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Traci Des Jardins on Being a More Savvy Home Cook

partysugar — Wed, 01 Apr 2009 10:15:59 -0700

I had the chance to speak with one of San Francisco's most prominent female chefs, Traci Des Jardins. You may be familiar with her, thanks to an appearance on the Food Network's Next Iron Chef competition. Now Des Jardins is happy to be out of the spotlight, "I don't like being that recognizable," and back in the kitchen. Her elegant eatery, Jardiniere, recently launched a Monday night themed price-fixe dinner and she's working on a signature restaurant at Tahoe's NorthStar resort, which will be mountainesque with a casual feel (think wood tables), great service, and sophisticated food.

Des Jardins believes the key to restaurant success during a tough economy is to "control costs and be really financially savvy." We talked about how this concept can translate to the everyday kitchen. To find out what she had to say and check out her advice for being a better home cook, read more.

According to Des Jardins, being a clever cook is not about having the latest gadgets. It's about properly stocking your kitchen with the components to make a meal. Items she recommends having on hand are salt, olive oil, capers, anchovies, and tomato sauce. Here are her tips for being a more practical home chef:

Go to smaller farmers markets and speak with the farmers. You don't always have to purchase organic to get fruit and vegetables that are pesticide free.
Go to the farmers market when it's closing down. You'll see more deals that way. None of the farmers want to carry their produce home with them, so they may be willing to bargain or cut costs.
Select lesser cuts of meat and consume less meat. In general, vegetarian cooking is cheaper.
Cook your kids' favorite foods in batches and freeze them.
Skip the boxed macaroni and cheese and Stove Top stuffing and stock your pantry instead, with the fixings for burritos (tortillas, canned beans, rice) and pasta.
Fill your freezer with ingredients that can be used to make quick meals like frozen peas and fresh bread.
If you are going to splurge on one cooking item, make it olive oil. Since it's the foundation of so many dishes, purchase a high-quality oil that will enhance and enrich the overall flavor of the dish.

What do you think of Des Jardins's tips?

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Putting on the Ritz!

YumSugar — Thu, 20 Dec 2007 03:13:39 -0800

If you're looking for a nice splurge for your foodie, then send them to the Ritz-Carlton in Half Moon Bay - 40 minutes south of San Francisco - for their Inside the Kitchen series. The series brings a top chef from the Bay Area and beyond into an intimate classroom environment. Meet and learn from renowned chefs like Traci Des Jardins, Ryan Scott, and Top Chef Season 3 winner Hung Huynh. All classes are demonstration-style cooking classes that include step-by-step instructions, beverage pairings and a recipe booklet to take home. The best part is that their sous-chefs are in the back creating large amounts for the entire class to taste!

Most of the courses are set up as full menus, and the chance to interact so closely with these chefs is phenomenal. The cost of the class is $90 - a portion of the proceeds goes towards Meals On Wheels of San Francisco - but they also have deluxe overnight packages starting at $529. It's definitely a tall cost to juggle -especially once you consider airfare and travel arrangements - but when else will you be able to work so closely with these phenomenal artists?

Classes begin Jan. 6; be sure to check out the full schedule of classes and instructors. In addition to the class, each chef will step into Navio - the restaurant in the Ritz-Carlton currently helmed by Aaron Zimmer - for a one-night-only chef's tasting menu. So if you're not interested in cooking, you could always sit back and eat instead.

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Where Are the Women Chefs?

partysugar — Mon, 05 Nov 2007 01:18:33 -0800

For most of history, women played a large role in the kitchen, and now in 2007, the majority of chefs that dominate restaurant kitchens are male. All three winners of Bravo's Top Chef were males. The final contestants on the Next Iron Chef are male. So where are the female chefs?

Star Chefs recently sought to answer this question by speaking with nine of the nation's top female chefs. They asked the chefs about having a family, prioritizing, the strength it takes to last in the kitchen, cooking with soul, and experimental techniques. Here's a snippet from their interview with San Francisco's Traci DesJardins:

"You never hear men talk or get asked about their kids as an issue - it’s because they probably have a wife who takes care of the kids. I have my son only two days a week and I’m not available to the restaurant on the days that I take care of my son. So if a critic walks in that day, I’m not going to be there, I’m going to be with my son. Period.

