Wisconsin Foodie

Dim Sum Give Some

Dim Sum Give Some – Transcript

– Announcer: This week on Wisconsin Foodie: – Luke: We are getting ourselves packed up and ready to go. We have a dinner across the state in Milwaukee tonight that features some of the best chefs and the best people in the Midwest. We’re going to participate in Dim Sum Give Some, a charitable event that benefits the Kennedy’s Disease Association. [uplifting music] – What we did for you today is smoke some Berkshire tenderloins. – That’s solid. – Thank you. – Milwaukee’s not gonna know what hit it tonight. [laughter] Why Dim Sum Give Some? – I’m not a researcher, and I’m not a doctor. So, I’m not going to solve this problem. Actively, what I can do is raise money.

I love Milwaukee. I’m 100% in, and I’m happy that Milwaukee’s 100% in. – Announcer: Wisconsin Foodie would like to thank the following underwriters. – Announcer: Introducing Organic Valley Ultra, milk with more protein, half the sugar, and no toxic pesticides. – Let’s be honest, none of that healthy stuff really matters unless our kids will drink it. [dramatic music] – C’mon. . . [gulping milk] [cow moos] – Yeah, I would drink that. [mom gasps] – Do you hear that? [mom shouts joyfully] She would drink that! [cheering, triumphant music] – Parents are weird.

– Announcer: More protein, half the sugar. Organic Valley Ultra. – Announcer: The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin, we dream in cheese. [crowd cheering] Just look for our badge. It’s on everything we make. – Announcer: Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends only in Wisconsin since 1993. Just a short drive from Madison, come visit Swissconsin, and see where your beer’s made. – Announcer: Wisconsin’s great outdoors has something for everyone. Come for the adventure, stay for the memories. Go wild in Wisconsin.

To build your adventure, visit dnr. wi. gov. – Announcer: From production to processing, right down to our plates, there are over 15,000 employers in Wisconsin with career opportunities to fulfill your dreams and feed the world. Hungry for more? Shape your career with these companies and others at fabwisconsin. com. Specialty crop craft beverages use fruit grown on Wisconsin orchards and vineyards to create award-winning ciders and wines. Wisconsin’s cold climate creates characteristics and complexities that make this craft beverage unique to our state. Society Insurance. Freshwater Family Farms.

Also, with the support of the Friends of PBS Wisconsin. [upbeat music] – Luke: We are a collection of the finest farmers, food producers, and chefs on the planet. We are a merging of cultures and ideas, shaped by this land. [sizzling] We are a gathering of the waters, and together, we shape a new identity to carry us into the future. [glasses clink] [knife scrapes] We are storytellers. We are Wisconsin Foodie. [slow guitar music] It’s early in the morning here in Viroqua, but I’m excited. We are getting ourselves packed up and ready to go. We have a dinner across the state in Milwaukee tonight that features some of the best chefs and the best people in the Midwest. We’re going to participate in Dim Sum Give Some, a charitable event that benefits the Kennedy’s Disease Association.

It’s hosted by a good friend and colleague of mine, Dan Jacobs, owner of DanDan, EsterEv, and Fauntleroy. We have a couple stops to make along the way and some people to see. Today we’re gonna prove that food creates change. So let’s get ourself together and get on the road. [bluesy guitar music] We’re driving to Madison, we’ve got everything packed up and I need to hook up with David Gathy, the butcher at Conscious Carnivore. David is one of those guys who’s kind of, pushing boundaries of what it means to be a modern butcher. He has been a longtime fan of the Caf, and I’ve been a long time fan of him. I’m excited to meet him and pick up the smoked pork loin. [bluesy guitar music] – I grew up on the north side of Madison, worked in a butcher shop there. Went from scooping potato salad to really getting involved with it, to moving to Chicago to learn whole-animal butchery.

