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March 2013

March 1, 2013
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PIZZA!  

  

Did you know that we have a MOBILE WOOD FIRED PIZZA OVEN?

Even though we are no longer creating pizzas at ESTATE, you can still have them at your own catered event thanks to a fantastic custom oven on wheels that we recently purchased. Chef John has perfected our pizza dough, and not only are we able to make our pizza and flatbreads, we have also created a handful of DESSERT PIZZAS: Nutella, Bananas & Walnuts, Caramel Apple & Sea Salt, S’mores, and more to come!

Do you see a Pizza Party in your future? Pizza Buffets can cost as little as $20 per person, which includes four pizza choices for two hours ($750 minimum within a 15 mile radius). Call us at the girl & the fig CATERS! (933-3667) for more info and to reserve your date!

March 18 – March 24
RESTAURANT WEEK MENUS

the girl & the fig
$29

Wild Mushroom Fricassee, Gremolata, Grilled Bread
Game Hen Roulade, Gnocchi, Leeks, Green Garlic Pistou
Meyer Lemon Trifle, Candied Zest

the fig cafe & winebar
$19

Café Caeser Salad
Prosciutto & Petit Agour Stuffed Chicken Breast, Piquillo Pepper- Caramelized Onion Polenta, Braised Greens
Persimmon cake, Caramel Sauce, Vanilla Ice Cream

Notes from our Intern, Durae:

I feel very fortunate to be interning with the girl & the fig this semester.  I was first drawn to the girl & the fig by the sweet memories I had of eating at the café with my family years ago. Having since moved half-way across the country and back again, I’ve found myself drawn again and again to my love of farming and all things food.  I’m currently attending SRJC, studying business administration and as many farming classes as I’m able. The challenge of fusing my more practical nature with the pursuits I enjoy most was met perfectly when I was given the opportunity to join the girl & the fig’s business office this semester.

I’ve catered with the girl & the fig for the past year and am always impressed by the very high standards of this group. To me, the best satisfaction is to be found in a job well done, and I’m learning something new each day I work with them.  Their passion for food, not only its preparation but also its story, reflects the care that goes into every aspect of their work.  It’s a terrific experience to view the operation from so many angles–the meticulous planning and execution of catering, the constant attention to detail in the office, the creativity and skill of the chefs, and the teamwork that goes into it all is amazing and an education in itself to me.  My next hope—to do some work on the farm!

 

March seems to be the month of all things Rhone!  Definitely one of our favorite places to visit, wine to drink and food & wine events to attend. This year is no different. We hope that you can join us for an amazing weekend with some of our favorite talented winemakers!

16th Annual Rhone Rangers Weekend
San Francisco

Friday, March 22

Fifteen-Winery Winemaker Dinner & Live Auction
the girl & the fig CATERS will be cooking dinner!

6 pm – 9 pm

Saturday, March 23
Seminars 10 – 12:45
Grand Tasting and Silent Auction
Trade Tasting 1 – 3      Consumer Tasting 3 – 6

See what wineries will be there!

 

 

 

 

Good Press: Press Democrat Review by Jeff Cox
Feb 15, 2013

We are so thankful that we get to add a little bit of our own fig-experience to each of our guests’ time in Sonoma, whether it be one of our favorite locals or a visitor just passing through. The good words that we receive from time to time in response to that experience make the hard work we do that much sweeter and all the more worth it.

We are happy to share with you a recent review we received from Jeff Cox with the Press Democrat, which along with some kind words has some gorgeous pictures. We hope to see you soon for your own fig-experience!
“To sum up: As Chef John Toulze keeps developing his skill, the food at this now-famous restaurant just keeps getting better.”
For the whole review and pictures

SWEET TOOTH!

       

Some things are just too good to stay away forever. We are excited to relaunch our new and improved FIG CARAMEL SAUCES. Made for us by our friends at The King’s Cupboard in Montana, these caramel sauces are good enough to eat out of the jar, but we can also think of oh so many good things to use it on.

Organic Apples, Vanilla Ice Cream, Chocolate Cookies, Hot Fudge Sundaes …

Coming soon to our website, to your favorite gourmet food stores (hopefully!) and available for tasting at the girl & the fig soon.

 This is me dreaming about my motorbike Night Food Tour in Ho Chi Minh City!

VIETNAM CRUISE
LAST CHANCE!

There are still cabins available on my Silversea Cruise going to the South China Sea.

CALL TODAY

831-659-0151

  

the farm project

Even though it is only the end of February, it feels like spring. After weeks of amending the soil and working on the pathways and rows, we are busy planting the following items:
fava beans, carrots, green garlic, radishes, potatoes, chard, herbs, strawberries, lavender …

We would love for you to stop by and see the farm anytime!
Imagery Estate Winery
14335 Highway 12 – Glen Ellen

If you don’t have time to visit, follow along with the weekly farm blog!

Sonoma Valley Sharecropper Pickling Spices

If you are thinking about pickling some vegetables this year, why not try our Sonoma Valley Sharecropper Pickling Spices. Three different blends for a variety of different vegetables. Our spices are available at our webstore, the girl & the fig and at Williams-Sonoma.

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