top of page
IMG_2399.jpg

DIANE LI 

     &

DAVYANA SAN MIGUEL

Film + Feast: Part Four

March 30th 2020

While hosting dinner parties in their cramped Brooklyn apartment, Diane Li and Davyana San Miguel conceptualized ‘Dandan', a brand dedicated to their mutual love of connecting people over a home-cooked meal. 

Diane Li is a first-generation Chinese American born and raised on Maui, Hawai’i. 

Davyana San Miguel, is what they call a “mix plate”, her Japanese, Chinese, Filipino and Spanish heritage represent the different immigrants of Hawai’i. 


IG: @dandantamago @guccidavy @diane__li

First Course:

King Trumpet Mushroom Bao Buns topped with cilantro, peanuts, chili oil and hoisin sauce. *contains nuts

Second Course:

Vegetarian Japchae sweet potato glass noodles made with shiitake mushrooms, carrots, onions, and egg. Tossed in a citrusy sesame soy sauce and topped with roasted sesame seeds. *not gluten free (soy sauce)

Chefs: Our Artists
Ron Valdez.jpg

RONAL JOSUE VALDEZ

Film + Feast: Part Three

February 24th 2020

Ronal Valdez attended culinary school at the Culinary Institute of America. Ron typically works with Japanese/Chinese cuisine but finds himself coming back to his Latin American heritage which is Honduran.

During Film + Feast: Part Three, Ron will be preparing two small entrees: 

First Course:

Baleadas - A Honduran dish made up of homemade flour tortillas, refried beans, queso Blanco, salsa Verde with avacado (Vegetarian) 

Second Course:

Ropa Vieja- A traditional Cuban meat dish on top of a tostone (fried plantin)

Chefs: Our Artists
Dyl.jpg

DYLAN RUIZ, CHEF

Opening Night, December 2nd, 2019

Film + Feast: Part Two, January 13th 2020

Dylan Ruiz was born in Bushwick, Brooklyn and raised in the Hudson Valley. His interest began at a young age, watching his grandmother cook dinner for the family every evening. Since then, Dylan has worked his way up to Sous Chef at the Liberty Street Bistro, an American-French cuisine restaurant in Newburgh, New York. Dylan dabbles in a variety of culinary cultures such as French and Italian, specializing in various types of pastas.

During the Opening Night Film + Feast event, he will be cooking up a Braised Short Rib Cavatelli, accompanied by a Brown Butter Cardamom cookie for dessert.

Chefs: Our Artists
bottom of page