120723 Skin and Bones

The Bone Luge, a combination of marrow from Anderson Beef, bourbon cherries, and bread, served on a split bone, and chased with a shooter of Breckenridge bourbon whiskey with cream soda, which is funneled down the bone. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.<br />
Photo Steve Peterson

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The Bone Luge, a combination of marrow from Anderson Beef, bourbon cherries, and bread, served on a split bone, and chased with a shooter of Breckenridge bourbon whiskey with cream soda, which is funneled down the bone. “Skin & Bones,” an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled “The Art of Catering FOOD,” presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.
Photo Steve Peterson

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