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

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Great vibes.
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.
Smoked eel in yuba.Photo: Liz Clayman
Pork tamales with pepita salsa verde, from Table Table (in Hudson).
Pork tamales with pepita salsa verde, from Table Table (in Hudson).Photo: Liz Clayman
Green papaya salad.
Green papaya salad.Photo: Liz Clayman
Vinegar Hill House's Jean Adamson's citrus salad with burnt walnuts.
Vinegar Hill House's Jean Adamson's citrus salad with burnt walnuts.Photo: Liz Clayman
Dimayuga's Lumpia Shanghai egg rolls.
Dimayuga's Lumpia Shanghai egg rolls.Photo: Liz Clayman
Beef tartare with ikura.
Beef tartare with ikura.Photo: Liz Clayman
Koji fried chicken.
Koji fried chicken.Photo: Liz Clayman
"Orange chicken" sweetbreads.
"Orange chicken" sweetbreads.Photo: Liz Clayman
Prime rib with horseradish kefir cream.
Prime rib with horseradish kefir cream.Photo: Liz Clayman
Dimayuga's red-cabbage salad.
Dimayuga's red-cabbage salad.Photo: Liz Clayman
Dimayuga's Mongolian long beans.
Dimayuga's Mongolian long beans.Photo: Liz Clayman
Very good spread.
Very good spread.Photo: Liz Clayman
Seaweed-topped Rice Krispie Treats.
Seaweed-topped Rice Krispie Treats.Photo: Liz Clayman
The Dimes duo made açaí egg tarts.
The Dimes duo made açaí egg tarts.Photo: Liz Clayman
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Photo: Liz Clayman
Dimayuga and David Tanis.
Dimayuga and David Tanis.Photo: Liz Clayman
Jessica Koslow, on the line.
Jessica Koslow, on the line.Photo: Liz Clayman
Contra's Jeremiah Stone made pork spare ribs with toasted rice powder and sweet potato.
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.
El Rey's Gerardo Gonzalez, with Dimayuga.Photo: Liz Clayman
Gonzalez's jasmine-milk Jell-O.
Gonzalez's jasmine-milk Jell-O.Photo: Liz Clayman
Koslow and Javier Ramos, her chef de cuisine.
Koslow and Javier Ramos, her chef de cuisine.Photo: Liz Clayman
A Mission Chinese Food pork dish.
A Mission Chinese Food pork dish.Photo: Liz Clayman
Dumplings and fried chicken.
Dumplings and fried chicken.Photo: Liz Clayman
Bowien and Dimayuga.
Bowien and Dimayuga.Photo: Liz Clayman
The festivities started with a custom-made smoke bomb in the shape of a snake.
The festivities started with a custom-made smoke bomb in the shape of a snake.Photo: Liz Clayman
Fire!
Fire!Photo: Liz Clayman
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Photo: Liz Clayman
Image
Photo: Liz Clayman
Saltie's Caroline Fidanza and Achilles Heel's Lee Desrosiers.
Saltie's Caroline Fidanza and Achilles Heel's Lee Desrosiers.Photo: Liz Clayman
The party also celebrated a new art installation, by
The party also celebrated a new art installation, byPhoto: Liz Clayman