Beginning today, Chefs Dan Jacobs and Dan Van Rite will debut their new Taste of China dinner series, an opportunity to explore the major culinary regions of China without leaving Milwaukee.
The monthly series will feature a menu of four shareable courses ($80 for two guests), which will be available for a limited time. The dishes will highlight the various flavors, spices and techniques that are unique and notable to each geographic region.
Ultimately, guests have the opportunity to embark on a culinary journey that begins in Sichuan and ends in Jiangsu.
February: Lunar New Year
February's menu, which will be available Feb. 9-10, will feature four courses featuring dishes believed to bring forth good in the new year.
Course 1
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Jiaozi - Wealth: Chicken, Mushroom, Pork Dumpling, Ginger Scallion Sauce
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Zha Chun Juan -Wealth: Lobster and Shrimp Spring Roll, Fermented Mango Sweet and Sour
Course 2
- Cháng Shòu Miàn - Longevity: Long Noodle, Chicken Broth, Oyster Sauce, Sesame
- Shizi tóu - Strength: "Lion’s Head" Meatball, Bok Choy, Soy-Braise
Course 3
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Änchún - Togetherness: BBQ Pork Char Siu Stuffed Whole Quail, Hoisin, Mustard Greens
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Lin ngau - Abundance: Fried Lotus Root, Chili Garlic Sauce
Course 4
- Chaozhou Chéngzi - Good Fortune: Candied Mandarin Orange
- Tangyuán - Family Reunion: Glutinous Rice Ball, Ginger Soup, Osmanthus
Full dinner series
Mark your calendars and check out all the regions featured during the dinner series, which runs through November.
Jan. 23-25: Sichuan (numbing heat, flavorings like peppercorns, chilies, garlic, peanuts, sesame and ginger)
Feb. 9-10: Special menu for the Lunar New Year
March 19-21: Hunan (spicier than Sichuan, salty; flavorings like chilies, shallots, garlic, smoked and cured ingredients)
April 23-25: Guangdong (AKA Cantonese; balanced modest flavors; flavorings like soy sauce, rice wine, vinegar, scallion, ginger, garlic and sesame oil)
May 21-23: Fujian (light flavors, seafood; soups; flavorings like fermented fish sauce; shrimp paste and red yeast rice)
Sep. 24-26: Zhejiang (light, fresh flavors; ingredients like bamboo shoots, ham, mushrooms, green vegetables, shallots, ginger, garlic)
Oct. 22-24: Shandong (umami, sweet and sour; ingredients like seafood and sea cucumbers, scallion, ginger, garlic)
Nov. 19-21: Jiangsu (mild, sweet, caramelized; duck, seafood, lotus root, water chestnuts)
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