It's a sad truth that having children doesn't affect male chefs as much as it will female chefs, but this is something all female professionals have to deal with, not just chefs. What do you think? Will the role of females in the culinary work force change or will men continue to be in control?

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Will You Keep Watching "The Next Iron Chef"?

YumSugar — Mon, 08 Oct 2007 11:13:59 -0700

Here's a novel idea: Take eight ridiculously qualified chefs and make them compete against each other. Add a lot of over-the-top theatrics, a knowledgeable - if not slightly patronizing - host, throw in a beautiful backdrop, and you've got yourself the first episode of "The Next Iron Chef." [Warning, spoilers ahead.]

Did you watch it? What did you think of it? I found it to be pleasantly surprising, and the hour went by a lot faster than I anticipated. I was, however, disappointed that the first challenge was dessert. I know that the Next Iron Chef should be well versed in all aspects of the kitchen, but was a dessert challenge really necessary right away?

However, a little dessert is not going to stop me from watching. It's a short season (six episodes), and these professional chefs totally mean business. So how about you: What did you think of the episode? Can you believe that Traci Des Jardins went home so soon? What did you think of Morou's knife skills? Is the beautiful campus part of the reason the Culinary Institute of America costs so much? And more importantly, are you going to keep tuning in?

You Ready For The Next Iron Chef?

YumSugar — Tue, 17 Jul 2007 07:58:38 -0700

Somewhere along the line, Food Network changed its programming from cooking to reality tv. If you don't believe me, then just check out the new ~~publicity stunt~~ show that's premiering on October 7th. The show is called "The Next Iron Chef" and they're looking for, well, the next Iron Chef - as in someone to join Flay, Batali, Cora and Morimoto. However unlike the Next Food Network Star, the contestants actually represent some of the nations hottest culinary talents. Bob Tuschman (Food Network's Senior VP of Programming and Production) says:

"In our quest, we are looking for an individual to complement the current group and bring a unique blend of innovation, creativity and passion to the show."

The show will be hosted by Alton Brown (who I hope will be less pissy than he was on NFNS), and will be judged by Michael Ruhlman (James Beard Foundation Award-winning author, cookbook author and food writer), Andrew Knowlton (Restaurant Editor of Bon Appetit magazine) and Donatella Arpaia (restaurateur and owner of acclaimed New York City restaurants davidburke&donatella and Anthos).

To see who the eight competitors are, read more

John Besh (New Orleans, LA) Executive Chef, Restaurant August, Besh Steak, Luke and La Provence
Chris Cosentino (San Francisco, CA) Executive Chef, Incanto
Jill Davie (Santa Monica, CA) Executive Chef, JOSIE
Traci Des Jardins (San Francisco, CA) Executive Chef & Co-Owner, Jardiniere, Mijita and Acme Chophouse
Gavin Kaysen (San Diego, CA) Chef de Cuisine, El Bizcocho at the Rancho Bernardo Inn
Morou Ouattara (Washington, DC) Executive Chef & Owner, Farrah Olivia
Aaron Sanchez (New York, NY) Executive Chef & Owner, Centrico and Paladar
Michael Symon (Cleveland, OH) Executive Chef & Owner, Lola and Lolita

I don't know about you guys, but this is one reality cooking show that I'm actually interested in.

Source: PR Newswire

Fast & Easy Dinner: Skirt Steak With Pita and Yogurt Sauce

partysugar — Wed, 08 Apr 2009 06:50:48 -0700

To be more savvy, professional chefs like Traci Des Jardins are encouraging home cooks to use lesser cuts of meat. While some are ideal for slow-cooking techniques like braising, others are great for quick-searing. Skirt steak, a cheaper cut from the cow's diaphragm muscle, is ideal for grilling.

In this recipe, spice-rubbed meat is served with charred pita bread, a tangy yogurt sauce, and crisp lettuce leaves. Throw in some store-bought hummus and a tabouleh salad and you've got a weeknight meal that's perfect for entertaining. Check out the straightforward recipe when you read more.

Skirt Steak With Pita and Yogurt Sauce
From Food and Wine

Ingredients

1 1/4 pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons your favorite spice rub
3/4 cup plain whole-milk yogurt
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 large pita breads, for serving
Romaine lettuce leaves, for serving

Directions

Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat.
Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds.
Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

Serves 4.

