TOP CHEF FINALIST DAN JACOBS SHARES HIS FAVORITE CHEESES TO COOK WITH

Fresh off filming, and two weeks before the premiere of Top Chef, Season 21 in Wisconsin, contestant Dan Jacobs is on vacation in Michigan. But once he starts talking about Wisconsin cheese, he can’t stop.

“We’ve been playing around with a grilled cheese sandwich using Roelli Cheese Haus Red Rock,” says Jacobs about the orange-hued cheddar with a striking blue vein. “We’ve thought about French toast with Uplands Cheese Company Pleasant Ridge Reserve, or stuffing Pleasant Ridge into a doughnut. Most recently, we did a tartare and grated Hook’s Cheese 10-Year Cheddar on top. It adds salinity and umami once it’s aged that long. It adds a tangy sharpness, and you’re compounding flavor upon flavor.”

Jacobs, alongside Dan Van Rite, co-owns Milwaukee-based DanDan, an American-Chinese fusion restaurant, and EsterEv, which offers a seasonally rotating prix-fixe menu. Jacobs’ recipe tinkering was mostly in preparation for EsterEv’s move to a larger space in April. The restaurant’s now open four nights a week—an upgrade from weekend-only dining in a private space within DanDan.

MILWAUKEE CHEF JOINS NATIONWIDE CALL FOR CLIMATE SOLUTIONS

Miso-infused lamb with fava beans, bulgur tabbouleh and kanzuri vinaigrette made its way onto the menu at EsterEv last May, effectively distilling the essence of spring onto a single hand-thrown ceramic plate.

The dish, a symphony of funky, spicy, mild and complex umami flavors, united over a standout foundation of tender lamb sourced from Steve Pinnow‘s Pinn-Oak Farms in Delevan.

Chef Dan Jacobs swears by the lamb, calling it the best in the country, but said the product is no longer a guarantee, due to the intensifying effects of climate change.

“This year we had to shift off of lamb and into a non-local duck from the East Coast because [Pinnow] can’t raise his lambs to where they should be — the field where they graze is underwater,” said Jacobs, who co-owns EsterEv with business partner Dan Van Rite. “You can’t do anything about it, and it’s just stunted his ability to get his product to market.”

Jacobs, a chef of nearly 30 years, has always paired his professional work with a streak of activism, focusing on causes ranging from pandemic aid to childhood hunger. Upon being diagnosed with Kennedy’s disease in 2016, Jacobs began channeling his energy into raising awareness for the rare, neuromuscular condition.

Since then, his dedication to social causes has continued to gain momentum alongside his career. After amassing a sizeable online platform following his finalist run on season 21 of “Top Chef,” Jacobs felt a responsibility to engage further in his advocacy.

‘TOP CHEF’ FINALIST DAN JACOBS SAYS THESE ARE HIS GO-TO ADAPTIVE COOKING TOOLS FOR WORKING IN THE KITCHEN WITH KENNEDY’S DISEASE

In season 21 of Top Chef, you may have cheered on James Beard nominee and Milwaukee local Dan Jacobs as he impressed judges with his creative dishes. Aside from accomplishing challenges with flair in his hallmark turquoise glasses, Jacobs also openly shares his journey as a working chef navigating frenzied professional kitchens while living with Kennedy’s Disease. 

Jacobs was diagnosed with the genetic neuromuscular condition in the same year that he opened DanDan and EsterEv in Milwaukee with co-owner Dan Van Rite. The disease, which can sometimes be mistaken for ALS, causes muscle weakness and atrophy over time. Since his diagnosis, Jacobs has helped raise more than $100,000 in funds for Kennedy’s Disease through local initiatives, including Milwaukee’s first annual Kennedy’s Disease fundraiser called Dim Sum + Give Some, a charity gala put on by Jacobs and other industry professionals.

Kennedy’s disease impacts mobility and Jacobs uses adaptive tools to stay nimble in the kitchen. Thanks to these tools, he maintains speed and dexterity to deliver the perfect dish, both on set and in his own restaurants. Jacobs recently shared with us his top three tools, including a rolling garlic peeler, these easy-to-pinch tweezers, and super sharp kitchen scissors.

