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Bruce and Eric Bromberg run the 18-year-old
Blue Ribbon, once a sneaky wee-hour eats-and-drinks brasserie for New York City chefs, now a ridiculously eclectic nine-restaurant chain hopping culinary traditions faster than a Sixth Avenue Express. You can scarf marrow and shrimp cocktail at the
flagship original, sushi on
Sullivan Street, and a root beer float at the
Downing Street bakery. On April 24, the brothers Bromberg will share their unique success story when they appear at
Omnivore Books to promote
their new Blue Ribbon Cookbook (Clarkson Potter, $35). If you want a tease, check out last month's
Saveur. A review ran down Blue Ribbon's recipe for
"Northern" fried chicken coated in vigorously beaten egg whites, flour, spices, and matzo, usually served alongside crisp-cooked collards and mashed potatoes.
Event details:
Bruce and Eric Bromberg at Omnivore Books
Date: Sat., April 24, 3-4 p.m.
Location: Omnivore Books, 3885a Cesar Chavez (at Church), 282-4712
Cost: Free
