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October Greetings

October 2, 2013

Suite D Dinners are back!

photo by Megan Clouse

Join us for a Sunday Supper on October 13

for Duck Confit Cassoulet

and on October 23 for
the girl & the gaucho Paella PopUp

Click here to see Suite D’s EVENTBRITE profile page showing upcoming events.

The PopUp Dinner Wine Country

Secret Wine Country Location – Saturday, October 19th

As of today, there are limited tickets available. There is still time to order dinner.
Visit the Menu and Wine List Links below to order for more information.

More Info


Through December
Kitchen Memories:
The Kathleen Thompson Hill Culinary Collection
Sonoma Valley Museum of Art

October 11
Sonoma Valley Muse
Chuck Williams
Sonoma Community Center Fundraiser at Ramekins

October 13
Sunday Supper
Suite D

October 19
The PopUp Dinner – Wine Country
Secret Location
Wine Country

October 23
the girl & the gaucho
Paella PopUp
Suite D

November 1
An Evening with the girl & the fig, the Olive Press,
Jacuzzi & Cline Wines


November 7
Foodie Film Series
Julie & Julia
Sonoma Valley Museum of Art

November 21
Worth our Weight Fundraiser
WOW Café
1021 Hahman Drive
Santa Rosa
707-544-1200 for reservations

November 28
the girl & the fig
the fig cafe & winebar

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!


Notes from Durae:


Fall is certainly in the air, and, to make the most of these last few days of sunshine, I made my way to “the fig” for lunch with the family and a little lesson in wines. Our wine list at the fig is certainly unique in exclusively featuring the Rhône, and yet within this hedging there seems to be endless variety! the girl & the fig’s flight tastings are designed to either introduce the guest to a sampling of Rhône varietals—for instance, sips of Roussanne, Marsanne, Mourvèdre and Cinsault—or to delve into the diversity within a varietal, as I did, with the Viognier flight.

The flight was presented in an assortment of daintily cut goblets, with a slip of tasting notes for each wine. Our server joked that there “wouldn’t be a quiz” (whew!!) and we set to tasting. We perused the notes while sipping and comparing, and savored the distinct differences in feel and flavor, and the subtleness of floral aromas and fruit notes. I constantly marvel at the variations in wine and what the winemakers achieve, and am intrigued by such tidbits as whether the grapes were harvested in the dead of night or at sunrise, and how these elements might affect the wine. It was a day that engaged all the senses, brightly colored wines, heavy cut glassware, cool fall air. And paired with some good company, a gorgeous day, and delicious eats, made for another perfect Sonoma afternoon.


Holiday Parties?

photo by Jessamyn Harris


It is not too early to start thinking about how you will celebrate the season!
We have several options for you!
The patio at the girl & the fig will be covered once again with a clear tent.
As a private event, it can hold 40 guests.

the fig cafe & winebar is available for a buyout Monday – Friday for lunch for up to 48 guests.
Suite D can seat 45 for lunch or dinner, 60 for a cocktail party.

Contact one of the team members at the girl & the fig CATERS! and they can help customize the perfect event for your family or company party. We can also make suggestions for other locations or even come to your house!



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
Saba (available at specialty stores), optional 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 Saba and a few fried sage leaves.

the farm project

the end of fig season

Visit the farm blog to see what’s growing on. Our friend Anne Abrams updates the Blog weekly and we absolutely love this City Girl’s take on the farm – and great pictures too!


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