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november 2008

July 7, 2010

ESTATE: We’re Open!
Late September saw the opening of our newest venture, Estate.   Estate is located in the historical building that previously housed The General’s Daughter, and the surrounding grounds offer a beautiful backdrop for this exciting new venue in Sonoma.  Expect this new restaurant to feature regional Italian cuisine made with fresh, local ingredients, a variety of interesting house cocktails and a wine list centered on Italian varietals and food friendly wines.

In the weeks prior to the opening, we were busy at work to set up an enticing menu and inviting environment for our guests.  With a few minor remodeling tasks, such as new banquettes, draperies and light fixtures, and the Italian film inspired artwork of Chris Butler, the interior of the restaurant is the perfect atmosphere to showcase the culinary talents of Executive Chef John Toulze.  John’s menu features a chef’s selection of antipasti, including house-cured salumi, and a variety of dishes prepared with estate-grown garden ingredients, including small bites, larger plates and wood-fired pizzas.

Estate is currently opened 7 days a week from 5:30, though we are anticipating adding a brunch menu this spring.  Please visit our website for more information and stop by to visit us soon!

Host your private party at Estate!
ESTATE is located in a beautiful and historic home surrounded by lush gardens only a few blocks away from downtown Sonoma.  What better location could there be to host a party, special dinner or company celebration?

Please visit us online to learn more about your options for hosting a private party at ESTATE.
We’d love to be a part of your celebration!

Wine News: the girl & the fig and the Rhone Rangers

“Rhone-Alone” has been the concept of our wine list for the past eleven years, and it has fascinated many of our guests over the course of time!  When we first started out, we were alone in the Rhone world except for an organization that called themselves “The Rhone Rangers.”  The Rhone Rangers was formed by a group of winemakers who prided themselves on focusing solely on producing these varietals, and was a match made in wine heaven. We have been a member ever since; each year serving our duck confit cassoulet at the annual spring Fort Mason Tasting in San Francisco.

Eleven years (and counting) later, both “the fig” and the “Rhone Rangers” have grown and matured. The latest offering from the Rhone Rangers is the formation of a North Coast Chapter.  The first event from the North Coast Chapter of the Rhone Rangers will be held on Sunday, November 9 at Dutcher Crossing Winery in Geyserville.  “the girl & the fig” is excited to be a part of this inaugural event!

The day will begin with a seminar & luncheon where yours truly will be a speaker along with Ziggy, The Wine Gal from KRSH Radio, Jan Krupp from Stagecoach Vineyards, Kerry Damskey, a local winemaker and Barbara Hom from the Culinary Institute of America.  The focus will be on Rhone blends and pairings with some wonderful culinary delights.  After the seminar & luncheon, guests are invited to a tasting of an array of North Coast Rhone varietals.

Tickets for this event are limited.  The $75 ticket includes the seminar and luncheon as well as the afternoon tasting, or $25 just for the afternoon wine tasting (where you will not get to hear yours truly speak)!  For tickets please call 866-431-2711.

Hope to see you there on Sunday, November 9th!

Gary Saperstein
Director of Hospitality

Wine News: Rhone Around the World: Que Syrah, Shiraz

The Fall shipment of the girl & the fig’s Rhone-Alone wine club, “Rhone Around the World,” was just sent out to members in late October.  This latest installment, playfully and aptly titled “Que Syrah, Shiraz,” included two distinct wines: the John Anthony Vineyards’ 2005 Syrah and the Shinas Estate 2006 Shiraz named “The Guilty.”

As the “Rhone Around the World” newsletter explains, “As a general rule, most Australian wines are labeled Shiraz and most European wines (from such regions where varietal labeling is practiced) are labeled Syrah. In other countries, practices vary, and winemakers (or wine marketers) sometimes choose either Syrah or Shiraz to signify a stylistic distinction in the wine they have made.”

Syrah, a typically powerful and dark red wine, has a wide range of flavor that varies from wine to wine according to the various practices of the winemakers and quality of the land terroir.  While the two wines selected for this shipment tend to share some characteristics, each bring a unique and satisfying flavor profile to the table, which can be nicely paired with highly flavored red meats, stews and grilled meats and vegetables.

It’s not too late to sign up for this shipment of the wine club, though only a limited number of bottles are still available.  Visit our website for more information and to sign up for this and future shipments, and don’t forget about Sondra’s wine blog!

You’re Invited to Thanksgiving at Our House!

Put away the pots and pans, enjoy some quality time with your friends and family and join us for Thanksgiving this year!  Expect some new takes on the traditional holiday fare, as well as some other options to satisfy your appetite, and of course the same great service and warm atmosphere as always.

We’d love to share the holiday with you!

Thanksgiving at the girl & the fig

Thursday, November 27, 2008
2pm – 7pm

3 course menu – 55 per person
22 per child (10 and under)

beverages, tax & gratuity is not included

110 west spain street, sonoma



Thanksgiving at ESTATE

Thursday, November 27, 2008
2pm – 7pm

3 course menu – 55 per person
22 per child (10 and under)

beverages, tax & gratuity is not included

400 west spain street, sonoma



Fall Recipe:  Provencal Zucchini Omelet

¾ lb small, firm zucchini
salt & white pepper
5-6 T extra virgin olive oil
8 large eggs
large pinch of chopped marjoram
1 T unsalted butter, chilled & diced
¼ C grated parmesan cheese

Preheat broiler and cut the zucchini into thirds.  Julienne the outsides of the zucchini with a mandoline, stopping before you reach the seed portion of the squash.

Layer the zucchini in a mixing bowl, salting each layer generously, and leave for 30 minutes.

Squeeze the zucchini to remove all of the excess water.

Warm olive oil in a sauté pan over high heat and add the zucchini, while agitating, for 2-3 minutes and remove from heat.

Combine the eggs, pepper, marjoram, and butter and whisk until blended.  Add the warm zucchini and stir.

Warm olive oil in an omelet pan and add the egg mixture, stirring with a fork without touching the sides or bottom.  Cover the pan and reduce heat for 2-3 minutes.

Sprinkle the top of the omelet with cheese and place it under the broiler until the omelet is set and the cheese is browned.

Serve hot or room temperature.  Serves 4.

Chris Jones
Executive Chef, the girl & the fig and ESTATE

Ramekins Cooking Class with Chef Chris Jones

Chris Jones, Executive Chef at the girl & the fig and Estate, will be hosting another cooking class at Ramekins this December 11th.  This time he is pairing up with Linda Trotta, winemaker at Gundlach Bundschu winery, to hold a winemaker’s dinner that features the wines of Gundlach Bundschu specially paired with some of Chris’ flavorful recipes.

If you’ve missed out on one of Chef Chris Jones’ cooking classes in the past, now’s the time to sign up!  A limited number of seats are still available.

Please visit the Ramekin’s website for more information and to sign up.

Chris Jones, Executive Chef

We are thrilled to announce that Chef Chris Jones has been promoted from Chef de Cuisine at the girl & the fig to Executive Chef of the girl & the fig and ESTATE.

Congratulations, Chris!

do your holiday shopping with the girl & the fig!

fig food * fig spa * fig art  *  clothing * gifts * books * gift cards

receive an additional 15% off your purchase from now until December 15th

shop now

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