Print recipe with images | without images

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 04 Apr 2009 09:30:38 -0700

Start your morning with this bacon and egg breakfast tart.
Enter to win our biggest Easter giveaway ever!
Food & Wine announces its Best New Chefs for 2009.
Get a behind-the-scenes glimpse into PartySugar's Earth Hour party.
Plan a rich Seder dinner - and test your IQ of foods that are kosher for Passover.
Acclaimed chef Traci Des Jardins shares tips for being a savvier home cook.
I took advantage of exceptional weather to make slow-cooked chile verde tacos.

2007 James Beard Award Winners

YumSugar — Tue, 08 May 2007 13:15:12 -0700

Last night the who's who of the food world all came out for the James Beard Foundation Awards. If you're not sure what that is, let me just say that it's sort of like the Oscars of the food world. They give awards to several categories of cookbooks, journalism, chefs, media, and more (including humanitarian & lifetime achievement awards). The "They" is a group of Awards Committees consisting of food-industry professionals. The judges are chosen by the committees and choose the winners by reviewing all entries and voting via secret ballot. Oh and just to be fair, if you're a judge, you can't enter to win in that category.

So now that all the rules and regulations are spelled out let's talk about the winners. The big "star" of the night was David Chang (pictured) of Momofuku in New York who won the award for Rising Star Chef of Year. Also noteworthy was Traci Des Jardins of Rubicon here in San Francisco, she was one of the few female chefs to win anything (she won the Pacific regional award for Best Chef).

For the list of winners and a gallery of folks on the red carpet, including: Martha Stewart, Top Chef host Padma Lakshmi with NY's Daniel Boulud, Thomas Keller, Salman Rushdie and Bobby Flay (who was inducted into the Who's Who of Food & Beverage in America), read more

Winners list after the gallery. Check out the James Beard Foundation website for a full list of winners (including nominees).

View 27 Photos ›

RESTAURANT AND CHEF AWARDS

Outstanding Restaurateur Award
Thomas Keller of The French Laundry
Outstanding Chef Award
Michel Richard of Michel Richard Citronelle
Outstanding Restaurant Award
Frontera Grill Chef/Owners: Rick and Deann Bayless
Best New Restaurant
L'Atelier de Joël Robuchon
Rising Star Chef Of The Year
David Chang of Momofuku Noodle Bar
Outstanding Pastry Chef Award
Michael Laskonis of Le Bernardin
Outstanding Wine Service Award
Michel Richard Citronelle - Wine Director: Mark Slater
Outstanding Wine And Spirits Professional Award
Paul Draper of Ridge Vineyards
Outstanding Service Award
Tru Owners: Rick Tramonto, Gale Gand, and Richard Melman

BEST CHEFS IN AMERICA

Best Chef: Great Lakes
Grant Achatz Of Alinea

Best Chef: Mid-Atlantic
R. J. Cooper III of Vidalia
Frank Ruta of Palena

Best Chef: Midwest
Celina Tio of The American Restaurant

Best Chef: New York City (Five Boroughs)
David Waltuck of Chanterelle

Best Chef: Northeast
Frank Mcclelland of L’espalier
Best Chef: Northwest
John Sundstrom of Lark

Best Chef: Pacific
Traci Des Jardins of Jardinière

Best Chef: Southeast
Scott Peacock of Watershed

Best Chef: Southwest
Nobuo Fukuda of Sea Saw

Best Chef: South
Donald Link of Herbsaint

AMERICA’S CLASSICS

Aunt Carrie’s Owner: Elsie Foy
Brookville Hotel Owners: Mark and Connie Martin
Doe’s Eat Place Owners: The Signa Family
The Pickwick Owner: Christopher Wisocki
Primanti Brothers President: Demetrios Patrinos
Weaver D’s Owner: Dexter Weaver

