Chefs Martin Brock of Blue Ribbon at Brooklyn Bowl and Matt DeLiso of Blue Ribbon Bakery arrive!
To start the evening, hors d'oeuvres, including shrimp garlic and chorizo skewers, crab cakes with avocado, corn, and chipotle, and bread dumplings with roasted oyster mushrooms.
The clams were baked in bone marrow, butter, and bacon.
The evening's cocktails were the Oaxaca Campfire Punch, made with Mezcal, Aperol, Maraschino liquor, and lime juice; and the John Daly, made with house-made tea vodka and fresh lemonade.
Blue Ribbon's famous fried chicken wings were juicy, flavorful, and a hit among guests!
Chef Brock prepares watermelon and feta skewers with mint and lime.
The watermelon skewers with feta, mint, and lime were a refreshing palate cleanser.
The chicken bacon sausage was prepared with Cheddar and spicy mustard.
Brock, who likes to incorporate a bit of his German heritage in his cooking, explains that Blue Ribbon's bread dumplings, a traditional German dish, are made with the leftover bread from Blue Ribbon Bakery.
Chef Brock rolls a mixture of bread, butter, onions, garlic, milk and cream, and eggs into plastic wrap, before rolling into aluminum foil.
The bread dumplings take about 30 minutes to prepare, and they can be served hot or cold.
The buckwheat blinis were made with smoked salmon crème fraîche and trout caviar.
Guests Jenny Lui and Ryan Mills pose for a photo with chefs Matt Deliso and Martin Brock.
In their Blue Ribbon cookbook Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking, the Bromberg Brothers share "Blue Ribbon Wisdom" boxes throughout the book.
Razorfish clients Amy Becker, Lizzie Lawlor, and Sabrina Formoso socialize in The Daily Meal bar.
For dessert, guests enjoyed tres leches cake with milk jam.
The Blue Ribbon crew honored The Daily Meal by signing the chef board.