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january 2009

July 7, 2010

Pizza & Pinot at ESTATE

Join us at the bar at ESTATE for Pizza & Pinot for just $10!

Try one of our new 10″ pizzas straight from our oak fired oven with a glass of Pinot Grigio or Pinot Noir.

(offer is available at the bar or porch only and is not available with other promotions, discounts or to go)

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Olive Festival: Celebrate the Olive!

This December through February marks the 24th year of the Sonoma Valley Olive Festival.  During these three winter months, the Sonoma Valley comes alive with special events and promotions that are centered around celebrating the season of the olive.  Here are a few of the events you’re likely to see us at:

Martini Madness

This event, hosted by Saddles Restaurant at MacArthur Place Inn & Spa,  pits bartender against bartender in a competition to make the best new olive-inspired martini in the valley.  This year, Bar Manager Chris Tunstall will be representing the girl & the fig, and Gary Saperstein, our Director of Hospitality, will be representing ESTATE in the restaurant’s first appearance in the contest.  Martini Madness takes place tonight, Friday, January 9th from 5:00 to 7:00.  We’ll keep you posted on how it goes!

Feast of the Olive Dinner

Hosted by Ramekins Culinary School, this event is an “epicure’s dream come true” with six olive-inspired courses created by the Sonoma Valley’s world-class chef’s, and also features wines from eight Sonoma Valley wineries.  This year Chris Jones, Executive Chef of the girl & the fig and ESTATE, will be representing the girl & the fig by pairing up with Manuel Azevedo of LaSalette to create a first course of Citrus Cured Polvo and Wild Arugula Salad with Citrus Supremes, Shaved Fennel and Picholine Olive Vinaigrette.  ESTATE will be represented by Chef de Cuisine Heather Ames, who is pairing up with John McReynolds of Stone Edge to create a second course of Arctic Char with Stewed Stone Edge Chard & Olive Oil with Green Olive-Almond Salsa Verde on Celery Root Puree.  Don’t miss out on the chance to taste the work of some of Sonoma’s greatest chefs!  Join Chris and Heather on Saturday, January 24th for this exciting culinary event!  Click here for more information and tickets.


This event, hosted by The Lodge at Sonoma, is a grand celebration of the best tastes the Sonoma Valley has to offer.  A feast for the senses, VinOlivo gives you the chance to try the valley’s best wines, meet the winemakers, taste Sonoma’s best culinary creations, sample local olives and olive oils, and treat yourself to sparkling wine and chocolate tastings.  Click here for more information and tickets.

the girl and the fig CATERS! has a new look for 2009

Look for our new lunch menus inspired by ESTATE‘s regional Italian cuisine and our picnic lunch buffet menus, perfect for a simple meal in wine country.  Don’t forget about our boxed lunches to revive you when you’re out all day wine tasting.  And of course, when you’re planning your next full service event, call us at               707.933.3667        x 16.  Check us out at!

Newsworthy: Tying the Knot?

ESTATE is now featured on The Knot, the most widely trafficked website for the wedding industry, as a reception and ceremony site in northern California Wine Country.  Located just blocks off the plaza in Sonoma, ESTATE‘s historic site and lovely gardens provide a romantic backdrop for ceremonies and receptions, and is also ideal for bridal showers, rehearsal dinners and post-wedding brunches.  Please contact the girl & the fig CATERS! at               707.933.3667        x 16 or visit us online for more information.

Newsworthy: Wine Enthusiast: Best of the Year Issue

“The Rise of Artisanal Ranching” was featured in the December 31st issue of Wine Enthusiast Magazine, and who better to be included than the girl & the fig!  We have taken an interest in locally grown food and artisan meats from the beginning and consider this an integral part of the menus we offer at all of our restaurants.  Read the article here.

Also included in the article were several recipes from the girl & the fig Cookbook that can be prepared with artisanal meats.  Here’s one of the recipes for you to try out at home:

Braised Lamb Shanks

6 each lamb shanks, about 1 lb each
Salt & pepper
½ cup flour
1/3 cup blended oil (canola oil and olive oil)
1 onion, peeled & roughly chopped
2 carrots, peeled & roughly chopped
1 fennel bulb, roughly chopped
6 whole garlic cloves
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh parsley
½ cup tomato paste
1 ½ cups red wine
4 cups chicken stock

Preheat the oven to 325ºF.  Season the lamb shanks with salt and pepper and dredge in flour.

In a large roasting pan, heat the oil over until golden. Remove the lamb to a bowl and set aside.

Put the onions, carrots, fennel and garlic in the pan and cook over medium heat until they start to turn color and caramelize, 5 to 6 minutes.  Add the thyme, parsley and tomato paste and cook to soften the paste.  Deglaze the pan with red wine and add the chicken stock.  Return the lamb to the roasting pan.

Bring the mixture to a simmer and cover with a lid.  Braise in the oven for at least 2 hours or until the meat is tender and easily pulled from the bone, turning the lamb every half hour and skimming off the excess fat.  Serve on a large serving platter.  Serve with mashed potatoes or polenta and your favorite vegetable.  Serves 6.

Featured Cocktail: Meyer Lemon Drop

Juice of half a Meyer Lemon
.5 oz  simple syrup
1 oz Ketel One Citroen or other lemon flavored vodka
.5 oz of triple sec or other orange flavored liqueur

In a shaker, squeeze the juice from half a Meyer Lemon and half an ounce of simple syrup.  Add 1 oz Ketel One Citroen or other lemon flavored vodka and half an ounce of triple sec or other orange liqueur. Fill shaker with ice and shake until well chilled. Serve in a martini glass with a sugared rim.

For a fun twist you can buy the lemon drop candies, crush them, then use this for your rim. Either way, enjoy!

Chris Tunstall, Bar Manager
the girl & the fig

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