Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days
Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant
Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life
San Francisco Food Secrets of Frankie Frankeny & Chloe Harris
Check, Please! Bay Area: Season 2: Episode 12
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Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. 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There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.","status":"publish","parent":0,"modified":1556305568,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1926},"headData":{"title":"Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days | KQED","description":"As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days","datePublished":"2019-04-26T19:06:08.000Z","dateModified":"2019-04-26T19:06:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133422 https://ww2.kqed.org/bayareabites/?p=133422","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/26/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days/","disqusTitle":"Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days","path":"/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days","authors":["11590"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_3328","bayareabites_150","bayareabites_1251"],"featImg":"bayareabites_133424","label":"bayareabites"},"bayareabites_48890":{"type":"posts","id":"bayareabites_48890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48890","score":null,"sort":[1347992995000]},"guestAuthors":[],"slug":"qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","title":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant","publishDate":1347992995,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.","status":"publish","parent":0,"modified":1347993178,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1566},"headData":{"title":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant | KQED","description":"Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant","datePublished":"2012-09-18T18:29:55.000Z","dateModified":"2012-09-18T18:32:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48890 http://blogs.kqed.org/bayareabites/?p=48890","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/","disqusTitle":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant","path":"/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1962","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_895","bayareabites_10743","bayareabites_150","bayareabites_10744","bayareabites_10628","bayareabites_10742","bayareabites_1251"],"featImg":"bayareabites_49002","label":"bayareabites"},"bayareabites_41225":{"type":"posts","id":"bayareabites_41225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41225","score":null,"sort":[1333696368000]},"guestAuthors":[],"slug":"public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","publishDate":1333696368,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n","blocks":[],"excerpt":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","status":"publish","parent":0,"modified":1333696368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1700},"headData":{"title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life | KQED","description":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","datePublished":"2012-04-06T07:12:48.000Z","dateModified":"2012-04-06T07:12:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41225 http://blogs.kqed.org/bayareabites/?p=41225","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/06/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life/","disqusTitle":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","path":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10295","bayareabites_10098","bayareabites_150","bayareabites_679","bayareabites_10294","bayareabites_9242","bayareabites_10297","bayareabites_1251"],"featImg":"bayareabites_41251","label":"bayareabites"},"bayareabites_18085":{"type":"posts","id":"bayareabites_18085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18085","score":null,"sort":[1288711584000]},"guestAuthors":[],"slug":"san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","publishDate":1288711584,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","status":"publish","parent":0,"modified":1288901478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":735},"headData":{"title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris | KQED","description":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","datePublished":"2010-11-02T15:26:24.000Z","dateModified":"2010-11-04T20:11:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18085 http://blogs.kqed.org/bayareabites/?p=18085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/","disqusTitle":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","path":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","authors":["5092"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8483","bayareabites_3086","bayareabites_602","bayareabites_8484","bayareabites_1104","bayareabites_150","bayareabites_8485","bayareabites_2329","bayareabites_1251"],"label":"bayareabites"},"bayareabites_571":{"type":"posts","id":"bayareabites_571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"571","score":null,"sort":[1175826600000]},"guestAuthors":[],"slug":"check-please-bay-area-season-2-episode-12","title":"Check, Please! Bay Area: Season 2: Episode 12","publishDate":1175826600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease212.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=236\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 12:\u003c/p>\n\u003cp>1) \u003cstrong>Jardiniere\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=237\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=243\">recipe\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=238\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=239\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=244\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1218123331,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":156},"headData":{"title":"Check, Please! Bay Area: Season 2: Episode 12 | KQED","description":"Check, Please! Bay Area is KQED's local series featuring regular people reviewing Bay Area restaurants. Check, Please Bay Area was nominated for two 2007 James Beard Awards (pdf) in the Television Food Show Category! Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 12: 1) Jardiniere: | restaurant information","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area: Season 2: Episode 12","datePublished":"2007-04-06T02:30:00.000Z","dateModified":"2008-08-07T15:35:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"571 http://blogs.kqed.org/bayareabites/2007/04/05/check-please-bay-area-season-2-episode-12/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/05/check-please-bay-area-season-2-episode-12/","disqusTitle":"Check, Please! Bay Area: Season 2: Episode 12","path":"/bayareabites/571/check-please-bay-area-season-2-episode-12","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease212.jpg\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>\u003cstrong>Check, Please Bay Area\u003c/strong> was nominated for two \u003ca href=\"http://www.jamesbeard.org/awards/2007/nominees.pdf\">\u003cstrong>2007 James Beard Awards\u003c/strong>\u003c/a> (pdf) in the Television Food Show Category!\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=236\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 12:\u003c/p>\n\u003cp>1) \u003cstrong>Jardiniere\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=237\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=243\">recipe\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=238\">reviews\u003c/a> \u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=239\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=244\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/571/check-please-bay-area-season-2-episode-12","authors":["5014"],"categories":["bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_46","bayareabites_148","bayareabites_150","bayareabites_149"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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