The Mission Chinese Food Crew Got Their Ph.D.'s in Party
Last night, in the BA Night Kitchen, we celebrated the release of the Mission Chinese Food Cookbook. In true Mission Chinese style, it was more college rager than traditional book party—with elevated twists, of course: Welcome shots at the door, a killer Chinese food buffet, Danny Bowien performing (on the drums) with his band NARX, and karaoke. Because it wouldn't be an MCF party without karaoke.
Noah Devereaux1/14"Don't Be Lame. Take a Shot!"
Guests were invited to take a shot before entering the party—which set you straight lest you thought this was one of "those" book parties. You know, the kind where you make awkward small talk and are home by 8? Not if Danny Bowien has anything to say about it.
Noah Devereaux2/14Mad Style
Angela Dimayuga, executive chef at Mission Chinese Food, is a killer cook with killer style. All the MCF staff wore white to mimic their "kitchen whites," and Dimayuga had us wishing we looked half as cool as we all cheered on Bowien when he played drums in his new band, NARX.
Noah Devereaux3/14We'll Take All of Everything, Please
You know how buffets suck? Well, not when Dimayuga is cooking up top notch eats from Bowien's book. Her team's creations, from left to right: Black Kale with Umeboshi (Japanese salt-preserved plum), Mapo Tofu (traditional Sichuan dish), and Broccoli Beef Brisket.
Noah Devereaux4/14Grossman Getting Down
Bon Appétit creative director, Alex Grossman, serves himself Salt Cod Fried Rice. (His signature chambray gives him away.)
Noah Devereaux5/14Squad Goals
From left to right: Bowien, Magnus Nilsson (chef of Fäviken in Sweden), Dimayuga, and our very own editor in chief, Adam Rapoport.
Noah Devereaux6/14The Plate to End All Plates
This plate packs a punch with its mix of bold and balanced flavors: Mapo Tofu, Tea Rice, Salt Cod Fried Rice, Broccoli Beef, and Black Kale.
Mapo Tofu features Sichuan peppercorns, which numb your mouth: a phenomenon known as paresthesia. (Sichuan peppers contain a unique molecule called hydroxy-alpha-sanshool, which activates our cells' receptors differently than capsaicin, the active ingredient in the worlds hottest chiles. Capsaicin gives you that fiery, burning sensation, while Sichuan peppers make your mouth tingle!)
Noah Devereaux7/14The Phil Khallins
Presenting, the Phil Khallins, a.k.a. The New and Improved Piña Colada. It's a mix of gin, coconut milk, kaffir lime, and chile—exactly what you want to sip (read: chug) after that tongue-numbing Mapo Tofu.
Noah Devereaux8/14Our Casa Es Su Casa
Dimayuga spray paints "NARX" onto the window of the BA Night Kitchen as the band gets ready to go on. Keep calm and party on.
Noah Devereaux9/14Don't Knock the NARX
Bowien's band, NARX, is not for the faint of heart. Although, we admit it: Everyone was totally into the thrashing metal band's vibe. Also, yes, that is Bowien, the guest of honor, shirtless at his own book party.
Noah Devereaux10/14Just Your Average Thursday
BA associate photo editor Eli Jaime surfs the crowd. Yes, this, too, happened at a cookbook party.
Noah Devereaux11/14The T 1000
Soju, melon, and mint. Before you know it, you've had two—and are suddenly very down with the idea of karaoke, which you were a little on the fence about 10 minutes ago.
Noah Devereaux12/14Karaoke Game: Strong
These dudes have mastered the art of karaoke. Right out of the gate, they pulled out the ultimate, do-no-wrong classic: The Backstreet Boys' "I Want It That Way."
Noah Devereaux13/14Christmas Came Early
We dug the food, the music, the booze, the crowd—but the best part? Getting to walk away with a signed copy of the book.
Courtesy Amazon14/14The Book
Pick up the book to recreate last night's delicious dishes. (And a karaoke machine to get you in the MCF mood.)
