Raised on a San Joaquin Valley farm, Traci Des Jardins has journeyed "field-to-table" to become one of America’s most respected chefs. With two San Francisco restaurants to her name, Jardiniere and Mijita Cocina Mexicana, she also chef-manages the city’s Acme Chophouse; her latest venture, Manzanita, will debut at The Ritz-Carlton Highlands, Lake Tahoe, opening this December.
"California Cuisine was coined in California, but it has roots in ‘cuisine du marche’—French seasonal cooking," Des Jardins says, referring to her culinary style. "The term brings to the forefront the very best the season has to offer and foods that are local and sustainable."
All-season greetings are also on the menu at the following group-ready restaurants:
- Originally owned by Kevin Costner, Old Pasadena’s lively, party-friendly Twin Palms (www.twin-palms.com) features seasonal California seafood and outdoor dining.
- Surrounded by Sonoma County wineries, Santa Rosa’s Northern Italian-inspired Zazu Restaurant & Farm (www.zazurestaurant.com) harvests local ingredients at peak ripeness, and then cooks them to perfection. It’s an approach that works; from Michelin to Zagat, the top marks keep coming.
- Top-quality seasonal and regional ingredients enliven chef Kelly McCown’s local, sustainable
menu at Sacramento’s Ella Dining Room and Bar (www.elladiningroomandbar.com). The elegant, highly rated favorite has intimate space for 12, or groups of up to 190 can go for a total buyout. - No gimmick: Napa Rose at Disney’s Californian Hotel & Spa (www.disneyland.com) has, count ‘em, 41 certified sommeliers. Corporate VIPs are among those who applaud the seasonal menu drawn from California’s sea, farmlands, vineyards and ranches.