Tony the Tiger is surely purring with delight. Who would think to pair his Kellogg’s Frosted Flakes dusted up with Green Tea Powder; served with a carafe of Matcha Milk, accompanied with a side of green tea noodles? The irrepressible award-winning Chef Danny Bowein, that’s who. The matcha’s blend of the slightly vegetal with a lingering sweetness infuses the Frosted Flakes and the noodles with a fun, zingy taste. And while Tony the Tiger has been crowing, “It’s greeaaattt” for decades, breakfast and brunch recipes are long overdue for some creative mash-ups. Why should the other meals have all the sex appeal and frothy fun? At least that’s the way Mission Chinese Food’s Bowein views it.
In a breakfast taste-testing preview this morning at his Lower East Side restaurant that was a carnival of cereal-as-culinary-art meets the exuberance of his signature, big-top inventive recipes, his fizzy style permeated the event — and the gobsmacking menu that reimagines Chinese and traditional breakfast recipes. In his signature wool cap, glasses and big grin, chef Danny resembles an adorable food sprite, or spirit. Whether he’s describing his two-year old son’s attachment to all things octopus (as in stuffed animal, not the food) or how he famously transplanted to Gotham, you just want to put him in your pocket and take him home.
So when Kellog’s approached him to collaborate on a project, not surprisingly, he said he wanted the recipes to be fun. They are indeed fun – and more. They are also crazy delicious. First, suspend your perception of the same ol’/same ol’ breakfast tango of cereal, milk, done.
Then make sure you set your schedule to visit Mission Chinese Food this weekend, December 18-20th, 9 am till noon, for this limited time specialty breakfast. Reservations are being accepted now. Hurry.
And guess what? This is a win/win — breakfast adventurers can choose from the five incredibly robust flavor-jammed recipes — that are priced at a head-smacking $6!
Plus, in the spirit of giving, Kellogg’s and Chef Danny will donate at least $25,000 in proceeds to benefit Chef’s charity of choice: The Bowery Mission. “As a chef, it’s my job to feed people and make them happy — and I pass the Mission every day.” It’s a natural.
According to Chef Danny, the project was the easiest thing to do. “Kellog’s allowed me to be who I am on this project,” he said. “They sent us a lot of the cereal and we played around with the flavors and ingredients – getting really creative.” He added, “I loved all these cereals growing up. Now, I want to change the way we eat cereal.”
While all the recipes are Tony the Tiger greeaatt – another few outstanding must-trys are the Kellogg’s® Frosted Mini-Wheats® Bite Size cereal + Beef Jerky Fried Rice. The Mini Wheats are tossed on a bed of cashew butter and persimmon jam, topped tableside with — drum roll, please — peanut milk. Brilliant! The dish has a subtle, nutty taste that also has a nice mix of textures. The side of homemade beef jerky, fried rice – and teeny, tiny homemade potato chip-etts, (that Chef told me are shaved potatoes brined in salt water) is a go-to meal that blends salt-infused flavors to new heights.
Another favorite is the Kellogg’s Corn Flakes with yogurt and winter berries + Westlake Rice Porridge. The Corn Flakes and berry and citrus and banana mix is refreshing and crunchy at the same time.
The other tasty menu items are Raisin Bran + Mapo Tofu, with the Kellogg’s Raisin Bran braised in warm almond milk, agave and lime; served with a side of spicy Mapo Tofu; and Kellogg’s® Corn Pops® cereal + Thrice Cooked Bacon. The Corn Pops and bacon-infused soy milk is topped with a fried egg; and in the spirit of one can never have too much bacon, the dish comes with a side of thrice cooked bacon.
The limited time breakfast menu comes with a choice of juices, coffee, assorted teas and a two cocktail confections. One is a Hanoi Style Egg Coffee. Get the Pinecone Liqueur, Vietnamese Coffee, whipped egg cream. In fact, enjoy a few, as this Examiner did. The speciality coffee comes in its own little spa bath of hot water. “It keeps the coffee warm,” explained our knowledgeable and delightful server, Bella.
Enjoy these five innovative breakfast breakthroughs using favorite cereals – and all for a good cause. That’s the holiday spirit. Or magical breakfast from a food sprite…