BATTLE CREEK, Mich., Dec. 17, 2015 /PRNewswire/ -- The most important meal of the day is about to become the most innovative. Chef Danny Bowien, a James Beard Rising Star Chef award winner, is introducing breakfast for the first time at his Mission Chinese Food location in New York on Dec. 18-20. The twist? Kellogg's® cereal is the main ingredient of all the items featured on the innovative breakfast menu.
Bowien and his team will be presenting his original cereal creations tableside with ingredients like, bacon-infused soy milk, cashew butter, lime and many more to tempt diners’ taste buds. Bowien and Kellogg’s are looking to inspire guests to create their own inventive cereal combinations, getting them to think differently about the breakfast favorite.
Mission Chinese Food will offer the limited-time specialty breakfast menu December 18-20. Proceeds (with a minimum donation of $25,000) will benefit The Bowery Mission, which provides meals to homeless men and women in New York City. Bowien has developed five original creations that will be unveiled during the first seating. The pioneering new combinations pair Kellogg’s cereal with well-known ingredients and dishes found on the restaurant’s regular menu.
"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 a lifelong fan of Kellogg’s cereals, growing up with Corn Flakes as a staple in his Oklahoma home. Using this as inspiration to create a one-of-a kind experience for breakfast lovers, Bowien will introduce cereal to reimagine Chinese and traditional breakfast elements. One breakfast item, for instance, will combine Kellogg’s Corn Flakes with sweet and salty corn powder, yogurt and winter berries.
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 US by Bon Appétit and GQ and in 2012 The New York Times named it the best new restaurant in New York City. Bowien reopened Mission Chinese Food at its new Manhattan location at 171 E Broadway in December 2014. He is also the co-author of “The Mission Chinese Food Cookbook”.
Kellogg’s invite diners to share their experiences with the hashtag #StirUpBreakfast and to learn more at stirupbreakfast.com. You can also follow Bowien on Twitter and Mission Chinese Food on Instagram, Twitter and Facebook.
- Click to Tweet: Chef @dannybowien is showing NYC how to #StirUpBreakfast this weekend only @missionstfood with a little help from @KelloggsUS!
- Click to Tweet: Who ever thought combining @KelloggsUS Corn Flakes with yogurt & winter berries could be so delicious? Chef @dannybowien #StirUpBreakfast
About Danny Bowien
Danny Bowien is the chef and co-founder of Mission Chinese Food in San Francisco and New York and Mission Cantina in New York. In 2008 he won the Pesto World Championship in Genoa, Italy, and in 2013 the James Beard Foundation named him Rising Star Chef of the Year. He was born in Korea, raised in Oklahoma, and now lives in New York with his wife, Youngmi, and their son, Mino.
About Kellogg Company
At Kellogg Company (NYSE: K), we are driven to enrich and delight the world through foods and brands that matter. With 2014 sales of $14.6 billion and more than 1,600 foods, Kellogg is the world's leading cereal company; second largest producer of cookies, crackers and savory snacks; and a leading North American frozen foods company. Our brands – Kellogg's®, Keebler®, Special K®, Pringles®, Kellogg's Frosted Flakes®, Pop-Tarts®, Kellogg's Corn Flakes®, Rice Krispies®, Cheez-It®, Eggo®, Mini-Wheats® and more – nourish families so they can flourish and thrive. Through our Breakfasts for Better DaysTM initiative, we're providing 1 billion servings of cereal and snacks – more than half of which are breakfasts – to children and families in need around the world by the end of 2016. To learn more, visit www.kelloggcompany.com or follow us on Twitter @KelloggCompany, YouTube and on Social K.