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september 2009

July 7, 2010

Thank You for Making Our Anniversary so Special!

Thank you so much for all of the wonderful anniversary wishes and great comments that we’ve been receiving for the last few weeks!  We are so greatful for the last 12 years and hope to have many more!

In celebration of our anniversary, the girl & the fig donated 5% of its daily sales to a different charity each day for 12 days from August 22nd to September 2nd.  We love being able to give back to our community, and with your help we were able to donate just over $8000!

Please take some time to look at our list below of the charities that we were able to support and visit their websites for more information on their organizations.

American Cancer Society
Becoming Independent
Boys & Girls Club of Sonoma Valley
Face to Face

Friends in Sonoma Helping
La Luz Center

Make A Wish Foundation
March of Dimes
Pancreatic Cancer Action Network
Pets Lifeline
Sonoma Valley Mentoring Alliance
Sonoma Valley Education Foundation

And, a big congratulations to our contest winners!  We chose at random 12 of our Facebook© fans to win a $100 gift card and 12 of our newsletter subscribers to win a gift box of fig related items valued at $75.00.  The winners who have redeemed their prizes are: Julie Anderson, Jeff Weller, Meg Leigh McDonald, Landon Modena-Kurpinsky, Jaime Boyce Molinaro, Lisa “Bash” Beard, Thomas Buck, Madeleine Schnell, Elizabeth Reilinger, Ann Marie Milliken, Charles Patterson, Rachael Nelson, Peter Leary, Melissa Scheeline, Sally Samuels, Mr & Mrs Stewart Ross, and Jason Rzeszutko.  If you’ve received a notice that you won, you have until Monday, September 7th to contact us and redeem your prize!

Thank you again to everyone for making the last 12 years so memorable!


Our 2007 Très Bonnes Années is Here!

Be sure to stop by the girl & the fig soon to try out our new 2007 Très Bonnes Années, bottled exclusively for us by Jeff Cohn of JC Cellars.  Made of 100% Rockpile Syrah, this wine is soft and elegant on the palate with aromas of gingerbread and roasted fennel.  This one of a kind wine will be available on our wine list by mid-September, and we can’t wait for you to taste it!


FIG FOOD: What’s New at Our Online Store

Our FIGbody line has been revamped!

Check out our new signature line of home and spa products including lip balm, lotions, soaps, and candles in a variety of delicate fig-inspired scents from floral to berry.  These luscious new items have already been hot sellers in the few weeks that they’ve been available, and are only available through our website or at our restaurants.

Shop Now

Featured Retailer: Jules Thin Crust
by Julie Kantor, fig food Sales Manager

“Caution:  May Cause Euphoria”

This is the warning given by Jules Thin Crust Pizza, which opened in Doylestown, Pennsylvania, in 2005.  Owner John Ordway said his inspiration came when he had difficulty finding a place to take his daughter that combined a welcoming atmosphere with healthy, “fast food” she would like.  So he quit his job as an advertising executive in Manhattan and chose pizza and Doylestown to satisfy his quest.  He spent two years developing a high-gluten thin crust formula that would stay crisp under a mound of toppings.  Then he sourced his myriad of toppings from local, organic producers.  Now five years later, Jules Thin Crust has expanded to Newtown and just recently to Jenkintown, Pennsylvania, with dedicated fans throughout the region – some traveling four hours for his alternative offerings of gluten and dairy free pizzas.

As one satisfied customer posted on Yelp, “The pizza at Jules bears only passing resemblance to most American pizza. The crust is very thin and it’s shaped sort of like an elongated bathtub.  Among the goofy topping combinations I’ve tried are 1) fig jam, prosciutto, Gorgonzola, and rosemary and 2) goat cheese, edamame, caramelized onions and mint.  Both were actually pretty tasty.”

Did she say fig jam?  Yes, Jules Thin Crust is actually among the first and longest customers of the girl & the fig!  The pizza with fig jam must be a local favorite, as they have ordered regularly from us since June of 2005, when we first decided to market the fig food product line outside of Sonoma.  Most of our fig products are found in specialty retail shops among other gourmet foods, but we are very pleased to have them incorporated by chefs, as well.  Now that Jules has three locations, we thought it might be a good idea to produce the jam in bulk size more suitable to restaurant use, and Jules became the first to receive our foodservice options in August.

It is estimated that in the U.S. there are over 60,000 pizza restaurants with roughly 26,000 owners and operators.  John Ordway and his staff have set themselves successfully apart in a crowded marketplace.  You may not be able to travel to Pennsylvania to try the authentic Jules Thin Crust, but take a look at the offerings on their menu and be inspired to experiment with your own home-made pie.  Potato chips, ricotta, walnuts, rosemary and mozzarella?  It’s there, too!

Of course, you know where you can get the fig jam


It’s Time for the Holidays

The Harvest season has arrived, and it’s time to start thinking about the holidays!  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


Featured Recipe: Homemade Ricotta
from Chef Chris Jones, Executive Chef

1 Gallon of whole milk
1 Quart of buttermilk
Sieve or colander
Instant read thermometer

Rinse the cheesecloth in water, fold it into layers and use it to line a colander or sieve in the sink.  Pour the milk and buttermilk into a large stainless steel or ceramic saucepan.  (Don’t use aluminium or copper, which will react to the acids in the milk.)  Put the pan over medium-high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn’t burn.  Once is the milk is warm, stop stirring and continue to heat.

You will start to see lumps forming in the milk – these are the curds. Once the temperature reaches between 175° and 180° F, the curds and whey will separate. At that point, remove your pan from the heat.

Using a large flat ladle with holes, very gently transfer the curds to the lined sieve and leave them to drain.  Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with the twine. Hang the ricotta and cheesecloth and drain further until the cheese cools down and dripping completely comes to a halt.  Remove the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.


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!

For more information, please visit the Ramekins website.


News Bites

* Sondra is a Featured Turkey Trendsetter at! Check out her interview to see how turkey is a vital part of our menus and get the recipe for ESTATE’s Bucatini with Sweet Turkey Sausage.

* A recent post from Tom Wark’s blog, “Fermentation,” has a mention of the girl & the fig and our Manhattan!

* Here’s another article from the New York Times – with a quick mention of the girl & the fig and our Lavender Mojito!

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