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January 2012

January 4, 2012

The Tradition Continues Daily at
the girl & the fig, the fig café & ESTATE

When Sondra first introduced a plat du jour on the menu at the girl & the fig in 2002, her intention was to feature choice seasonal ingredients and provide customers with great value by offering the traditional French meal concept of a starter, main course and dessert or cheese course all wrapped into a menu item that changed weekly. Sondra’s new book, Plats du Jour, is based on those weekly menus.

Join us in the New Year at any of our three restaurants where each week we’ll offer a full meal with several courses — highlighting seasonal ingredients and created by Executive Chef John Toulze and his restaurant chefs de cuisine. the girl & the fig features a three-course plats du jour with either dessert or cheese for $34. It’s three courses for $25 at the fig café, and ESTATE offers La Cena di Famiglia—four courses with antipasti for $26.

To celebrate the launch of our new book, as well as our loyal local friends and neighbors, we are featuring a special promotion. When you order the Plats du Jour/La Cena Menu at each of our 3 restaurants during January – March, you will receive a card towards a complimentary Plats du Jour/La Cena meal to enjoy anytime during the rest of the year. 
(Just bring the 3 different receipts to any of the restaurants to exchange them for your special card).

Menus change each week and are posted on our up-to-date websites.
Always seasonal, handmade and abundant!

Where Can You Buy Plats du Jour ?

Online at our FIGstore and

You’ll also find it at all three restaurants and in the following retail outlets:

Wellington, Benziger & Imagery Wineries

The Sign of the Bear
The Corner Store
Readers Books
Artefact at Cornerstone
Napa Valley Kitchen Gallery
Omnivore Books
Book Passages
Tyler Florence Stores
Copperfields Bookstores

Coming soon to Williams-Sonoma

If you’d like to see the book in your favorite retail outlet, ask for it or let us know and we’ll contact the store.


Click above to see what The Cookbook Man thinks about Plats du Jour !

TIDBITS from Chef John ToulzeJohn Toulze, photo by Steven Krause Recently some friends asked — what is the trick to making great salad dressings?

Here’s a few basics that you need to know:

A basic Vinaigrette equals one part acidic liquid (citrus juice or vinegar) to three parts oil — 1 to 3.

Always, use fresh quality ingredients (even better if you grow them yourself!). When using dried herbs, don’t use the ones that have been sitting in your cupboard for decades use fresh dried herbs.

Meyer lemons are one of the most flavorful choices for citrus juice. Different vinegars have different levels of acidity, so sometimes you need more oil. Adding a bit of Dijon mustard helps bind the oil and vinegar together.

For more flavor variety try; honey, agave nectar, sherry vinegar, cider vinegar or orange juice.

For the best results, all of the ingredients should be at room temperature before you begin. The cooler the oil, the harder it is to make an emulsion. Let the flavors meld for 1 – 3 hours before using at room temperature.

A salad spinner comes in handy to completely dry the lettuce greens prior to dressing the salad. Leafy salads should always be dressed at the last possible minute.

The best way to taste your vinaigrette is by dipping a piece of lettuce in, shake off the extra and take a bite.

Upcoming Events1/07 Dining Around with Gene Burns – KKSF radio Sondra & John
1/13 Martini Madness at Saddles in Sonoma
1/17 7 Live/KGO TVSondra & John Demo/Interview Plats du Jour Book Signings with nibbles and sometimes wine:
1/19 Omnivore Books in San Francisco
1/21 Williams-Sonoma in Union Square, San Francisco
1/24 Readers Books in Sonoma
2/02 San Francisco City ClubDinner & Book SigningNegroni & Nibbles at ESTATEBeginning January 10 on Tuesdays from 5 pm
$6 Negroni Cocktails (first one served with comp antipasti, the chef’s choice)

Check out more upcoming Fig Events.

Polishing & Primping

the fig café will be closed 1/3-1/5
ESTATE will be closed 1/3-1/5
the girl & the fig will be closed 1/2-1/6

G & F Caters logo
Planning a wedding or
memorable party in 2012?
We cater special events — big and
small — anywhere in the Bay Area.
Check out our new menu items.For an intimate Wine Country
affair or rehearsal dinner,
think of ESTATE.We will be at
The Wedding LAB Event

on Saturday, January 14
from 5 to 11 pm
at Cline Winery in Sonoma.Come by and let us help you plan.

Join the Spring Cruise with Sondra May 1-8


The second stop on our Silversea cruise in the south of France is Marseille, the “City of Art.”
It is the oldest city in France, founded 2600 years ago, and also the second largest after Paris. Its sunny, pleasant climate has inspired famous painters including Cèzanne, Braque, Derain and Marquet who have been moved by how the light bathes the port of L’Estaque. Deeply marked by its past, Marseille melds century upon century of remains and artifacts beginning with its Greek and Roman origins up to the architectural achievements of the 21st Century. On the outskirts of the city and stretching as far East as Cassis, you’ll discover the Calanques, small inlets along a rocky coastline interpersed with private sandy beaches.

For more Information, please contact Michael Mastrocola with
Millennium Travel at (831) 659-0151 or online.

John Toulze working the farm
Wintertime on the FarmThis year we are planting our first winter garden.
To watch the progress and see what the new season will bring, check out Our Farm Blog. Then, taste the results at the girl & the fig,
the fig café and ESTATE.Subscribe to the girl & the fig Farm Blog.Time to stock up on seeds!  baker 



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