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march 2010

July 7, 2010

’tis the Season for RHÔNE
One of our favorite seasons of the year!

With event after event after event, March and April are the season of Rhône for us at the girl & the fig.  From our yearly favorites to our privileged invitation to join the Blackberry Year, we hope that you’ll join us in celebration of our favorite varietals!

Hospice du Rhône at Blackberry Farm
March 18th to 21st, 2010
Blackberry Farm, Walland, TN

Because one weekend of Hospice du Rhône is not enough, Sam Beall and the entire staff at Blackberry Farm welcomes us for one magical weekend in March. We are thrilled to have been invited to join our longtime friends from Hospice du Rhône and we can’t wait to meet the very gracious Blackberry Farm folks and especially all of you.  Join us for three amazing wine seminars, a cooking demo with Sondra & Chef John, a special multi-course wine dinner ‘FIG’ style, two dinners created by the Chefs at Blackberry Farm, live music and much more!

13th Annual Rhone Rangers Grand Tasting
March 27th & 28th, 2010
Fort Mason’s Festival Pavilion, San Francisco

Get ready for the largest American Rhône wine event in the country!  Rhone Rangers’ 13th Annual Grand Tasting provides a unique opportunity to taste over 500 of the best American-produced Rhône wines from over 100 wineries.  Saturday’s winemaker dinner will include current and limited release wines from 15 wineries and a three-course meal, of course catered by the girl & the fig!  And don’t miss out on the tasting seminar, “Guidelines for Pairing with Local Dishes,” which includes Chef John Toulze as a panelist.

The weekend also includes other tasting seminars centered around Rhône wines, a silent auction to benefit Meals on Wheels of San Francisco, and the Grand Tasting.

Hospice du Rhône
April 29th to May 1st, 2010
Paso Robles, CA

One of our favorite events of the year, Hospice du Rhône is a weekend long gathering of Rhône producers from around the globe packed with educational seminars, excellent Rhône inspired meals (of course prepared by Chef John Toulze of the girl & the fig), tastings, and other fun events!  We are extra excited this year that four fabulous winemakers from France, known as the “Four Amigos,” will all be attending: Pierre Gaillard, Francois Villard, Yves Gangloff, and Yves Cailleron.  We are looking forward to seeing them again!

Get your passes soon! We hope to see you there!

If you’re still looking for more Rhône, be sure to also check out the March 31st Rhône edition of Wine Spectator for some great articles on Rhône in California, including a segment on the girl & the fig!


the girl & the fig wins AlikeList’s Top Ten!

Sonoma locals Rob and Bonnie Gemmell are regular clientele at our restaurants and good friends of Sondra. Rob is also the cofounder of the internet startup AlikeList, a site that’s putting word of mouth recommendations online. Their members have voted us a top Business in the North of San Francisco category!

Vote for your Top Ten and Get a $25 Fig Gift Card!

AlikeList is the fastest way friends can share and discover trusted local businesses.  Try it out and you can get a $25 gift card redeemable at the girl & the fig or the fig cafe.

Just go to, sign in and add your favorite local businesses to your LikeList (don’t forget about us!) then invite your friends to share theirs too. If you make a list of your top ten businesses and invite your top ten friends to share them, you automatically qualify for a $25 gift card (3 maximum). It should arrive by mail in a few weeks.

Try it out and vote to keep us as an AlikeList Top Ten Business!


Featured Retailer: Weekend Kitchen
by Julie Kantor, fig food Sales Manager

Weekend Kitchen is located in Essex, Connecticut, which proudly claims its designation as “Best Small Town in America”.  Husband and wife team David and Nancy Smith came to this business from diverse backgrounds.  Nancy is a Research Scientist with a PhD in Nutrition, while David’s background is in art and maritime history.  Their common love of food and entertaining led them to open this small eclectic shop in their quaint New England village.  They take turns running the shop and are truly a two-person show.

Weekend Kitchen strives to be “not your typical” kitchen shop.  They make a special effort to source unusual and hard to find products and offer a small selection of food products that are of exceptional quality, produced in small batches and always all natural.  They also try to find locally produced items.

Happily, the girl & the fig has found a place on their shelves, along with a fan in Nancy, who writes, “the girl & the fig products are favorites in the shop.  People love to give them as hostess gifts.  The salt combinations are great.  Who wouldn’t like a stack of delicious salts to try in their favorite recipes?  Another favorite is the Red Onion Confit, a delicious accompaniment for cheeses.   The Fennel Citrus House Blend is a secret ingredient in many of my dishes.  It is wonderful on sautéed chanterelles and French horn mushrooms, or sautéed Savoy and red cabbage with mushrooms.”

I always learn something interesting from the blogs and newsletters of our retailers, and I enjoyed reading about Nancy’s participation in “Dinners-at-the-Farm” in her July 2009 blog post.  Take a look at their website, indulge in an on-line vacation to historic Essex, and find that one-of-a-kind item you’ve been wanting to treat yourself to!


Artisan Cured Meat Workshop

New for 2010, the girl & the fig is offering several hands-on small batch salumi production workshops on Mondays from 9am – 1 pm in our professional kitchen.  These sessions are tailored for those seriously interested in this craft.  Limited to four students per session, a variety of recipes will be made from beginning to almost the end.  Students will work side by side with the chefs, learning the fine details of this artisanal craft.  This is a hands-on class, with the intention of not only teaching but completing production for the restaurants.

Four Hour Workshops are $150 per session/per person and will include all class materials, equipment and a boxed lunch.  Students must fill out this form and sign the accident waiver before attending a workshop session.

Our current schedule:

March 8 – Applewood Smoked Bacon, Venetian Style Salami, Tuscan Style Salami

March 15 – Applewood Smoked Bacon, Guanciale, Milano Style Salami, Coppa

March 22 – Applewood Smoked Bacon, Pancetta, Venetian Style Salami, Lonzo

March 29 – Applewood Smoked Bacon, Saba & Oregano Salami, Pancetta, Mortadella, Chorizo

Sign Up!


Goodbye Amy & Reese!

We were sad to have to say goodbye last month to Amy Gerber, Manager and Wine Buyer for the girl & the fig, and her husband Reese Heffington.  Amy and Reese moved back to their native Texas, and we will miss them greatly!

Good luck and best wishes from all of us!

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