'It's about time!': Milwaukee chefs savor recognition as James Beard Award finalists

 

MILWAUKEE (CBS 58) -- It's been quite the recent run for Dan Jacobs and Dan Van Rite. The co-owners of DanDan restaurant in the Third Ward are planning to open a new standalone location for their second restaurant, EsterEv.

This week, Jacobs and Van Rite were named one of five James Beard Award finalists for Best Chef in the Midwest region. It's more recognition for the duo as Jacobs' appearance on this season of the cooking competition show, Top Chef, has already driven more traffic to DanDan, the upscale Chinese-American restaurant the two opened in 2016.

Jacobs and Van Rite has previously been named James Beard semifinalists for EsterEv, which offers eight-course meals. Both said in an interview Friday breaking through to finalist status was cause for celebration.

"It's about time," Jacobs said of his initial reaction to the news. "We've been together on this list- it's five times officially, me and Dan have been on it together."

Jacobs estimated traffic at DanDan has increased by 25% since the premier episode of Top Chef, on which Jacobs is one of 15 contestants. This season, the 21st of the show, is based in Wisconsin with most of it shot in Milwaukee.

"I mean, we're definitely busier," he said. "That's a thing."

Van Rite teased Jacobs about being asked for autographs, and the two chefs said their contrasting personalities made for a good partnership. Jacobs said he can get carried away sometimes while Van Rite has the ability to calm him back down.

"I'm loud. He's definitely, like, not," Jacobs said.

"We only fought once," Van Rite then noted.

For Jacobs, the James Beard recognition is also another opportunity to raise awareness of Kennedy's disease. Jacobs is diagnosed with the neurodegenerative disorder, which is causing muscular atrophy and was something Jacobs addressed on the show.

"I still do this at a really high level even though I do have trouble moving around," Jacobs said. "I mean, I fell this morning. It happens. It happens all the time."

Jacobs added the spotlight also stands to benefit the entire restaurant scene in Milwaukee. Between that and hosting the Republican National Convention this summer, Jacobs said there was real momentum for lifting the city's status as a place to find all kinds of excellent dining choices.

"I think this year, we have such an amazing opportunity to really put ourselves on the map as a culinary destination and a place where people come to vacation with Top Chef, the RNC, James Beard finalists," he said.

The James Beard restaurant and chef awards will be announced June 10 at a gala in Chicago. 

Two Dans, two secret ingredients

Interviewing a pair of James Beard Award finalists provided an opportunity to pick up a couple tips anyone could use in the kitchen. A CBS 58 reporter asked both Jacobs and Van Rite to name an ingredient they believe is commonly overlooked.

Van Rite offered Shio Koji, a fermented rice condiment the two Dans described as 'liquid gold.'

"Kind of has that salty, umami flavor and kind of caramelizes if you marinate, like, pork and grill it," Van Rite said. "You'll taste it, and you'll be like, 'What is that?'"

Jacobs went with kohlrabi, a vegetable related to cabbage. Jacobs noted kohlrabi grows well in Wisconsin, and it's often available at farmers markets between spring and fall.

"It's kind of a mixture between a potato, broccoli stems," Jacobs said.

Van Rite interjected to add kohlrabi also reminds him of jicama.

"Yeah, totally. Real juicy, like a jicama, but to me, it's a vegetable I love trying to sneak in, force feed into places," Jacobs said.