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9.04 – 12.04

July 7, 2010

December 2004


I looked up and realized that November has already passed and in a few weeks the heart of the holidays will be thumping and racing. It is a great time for reflection as well. We have had such a magical year filled with fun, hard work and many successes! Though we end the year with only two restaurants, our lives are still full! Our FIG FOOD product line is taking off and is available all over the country. We will be introducing some new products in the next month and we will have our own booth at the Fancy Food Show in San Francisco in January.

Join us for our HOLIDAY OPEN HOUSE in Sonoma on Thursday, Dec 16 at 8:30 for wine, cheese and sweets. Have you made your New Years Eve reservations yet? Don’t wait until the last minute!

This year brought a new baby to our staff members Gina & Gregg (a beautiful boy). And we have a few more staff related babies coming next year as well!


October 2004


The valley has been so beautiful this month! Harvest started and ended quite early. It wouldn’t be so bad but fresh figs are hard to come by. We are leaving next week for Portland & Seattle to do a couple of classes for Sur La Table. I am looking forward to the trip and then will settle in for the fall. We filmed Roker on the Road with the Food Network back in September, and it apparently aired on October 19th. It will air again in November. Check out the Event page for airing dates.

September 2004

New York, New York

I know that I am very late in keeping you posted about September! The highlight of the month was definitely cooking at The James Beard House. We arrived in New York on Friday the 20th and prepped our food at the Marriott East Side Hotel banquet kitchen. Sunday afternoon, we carted all of our food out to the sidewalk and hailed two cabs to take us over to The James Beard House in Soho. We only dripped a small amount of soup in the trunk of one of the cabs! We started cooking early Monday morning for our Monday night dinner.

The dinner started with Carrot & Ginger Soup, House Cured Salmon on sesame seed flatbread, Crabcakes with Red Pepper Rouille. We then served a Charcuterie Platter that consisted of Foie Gras Tourchon, Rabbit Hazelnut Terrine and Duck Rillettes. The salad course was a Baby Beet Salad tossed in Champagne Vinaigrette with a Vella Cheese crisp. Next we served a fish course; a beautiful Pan-Seared Scallop over Lobster Risotto with a Bouillabaise reduction sauce and caviar. The entree was Pan-seared Liberty Duck with Confit of Potatoes, Wilted Greens and a Syrah Reduction Sauce. Of course we served a Cheese Plate featuring Laura Chenel’s Taupiniere, Bellwether Farm’s Pepato and Joe Matos St. George. Dessert finished the night off with our Fig Crisp and Fig & Port Ice Cream.

What about the wine? – I raise my glass to the following Sonoma County Wineries who were featured at our dinner; Gloria Ferrer (95 Cuvee), Imagery Collection (Viognier), Wellington Vineyards (Roussanne), Unti Vineyards (Grenache Rose), Hamel Wines (Syrah), Arrowood Winery (Syrah) and Castle Vineyards (Port). Thanks so much!

We got great feedback from the dinner! Everyone left full and satisfied! This was by far one of the hardest, yet most rewarding events we have ever participated in.

Chef John & Chef Michael were spotted at the Stage Deli later that night sharing a pastrami sandwich.

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