Women Chefs & Restaurateurs

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WCR Women Chefs and Restaurateurs EVENT in Wine Country!
October 17th
3 – 7pm

We are VERY excited to announce that our next NorCal Regional Event will be held on Monday, October 17th, from 3pm to 7pm at the beautiful Cornerstone Sonoma, which is also the home of the Sunset Outdoor Kitchen and Sunset Test Gardens.

Our reception, from 3-5pm, will offer our guests the opportunity to shop, explore, mingle, and enjoy a variety of Cocktails, Wine, and delicious Appetizers. From 5-7pm, on the Sunset Kitchen Stage & Garden we will enjoy some exciting Demo’s and Speakers.

Chef Demos:
5:30 pmthe girl & the fig, Sonoma CA Ramen, Kimchee and Fermentation Sondra Bernstein and John Toulze (executive chef & managing partner). Sondra is an inspirational leader in our chef community. Celebrating 19 years with 2 successful restaurants, catering company, Pop Up Dinner Series, Specialty Food Line, Cookbooks, and her new Fig Rig Food Truck. the fig rig 

6:30 pm Callebaut Chocolate Demo Callebaut
Sally Darling, Bakery Director
Market Hall Foods, San Francisco Market Hall Foods
Book Signing and Cheese Education by award winning author Janet Fletcher
http://www.janetfletcher.com/about/

As you know, California’s Napa Valley Wine Country is one of the world’s great destinations, especially for lovers of great wine, fantastic food, and beautiful views. Many of Napa Valley’s wineries and restaurants are led by women. We want to create a special opportunity for us to break bread and get to know these fabulous women as we collectively showcase our talents, increase community, and share the benefits of WCR membership. Proceeds will benefit WCR, including their scholarship programs.
This event is hosted by Women Chefs & Restaurateurs members with special support from Callebaut, Front of the House – FOH, Inc., and Media Sponsor Chef’s Roll Cindy Lasar.

MORE INFO: https://womenchefs.org/event/wcr-meets-sonoma-wine-country

GET TICKETS: https://www.eventbrite.com/e/women-chefs-and-restaurateurs-…

chef tips & kitchen staples: chicken stock

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Makes- 2 Quarts

You’ll need

  • 1 and 1/2 pounds chicken feet
  • 5 pounds chicken necks
  • 1 carrot, roughly chopped
  • 2 onions, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 cup white wine
  • 1 bay leaf
  • 2 teaspoons black peppercorns
  • 5 sprigs fresh thyme
  • 4 sprigs fresh Italian parsley
  • 1 teaspoon minced garlic

Preheat the oven to 450 degrees.

Roast the chicken parts in a roasting pan until brown, while in a separate roasting pan, roast the vegetables until slightly brown. Put the chicken and vegetables into a heavy-bottomed stockpan.

Heat up both roasting pans on the stovetop and deglaze each with 1 cup wine. Add the wine to the stockpot. Add the bay leaves, peppercorns, thyme, parsley, and garlic to the stock pan with 1 and 1/2 gallons water. Bring to a boil, then reduce to a simmer. Cook on low heat for 4 hours. Strain the stock and refrigerate.

Great for soups!


Image credit: Christine Wisnieski

From the Kitchen: Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus

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This recipe has many flavors that work in perfect harmony. The apples, cabbage, and onions are substantial fall flavors that will stand out against the more mild pork. With the addition of a spicy whole-grain mustard jus and a side of caramelized Yukon Gold potatoes, you will have a wonderful, hearty meal that is perfect on a cool evening.

Some apple varieties that pair nicely with pork are Jonathan, Arkansas Black Twig, Rome Beauty, and Gravenstein apples.


Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus
serves 6

For the brine:

  • 3 bay leaves
  • ½ tablespoon black peppercorns
  • 1 whole clove
  • ½ tablespoon crushed red pepper flakes
  • ¾ tablespoon dried thyme
  • 1 tablespoon anise seed
  • 1 cup sugar
  • ¾ cup salt
  • 1 tablespoon minced garlic

In a spice grinder or coffee bean grinder, grind the bay leaves, peppercorns, clove, red pepper, thyme, and anise seed to a fine powder.

In a very large, deep bowl, add 1 gallon water along with the sugar and salt. Stir until the sugar and salt are dissolved. Stir in the herb-spice mix and minced garlic. Add the pork to a pan or a large zip-top bag and cover the pork with the brine. Refrigerate for at least 4 hours or overnight.

For the pork

  • 6 pork chops (about 10 ounces each and 1 inch thick)
  • 3 tablespoons blended oil

Preheat the over to 425°F. Remove the pork from the brine and pat it dry with a paper towels. Heat the blended oil in a large ovenproof sauté pan (large enough to hold the chops) over high heat. Sear the pork chops until golden brown on both sides and place the pan in the oven. Roast until the internal temperature reaches 135°F for medium-rare or 165°F for well-done. Remove the pan from the oven, cover with foil, and set aside.

