Chef Jamie Bissonnette of Toro in New York City shows Rebelle restaurant’s wine director, Patrick Cappiello, a couple of ways to make bone marrow, using market-fresh vegetables and bread for two savory dishes. Cappiello then selects a Tempranillo from Rioja in Spain as the perfect pairing to this dish.

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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello

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