Chef Martin Brock Entertains with Bread Dumplings
Head chef Martin Brock of Blue Ribbon at Brooklyn Bowl demonstrates how to prepare bread dumplings with roasted oyster mushrooms
German chef Martin Brock of Blue Ribbon at Brooklyn Bowl — alongside Blue Ribbon Bakery head chef Matt DeLiso and Blue Ribbon partner Sean Sant Amour — taught The Daily Meal and our guests how to make bread dumplings with roasted oyster mushrooms for this month’s Celebrity Chef event in The Daily Meal’s kitchen.
Blue Ribbon at Brooklyn Bowl — one of the Bromberg Brothers’ many Blue Ribbon restaurant locations — serves Blue Ribbon’s famous fried chicken, voted the “best fried chicken in the U.S.”, and of which guests enjoyed more than a few helpings at the Celebrity Chef event. You might not expect most bowling alleys to serve high-quality food, but Blue Ribbon scores at this one with items like French bread pizza, fried calamari, and chocolate chip bread pudding.
In his demonstration, Brock, who likes to incorporate a bit of his German heritage in his cooking, explains that the restaurant’s bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery, where its wood-burning oven is about 145 years old. And Blue Ribbon’s bread pudding is modeled after a German recipe from Brock’s grandmother.
The Blue Ribbon staff is tied together by a philosophy of having fun above all. “We have fun with what we do… And I feel like you can taste that in our food,” says Brock.
That philosophy came through in every hors d'oeuvre served in our kitchen — from the baked clams with bone marrow, butter, and bacon to the tres leches cake with milk jam — as well as the smiles on the chefs’ faces.
“Training staff is extremely important to us,” says Brock. “We invest a lot of time in training the right people.”
Haley Willard is The Daily Meal's assistant editor. Follow her on Twitter @haleywillrd.
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