Breaking it down, I draw and paint in my spare time. So I figured like this is a form of art for me. We are a whole-animal butchery, so if you want a specific cut done a specific way, give us a couple days, we can definitely do that for you. The philosophy behind The Conscious Carnivore is to support as many local farms who are doing farming properly and the right way. When your steers are out in a field walking, they are utilizing every muscle. That ends up being what equals great quality of meat, if, you know, if the steers are laying around in confined space, they are not going to be able to do this, or develop the flavor of the grass that our farmers feed them. Honestly, a lot of times what happens is people just shop with us and then one day they’ll just bring up that they’re a farmer, and are we interested? We get this cool relationship going on where it’s just, kind of more than just a customer, you know? From there we, if it’s properly raised, humanely handled, done the right way, grass-fed, then we can bring you in. We like to showcase if there’s a small hobby farmer who does a certain breed of animal. We’ll bring it in and showcase it in the case. And they really enjoy it when they can come in and see their name on the label with their farm on it and their animal in the case.

We get beef, pork, chicken, lamb. We get, our favorite thing is to get different breeds, heritage breeds. We get Red Wattle in, it’s very nutty acorn flavors to it, and that’s just based on the breed itself. So different flavors of different animals. With industrial farming, a lot of these breeds are disappearing, and there’s great fat, there’s great flavor with these breeds. We’d like to keep them alive. So Luke reached out to me, wanting to do some really cool stuff, and we came down to smoked tenderloin. And they’re guaranteed juicy and delicious. – Hey, David. – Hey, how’s it going? – Good, good to see you.

– Good to see you. – How’s it going today? – Great, great. Yourself? – I’m well, thank you. – Awesome, awesome. – What am I looking at back here? This is great! – This is half of a Red Angus from Ryan Martin up in Hortonville, Wisconsin. – That’s beautiful. – Yes, sir. – So part of what I’m trying to do today for Dim Sum Give Some is create a dish that has a shared reflection of the Wisconsin experience. – Sure. What we did for you today is smoked some Berkshire tenderloins.

Made up a rub consisting of mainly paprika, a little bit of brown sugar, and we smoked at 220 for three hours. – Can we taste it? – Absolutely. – Cool. The suspense. Milwaukee’s not gonna know what hit it tonight! [David laughing] Here we go. – Yeah, I’ll do it with ya. Nice little ring around there. – Mm-hmm. That’s solid. – David: Juicy.

– Mm-hmm. – I love the smoke ring on there, first and foremost. I see that first. But I love that Hungarian paprika. It’s a little bit of bitter, a little bit of sweet, very, very trace amounts of spice in there. But it really balances out with the sweetness of the pork loin and that rub? Sexy. Thank you, man, I appreciate you. – Absolutely. – This is great. I can’t wait to drop this on Milwaukee.

– Anytime. – We’re back on the road to Milwaukee. Before we check in at the event, we’re going to meet up with Dan Jacobs at his newest restaurant, Fauntleroy. We’re gonna find out a little bit more about his cause, and the reason he started Dim Sum Give Some. Hey! – It’s so good to see you! – Oh man, it’s good to see you too. – Haven’t seen you in so long. – Thank you so much for letting me be a part of this event. – We’re really excited for tonight, so it’s gonna be a lot of fun. – Do you have a minute to sit down? – I do. – Okay, great, let’s do it.

– What do you think? – This is beautiful. I mean it, I don’t even know where to begin. – The idea behind it was to mimic it after the French mansion the Rolling Stones recorded Exile on Main St. in, but what we really wanted to accomplish was a new look at French food. Kinda similarly what we did with DanDan and Chinese food. I think the kids are knocking it out of the park with it. Learning flavors, really kind of getting everything right. Starting with really great product and just treating it the right way. And really kind of look at French food in a different way. – Why Dim Sum Give Some? You’re putting together chefs, colleagues, friends, people that love you, for an event.

– One of the things, I’m not a researcher and I’m not a doctor. So, I’m not gonna solve this problem, someone much smarter than me is going to. Actively what I can do, and what we do as chefs really well, is raise money. I think across the board, restaurants are some of the most charitable organizations around. We tend to, we do events for all sorts of things. And I think when it’s one of our own, I think people really come together in a way that’s really special. [bluesy guitar music] – I know that this is extremely personal and a little vulnerable. But, can you talk to us just a little bit about your experience with Kennedy’s Disease? – I think it becomes less scary when I talk about it. It becomes less like this big looming demon. Every time I talk about that guy, it gets a little smaller.

