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april 2009

July 7, 2010

Twitter Taste Live

The largest online wine tasting ever!

Join us at ESTATE on April 17th for Twitter Taste Live, an online wine tasting that includes three events spread across five time zones and two countries – all to celebrate Hospice du Rhone!

We’ll be tasting some great Rhone wines, so bring a bottle to share with other Rhone wine lovers, winemakers and twitterers.  We’ll also have ESTATE’s antipasti and a cheese course from the girl & the fig for you to nibble on.

Be sure to stop by before Twitter Taste Live for the…

Twitlight Dinner

Just before the Twitter Taste Live event, a limited amount of seats will be available at ESTATE for a three course, family style dinner and winemaker reserve tasting.  the dinner menu looks fantastic, and this is definitely an event you don’t want to miss.  Plus, admission to Twitter Taste Live is included in the price of the Twitlight Dinner! Click here for the dinner menu and more information.

In the News: Chef John Toulze on The View from the Bay

Did you happen to catch Chef John on The View from the Bay last month?  Click here to see the video and get the recipe for Pork Osso Bucco that John shared on-air.  You can also stop by ESTATE to try out this delicious dish any night of the week!

The segment also highlighted the Sonoma International Film Festival and the Tribute and Gala for Bruce Willis, which takes place this Saturday, April 4th.  Look for the girl & the fig and ESTATE to be a part of the celebration – we can’t wait!

In the News: The Art and Economics of Charcuterie at

Star Chefs’ five part series on The Art and Economics of Charcuterie is a definite must-see for both food lovers and aspiring charcutiers.  Part Two, A Multi-Restaurant Operation on a Smaller Scale, features a great article and in-depth interview with Chef John Toulze about the charcuterie that we make for our restaurants in-house and the technique required for this tasty culinary art.  Be sure to take a look at the site for video of John and Sous Chef Uti making Soprasetta from start to finish, as well as some great charcuterie recipes and photo galleries from the girl & the fig and ESTATE.

Découvertes en Vallée du Rhône: Update!

Sondra and John have already returned from a fabulous time in France at Découvertes en Vallée du Rhône and a short trip to Italy prior to the big event.  Needless to say, they both returned with plenty of inspiration, and ideas are already in the works for new things at both the girl & the fig and ESTATE.

If you weren’t able to follow Sondra’s twitter updates during their trip, here are just some of the highlights:

*Ristorante Bovia, La Morra- unbelievable views atop the Belvedere, Barbera D’Alba, omg, fantastico!  Picture 1:18 PM Mar 14th from Tweetie

*True example of terrior at its finest. Hard to believe it tastes this good.  Map Picture 1:00 PM Mar 16th from Tweetie

*Chateauneuf-du-pape tasting, palace of the Pope- I probably should have spit but I hate to waste liquid gold.  Picture 12:49 PM Mar 17th from Tweetie

*Having another pastis – I am in Provence, St Remy market day, croissant, framboise, madeleines, saussicon, fromage.  Picture 11:54 AM Mar 18th from Tweetie

*Red wines of hermitage are spectacular, I know this was a once in a lifetime tasting- I am lucky and grateful.  Map 10:46 AM Mar 20th from Tweetie

*Great day – lunch with wonderful friends at Yves house, great wine and lots of laughter. Hate to leave tomorrow, but I must!  9:07 PM Mar 22nd from web

Be sure to visit our Facebook page to see more pictures from the trip, and check back with us soon for some tasty new menu items inspired from Sondra and John’s time in Italy and France!

Featured Cocktail: Spring Thyme Lemonade

This is a fun and delicious cocktail – perfect for the Spring “Thyme.”

1 Lemon
2 oz Lemon Thyme Simple Syrup
1.5 oz Lemon Flavored Vodka
1 Sprig Lemon Thyme

Juice 1 lemon, and add 2 oz of lemon thyme simple syrup.  Add 1.5 oz of your favorite lemon flavored vodka.  Shake all ingredients and pour into a highball glass.  Garnish with a sprig of lemon thyme.

To make the lemon thyme simple syrup:  bring one cup sugar and one cup water to a low boil.  Add 6-10 springs of lemon thyme.  Allow mixture to cool before using.

Chris Tunstall
Bar Manager, the girl & the fig

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