WWW.CITISCAPES.COM | 77 Grilled Bone Marrow INGREDIENTS: u 1/2 cup rosemary leaves, plus 2 rosemary sprigs u 1/2 cup extra-virgin olive oil, plus more for brushing u 10 2-inch canoe-cut beef or veal marrow bones u Salt and freshly ground pepper u 1 loaf sliced country bread u 1 bunch fresh parsley, chopped   TECHNIQUE:   Rough-chop the fresh rosemary and combine with 1/4 cup of olive oil. Transfer the oil to a large bowl, add the marrow bones and toss to coat. Season the bones with salt and pepper. Light the grill. When temperature is at medium-high, lay the bones cut side up on grate. Cover and grill for about 20 minutes, or until the marrow is sizzling. Brush the bread slices on both sides with olive oil; grill, turning once, until toasted. Serve the bones with the toasted bread and finish with salt, pepper and chopped parsley.  PAIRING: ONWARD 2015 CARIGNANE, HAWKEYE RANCH, REDWOOD VALLEY, CALIFORNIA. Bright fresh aromas of cherry, plum, cranberry and pomegranate are complemented by hibiscus flower aromas and a beautiful minerality. This wine is lively and fresh with a smooth finish. Grilled Baby Potatoes with Hatch Pepper-Bacon Vinaigrette INGREDIENTS: u 20 baby potatoes u 6 slices bacon u 1 large red onion, peeled and sliced u 5 tablespoons extra-virgin olive oil u 3 tablespoons rendered bacon fat u 4 tablespoons balsamic vinegar u 3 tablespoons Dijon mustard u 6 hatch peppers, grilled and chopped u Salt and pepper to taste