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8.05 – 10.05

July 7, 2010


We have had such a busy month. Harvest is such a spectacular time in wine country. Every where you look, you will see workers harvesting grapes in vineyards or you will see full trucks transporting grapes from the vineyards to crushing pads at the wineries. It truly is a special time to visit Sonoma.
The transistion to fall also brings us to Autumn food. Our new menu features a braised lamb shank, wild mushroom pasta, cassoulet and pumpkin cheesecake.

Our premiere issue of “Joie de Figue” is on the presses and will be in the mail the first week of November. Get ready to do some holiday shopping for all of the fig lovers in your life! If you don’t think you are on our mailing list, drop me an e-mail and we will make sure you get a copy of the catalogue.

Earlier this month we were happy to be involved with two great fundraisers for the Gulf Coast relief. Both the Dine for America & the Restaurants for Relief events went great. With your help we were able to donate over $2300.

If you find yourself not wanting to cook this year for Thanksgiving, call us at the “Fig” and we will be glad to cook for you and serve you in the restaurant from 2 – 8:30 on Thanksgiving day in Sonoma. We will be serving traditional turkey, or prime rib. See the full menu on our event page.

John & I are heading to Epcot in Orlando in the next few weeks for their annual Epcot Food & Wine Festival. If it is anything like last year, we are in for a real treat! This year we are doing a wine pairing lunch with Fess Parker Winery and we are also doing the Party for the Senses, where we will be serving Black Truffle Macaroni & Cheese! YUM. See you there.


Make a Date with Cheese at
the girl & the fig’s
New “Salon de Fromage”
Wine Country’s First Cheese Bar
( Sonoma , CA ) — the girl & the fig restaurant invites customers to make a date with cheese at their new custom built Cheese Bar. The internationally acclaimed restaurant unveils the area’s first Salon de Fromage, located inside the restaurant at 110 West Spain Street on the northwest corner of Sonoma ’s historic downtown plaza. The Salon is open every day from 11:30 a.m. to 10:00 p.m. and features selections of the best cheeses from around the world, Northern California , and house-made cheeses. Cheese is also available by the pound to take home.

Menu selections at the Salon de Fromage vary from standard menu items like “Cheese & Fruit”, “The Works” or a “Goat Cheese Sampler”. New additions will include cheese flights, the “Cheese-Mongers Whimsy”, and cheese pairings with the girl & the fig’s FIG FOOD, a line of cheese friendly condiments . A cheese specialist will be on duty to help guide guests to cheeses and pairings to suit every palate.

“I am so taken by the range of cheese available in the marketplace today and I just want everyone to taste these incredible foods,” says Sondra Bernstein , proprietor of the girl & the fig. “As the artisan cheese movement continues to escalate, the varieties are endless and the flavors are impeccable. It is just so hard to decide what cheeses to offer, they are all so fantastic! We just have to keep rotating them in.”

The strong interest in specialty cheese is a national trend. The American Cheese Society had their 22 nd Annual Cheese Competition last month, where over 725 American cheese entries were judged. At the girl & the fig restaurant, specialty cheese courses have been part of the menu for the past eight years. Bernstein encourages her staff to taste the cheese offerings, and to read and learn about their background. The staff’s comfort level with cheese allows them to help guests make their cheese selections. As her customers have become more cheese-savvy, so has demand for the restaurant’s cheese courses. Bernstein hopes the addition of the Salon de Fromage will continue to educate customers and ripen the desire for more specialty cheese.

“Part of our cheese program will include our house-made cheeses, guest cheese maker visits and scheduled cheese & wine pairings,” says Bernstein. “We want this to be interactive, educational and of course delicious. Our Executive Chef, John Toulze is particularly excited about his house-made ricotta, mozzarella fresca and crème fraiche.”

Our latest products to hit the runway are sweets for the holidays. You will be sucked into the sweetness and layers of spice when you dig in with your spoon! Available on our website, at the restaurants and hopefully at a store near you in the weeks to come!

We made it through another year. Our eight year anniversary was August 22nd. No fancy party (we are waiting for YEAR 10), it was a day of reflection, thinking about everything we have accomplished as well as all the wonderful people that have walked through our doors.

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