BOOK AWARDS

Cookbook of the Year
The Lee Bros. Southern Cookbook
Matt Lee and Ted Lee
Cookbook Hall of Fame
Moosewood Cookbook
Mollie Katzen
Asian Cooking
Cradle of Flavor
James Oseland
Baking and Desserts
Baking: From My Home to Yours
Dorie Greenspan
Cooking from a Professional Point of View
Grand Livre de Cuisine: Alain Ducasse’s Desserts and Pastries
Alain Ducasse and Frédéric Robert
Entertaining and Special Occasions
The Big Book of Outdoor Cooking and Entertaining
Cheryl Alters Jamison and Bill Jamison
Food of the Americas
The Lee Bros. Southern Cookbook
Matt Lee and Ted Lee
General
Tasty: Get Great Food on the Table Every Day
Roy Finamore
Healthy Focus
Whole Grains Every Day, Every Way
Lorna Sass
International
The Soul of a New Cuisine
Marcus Samuelsson
Reference
What to Eat
Marion Nestle
Single Subject
The Essence of Chocolate
John Scharffenberger and Robert Steinberg
Wine and Spirits
Romancing the Vine
Alan Tardi
Writing on Food
The Omnivore’s Dilemma
Michael Pollan
Photography
Michael Mina
Photographer: Karl Petzke

HUMANITARIAN OF THE YEAR

Art Smith

LIFETIME ACHIEVEMENT AWARD

Barbara Kafka

WHO’S WHO OF FOOD & BEVERAGE IN AMERICA

José Andrés
Jim Clendenen
Bobby Flay
Dorie Greenspan
Michael Pollan

Full list of winners - including nominees

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Bocuse d'Or Announces Superstar Judge Lineup

YumSugar — Mon, 18 Aug 2008 03:00:59 -0700

The panel of judges for next month's Bocuse d'Or - the Olympics of the culinary world - were announced last Friday. Many of the judges, such as Laurent Tourondel and Jean-Georges Vongerichten, hail from New York, which makes me wonder if the giants of the gastronomic world really do believe that New York is the center of the culinary universe.

As if the list of uber-chef judges isn't intimidating enough, Paul Bocuse, the French founder of the competition will be on hand to observe and officiate.

The semifinals, which take place on September 26 and 27 in Orlando, determine which two of the contenders will represent the US in the Bocuse d'Or finals. To see the complete list of judges, read more.

Michel Bouit, former Bocuse d'Or director, Chicago, IL
Hartmut Handke, former Bocuse d'Or contestant, Columbus, OH
Daniel Humm, chef, Eleven Madison Park, New York, NY
Traci des Jardins, chef, Jardinière, San Francisco, CA
Gavin Kaysen, former Bocuse d'Or competitor, New York, NY
David Myers, chef, Sona, Los Angeles, CA
Patrick O’Connell, chef, Inn at Little Washington, Washington, VA
Georges Perrier, chef, Le Bec-Fin, Philadelphia, PA
Alain Sailhac, chef, French Culinary Institute, New York, NY
Andre Soltner, French Culinary Institute, New York, NY
Laurent Tourondel, chef, BLT Restaurants, New York, NY
Jean-Georges Vongerichten, chef, Jean-Georges, New York, NY

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Noteworthy Nibbles - July 24-30, 2008

YumSugar — Thu, 24 Jul 2008 14:00:28 -0700

As usual, there are lots of delicious occasions to celebrate this week. For the more adventurous eaters, Rocky Mountain oysters will be on the menu in Wyoming. Not to worry if you aren't: You might enjoy celebrating the venerated garlic or, on the milder side, the sweet cantaloupe. If you live in Baltimore, it's your week to try out top-notch restaurants, where a three-course lunch might cost you just $20.08.

If there's something going on this week that we left out, feel free to add it in the comments below.

South Boston, VA: Virginia Cantaloupe Festival - July 25
Gilroy, CA: Gilroy Garlic Festival - July 25-27
Whiting, IN: PierogiFest - July 25-27
Oxnard, CA: Oxnard Salsa Festival - July 26-27
Annapolis, MD: Great Grapes! Wine, Arts & Food Festival - July 26-27
Ballard, WA Ballard SeafoodFest - July 26-27
Baltimore, MD: Baltimore Summer Restaurant Week - July 26-Aug 3

To see the rest, read more.

Rockland, ME: Maine Lobster Festival - July 28-Aug 3
San Francisco, CA: Wine. Dine. Donate San Francisco* - July 30
Clinton, MT: Testicle Festival - July 30-Aug 3

*For those of you in the Bay Area: I'll be attending the Epicurious Wine. Dine. Donate dinner, hosted by The Next Iron Chef contestant Traci Des Jardins. If you're at the event, stop by and say hello!

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