I recently played around with some marrow. I love the delicate texture which reminds me of foie gras. However, when we introduced it to the menu at Mendocino, a restaurant in the Georgetown area of DC, it didn't seem to sell. We had combined it in a sauce with poached garlic (garlic confit) and a 8 oz. kobe beef rib eye that was out of this world. we didn't go to extravagant with the dish however. We kept the traditional meat and potatoes appeal to it with a scallion mashed and served it with crispy roman style baby artichokes. It looked nice and I think the sauce complimented the steak very well. I guess the consumer wasn't too fond of it. We changed it two days later to a salsa verde and a fava bean salad. It now is a top seller. I guess I am just wondering how come nobody out here appreciates marrow? Are they scared? I'd like to know what someone else thinks of this product. If they might enjoy it as much as I.