So, Kennedy’s Disease is a rare neuromuscular disease. Basically, my neurons that control my muscles are smashed, so, even though there’s muscle there, the brain to muscle doesn’t really, the connection’s smashed up, it’s broken up instead of– Like yours are solid, go here to here. Where this one is scattered like a shotgun shell so it doesn’t really hit, which has caused my muscles to slowly degenerate. It’s very similar to ALS, less aggressive, but in the same sort of vein. Like I’m losing, personally, I’m losing control of my right hand. I have a hard time buttoning shirts, I have a hard time tying my shoes, these are like, basic life stuff. Beyond being able to be in a kitchen and peel turnips or open a jar, I can’t use a can opener at all anymore. ‘Cause can openers are made for right-handed people. And I can’t do this motion with any sort of force. It’s challenging, but I think out of those challenges come opportunities.

– When it’s your job to take care of people and see their expectations are met and exceed those expectations, I think that’s what we do in the hospitality industry. How does it feel to have people who take care of you? That’s an interesting juxtaposition, isn’t it? – I have to admit, tonight there will be moments where I’m really uncomfortable. I’m going to feel like, “Oh God, ugh. This whole thing is for me. ” But it’s beyond me, this is, we’re raising money for research, and this is something I don’t think a lot of people know, is that my brother’s daughter, who is three years old, also, she has this. A night like tonight is for taking that away from him, making sure he doesn’t have to have that conversation. ‘Cause that’s all I really want to do. To me, it’s not really about me, it’s not about him, she’s three years old, man, this is unfair. Let’s take this away from her. So tonight, I’m going to have a group of chefs that are going to be doing appetizer stations for the cocktail hour.

Which, you’re one of the chefs doing the appetizer station. Then we have a group of chefs doing courses for the sit-down. It’s really kind of awesome, ’cause you’re gonna look around tonight and you’re gonna have Top Chef, Iron Chef, James Beard winner, James Beard winner, James Beard winner. It blows my mind every time when I ask people to do stuff, and they’re like, “Yeah, man, totally. ” It’s humbling, it really is, and I have personal relationships with all of them. Which is something that I also think is really cool. And they cook really good food. And they’re willing to donate their time and energy to this, the first two years, consistently we’ve raised $25,000 or more. This year, tonight, we’re shooting for above $30 grand here, and then we have another event in June where we’re shooting for above $20 grand. So, I’m really hoping that this year we push that $50,000 to the KDA for research this year.

– That’s awesome. – It’s crazy, and it really shows how much– You know, this is one of the great things about Wisconsin and Milwaukee in general, the chef communities, is that, no matter what, man, these guys have our back. The city of Milwaukee has our back. I feel so strongly behind this city. Even though I grew up in Chicago, this is where I live, this is, I love Milwaukee, I’m 100% in, and I’m happy that Milwaukee is 100% in on me. – Dan, I know you’re a busy guy, and I gotta head over to the ICC here pretty quick to. . . – You gotta make some magic happen. – Exactly, let’s get it going.

It’s good to see you, buddy, I love you, bud. – Thanks. – Thank you. It’s 4:15 right now, so I need to make sure that I have these pork loins sliced. I’m gonna take a minute here to do that. And be able to kind of get myself, or the mise en place, ready to go for the event. And then be able to tell the story. Why this is important, why this is relevant to us, and why this is food not only for the body, but for the soul. So we can raise some money for Dan Jacobs. Man, that’s really good.

[gentle guitar music] So, what we did today. We started actually having a little white wine vinegar in this chutney. The chutney includes some rhubarb that I get from a farmer right now doing forced rhubarb, which means that it’s grown in the dark. – Oh, crazy. – We’re gonna put that on top of smoked pork loin. After this, I’ve got some sweet water maple, and a little bit of a hot pepper vinegar that I’m gonna throw on here. – These are great, these are really beautiful. – Well, you’re really beautiful, man. – This is for me? – This is for you, I want you to taste it. – This is beautiful.

– If it’s terrible, let me know. – All right, it’s a big one. I think the smoked pork and the rhubarb really, kind of, just go together in a way that’s really, really, beautiful. And there’s great freshness to it. And at the end, you got your really great biscuit with that cheese spread to kind of tie everything together. – Sweet. – It’s a good bite. – Good. – Really good bite of food. – I’m glad.

