Chef Martin Brock Entertains with Bread Dumplings at The Daily Meal (Slideshow)

Contributor
Head chef Martin Brock of Blue Ribbon at Brooklyn Bowl demonstrates how to prepare bread dumplings with roasted oyster mushrooms

The Chefs of the Evening

Jane Bruce

Chefs Martin Brock of Blue Ribbon at Brooklyn Bowl and Matt DeLiso of Blue Ribbon Bakery arrive!

Hors d’Oeuvres to Start

Jane Bruce

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.


Baked Clams

Jane Bruce

The clams were baked in bone marrow, butter, and bacon.

Cocktails

Jane Bruce

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

Jane Bruce

Blue Ribbon's famous fried chicken wings were juicy, flavorful, and a hit among guests!

Chef Martin Brock in the Kitchen

Jane Bruce

Chef Brock prepares watermelon and feta skewers with mint and lime.

Watermelon and Feta Skewers

Jane Bruce

The watermelon skewers with feta, mint, and lime were a refreshing palate cleanser.

Chicken Bacon Sausage

Jane Bruce

The chicken bacon sausage was prepared with Cheddar and spicy mustard.

Chef Martin Brock Shows Us How to Make Bread Dumplings

Jane Bruce

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

Jane Bruce

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

Jane Bruce

The bread dumplings take about 30 minutes to prepare, and they can be served hot or cold.

Smoked Salmon Buckwheat Blinis

Jane Bruce

The buckwheat blinis were made with smoked salmon crème fraîche and trout caviar.

Guests Pose with Chefs

Jane Bruce

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

Jane Bruce

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

Jane Bruce

Razorfish clients Amy Becker, Lizzie Lawlor, and Sabrina Formoso socialize in The Daily Meal bar.

Dessert: Tres Leches Cake

Jane Bruce

For dessert, guests enjoyed tres leches cake with milk jam.

Signing the Board

Jane Bruce

The Blue Ribbon crew honored The Daily Meal by signing the chef board.