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december 2008

July 7, 2010
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Holiday Happenings

The holiday season is definitely upon us here at the girl & the fig, the fig cafe and ESTATE!

the girl & the fig is full of “December Holiday Cheer” this season with week day lunch specials and complimentary corkage.  Monday through Thursday of this month, the chef’s daily special combined with a glass of wine and soup or salad is only $15 per person.  Pair that with complimentary corkage, offered Monday through Friday from 11:30 to 4:00, and you can’t go wrong.  Visit our schedule online to see what’s on the menu this week, and be sure to check back soon for our special Christmas Eve and New Year’s Eve dinner menus!

Things are certainly festive at the fig café this year with our first special New Year’s Eve dinner.  Chef Bryan Jones couldn’t resist creating a special prix fixe menu for the event, which reservations will be required for.  Corkage will be complimentary as always.  Visit our menu online for details, and don’t forget to make your reservation while there’s still space available!

The beautiful and historic building that houses ESTATE has been decked out for the holidays for a few weeks now, and we are very excited for what we have planned this month to celebrate the season!  Stop by for dinner any day of the week to see our dining room transformed for the holidays, or make plans to join us for our special prix fixe dinners.  Our Christmas Eve dinner is a “Dinner of Seven Fish” in the traditional Italian style, and we have also created a New Year’s Eve menu to ring in the New Year in culinary style.  Visit our website for more details and be sure to make your reservations soon!

Visit us online to check out all the details and be sure to stop by soon to join us in the festivities!

ESTATE in the News

For those of you who haven’t heard, ESTATE is our newest restaurant that opened in late September at the historic former home of The General’s Daughter.  A change from the French Country cuisine at the girl & the fig and the fig café, ESTATE features Italian-Mediterranean inspired cuisine including small plates of antipasti, various pasta dishes, wood-fired pizzas, and much more.

We are very excited about the response we have received for ESTATE in the few months since our opening!  Articles in the San Francisco Chronicle and the Santa Rosa Press Democrat were both published in November in addition to a small blurb in Zagat Buzz.  Also, be on the lookout for us in the December issue of Marin Magazine.

Read our reviews here:

San Francisco Chronicle

Santa Rosa Press Democrat

Zagat Buzz

Don’t forget to visit us!

Rhone Around the World: Dessert Wines

Rhone Around the World is celebrating the holidays this year by sending out a trio of dessert wines for our December shipment.  The trio includes Core, 2004 Late Harvest Grenache from Santa Barbara County, Truchard, 2005 Botrytis from the Carneros region and Bodegas Olivares, 2004 Dulce Monastrell from Spain.  As always, these wines are paired with a Rhone Around the World newsletter that includes information on each wine, the winemakers and recipes to enjoy along with your delivery.  This time we’re including four delicious dessert recipes for the holidays!

It’s not too late to sign up for December, for yourself or as a unique gift idea for the wine lover in your life!  Visit our website for more information on the club and sign up here.

Don’t forget to check out Sondra’s wine blog!

Winter Recipe: Roasted Chestnut & Madeira Soup

4 oz. prosciutto or ham, small diced
2 tablespoon blended oil (olive oil/canola oil)
¼ yellow onion, small diced
1 stalk celery, small diced
4 crushed cloves of garlic
1 small carrot, peeled & small diced
1 pound cleaned whole chestnuts
1 cup Madeira
1 quart chicken stock
1 cup heavy cream
4 slices prosciutto
salt & white pepper

Method:
Sauté the prosciutto with the blended oil in a medium saucepan until the meat begins to brown, add the onion, celery, garlic and carrot and sauté until the vegetables are tender, about five minutes. Meanwhile toss the chestnuts with a small amount of blended oil and salt and roast in a 400-degree oven until slightly browned.

Add the Madeira to the saucepan and reduce until almost dry. Add the chestnuts and chicken stock and bring to a boil. Reduce the heat and simmer for ten minutes. Add the heavy cream and continue to simmer another five minutes. Julienne the sliced Proscuitto and sauté with blended oil until crispy. Remove onto paper towels and reserve. Puree the soup mixture in a blender until smooth, while adjusting the seasoning, and pass through a fine mesh sieve.

To Plate:
Ladle six ounces of soup per person into warmed soup dishes and garnish with the crispy prosciutto.

Chris Jones
Executive Chef
the girl & the fig
ESTATE

Coming Soon: Pizza and Pinot

every night at the bar at ESTATE

just ten bucks

check back soon for details

Holiday Cocktail: Navan Spiced Nog

1 oz Navan
1/2 oz Amaretto Disaronno
2 oz Lucerne Pumpkin Spiced Egg Nog
2 1/4 oz fat free milk
Fresh nutmeg

Combine the Navan, Amaretto, pumpkin spice egg nog, and fat free milk in a cocktail shaker with ice.  Shake until well chilled. Strain into a martini glass, and grate fresh nutmeg over the top.

With all the flavors of the holidays, this cocktail is the perfect twist on a seasonal tradition!

Chris Tunstall
the girl & the fig

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