Chef Danny Bowien, a James Beard: Rising Star Chef winner, is introducing breakfast for the first time at his Mission Chinese Food location in New York on December 18-20. The twist? Kellogg's cereal is the main ingredient of all the items featured on the innovative breakfast menu.
Known for bold flavors and reinventions of Asian classics (think Kung Pao Pastrami and fried rice with pineapple and curry), Bowien and his team will be pouring original cereal creations tableside with such ingredients as bacon-infused soy milk, cashew butter, lime, and winter berries.
Mission Chinese Food will offer the limited-time specialty breakfast menu Friday through Sunday and is accepting reservations now. Five original Bowien creations will be unveiled during the first seating. The pioneering combinations pair Kellogg's cereal with well-known ingredients and dishes frequently found on the restaurant's regular menu, like rice porridge or green tea noodles.
At least $25,000 in proceeds will benefit The Bowery Mission, which provides meals to homeless men and women in New York City.
"I'm excited about using Kellogg's cereal to stir up people's perception of breakfast—especially for a good cause this holiday season," Bowien says. "Diners can expect a blend of familiar and unexpected flavors that result in some unforgettably amazing cereal dishes."
A lifelong fan of Kellogg's cereals, Bowien grew up with Corn Flakes as a staple in his Oklahoma home. Using this as inspiration to enthrall breakfast lovers, Bowien will introduce cereal bowls that reimagine Chinese and traditional breakfast recipes. One breakfast item, for instance, will combine Kellogg's Corn Flakes with yogurt and winter berries.
