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)
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)
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.