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September FIGbits

August 30, 2012


art by Christopher Butler

It has been a remarkable four years at ESTATE and we can’t thank you enough for your friendship, support and patronage. We have been honored to be the caretakers at ESTATE, and it is with great sadness that we are bidding farewell to the magnificent property at 400 West Spain.  I also want to personally and publicly thank the amazing team at ESTATE. They have been so loyal, supportive and gracious over the years, especially through this transition.
Earlier this summer, Darius Anderson of Ramekins Cooking School & Event Center (our neighbor) purchased the property from our landlords. Even though we still have time left on our lease, we made a tough decision to terminate it earlier as to not prolong the inevitable.  Our last day will be sometime in mid-September, please call for reservations prior to coming to ESTATE.
In the meantime, we hope you will come say goodbye to ESTATE as we know it now.  We will let you know when and if we find a new location, but you definitely expect some upcoming ESTATE dinners at Suite D.FIRST ONE IS FRIDAY, OCTOBER 19th.
La Cena di Famiglia – Family Meal – $45 pp
(does not include tax or gratuity)
Call 933-3000 x15 to make reservations
(credit card prepay required)
We have recently purchased a wood-fired oven and John has been able to reproduce his amazing pizzas.

If you have a gift card to ESTATE, please come use it!  If you can’t make it in before we close, we will honor them AFTER SEPTEMBER 20th through the end of this year at the girl & the fig or the fig cafe.  You will continue to see many of our staff at our other businesses – so don’t be a stranger!

Last month we told you about our upcoming 15 year anniversary and our decision to select a Sonoma non-profit group to receive a  $15,000 donation from us that we hope will be useful to their organization.The votes are in and the staff has selected the WillMar Family Grief & Healing Center in Sonoma to receive these funds. We are so happy to be able to give back to such an amazing and important organization in our community after 15 years of business here in Sonoma.”WillMar Family Grief & Healing Center provides compassionate peer group support for children, teens and their family members grieving the death of an important person in their life, and for youth and adults living with a family member suffering from a life-changing illness or injury.  In addition to the the safe, healing environment offered at the Center, WillMar also provides emergency on-site grief support, education, and training to schools and the community at large.”

Anne is still following what’s happening in the gardens atthe farm project.  You are welcome to visit the farm atImagery Winery to see for yourself.  While visiting, be sure to stop in to the Tasting Room to taste some wine and talk with them about this year’s grape harvest!
 photo by Steve Krause

Butternut Squash Soup

Serves 6
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, chopped
3 celery stalks, chopped
1 medium carrot, chopped
1 large leek, white part only, cleaned and chopped
2 shallots, chopped
4 garlic cloves, crushed
2½ pounds Butternut squash, peeled, seeded, chopped
Salt and white pepper to taste
½ cup heavy cream
1 bunch fresh sage leaves, picked, for garnish
Balsamic Reduction (see below), for garnish
Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat.
Add the onion, celery, carrot, leek, shallots, and garlic and sauté until the vegetables are soft, about 7 minutes.
Stir the vegetables occasionally to prevent browning. Add the squash to the vegetables and stir.
Add 2 quarts of water and season with salt and pepper.
Bring to a boil, reduce to a simmer, and cook until the squash is just tender, 15 to 20 minutes.
Add the heavy cream and the remaining 4 tablespoons of butter. Remove the vegetables from the heat and purée immediately in a blender or food processor.
Strain through a fine-mesh sieve and adjust seasoning if necessary.
Heat a small amount of blended oil to 300°F and fry the sage leaves until crispy.
Transfer the sage leaves to paper towels to drain and cool.
Ladle the soup into 6 bowls and garnish each with a drizzle of the balsamic vinegar reduction and a few fried sage leaves.
Balsamic Reduction
Makes ¾ cup
1 (500 ml) bottle balsamic vinegar (the better the vinegar, the better the reduction will be)
Pour the vinegar into a medium saucepot and bring to a boil over high heat. Reduce the heat to medium and stir until all of the sugar has dissolved. Continue to simmer, uncovered, until three quarters of the vinegar has evaporated. Remove the vinegar from the heat and let it cool.  This will keep in the refrigerator for at least 6 weeks.

Suite D

 Suite D pictures by Nathan Larimer.



Backer Reward Party
September 8, 2012
Few Openings Left

Homeward Bound Fresh Starts Cooking Class
September 13, 2012

Chef Tables in the Vineyard
September 14, 2012

Book Signing at Copperfields Books
Culinary Center at Whole Foods, Napa
September 29, 2012

ESTATE at Suite D
Friday, October 19th
$45 pp Family Meal


APR 2 – APR 11, 2013

Stay tuned for more details

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