Over the weekend, an award-winning chef created a special breakfast menu for Mission Chinese Food, located in New York, using Kellogg’s cereals as his foundation ingredients.
Chef Danny Bowien, a James Beard Rising Star Chef award winner, and his team presented the original cereal creations tableside with ingredients like bacon-infused soymilk, cashew butter, lime and many more “to tempt diners’ taste buds.”
Bowien introduced five original creations at the special breakfast event.
The new combinations pair Kellogg’s cereal with well-known ingredients and dishes found on the restaurant’s regular menu.
For instance, one of the available breakfast items combined Kellogg’s Corn Flakes with sweet and salty corn powder, yogurt and winter berries.
Kellogg said the purpose of Bowien’s innovative breakfast menu was to “inspire guests to create their own inventive cereal combinations, getting them to think differently about the breakfast favorite.”
Bowien is a lifelong fan of Kellogg’s cereals, growing up with Corn Flakes as a staple in his Oklahoma home.
“I’m excited about using Kellogg’s cereal to stir up people’s perception of breakfast — especially for a good cause this holiday season," said Bowien. "Diners can expect a blend of familiar and unexpected flavors that result in some unforgettably amazing cereal dishes.”
Bowien is the chef and co-founder of Mission Chinese Food in San Francisco and New York and Mission Cantina in New York.
In 2011, the San Francisco location was named one of the best new restaurants in the U.S. by Bon Appétit and GQ, and in 2012 The New York Times named it the best new restaurant in New York City.
Proceeds (with a minimum donation of $25,000) from the event will benefit The Bowery Mission, which provides meals to homeless men and women in New York City.
To learn more about the event visit stirupbreakfast.com.