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