Chef Traci Des Jardins to serve as guest chef for Taste of Vail |

Chef Traci Des Jardins to serve as guest chef for Taste of Vail

Daily Staff Report

VAIL – The 2005 Taste of Vail Board of Directors has selected Chef Traci Des Jardins of the San Francisco restaurants Jardinière, MIJITA and Acme Chophouse as the special guest chef for the 15th annual Taste of Vail April 6-9. “We are thrilled to have a chef of Traci’s caliber as the guest chef for the 2005 Taste of Vail,” said Susan Fritz, president of the Taste of Vail Board. “Her renowned reputation and culinary expertise will take our prestigious wine and food event to the next level. We look forward to Traci’s progressive, award-winning creations.”

Chef Jardins has accumulated a great number of awards for her culinary work, including James Beard Foundation “Rising Star Chef of the Year,” Food and Wine Magazine’s “Best New Chefs” and San Francisco Magazine’s “Chef of the Year.” Jardinière was named Esquire Magazine’s “Best New Restaurant,” was nominated for “Best New Restaurant 1998” by the James Beard Foundation and has been listed as one of the top restaurants in the Bay Area by the San Francisco Chronicle each year since opening.A luncheon featuring Chef Traci Des Jardins will be held April 9 at 11:30 a.m. at Terra Bistro, 352 E. Meadow Dr. in Vail. She will also be participating in the Grand Tasting, which will be held at the Vail Marriott Mountain Resort and Spa from 7- midnight on Saturday.

Jardins is the chef-owner of Jardinière and MIJITA and managing chef of Acme Chophouse – all in San Francisco. Jardinière is renowned for its French-based California cuisine, with sophisticated preparations of seasonal organic produce, sustainably harvested fish and seafood, and naturally raised meats. Acme Chophouse has been called “the country’s greenest steakhouse.” Earlier this year, Jardins opened MIJITA, a taqueria at the newly restored San Francisco Ferry Building Marketplace. Here, she cooks from her roots, inspired by the recipes of her Grandmother Salazar, while using seasonal Bay Area ingredients. Grandmother Salazar loved to spent time with Jardoms in the kitchen, and called her “mijita,” meaning “little one.”

Jardins has instituted a number of socially responsible programs at her restaurants over the past few years. To date, this program includes raising the minimum wage substantially, recycling and composting, an ESL program for Spanish-speaking workers, Spanish lessons for the management team, increasing the purchasing of organic products from small local farms and offering only sustainable fish.For more information on Taste of Vail or to buy tickets, go to or call 888-311-5665.Vail Colorado

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