. Lightly rub the exposed marrow in each bone with the garlic, then evenly season with the 1 Tbsp kosher salt and the black pepper and sprinkle with the thyme leaves. Roast until the bones have browned slightly and the marrow is spreadable and soft but not melted, about 18 minutes, rotating the baking sheet halfway through.
Meanwhile, heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat until you see wisps of smoke. Add half the mushrooms to the skillet, spreading them in a single layer. Season with ½ teaspoon kosher salt and cook, stirring occasionally, until lightly golden, about 5 minutes. Transfer to a plate. Repeat with the remaining grapeseed oil, mushrooms, and ½ teaspoon kosher salt. Return the first batch to the pan, remove the pan from the heat, cover, and set aside.
Heat a grill pan or griddle over medium-high heat. Brush the bread slices on both sides with olive oil and cook, flipping once, until toasted and brown in spots, about 5 minutes. Sprinkle with sea salt.
Arrange the marrow bones on a large platter, spoon on the mushrooms, and spoon about 2 tablespoons of the sauce over each bone. Serve right away with the grilled bread on the side.