Des Jardins began working under German-born chef Joachim Splichal when she was 17 years old and became sous-chef in a few short years. Her food, like his, is very influenced by the cooking of Southern France which she marries with the rich seasonal products of the NorthWestern US.
Her own restaurants, Jardinière and Acme Chophouse, are located in San Francisco. She is very socially conscious with her eateries, and has found a way to recycle about 90% of their garbage. She's also initiated thoughtful programs for her staff, including classes in English as a Second Language.
In this article, she offers a recipe for Green Salsa in the tradition of the herby, olive oil based sauces of Italy. She drizzles it on a really good steak, and serves it with a tart, green salad. Very, Very Nice.
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