– Thanks for being here. – Hey, thanks for having us, I’m honored and thrilled. – I would kiss you, but there’s so much on my face right now. [laughter] – That sounds great! I’ll take it anyway. [smooch noise] I love you. – Bye. – Luke: The energy in the room is unbelievable. All the chefs, all the diners are there for the same purpose. To eat, to celebrate, and ultimately raise money for hope in finding a cure for Kennedy’s Disease. As the crowd eats through the appetizer hour and starts making their way to their seats, we’re gonna head to the kitchen to get the lowdown from Dan Jacobs’ culinary partner, Dan Van Rite.

Can you talk us through your dish a little bit? – We have a seared, not seared, raw tuna. Raw sliced tuna with black mustard and fermented black garlic sauce. There’s a basil sauce, there’s watercress on there, and there’s a cream of daikon relish on there as well. – Awesome. You know, all those ingredients like that, they’re so familiar, but when you see the plate go out, it looks so extravagant. How much does that Wisconsin indigenous food play into the way you approach cuisine? – Dan: I grew up in Wisconsin, but also lived all over the place. My style of food is more broadened from all the travels I’ve done. – I really appreciate you. I love you guys. Honored to be here tonight, thank you so much.

– Thanks, bud. – Awesome. So, on this plate, this is Chef Alex Seidel’s creation, and what we have here is a sunchoke, also known as a Jerusalem artichoke. These are actually a native Wisconsin food. So on this bite, I have the pickled mustard seed I have the shaved black truffle, the aioli. This is gonna be an umami bomb. There’s that element of earthiness. I love the consistency and crunch of the pickled mustard seed. It’s truly a bite of decadence. Tell us a little about yourself, you’re a Wisconsin guy.

– Yeah, born and raised in Racine, Wisconsin. – Nice. And you’re in Denver now? – Alex: Out in Denver for the last twenty years. – Luke: Do you miss it? – Alex: I do miss it. But it’s so cool, look at all the great chefs that this city’s developed. It’s good to come back and see these guys and have a lot of good times in the kitchen. – Right? That’s awesome. Tory, so, how do you know Dan Jacobs? – We met via a friend of a friend a while ago while he was at Wolf Peach. – Okay. – And I actually went and had brunch with him the day after I got married, and we’ve just been really close.

It’s one of those things where, like everyone else, I found out that he had Kennedy’s via Facebook. It was just one of those things that was like, we know what he goes through every day, as chefs. That guy could call me up and I’d be there for him. – Luke: I hear that, for sure. Tell us a little about your dish today? – Tory: Well, we made bibimbap, which is my favorite. But we just wanted to do just the crispy part at the bottom of the rice. So we just seared that off, and then we built the rest of the dish on top of it. – Texturally speaking, this dish lights it up. That crispy fried rice, the softness and bitterness and spiciness of the kimchi, creamy richness of the egg, and the subtle sweet flavor of king crab. It’s no wonder Tory Miller is regarded as one of the best restaurateurs in America.

How do you know Dan Jacobs? – We worked together, so I’m 42, we worked together when I was 24, maybe? – Okay. – Like a really really long time ago. We worked at Spring restaurant in Chicago together. – Luke: Sure, what did you put together today? – We brought crispy beef short ribs. So, we braise them, and then cut them, and then fry them. And somehow, frying them makes them come out a little lighter in some way. Then we put them with a salted caramel sauce, it’s like, my favorite thing. It’s Vietnamese-inspired, so we take caramel, add fish sauce, malt vinegar, a little bit of Dijon and sambal. And just give it, like, this little, sort of funky twist. – Luke: That sounds gorgeous.

– Stephanie: And then there’s pickles all over the top. – Luke: Thank you so much for coming out. Thanks for supporting the Dim Sum Give Some, and it’s an honor to meet you. – Nice to meet you. Thank you. – Thank you. I’m looking at Chef Stephanie Izard’s deep-fried short ribs. This is one of those dishes that I’m not quite sure if it’s best to taste in segments, in individual pieces, or all at once. Ah! That is. .

