Chef Martin Brock Entertains with Bread Dumplings at The Daily Meal (Slideshow)
The Chefs of the Evening
Chefs Martin Brock of Blue Ribbon at Brooklyn Bowl and Matt DeLiso of Blue Ribbon Bakery arrive!
Hors d’Oeuvres to Start
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.
Famous Fried Chicken
Blue Ribbon's famous fried chicken wings were juicy, flavorful, and a hit among guests!
Chef Martin Brock in the Kitchen
Chef Brock prepares watermelon and feta skewers with mint and lime.
Watermelon and Feta Skewers
The watermelon skewers with feta, mint, and lime were a refreshing palate cleanser.
Chicken Bacon Sausage
The chicken bacon sausage was prepared with Cheddar and spicy mustard.
Chef Martin Brock Shows Us How to Make Bread Dumplings
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.
Rolling the Ingredients
Chef Brock rolls a mixture of bread, butter, onions, garlic, milk and cream, and eggs into plastic wrap, before rolling into aluminum foil.
There You Have It: Bread Dumplings
The bread dumplings take about 30 minutes to prepare, and they can be served hot or cold.
Smoked Salmon Buckwheat Blinis
The buckwheat blinis were made with smoked salmon crème fraîche and trout caviar.
Guests Pose with Chefs
Guests Jenny Lui and Ryan Mills pose for a photo with chefs Matt Deliso and Martin Brock.
Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking
In their Blue Ribbon cookbook Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking, the Bromberg Brothers share "Blue Ribbon Wisdom" boxes throughout the book.
Guests Gather in the Bar
Razorfish clients Amy Becker, Lizzie Lawlor, and Sabrina Formoso socialize in The Daily Meal bar.
Dessert: Tres Leches Cake
For dessert, guests enjoyed tres leches cake with milk jam.
Signing the Board
The Blue Ribbon crew honored The Daily Meal by signing the chef board.