WHERE TO EAT AND DRINK IN MILWAUKEE, ACCORDING TO ‘TOP CHEF’ FINALIST DAN JACOBS

When the 21st season of Top Chef premiered in March in Wisconsin, the uninitiated quickly learned that the Midwestern state is home to an amazingly standout food scene. The show has put a spotlight on the state’s traditional fish fries, supper clubs, farmers’ markets, and of course, its award-winning cheeses. 

One contestant already well-versed in Wisconsin’s culinary landscape, though, was Dan Jacobs. The chef has lived in Milwaukee for more than a decade and is a co-owner of the restaurants DanDan and EsterEv, which recently reopened in a new standalone space in the city’s Bay View neighborhood. 

“I’m so happy how the show has really showcased Milwaukee, Wisconsin,” Jacobs tells Food & Wine. “It’s an incredibly supportive, collaborative city. There’s an honesty in the food, and the dining scene is comprised of owner-operators, so you have people that are actually in their restaurants, that care about the people coming in the doors, and the details of the whole experience.”

“TOP CHEF” FRONTRUNNER DAN JACOBS ON COOKING WITH KENNEDY’S DISEASE – BOTH ON AND OFF THE SHOW

On “Top Chef: Wisconsin,” Dan Jacobs has unquestionably been one of the top competitors.

He’s the hometown guy, he’s a James Beard nominee, he’s won multiple challenges with some terrific-sounding food and he’s been upfront about the challenges and difficulties of Kennedy’s Disease, both in general as well specifically as someone working in a frenzied, highly physical kitchen environment, both on the show and in “real life.”

Now, with only two episodes to go, he’s made it to the final four as the competition departs his home state and heads to Curacao for the final challenges. How will he fare? We’ll find out shortly.

In the meantime, Salon Food spoke with Dan about his experiences on the show, his adoration for food and his background in the restaurant industry in general and his hopes that he can inspire and impact others watching the show.

RESTAURANT SERVICE FEES STRIKE A NEW NERVE: HOW THEY’RE TAXED

Dan Jacobs, the chef-owner of two Milwaukee restaurants, started using a service charge model during the pandemic to boost pay for his nearly 60 employees, who were seeing fewer tips.

And then he got a $70,000 tax bill, which he said he wouldn’t have had to pay if he hadn’t moved away from tips.

Jacobs, a contestant in the latest season of Top Chef, is one of many restaurateurs across the country who are adding service charges to customers’ checks since the Covid-19 pandemic slammed the food and hospitality industry. But the US tax code favors traditional tipping systems through tax credits, while restaurants that charge fees don’t receive a similar benefit.

Q&A: MILWAUKEE’S CHEF DAN JACOBS TALKS ABOUT ‘TOP CHEF’ AND MORE

This season of Bravo’s “Top Chef” made us look at our city with a fresh set of eyes and fall in love all over again. We also felt the pride of having one of our own – Dan Jacobs of DanDan and EsterEv – battling for the title and pulling at our heartstrings at the same time. Jacobs was drawn to the show for a couple of reasons: to help bring attention to Kennedy’s disease (a rare neuromuscular disorder he has) and to put our state in the spotlight. Here, he talks about his newfound fame and more.

THE BEST COOKING TIPS FROM ‘TOP CHEF’ CONTESTANTS PAST AND PRESENT

As Top Chef season 21 continues to heat up, we’re reminded that beyond its sometimes-chaotic, always-delightful entertainment value, the series has also taught us infinite practical kitchen wisdom. The knowledge we’ve gleaned ranges from general tips and reminders, like pace yourself when cooking a feast (or an Elimination Challenge), and keep your workstation clean and organized, to more specific takeaways. Like in this season’s episode 9, we learned you can make something delicious from all parts of a sunflower, including its seeds and petals. (Thanks, Dan Jacobs!) And we’re still learning. Read on for some of our favorite kitchen tips and surprise tricks  — the ones we’re using again and again — from Top Chef contestants over the years.