If you’ve been to Dandan or EsterEv, you’ve likely eaten food prepared by Chefs Daniel Jacobs and Dan Van Rite. And if you have, you know the level at which they’ve worked to bring their takes on Chinese-American and fine dining cuisine to the proverbial table.
But how did the two chefs end up working together? What’s the yin and yang that makes them click? What’s the secret behind their fantastic Peking Duck? And what are their favorite dishes at the restaurant? We’ll answer all those questions and more in this week’s podcast.
For more from Jacobs and Van Rite, tune into our FoodCrush conversation about the use of the word "authentic" with reference to food:
It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite
Wisconsin’s Miijim to contribute to Indigenous food renaissance
14 seats: The making of 1033
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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