Tuesday, April 17, 2012
Danny Bowien is the chief chef at SF's Mission Chinese Food, an original project started by partner Anthony Myint (Mission Street Food) in 2010. Operating out of Lung Shan Restaurant, a rando Chinese joint on Mission St., Danny's food has received national acclaim and the resto will soon open a 2nd location in New York's L.E.S. "The idea behind mission chinese food is quite simple." says Danny. "Alot of people think of chinese food as sweet and sour pork and walnut prawns. And no matter what they say on the menu, it's usually not 'spicy'...And although we enjoy sweet and sour as much as the next guy, there are so many different types of chinese food that we are excited about and feel challenged to make. Islamic chinese. Sichuan. Taiwanese. (no stinky tofu, sorry can't get behind that one.) So there. We want to make delicious, frequently spicy chinese food, besides what everyone already gets delivered, without m.s.g., with responsibly sourced proteins and vegetables." Even more impressive than the menu, is their charity involvement: the resto donates .75 cents from each dish to the SF Food Bank (the NY resto will work the same-with a local charity yet to be determined). Danny says, "Donating to charity is our biggest goal. We have no fine-dining aspirations.” Awesome.
Check out the VBS MUNCHIES feature on Danny here
Monday, April 16, 2012
"I’m Kelsey, he’s Shaun. We’re two young folks with a passion for soaking up, drinking in, and celebrating the good stuff in life. Here at Happyolks, we want to share the experience of creating a wholesome meal and the happiness that inherently grows from it (...) Eat organic, BUY LOCAL, experiment, make your own, hug often, laugh, cry, celebrate the little things, and most importantly be kind. Be kind to your body, be kind to the earth, be kind to everyone you meet – you never know who is fighting a hard battle. "
Capturing the beauty of food... Happyyolks is one of my fave food blogs... well designed and photographed.