Mission Chinese Food’s Lunar New Year Party Featured a Small Army of Chefs

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Great vibes. Photo: Liz Clayman

This week, to celebrate the Year of the Monkey, Danny Bowien and Angela Dimayuga hosted an elaborate potluck dinner at Mission Chinese Food, inviting chef friends from near and far to collaborate: Sqirl's Jessica Koslow, Vinegar Hill House's Jean Adamson, Tartine Bakery's Chad Robertson and Richard Hart, Achilles Heel's Lee Desrosiers, Saltie's Caroline Fidanza and Rebecca Collerton, El Rey's Gerardo Gonzalez, Contra's Jeremiah Stone, Table Table's Hannah Black and Carla Perez-Gallardo, David Tanis, Dimes' Alissa Wagner and Sabrina Sousa, and OddFellows Ice Cream Co.'s Sam Mason. (Got all that?)

Throughout the day, the chefs prepped — sometimes together — in Mission Chinese Food's kitchen, and then they served their many, many dishes buffet-style to a crowd that included Charlie Rose, Padma Lakshmi, and Aziz Ansari. And, as if that wasn't enough food, Dimayuga cooked up even more, like green-tea noodles, salt-cod fried rice, and turmeric-tapioca dumplings. Take a look at how it all went down:


 

Smoked eel in yuba.
Photo: Liz Clayman


 

Pork tamales with pepita salsa verde, from Table Table (in Hudson).
Photo: Liz Clayman


 

Green papaya salad.
Photo: Liz Clayman


 

Vinegar Hill House's Jean Adamson's citrus salad with burnt walnuts.
Photo: Liz Clayman


 

Dimayuga's Lumpia Shanghai egg rolls.
Photo: Liz Clayman


 

Beef tartare with ikura.
Photo: Liz Clayman


 

Koji fried chicken.
Photo: Liz Clayman


 

"Orange chicken" sweetbreads.
Photo: Liz Clayman


 

Prime rib with horseradish kefir cream.
Photo: Liz Clayman


 

Dimayuga's red-cabbage salad.
Photo: Liz Clayman


 

Dimayuga's Mongolian long beans.
Photo: Liz Clayman


 

Very good spread.
Photo: Liz Clayman


 

Seaweed-topped Rice Krispie Treats.
Photo: Liz Clayman


 

The Dimes duo made açaí egg tarts.
Photo: Liz Clayman


 

Kettl's Zach Mangan made tea.
Photo: Liz Clayman


 

Dimayuga and David Tanis.
Photo: Liz Clayman


 

Jessica Koslow, on the line.
Photo: Liz Clayman


 

Contra's Jeremiah Stone made pork spare ribs with toasted rice powder and sweet potato.
Photo: Liz Clayman


 

El Rey's Gerardo Gonzalez, with Dimayuga.
Photo: Liz Clayman


 

Gonzalez's jasmine-milk Jell-O.
Photo: Liz Clayman


 

Koslow and Javier Ramos, her chef de cuisine.
Photo: Liz Clayman


 

A Mission Chinese Food pork dish.
Photo: Liz Clayman


 

Dumplings and fried chicken.
Photo: Liz Clayman


 

Bowien and Dimayuga.
Photo: Liz Clayman


 

The festivities started with a custom-made smoke bomb in the shape of a snake.
Photo: Liz Clayman


 

Fire!
Photo: Liz Clayman


 

Oooh, ahh.
Photo: Liz Clayman


 

PDT's Jeff Bell made cocktails.
Photo: Liz Clayman


 

Saltie's Caroline Fidanza and Achilles Heel's Lee Desrosiers.
Photo: Liz Clayman


 

The party also celebrated a new art installation, by Confetti System.
Photo: Liz Clayman