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february 2010

July 7, 2010
by

You’re Invited!


Who:  Marchesi dè Frescobaldi

What:  Join ESTATE & ENOTECA DELLA SANTINA in welcoming Leonardo Frescobaldi to Sonoma.  This exclusive wine dinner includes four courses paired with some fantastic Marchesi dè Frescobaldi wines.  Click for menu.

When:  Thursday, February 18th at 7:00 pm

Where:  ESTATE, 400 W Spain St, Sonoma

How Much:  $75 per person / not including tax & gratuity

Please RSVP by February 12th. Limited seating available.  707.933.3663

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Who:  Audelssa / two sisters / MERUS

What:  Join us for an exclusive evening of merriment, luscious wines, delectable cuisine, new friends, laughter and intimate conversations with the vintners and winemakers.  Chef John Toulze will prepare a special five course menu for this dinner.  Click for menu.

When:  Saturday, February 20th at 7:00 pm

Where:  ESTATE, 400 W Spain St, Sonoma

How Much:  $125 per person / includes tax & gratuity

Please RSVP by February 10th. Limited seating available.  707.933.3663

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Hospice du Rhône 2010: Rhônely Hearts Club

We are counting down the days until this year’s Hospice du Rhône in Paso Robles and hoping that you can join us to celebrate our favorite varietals!  This year’s schedule is packed with seminars, tastings, food & wine pairings, and a lot more.  Check out what’s going on and get your passes soon!

We’ll also be at Blackberry Farm in Tennessee this March along with Hospice du Rhône for a weekend full of food and Rhône wine!  Visit the Blackberry Farm website or call 800.648.4252 for more information at tickets.

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Featured Retailer: Quel Fromage
by Julie Kantor, fig food Sales Manager

Quel Fromage is an artisan cheese shop located in the historic Fairhaven district of Bellingham, Washington – a lovely waterfront town near the Canadian border.  Owner Rachel Riggs developed her love of cheese through weekly visits to her neighborhood cheese shop in San Diego, California.  Once a taste bud hobby, her foodie enthusiasm for cheese turned into a life changing move and entrepreneurial venture.

Here are Rachel’s suggestions for the girl & the fig products at Quel Fromage:

“We love the Red Onion Confit paired simply with a wedge of sharp cheddar or on a baguette with Salumi’s Finocciona salami and a schmear of Cypress Grove’s Fromage Blanc goat cheese. Delish! A drizzle of the Fig Balsamic Vinegar complements a Stilton, walnut and pear salad on spinach in the winter and a field greens, mango, raspberry, blackberry and vidalia onion salad in the summer. Top it with grilled salmon, or if you prefer a veggie, substitute avocado slices!  Oh, and let’s not forget the perfect marriage: Black Mission Fig Jam and Humboldt Fog.”

Rachel’s web site offers a page of useful facts on cheese, and her cleverly-titled newsletters describe her latest gourmet finds.  In the newsletter archives under August, 2009, “Livin’ on the Wedge”, you’ll find a recipe for goat cheese truffles that may just suit your desire for a special Valentine concoction.

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MANO FORMATE 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.

Mano Formate is the name of our in-house cured meat program for all of the girl & the fig / ESTATE restaurants.  Mano Formate translates into ‘Hand Formed’ or ‘Made by Hand’.

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.   Students must prepay by calling 707.933.3667. Cancellations of less than 48 hours will result in forfeiting the tuition unless the spot can be filled.

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January’s Fig Memories

Captured Moments

Feast of the Olive Dinner at Ramekins

Cittaslow Lunch Preparations

Cittaslow Lunch at Benziger

January’s Farming Journal


News Bites

ESTATE was mentioned in San Francisco Where Magazine.  See the full issue here.

Did you miss Chef John Toulze on View From the Bay?

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