Bruce and Eric Bromberg, Jonathan Waxman and Sandy Tuason Collaborate for Celebrity Chef Tour Dinner at Blue Ribbon Sushi Bar & Grill to Benefit the James Beard Foundation

Bruce and Eric Bromberg, Jonathan Waxman and Sandy Tuason Collaborate for Celebrity Chef Tour Dinner at Blue Ribbon Sushi Bar & Grill to Benefit the James Beard Foundation

The Celebrity Chef Tour benefitting the James Beard Foundation will be making a stop at Blue Ribbon Sushi Bar & Grill Tuesday, May 15, 2012 at 6 p.m. for an exclusive dinner featuring a collaborative menu by acclaimed chefs Bruce & Eric Bromberg (Blue Ribbon Sushi Bar & Grill), Jonathan Waxman (Barbuto) and Sandy Tuason (Mauna Lani Bay Hotel and Resort Hawaii).


The evening will commence with a cocktail hour featuring hors d’oeuvres such as Oyster Tempura with spinach and sesame sauce; Ahi Poisson Cru with coconut, lime and chili pepper; and Foie Gras wontons with pineapple-jalapeno dipping sauce. The light bites will be complemented by an array of wine and beers including Segura Viudas Cava, “Reserva Heredad” Spain; Segura Viudas Cava, Brut Rose, Spain; Spottswoode Sauvignon Blanc 2011, Napa Valley; and Stella Artois, Hoegaarden, Leffe Blonde.


For the seated dinner, guests will dine on five family-style entrees: Lobster Salad, which includes lobster, cranberry, pear, cucumber and mizuna poppyseed dressing; Toshi Special, a seasonal sushi and sashimi platter; Ribs, Wings & Rice served with Blue Ribbon’s famous fried chicken, Mexican honey, slow roast pork ribs, black vinegar glaze and oxtail fried rice with bone marrow omelet paired with Domaine Serene, “Evenstad Reserve,” Pinot Noir, Oregon 2007; Shoyu and Sake Braised Hawaiian Pork Belly with spiced chicharones and wilted greens with miso butter paired alongside Chase Cellars Hayne Vineyard Zinfandel, Napa Valley 2008; and Meat and Potatoes, comprised of grilled strip steak complemented by local vegetables and potatoes paired with Rodney Strong Symmetry, Red Meritage, Alexander Valley 2008. Chateau Ste Michelle Late Harvest Riesling will cap off the evening as dessert.


All-inclusive tickets begin at just $140 for Visa Signature card holders and $150 for non-card holders. The experience offers complementary wine pairings with each course and an once-in-a-lifetime opportunity to interact with the eclectic group of award-winning chefs. Sponsors include the American Humane Association, Chase Family Cellars, Chateau Ste. Michelle, Creekstone Farms, Domaine Serene, Forever Cheese, Hudson Valley Foie Gras, Leidy’s, Rain Crow Ranch, Rodney Strong Vineyards, Hawaiian Hog Incorporated, Springer Mountain Farms, Wüsthof, Mercedes-Benz, Stella Artois and Visa Signature. For tickets, please visit



Bromberg Bros. Blue Ribbon Restaurants was founded in 1992 by brothers Eric and Bruce Bromberg.   The Bromberg Brothers received their formal training at Paris’ famed Cordon Bleu, and at fine restaurants around France and New York City before opening the original Blue Ribbon in Manhattan’s SoHo neighborhood in 1992.  The Blue Ribbon family of restaurants has since grown to include in Manhattan, Blue Ribbon Sushi, Blue Ribbon Bakery, Blue Ribbon Sushi Bar & Grill, Blue Ribbon Market, Blue Ribbon Downing Street Bar and Blue Ribbon Sushi Izakaya; in Brooklyn, Blue Ribbon Brooklyn, and Blue Ribbon at Brooklyn Bowl; and in Las Vegas, Blue Ribbon Sushi Bar & Grill Las Vegas in The Cosmopolitan of Las Vegas.  Blue Ribbon Restaurants are annually recognized for excellence by many leading culinary institutions and publications including Zagat Survey, the James Beard Foundation, the Michelin Guide, Wine Spectator, Gourmet, Time Out New York, New York Magazine, and   For more information please visit


About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

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