Traci Des Jardins was raised in the San Joaquin Valley where she was influenced by her Mexican & French Acadian grandparents. She cooks from her heart with a deep love for the earth and its bounty. Before opening Jardini232;re in San Francisco in 1998, James Beard award-winning chef Traci Des Jardins worked in some of the finest kitchens in Los Angeles, France, and New York City. Farm to Feast174; features world-class chefs crafting a meal that is only matched by the ambiance of dining under a majestic 100-year-old walnut tree on Summerfield Waldorf School & Farm’s 38-acre working biodynamic farm in rural Santa Rosa.”
For Luke Bass, Winemaker at Porter-Bass Vineyard & Winery and Poco a Poco Wines, Biodynamics represents a complete departure from the paradigm of conventional farming. Conventional and Organic farming are driven by simple economic principles. If high levels of inputs (fertilizer, herbicide, petroleum fuel, etc

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By | April 27th, 2011|Wine and Dine on VinVillageRadio|Comments Off on Dedicated Organic & Biodynamic Practices

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