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november 2009

July 7, 2010
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It’s Not too Late to Join us for Thanksgiving!

Tables are going fast, but we still have some reservations open for Thanksgiving.
Don’t miss out on one of our favorite yearly traditions!

the girl & the fig

One of Bon Appétit’s Top Ten Restaurants for Thanksgiving!

Thursday, November 26th
2 pm to 8 pm

3 course menu – 50 per person
20 per child (10 and under)

Click here for menu

beverages, tax & gratuity is not included

110 west spain street, sonoma
FOR RESERVATIONS: 707.938.3634

ESTATE

Our 2nd Thanksgiving!
Thursday, November 26th
2 pm to 7 pm

3 course menu – 50 per person
20 per child (10 and under)

Click here for menu

beverages, tax & gratuity is not included

400 west spain street, sonoma
FOR RESERVATIONS: 707.933.3663

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Plan Your Holiday Party With Us!

The holidays have arrived!  Whether it’s a private dinner party with friends and family at one of our restaurants or an elegant winter wedding at one of the many beautiful locations in the Sonoma Valley, we’re ready to help you plan your special holiday event.

View our websites for more information about holding special events at one of our restaurant locations:

the girl & the figthe fig cafeESTATE

Or, contact the girl & the fig CATERS! for more information on options for your events both large and small:

the girl & the fig CATERS!
707-933-3667 ext 12
caters@thegirlandthefig.com

SPECIAL OFFER
Mention figbits when booking your full service catered 2009 holiday party or Wine Room Party at ESTATE and get 20% off your entire food bill.

Must book prior to November 27th.

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Featured Retailer: C’est Cheese
by Julie Kantor, fig food Sales Manager

This month we go to the beautiful coastal town of Santa Barbara, California to feature Michael and Kathryn Graham’s shop C’est Cheese. This shop is the realization of their love for regional foods and the specialty retail shopping experience.  They decided to move west from New York City, and during a visit to Santa Barbara, thought it seemed “ripe” for a cheese store.  I remember receiving a call from Kathryn when she was putting together the shop and loving the clever name.

After six years, C’est Cheese now offers a daily lunch menu, monthly educational cheese tastings, and specially prepared cheese courses for private events.  Kathryn promotes their catering services by saying, “We’ve scientifically observed parties and potlucks time and again, and our research shows that cheese platters by C’est Cheese are the A#1 favorite among food-eaters everywhere (beating out both baby carrots and chips ‘n’ salsa by quite comfortable margins, I might add).”

Kathryn tells us, “Our customers love the apricot fig chutney this time of year.  It’s very versatile, pairing well with soft cheeses like Camembert and Mt. Tam to sharp cheddars like Cabot Clothbound and Quebec Vintage to blue cheeses like Stilton and Fourme d’Ambert.”

We congratulate Michael and Kathryn for becoming well established in their new home and enhancing the neighborhood shopping experience!

(Note:  there are other “C’est Cheese” stores independently founded and operated, so follow future figbits as we continue the series!)

Shop Now / Retailers Near You

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It’s Time for Holiday Shopping!

Don’t wait until the last minute to do your holiday shopping this year!  Take advantage of the great deals in our fig store to pick up gifts for the fig lovers, foodies and wine aficionados on your list.

See what you can find at the figstore!

SPECIAL OFFER on Gift Cards!

For every $100 in gift cards purchased receive a $20 bonus gift card for yourself or to give away!  For purchases of $1000 in gift cards in a single purchase, receive a $250 bonus gift card.

Now is the time to stock up on the perfect gift for those on your list who are hard to buy for.  Gift cards can be purchased in many different denominations and are available for ESTATE as well the girl & the fig and the fig cafe.

Shop Gift Cards

Terms & Conditions: Offer is available November 10 – December 31, 2009 for gift cards purchased through our online figstore or at any of our restaurants.  Please indicate at the time of purchase where the bonus gift card should be mailed.  Bonus gift cards for in store purchases will be mailed within 4 business days.  Bonus gift cards are not redeemable for cash, may not be used for gratuities and are valid any time.  Gift cards cannot be purchased and redeemed on the same day.

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Carbonade de Boeuf: Slow Braised Beef, Dried Plums, Root Vegetable Purée
from Chef Chris Jones, Executive Chef

For the stew:
3 lb chuck steak, cut into 2 inch cubes
2.5 cups dark beer
2 T blended oil (75% canola/25% olive oil)
2 T butter
2 T brown sugar
1 T nutmeg
Salt & pepper
3 T flour
2 T tomato paste
¾ cups pitted prunes, sliced
2 cups veal stock
aromatic herbs – thyme, bay leaf
2 T Dijon mustard

For the root vegetable purée:
3 medium Yukon Gold potatoes, peeled
1 medium carrot, peeled
1 rutabaga, peeled
1 cups heavy cream
4 T whole butter

Method for the stew:
Marinate the meat in 1.5 cups of the beer for 3 days.  Remove the beef and reserve the marinade.  Heat the oil in a large, heavy bottomed pan.  Season the meat with salt, pepper and nutmeg, and add to pan, followed by the sugar.  Cook over medium-high heat until the meat is browned.  Transfer the meat to a casserole dish.  Add the flour, oil and butter to the first pan and cook until browned.  Add the tomato paste, prunes, veal stock, beer marinade, and aromatic herbs.  Bring to a boil, skim and pour it over the beef in the casserole dish.  Simmer the meat until tender, about an hour.  Stir in the remaining beer and mustard.  Adjust the seasoning.

Method for the purée:
Cut the potatoes and vegetables into 2 inch pieces.  Cook the carrots and rutabaga in salted boiling water until tender.  At the same time, cook the potatoes in salted boiling water until tender.  Run the carrot and rutabaga mixture though a food mill, followed by the potatoes into the same bowl.  Bring the heavy cream and butter to a boil and add it to the vegetable purée.  Season with salt and pepper.

To plate:
Arrange some vegetable purée into the center of a bowl and cover with the beef stew.

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La Cena di Famiglia at ESTATE: family style dinners for two or more

We will do the cooking & the dishes, you get to enjoy your friends & family!

Menu Changes Weekly on Friday

$26 per person
$38 per person with aperitivo, glass of wine & espresso
(does not include tax or gratuity)
see the weekly menus here

Be sure to stop by soon to partake in our newest tradition!

400 W Spain St, Sonoma / 707.933.3663

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News Bites

* the girl & the fig is 1 of 18 new restaurants added to the 2010 SF Michelin Bib Gourmand List!

* The 1st place winner on SFGate’s 2009 Bay List for Best Sonoma Romantic Restaurant in Wine Country is the girl & the fig!

* Here’s the recipe for the girl & the fig’s “Gin”-ger basiltini, as seen in the The LA Times!

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