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Traci Des Jardins

Born in the San Fernando Valley, chef Traci Des Jardins is California to the core. Since 1997, her award-winning San Francisco restaurant Jardinière has been recognized for its devotion to local ingredients and Traci’s deeply flavorful, exquisitely crafted food. Winner of the James Beard award in 2007 for Best Chef: Pacific, Traci has gone on to honor her Mexican roots (she’s also Louisianan-French Acadian) at Mijita Cocina in the Ferry Building and Arguello, which, like The Commissary, is in the historic Presidio district.

  • Recipe

    Grilled Squid with Marinated Gigante Beans, Favas, and Salsa Verde

    Fava beans are the epitome of springtime ingredients. For a speedy version of this lively dish, use good-quality butter beans in place of the gigante beans and thawed frozen favas.

  • Recipe

    Salmon with Roasted Beets

    This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

  • Recipe

    Niçoise-Style Sardines and Baby Artichokes

    Fresh sardines are perfect in this modern spin on the traditional niçoise. From a sustainability standpoint, Pacific sardines are a good seafood choice. (If you can’t find them locally, Spanish…

  • Moveable Feast

    Black Bass with Artichokes à la Barigoule

    Fresh artichokes braised in a fragrant broth of wine, stock, and olive oil are a traditional Provençal dish called barigoule. Teamed with black bass, it makes for a flavorful and…

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