August 2013
Happy 16 year anniversary to us!
August 22, 1997 is when this joyride began!
After his art show at the Sunflower Caffe earlier this summer, Obadiah approached us about hanging a show at the girl & the fig. Unfortunately, that wasn’t an option since we’ve given the walls to our resident artist, Julie Higgins, but I loved his work so much that I decided to commission some paintings to use in a few retail applications. Here are just a couple of the scenes.
Here is a sneak peak at some of the fun fall articles
from the Williams-Sonoma blog.
Wine Country Road Trip
Wine Country Spotlight: Sondra Bernstein
Discover Wine Country
Wine Country Map
This year, our wedding business is bursting with couples in love. Nearly every weekend, we are booked with one, sometimes two, weddings in Wine Country. We are honored to have the privilege of preparing nuptial feasts for couples as far away as Colorado, New York and even South Korea. Among the many details leading up to the wedding, creating a special menu often happens during a tasting at Suite D. Being a part of these special events is really heartwarming and we know how important it is that we create a memorable meal.
The PopUp Dinner Wine Country
Saturday, October 19, 2013
We were lucky enough to have our staff and their extended families join us at Jack London State Park last month for our annual party in appreciation of our employees and the hard work they do throughout the year. We had a delicious BBQ catered by our friends at Frank’s Texas BBQ, and were treated to an exciting dress rehearsal of the Fantastical Family Night by the amazing Transcendence Theatre Company. It was lovely to be able to watch the children smile, giggle and be in awe of the magical performance. Earlier in the day, families were able to take their kids to Howarth Park in Santa Rosa, where they rode the train, played in the Jump House, and got wet in the spouting water fountain. It was a great day!
Summer is breezing by and if you haven’t already perused our chefs’ latest creations, you might like to have a glance at the menu, or, better yet, pay us a visit! I recently hosted my sweet sister and her family from Juneau, and I can say that there’s no better way to find again your love for this season in Sonoma than to travel our back roads with an Alaskan! With an impromptu stop required at every market, farm, and roadside stand that we passed, I’ve sampled ripe cherries and apricots, cold-smoked salmon and raw oysters, crunchy carrots and sweet cloudberries, to name a few.
Besides the new potatoes, baby carrots, homemade apricot jam, and heirloom tomatoes that are gracing the menu from our own farm, you might have noticed the addition of some delectable locally caught salmon dishes. Fisherman Ray, of Bodega Bay (from whom we procure our salmon), is loving this year’s salmon season. The hauls are ample, the fish and ocean healthy, and plump, pink salmon that were caught that morning are arriving in our kitchens. Ray tells me that the bumper harvest we’re experiencing this season is due to the thick layers of krill in the waters that the salmon eat, imbibing the deep, red color that we know means a tasty salmon.
Our chefs are making use of those fresh fish in a house-smoked salmon dish, served with pickled beans, frisee, dill, fennel, and a farm egg vinaigrette, as well as a king salmon entree that is heavenly. We love to know where our food comes from, and thought that you might like to learn a bit about it, too. And if you’re craving some locally-grown goodness, come see us at “the fig.” I recommend traveling the scenic route.
Cheers!
the farm project
before
this week
Serves 6
For the vinaigrette:
1 medium yellow tomato, blanched, peeled & seeded
1 T Dijon mustard
1 T champagne vinegar
½ cup extra-virgin olive oil
Salt and white pepper to taste
For the salad:
½ cup feta cheese
3 T extra-virgin olive oil
1 # seedless watermelon, rind removed, sliced into ½ x 2-inch rounds
2 # assorted heirloom tomatoes, sliced into ½-inch pieces
2 T fresh oregano leaves, for garnish
Sea salt, for garnish
Place the yellow tomato in a blender. On medium speed add the mustard and then the vinegar. Slowly add ½ cup of olive oil. Taste and season with salt and white pepper as needed and set aside.
In a separate bowl, crumble the feta and mix it with 3 tablespoons olive oil.
To serve:
Divide the heirloom tomato slices and the watermelon slices equally between 6 plates. When plating, alternate the slices and garnish with a bit of feta. Drizzle the vinaigrette over each portion and garnish with the oregano leaves. Add a touch of sea salt to the salad if desired.
On Instagram, you will find snippets of daily life in Sonoma or on the road.
Each of the different entities has its own facebook page. Here we post pictures of changing menu items, cocktails, staffs, events, news and more.
FIGBOOK,
CAFEBOOK,
CATERSBOOK
SUITE D
August
Fresno
August 9 – 10, 15 – 17
Dancing Through Life
Jack London State Park
Glen Ellen
August 24
Stephanie Cadman Trio
Jack London State Park
Glen Ellen
August 25
SF Bacon & Beer Festival
Fairmont Hotel
San Francisco
August 30-31
Gala Celebration
Jack London State Park
Glen Ellen
August 30
Sonoma Starlight
CATERED by the girl & the fig
Francis Ford Coppola Winery
Geyserville
August 31
Taste of Sonoma
MacMurray Ranch
Healdsburg
September 1
Sonoma Harvest Wine Auction
Chateau St Jean
Kenwood
October 19
The PopUp Dinner – Wine Country
Secret Location
Wine Country
We keep our Public Event Calendar current with
new events as they are confirmed. Check the calendar or our Facebook page to keep up with us and get in our 2013 Sonoma groove!
figbits 