For the vegetables

  • 4 tablespoons (½ stick) unsalted butter
  • 2 apples, peeled and sliced into ½-inch lengthwise pieces
  • 2 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch slices
  • Salt and pepper to taste

Place the sauté pan back on high heat and add 2 tablespoons butter and the apples. Season with salt and pepper to taste and cook until the apples are caramelized, about 8 to 10 minutes. Remove the apples from the pan and set aside. Sauté the potatoes in the remaining butter for about 8 minutes, add the cabbage, and sauté for an additional 2 minutes until the cabbage is slightly softened.

For the sauce

  • ½ cup demi-glace
  • 2 tablespoons honey
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons unsalted butter.

Combine the demi-glace, mustard, and honey in a small saucepan over low heat and bring to a simmer.Cook until the mixture thickly coats the back of a spoon, about 8 minutes. Season to taste, whisk in the butter, and set aside.

To serve

Place a serving of potatoes and cabbage on each plate and cover the potatoes with one pork chop. Drizzle the sauce over the top and garnish with the apples.

Venue Highlight: Running Rabbit Ranch

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Running Rabbit Ranch is owned by a lovely local couple, Rick and Laura Wilson. You can find the ranch in the heart of Sonoma, in The Valley of the Moon.

Immediately, as you step onto Running Rabbit Ranch, you get the sense that you have been transported to a charming farm town that is yours for the day.

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Walking through the paths of Running Rabbit Ranch, you begin your marvelous journey through stunning landscaped vineyards, rose, lavender and butterfly gardens, orchards, and a pumpkin patch.

As you stroll through these aromatic gardens, you get breathtaking views of the Sonoma Valley mountains, vineyards, and gardens.

Running Rabbit Ranch has tiered vineyards and location settings onsite to accommodate all party sizes and weather fluctuations.

This charming ranch offers…

  • An ivy-enveloped 1725 large barn. Perfect for your first dance as husband and wife
  • Lovely old oaks to provide you and your guest with shaded forest and a romantic ambience
  • Scenic views while sitting in the Victorian gazebo
  • A splendid bar to keep you sipping on your signature cocktail
  • A Covered patio to dance the night away under

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Running Rabbit Ranch is a romantic setting, that is perfect for anyone looking to have a rustic, chic wedding. It will be an event that you and your guest will remember for years to come.

Why we love catering at Running Rabbit Ranch:

  • Exclusive use of gorgeous vineyards for your event
  • Vineyard, organic gardens, olive press, honey, valley views
  • Japanese gardens
  • Huge oak trees

Many thanks to Jen Phillips Photography for the beautiful photos featured in this post!
Location:  Running Rabbit Ranch
Caterer: the girl & the fig CATERS! team.

All about running Rabbit Ranch…

Capacity

Ceremony

  • Max. Seated Indoors: 200
  • Max. Seated Outdoors: 200

Reception/Special Events

  • Max. Seated Indoors: 200
  • Max. Seated Outdoors: 200
  • Max. Standing/Cocktails Indoors: 200
  • Max. Standing/Cocktails Outdoors: 200

Location Uses

Ceremonies
Wedding Receptions
Special Events, Parties
Business Functions/Meetings
Rehearsal Dinners
On-Site Accommodations

Site Views

Hills
Lavender rose gardens
Mountains
Vineyards

Wine Wednesday: Flanagan Wines 2013 Syrah, Bennett Valley

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As you may know, since the very beginning the girl & the fig has boasted an exclusively Rhône-alone” wine list.

We’ve always loved that featuring unique Rhône wines gives us an opportunity to begin a conversation with our guests, perhaps introduce them to something new, as well as to present talented and innovative producers we believe in.


In honor of “Wine Wednesday,” a little about one of our beloved Rhône producers –

This week: Flanagan Wines 2013 Syrah, Bennett Valley

About the winemaker: Cabell Coursey

Cabell describes his philosophy:

Winemaking is the culmination of a vast number of decisions. Starting with the site, the farming practice, the response to weather conditions, the picking date, the tank and barrel programs, ferment protocols, and continuing through blending and bottling.  It is the daily decisions, actions, and sometimes lack of action that unlocks a vineyard’s highest potential.  This quest to reveal each vineyards unique personality, while dealing with the challenges inherent in farming, is what makes winemaking challenging, interesting, and highly rewarding. My goal is always the same, to deliver each vineyard’s best expression in each vintage and to make a wine where the last glass is better than the first.

[Source]

Tasting Notes:

The nose is an intriguing mix of dark red fruits and more savory notes like bay leaf. The palate has
a classic Rhone profile with fruit components, bacon fat, and hint of white pepper, briar and earth notes. 

Pairings:

At the girl & the fig we’d recommend pairing Flanagan Wines 2013 Syrah, with steak frites (6-ounce flat iron steak, frites, roasted garlic & herb butter)grass-fed steak tartare (traditional with raw egg, caperberries, lavendar sea salt, toast), hard cheeses.

At home try it with pot roast with horseradish whipped potatoes, beef with mole sauce, Wagyu beef with simple salt & pepper.

Cheers!


(Thirsty? Shop Flanagan Wines 2013, Syrah, here, or book your next reservation at the girl & the fig!)