EATS...Mission Chinese Food Co-Founder Danny Bowien Cooks with Hennessy Black
- 6 years ago
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Since launching the hallowed Mission Chinese Food in San Francisco, Korean-born, Oklahoma-bred chef Danny Bowien has seen a meteoric rise, expanding the Mission brand -- he's since followed up the original pop-up with Mission Burger in San Francisco, another Mission Chinese location in New York City and the mexican-inspired Mission Cantina in the Big Apple as well -- while taking home countless accolades from every food publication known to man. Now the James Beard Award-winning chef has linked up with Hennessy to highlight one of its smoothest cognacs: Hennessy Black. Booze in hand, Bowien hit the kitchen with the idea for two separate creations: a shrimp dish and a take on the Phil Collins -- basically a Chilean-born variant on the classic Tom Collins that typically swaps out gin in favor of the regional pisco. Starting with some fresh shrimp, Bowien combined the likes of ham fat, duck stock, fermented black beans, chilies, squid ink, pig's blood, butter, pepper and caviar with the Black for a unique, flavorful French/Chinese fusion before putting the cognac's jasmine notes and hints of honey and citrus to good use in the modified Collins -- a perfectly refreshing accompaniment to the spice of the main dish.
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Since launching the hallowed Mission Chinese Food in San Francisco, Korean-born, Oklahoma-bred chef Danny Bowien has seen a meteoric rise, expanding the Mission brand -- he's since followed up the original pop-up with Mission Burger in San Francisco, another Mission Chinese location in New York City and the mexican-inspired Mission Cantina in the Big Apple as well -- while taking home countless accolades from every food publication known to man. Now the James Beard Award-winning chef has linked up with Hennessy to highlight one of its smoothest cognacs: Hennessy Black. Booze in hand, Bowien hit the kitchen with the idea for two separate creations: a shrimp dish and a take on the Phil Collins -- basically a Chilean-born variant on the classic Tom Collins that typically swaps out gin in favor of the regional pisco. Starting with some fresh shrimp, Bowien combined the likes of ham fat, duck stock, fermented black beans, chilies, squid ink, pig's blood, butter, pepper and caviar with the Black for a unique, flavorful French/Chinese fusion before putting the cognac's jasmine notes and hints of honey and citrus to good use in the modified Collins -- a perfectly refreshing accompaniment to the spice of the main dish.
For up-to-date news and more: http://HYPEBEAST.com
View more HYPEBEAST videos: http://YOUTUBE.com/user/HypebeastTV
Stay connected with us on your favorite social media platform:
http://FACEBOOK.com/hypebeast
http://TWITTER.com/hypebeast
http://TUMBLR.com/tagged/hypebeast
http://PINTEREST.com/hypebeast
http://INSTAGRAM.com/hypebeast