. That’s ridiculous! This dish is literally a masterpiece, it’s one of the best things I’ve ever eaten. A dish between Chef Adam Siegel of the Bartolotta Group and Andy Hatch has all the makings of a culinary masterpiece. Adam Siegel has long defined the culinary traditions of Milwaukee with owners and partners Joe Bartolotta and Paul Bartolotta. Andy Hatch has the most awarded and decorated cheese maker in American history. Let’s give it a try. Mmm. It’s light and airy. This thing is perfect, the balance of egg to cheese to cream, it works. That duxelle is like umami through the roof.

The demi-glace adds that, not even a subtle undertone of richness. I think that this is gonna be something that legends are made of. So tell us a little bit of the motivation for the dish. – Well, I love Pleasant Ridge Reserve, it’s one of my favorite cheeses on the planet. So I made a flan, or a custard, with the cheese, I made a sauce with the cheese, and then we made a little tuile with the cheese. So I thought giving it different flavors of the cheese with using the single cheese, and it worked out great. – Joe: Your custard was great. – Adam: Thank you so much. – I know I’m biased, but, it was a great dish. – Thank you.

– Very proud of you. – Luke: So, Justin, all the culinary talent in the room tonight. What’s that like for you? – I have so much respect. I love the restaurants of everybody that was here tonight. So I still get starstruck in these moments, ’cause, it’s like, “Oh my god, I love what they do, “I love what they do!” And it’s great. So, just that environment, there is no pretense, there is no ego, there’s no room for that, you know? It’s just cook good food, make people happy, and try and have some fun while you’re doing it. So the dessert tonight was inspired by a Lebanese recipe, and it’s flavors I really love together, and give people something really special for such a great occasion tonight. – In this dish, we have a honey saffron cake, labneh ice cream, fig preserve, and a little bit of labneh cream as well. This is gorgeous. – Dan: I really want to thank all of you guys for being here.

I just, you guys, being here means so much to me. Thank you. Volunteers, thank you so much, and ICC and Bartalotta’s, thank you so much for doing this. And guys, thank you for donating, being here, it really means everything. [applause and cheers] – What are you talking about? – So we’re gonna wrap this up. – Okay. I know these people are my friends. There’s a reason they’re as good as I am to them, and it’s awesome to see everybody together in one place. – Yeah, it’s awesome. Dan, I love you.

Thank you so much for asking me to be a part of this. It’s truly an honor to be able to come here tonight and participate in this. – Thanks, man. – Of course. – Zahm out. – Announcer: Wisconsin Foodie would like to thank the following underwriters: – Announcer: Introducing Organic Valley Ultra, milk with more protein, half the sugar, and no toxic pesticides. Let’s be honest, none of that healthy stuff really matters unless our kids will drink it. [dramatic music] – C’mon. . .

[gulping milk] [cow moos] – Yeah, I would drink that. [mom gasps] – Do you hear that? [mom shouts joyfully] She would drink that! [cheering, triumphant music] – Parents are weird. – Announcer: More protein, half the sugar. Organic Valley Ultra. – The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin, we dream in cheese. [crowd cheering] Just look for our badge. It’s on everything we make. – Announcer: Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends only in Wisconsin since 1993. Just a short drive from Madison, come visit Swissconsin, and see where your beer’s made. – Announcer: Wisconsin’s great outdoors has something for everyone.

Come for the adventure, stay for the memories. Go wild in Wisconsin. To build your adventure, visit dnr. wi. gov. – Announcer: From production to processing, right down to our plates, there are over 15,000 employers in Wisconsin with career opportunities to fulfill your dreams and feed the world. Hungry for more? Shape your career with these companies and others at fabwisconsin. com. – Announcer: Specialty crop craft beverages use fruit grown on Wisconsin orchards and vineyards to create award-winning ciders and wines. Wisconsin’s cold climate creates characteristics and complexities that make this craft beverage unique to our state.

– Announcer: Society Insurance. Freshwater Family Farms. J. Henry & Sons Bourbon. Something Special from Wisconsin. Marcus Hotels and Resorts. Central Wisconsin Craft Collective. 91. 7 WMSE. Edible Milwaukee magazine.

Also, with the support of the Friends of PBS Wisconsin. For more information about upcoming Wisconsin Foodie special events and dinners, please go to wisconsinfoodie. com. Still hungry for more? Get connected on Facebook and Instagram, and also make sure to subscribe to our YouTube channel, where you’ll find past episodes and special segments. [upbeat guitar music]