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october 2009

July 7, 2010
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What are your plans this Thanksgiving?

Leave the cooking to us this year!  We’d love to have you join us!

At 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

At 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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What’s New at ESTATE?

Stop by for dinner Tuesday through Thursday nights and receive complimentary corkage!

Coming Soon: Special family dinners, changed weekly and similar to the girl & the fig’s popular Plat du Jour.  We’ll keep you posted when it’s available!

Visit us soon to take advantage of these great deals!

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fig food Featured Retailer: Foster & Dobbs Authentic Foods

by Julie Kantor, fig food Sales Manager

Foster & Dobbs Authentic Foods, located in Portland, Oregon’s historic Irvington neighborhood, is the most recent project of two Oregon families with long histories in food cultivation.  Owners Luan Schooler and Tim Wilson grew up appreciating the bounty and culture of the small family farm. Tim’s family has been beekeepers for seven generations and in Oregon since 1910.  Luan’s were restaurateurs, ranchers, and coffee farmers.

Luan and Tim journeyed away from the family businesses to pursue careers in the arts, but were drawn back through their love of food to open Foster & Dobbs in 2005.  Luan was most recently Literary Manager and Dramaturge at the Berkeley Repertory Theatre and Tim currently serves as Executive Director of the Western Arts Alliance.  “We really see the shop as an extension of our artistic work-we think of our roles here as curators and storytellers.”

Their shop features European and American farmstead cheese, cured meats, craft beer, wine, and fine groceries.  The focus is on “foods made by people with a passion for quality, integrity, and flavor.”  Foster & Dobbs started carrying “fig food” shortly after they opened, and we are pleased to be included on both their shelves and their menu. Luan says, “we love the red onion confit on our Finocchiona sandwich, (Finocchiona Salami (with fennel & black pepper) fresh chevre, Red Onion Confit, olive oil, fresh cracked black pepper, and greens) and the apricot fig chutney is fantastic on grilled cheese sandwiches or with any cheese that’s good and sharp!”

Each month Foster & Dobbs hosts numerous educational tastings on everything from chocolate to pickles (including pickled figs!).  If you are planning a trip to the Portland area, you may want to check out their calendar of events.  Just reading their postings is mouthwatering.  You also can learn about the life of bees from one of Luan’s articles.

Thank you, Foster & Dobbs Authentic Foods, for providing a stage to showcase so many talented players!

Shop Now / Retailers Near You

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fig family news

Happy Anniversary, Victor!

This month marks the 12th year that Victor Escobar Luna, Sous Chef at the girl & the fig, has been with us.  Yes, that means he’s worked with us since the very beginning!

Thank you for your hard work over the years, Victor!

Congratulations, Melanie & Ken!

A big congratulations to Melanie Benson, Bartender at the girl & the fig, and Ken Leef, who were just recently married!

We wish you a lifetime of happiness!

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Featured Recipe:  Pumpkin Soup
from Chef Chris Jones, Executive Chef

2 each Pie Pumpkins
1 Small Yellow Onion, small diced
2 Stalks Celery, small diced
1 Carrot, small diced
3 Cloves Garlic, minced
1 qt. Vegetable Stock
4 Tablespoons Butter
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Star Anise
1/4 Cup Brown Sugar
1 Cup White Wine
2 Cups Water
Salt and White Pepper

Pre-heat the oven to 400 degrees. Cut the pumpkins lengthwise, discard the seeds and place them in a roasting pan, flesh side up. Place equal amounts of 2 tablespoons of the butter between the hollow section of the halved pumpkins. Repeat with the brown sugar. Add the water to the roasting pan and bake in the oven for 30-40 minutes or until the flesh is soft. Cool the pumpkin slightly and scoop the flesh into a bowl and reserve. In a medium saucepan, sweat the onion, celery and carrot with the remaining butter over medium heat until soft. Add the garlic and cook without browning. Add the white wine and reduce it until it’s almost dry. Add the reserved pumpkin and the vegetable stock and bring to a boil. Reduce to a simmer and cook the pumpkin for only about 5 minutes, until it begins to break down. Add the spices, and puree. Pass through a fine mesh sieve and check the consistency of the soup, adding more vegetable stock as needed. Season with salt and white pepper.

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Ramekins Cooking Class with Chef Chris Jones

On Saturday, October 17th, join the girl & the fig’s Executive Chef Chris Jones for a Brew Master Dinner and Cooking Demonstration along with Lagunitas Brewing Company’s Ron Lindenbusch.  Each mouth-watering course will be paired with a different Lagunitas ale.  Definitely not to be missed, and seats are going fast!

For more information, please visit the Ramekins website.

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Harvest Luncheon at Michel-Schlumberger Wines

October 15th to 17th

Don’t miss out on this unique experience!  Join Sondra for a one of kind luncheon at Michel-Schlumberger Wine Estate, and enjoy delicious wine-country cuisine from the girl & the fig while taking in the spectacular views of majestic hillside vineyards.  These dates are only a few in a series of luncheons prepared by other outstanding wine country chefs and tickets sell out very fast!

Here’s what’s on the menu:

Harvest Salad
baby field greens, radishes, mustard seed buttered-croutons, orange & tarragon vinaigrette

Michel Schlumberger 2008 Pinot Blanc, Dry Creek Valley

Braised Beef Shortribs
late season black mission figs, crushed olive oil Yukon gold potatoes
Michel Schlumberger 2005 Coteaux Sauvages, Dry Creek Valley

Pear Tart
brown butter roasted Bosc pear, currant compote, hazelnut cream
Michel Schlumberger 2002 Silk Purse Semillon

Did you buy your tickets yet?

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News Bites

* 7 x 7 Magazine’s “Tour of What’s New in Wine Country” included our newest venture, ESTATE.

* The 2009 Special Wine Issue of Northbay Biz includes some great commentary from Sondra and other industry insiders in the article “Love at First Bite.” Don’t miss the recipe for our Grilled Pork Chops with Roquefort and Apple Cider Sauce!

* the girl & the fig is listed as a Top 10 Restaurant for Thanksgiving by Bon Appetit!

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