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Chef Traci Des Jardins' dishes taste even more delicious when you learn of their socially conscious path from field to plate.
Des Jardins, executive chef and owner of Jardiniere Restaurant in San Francisco, creates French-California cuisine using French technique and fresh California ingredients. She seeks out products that are raised responsibly and pays close attention to all aspects of food production, including the treatment of farmers and the level of workers' wages. Des Jardins' accountable approach to food politics bakes a seasonal, sustainable message into every bite.
"It is something that's very heartfelt for me. It wasn't something that began out of a desire for publicity. It really came from a deep desire to make the world a better place by starting in my own backyard," said Des Jardins. "The type of restaurant Jardiniere is really appeals to an upwardly mobile, elitist group of people who can afford to eat in fine dining and expensive restaurants. At the other end of that spectrum, you have low income workers that are working in the kitchen and are working generally for minimum wage or a little bit above that. It's an opportunity to take that revenue stream from wealthy and privileged and trickle it down to the people who are less fortunate."
She pays her workers the San Francisco living wage, which is higher than the national minimum wage. Des Jardins also started a green program at the restaurant. She took what was 100 percent landfill garbage and turned it into 90 percent recyclable or compostable material.
"Restaurants generally do a tremendous amount of refuse, and we started to look at the environmental impact of the restaurant and how we can reduce the foot print, making sure we are recycling and composting," Jardins said.
Des Jardins, executive chef and owner of Jardiniere Restaurant in San Francisco, creates French-California cuisine using French technique and fresh California ingredients. She seeks out products that are raised responsibly and pays close attention to all aspects of food production, including the treatment of farmers and the level of workers' wages. Des Jardins' accountable approach to food politics bakes a seasonal, sustainable message into every bite.
"It is something that's very heartfelt for me. It wasn't something that began out of a desire for publicity. It really came from a deep desire to make the world a better place by starting in my own backyard," said Des Jardins. "The type of restaurant Jardiniere is really appeals to an upwardly mobile, elitist group of people who can afford to eat in fine dining and expensive restaurants. At the other end of that spectrum, you have low income workers that are working in the kitchen and are working generally for minimum wage or a little bit above that. It's an opportunity to take that revenue stream from wealthy and privileged and trickle it down to the people who are less fortunate."
She pays her workers the San Francisco living wage, which is higher than the national minimum wage. Des Jardins also started a green program at the restaurant. She took what was 100 percent landfill garbage and turned it into 90 percent recyclable or compostable material.
"Restaurants generally do a tremendous amount of refuse, and we started to look at the environmental impact of the restaurant and how we can reduce the foot print, making sure we are recycling and composting," Jardins said.
Des Jardins will be the featured guest chef at the Taste of Vail, a four-day culinary extravaganza which begins today. She will prepare a five-course gourmet lunch at Terra Bistro Saturday from noon-2 p.m.
"I wanted to showcase local product. I wanted to bring some interesting stuff to Vail for people to see and experience. I look at what's seasonal and available at springtime and the green garlic and spring vegetables reflect that," said Des Jardins.
Dungeness crab and heirloom citrus salad, green garlic soup with frog's legs and spring vegetables and red wine braised shortribs with truffled potato puree and herb salad are among the dishes she will create for the luncheon.
Growing up, Des Jardins' family life focused around culturally rich food. She's half Mexican and her paternal grandfather was an avid cook born in Louisiana. Des Jardins learned her passion for fresh cooking in the home, grilling meats and baking sweets with her mother and grandmother.
"My dad and grandfather were also rice farmers, so rice was always apart of every meal. Basically the kinds of stuff that we ate was really good, fresh whole foods. Meats and vegetables, rice, food that was natural and not processed. There was not even one fast-food restaurant in the town I grew up in. I grew up in a town of only 3,000 people. We didn't have any of that kind of processed food at all," Des Jardins said.
"I wanted to showcase local product. I wanted to bring some interesting stuff to Vail for people to see and experience. I look at what's seasonal and available at springtime and the green garlic and spring vegetables reflect that," said Des Jardins.
Dungeness crab and heirloom citrus salad, green garlic soup with frog's legs and spring vegetables and red wine braised shortribs with truffled potato puree and herb salad are among the dishes she will create for the luncheon.
Growing up, Des Jardins' family life focused around culturally rich food. She's half Mexican and her paternal grandfather was an avid cook born in Louisiana. Des Jardins learned her passion for fresh cooking in the home, grilling meats and baking sweets with her mother and grandmother.
"My dad and grandfather were also rice farmers, so rice was always apart of every meal. Basically the kinds of stuff that we ate was really good, fresh whole foods. Meats and vegetables, rice, food that was natural and not processed. There was not even one fast-food restaurant in the town I grew up in. I grew up in a town of only 3,000 people. We didn't have any of that kind of processed food at all," Des Jardins said.
Des Jardins runs two restaurants in addition to Jardiniere, Acme Chophouse and a recently opened Mexican restaurant, and has a 5-year-old son. Her schedule, needless to say, is quite full. Taste of Vail attendees can consider themselves lucky for the special opportunity to taste the popular chef's creations.
In addition to the guest luncheon, Jardins will cook up her signature dish of seared scallops with truffle mash potatoes for the Grand Tasting, Auction and Dance Saturday.
"It's been a dish that people have just really loved through three restaurants I have worked in. It has an intoxicating effect on people. It's very simple, very tasty. It's the combination of flavors that really work for people. People always respond quite enthusiastically to it," said Des Jardins.
The Traci Des Jardins Guest Chef Luncheon is not included in the Taste of Vail full event package. Tickets are $90. The grand tasting is included in the full event package. For more information, call 926-5665 or log on to www.tasteofvail.com.
In addition to the guest luncheon, Jardins will cook up her signature dish of seared scallops with truffle mash potatoes for the Grand Tasting, Auction and Dance Saturday.
"It's been a dish that people have just really loved through three restaurants I have worked in. It has an intoxicating effect on people. It's very simple, very tasty. It's the combination of flavors that really work for people. People always respond quite enthusiastically to it," said Des Jardins.
The Traci Des Jardins Guest Chef Luncheon is not included in the Taste of Vail full event package. Tickets are $90. The grand tasting is included in the full event package. For more information, call 926-5665 or log on to www.tasteofvail.com.
Arts and Entertainment Editor Cassie Pence can be reached at 949-0555, ext. 618, or cpence@vaildaily.com.
Vail, Colorado
Vail, Colorado
