On Tuesday night, Bryan and Michael Voltaggio, Top Chef finalist and winner, respectively, put aside their sibling rivalry (sort of) and put on their aprons to cook together for a somewhat rowdy, sold out crowd at NYC’s Beard House. (How sold out was it? There were 130 people on the waiting list.) During the six-course meal, Michael, whose profile appears in the April issue of F&W, played up his role as the annoying little brother, “feeling bad that my food was so much better than Bryan’s.” Bryan, chef/owner of Volt in Frederick, MD, meanwhile, explained why he was almost late to the dinner: He was at the Maryland State House being honored for his commitment to local farmers and for ramping up tourism in Frederick (that second part is thanks to Top Chef). Of course there was an after party; happily it was at Tom Colicchio's new Colicchio & Sons with plenty of magnums of Champagne.

For anyone who wants to live vicariously, below are some highlights of the Beard dinner.

Michael’s Porcini Puffs – crispy crackers topped with smoked salmon powder and roe that were the perfect blend of crunchy, smoky and salty.

Bryan’s sweet and sour macaroons, which he also made on the show – they were more like an ingenious meringue filled with guacamole and corn puree.

The homemade bread that they managed to bake perfectly in the tiny Beard kitchen.

And for those having separation anxiety from Top Chef Season 6, the brothers’ have just launched their first venture together,