A Chef's Comfort Food

The Bromberg Brothers original Blue Ribbon restaurant in New York is rumored to have been built on fried chicken, or so would be believed if you listened to their fans. Personally, I agree, it is great fried chicken as is nearly everything else on their menu. Long before they were serious players on the New York restaurant scene, theirs was the place that the city's best chefs went to wind down after a long night. It used to be said that if you walked into Blue Ribbon at 2 in the morning, every chef in the city was there. Some still are in fact.

Now with Blue Ribbon outposts as far away as the Cosmopolitan (an Autograph Collection in Vegas) and being featured in a dozen Renaissance properties in the US, their fried chicken is easier to experience. Paired with their organic honey, the Northern fried chicken wings highlight a simple menu of a half dozen or so of the Bromberg's best, in Renaissance properties from Times Square to Arlington, Virginia, to Vancouver. If you can't get to the Village, maybe Blue Ribbon is already where you are.

Can't  share the recipe, but Bromberg's fried chicken is on my plate today... What's on YOURS?

Comments

[d mcdonald]

Chef Nelson. I really enjoy your blog. Shared it with friends in Miami that are in the food industry.

[Sofia]

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[Mustafa]

Tracey and Lisa,How fun and neat is this?!? I remmeber taking your survey awhile back, and I am so happy to see this come to life! I will comment, tweet, like, etc to your pages. Can't wait to read more from you!!

[stefano]

Dear chef

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I write you, if you know someone interested in my professional profile
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ZAMBONI STEFANO
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[Kousik]

I'm happy to answer your quseoitns, Jennice. Low fat condensed milk will be just fine. Bake the macs to a light golden brown, on top and bottom, and they will be softer than darker brown cookies. Remember that there are no ingredients that must be cooked (like eggs), so the degree of browning is totally up to your preference. After baking and cooling, wrap the macs airtight with plastic film, on a pan or individually, and they'll stay relatively fresh for 3-4 weeks. The outside begins to get a bit dry, after a week or so. Good luck!

[Anny]

Chef, do you have a guide for how many days different meats are good when kept in the refatgerrior? Sometimes if I roast a big chicken, I find it approaching one week that I still have it as leftovers. Generally, I will put it outside for the cats and raccoons and hopefully not kill them.

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