Vom Mädchen und der Feige

Restaurant The girl and the fig – Vom Mädchen und der Feige

(Translated from German)
Those who come to California, the should bring one thing: hunger! In this state one knows how to cook. And who then in Sonoma County making station, where the water runs literally together in the mouth. Chefs who are showered with Michelin stars, as well as chefs who bring master lines without stars, working with local farms and producers together in small businesses to procure and process them to magical masterpieces the best fresh local ingredients. Where to eat? On the roof Poolside, on the water or on the patio? We decided in Sonoma for the latter in “The girl and the fig” . More on that.
With more than 400 wineries and 15 wine regions Sonoma County is considered the most versatile premium wine-growing region of the United States. The morning fog of the Pacific Ocean and the San Pablo Bay bring forth noble grapes such as Pinot Noir, Sauvignon Blanc and Chardonnay, which thrive in cooler weather.Inland thrive during the hot days and cool nights of summer growing season robust red grape varieties – Cabernet Sauvignon, Zinfandel, Merlot and Syrah. This had to be brief, because of wines not only understand the Europeans something.
Visitors will find in “The girl and the fig” a culinary paradise – whether freshly harvested from the fertile soil or freshly caught from the sea. All French cuisine – is not missing here the sniff of California sophistication. For 19 years, there is this wonderful restaurant whose Patio easy, casual, and once completely unspectacular comes. Corrugated metal walls, a few large pictures on the walls, 80 seats outside. (Inside then another 100 places). Ladies meet, couples have their date, men’s groups are celebrating a great week and families come together on Saturdays for lunch. celebrate reasons, there is always the way, Giorgio, one of the restaurant manager told us. Once there is the wine, which will be harvested, then to celebrate any parade, and when and where there is no reason to celebrate, this is the reason. Giorgio comes from Thessaloniki and for 20 years in the USA, he worked in New York, but Sonoma is appropriate to start a family, so he now lives with his wife here. Giorgio is soccer fan and knows Fortuna Dusseldorf, knows the former Fortuna player Stelios Malezas and even knows that the team is currently playing in the second division. Giorgio’s our man!Giorgio raves about the restaurant that Sondra and John heard.
The two met with “The girl and the fig” a dream. 260,000 visitors have annually – that speaks for itself. And yet nothing has become routine here. The employees have a passion – and we notice also the same when we order. Because we are told what Heirloom tomatoes are – and the appetizer of tomatoes this was excellent with watermelon. For your main course said the Waiter, that it was better to take the flounder instead of sandwiches. This Yukon Mashed Potatoes, the tender spinach and brown lemon caper butter had a dream to fish. Sure, no sandwich but flounder. I opt for the steak, beautifully seasoned, it is tender, the steak frites long and thin and crispy.
In “The girl and the fig” it must also be a dessert. For its cheese, the restaurant is known – the choice falls on Cheese & Port and on a calorie bomb: Chocolate & Salted Caramel Trifle Fig. But his figs had that thick Sonoma figs, after all, they give even the local his name. These Port wine from the Sonoma Valley. Caution: Caramel Trifle addictive!

The wine list is great – there are many Frenchmen from the Rhone Valley, but we stick to the Muddy Arch Rousanne, the tastes exquisite through its flavors pear, apricot, apple and honey in Sonoma. Not too heavy on this hot summer evening.

Thanks to Sondra and John, Matt and Giorgio for this wonderful evening!

Source: Vom Mädchen und der Feige

65 Cheap Eats in Sonoma County – Sonoma Magazine

65 Cheap Eats in Sonoma County

You don’t have to be wealthy to eat well in Sonoma County.

You don’t have to be wealthy to eat well in Sonoma County. Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do. Welcome to cheap eats, Sonoma County style.


Often voted “Best Burger” in town, Sondra Bernstein’s is huge and comes with a pile of shoestring fries ($14). Also tuck into the daily omelet with salad ($13). The $38 cost of the French prix fixe dinner is subjectively inexpensive, since regular entrees range from $23-$30-plus. Bernstein’s plats du jour change every Thursday, and can look something like this: Little Gem salad with radicchio, brioche toasts and lemon-Parmesan vinaigrette; braised pork ragout atop polenta with roasted baby carrots and pearl onions; and a brownie sundae topped with salted fig caramel, brandied cherries, cocoa nibs and Chantilly cream. Add wine to the three courses for just $13.

110 W. Spain St., Sonoma, 707-938-3634, the thegirlandthefig.com

Source: 65 Cheap Eats in Sonoma County – Sonoma Magazine

50 Things to Eat in Wine Country Before You Die

Sep 20, 2016

If you haven’t tasted from the vast array of culinary offerings that Wine Country has to offer, consider this your crash course. From the world famous donuts at Boon Fly Cafe to the buttery English muffins at Model Bakery and everything in between, here are 50 brand new dishes you need to try in Wine Country before you die.


49. Chocolate-dipped fig kisses, The Girl & The Fig // 110 W Spain St. (Sonoma), thegirlandthefig.com

Thanks for including us 7 x 7!!!!!!


Source: 50 Things to Eat in Wine Country Before You Die

chef tips & kitchen staples: roasted peppers


It’s harvest season in Sonoma! Which means many of us have peppers galore in our garden and need a quick way to preserve this tasty goodness.

These peppers are handy to have in the refrigerator – tossed in olive oil and kept in a jar; they add zip to a recipe or can be used as a colorful garnish.

Makes – 1 and 1/2 cups

You’ll need

  • 4 large peppers, any variety
  • 1 tablespoon olive oil

Roast the peppers on all sides on a grill or under a broiler until the skin is well charred, about 3 minutes. Put the peppers in a container, cover with plastic wrap, and refrigerate until cool. Peel and seed the peppers and slice lengthwise. Toss with olive oil and refrigerate until needed.