Upcoming Events with the girl & the fig

Don’t miss us at these upcoming events!

Thirsty Thursdays – October 13th, 20th, 27th @ 5:30 PM


Thirsty Thursdays have come to the fig cafe!!

Join us and some of our favorite local winemakers for incredible pours on Thursday evenings from 5:30 ’til the tastes run out! Winemakers will provide complimentary tastings of their limited edition, Sonoma-centric creations for you to enjoy – and you’ll be able to chat with the makers in person! No reservations required. Complimentary Tasting. See you at the fig cafe!

Sunday Supper Club at Suite D – October 9th & 16th


Suite D is making Sunday the new Saturday with a relaxing Sunday supper. Remember when Sunday dinner was the best night of the week – when you put everything aside to sit down to really savor a meal with your loved ones? Come gather around the table at Suite D for a leisurely meal with family and friends. Kick back, relax, and leave the cooking to us. You deserve it!

October 9th –  Sunday Supper
October 16th – Sunday Supper

WCR: Women Chefs and Restaurateurs October 17th


WCR’s upcoming 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.

Chef Demos:
5:30 pm – the girl & the fig, Sonoma CA
Ramen, Kimchee and Fermentation Sondra Bernstein and John Toulze (executive chef & managing partner) 

Idle Cellars Winemaker Dinner @ Suite D October 21st

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Experience an Idle moment with the girl & the fig and Idle Cellars on October 21st. We will be hosting winemakers Ari Heavner and Ben Larks for an intimate dinner at Suite D. Join us for an inspired pairing menu, featuring the best the season has to offer including vegetables from the farm project, as well as captivating surprises from the chef!

Menu and tickets at www.figsuited.com!!

Catch the fig rig @ Boys & Girls Club “Pinot on the River” October 23rd


Benefiting Boys & Girls Clubs of Central Sonoma County, Pinot On The River is a fun-filled weekend of Pinot Noir in the beautiful Russian River Valley town of Healdsburg, California. Sit with the winemakers and other Pinot-loving consumers as we focus on limited production West Coast Pinot Noirs.

Join us for Sunday’s Pinot Noir Grand Tasting with over 100 wineries plus guest Artisan Food Vendors all on the downtown Healdsburg Plaza Square.

It’s a Sonoma County wine weekend you won’t want to miss.

Ramen Nights return to Suite D! November 2nd



Join us for RAMEN on Wednesday nights (beginning November 2nd) from 5 – 7:30 or until we run out!

For just $20 the menu includes your choice of a cucumber or mung bean sprout salad, a bowl of one of our four ramens, and a dessert from Donny.

Beer, Wine & Sake Available for $5
Corkage $5 (comp for Suite D members)

Sonoma Extra Virgin Festival November 4th


Celebrate Sonoma’s olive harvest at BR Cohn Winery this Fall where multiple olive oil and olive food producers will gather to share their wares.

The weekend-long celebration will kick off with a hand harvest of the winery’s 160-year old heritage trees and a blessing of the olives on Saturday at 11:00 am.

Olive oil producers, educators and cook book authors will join to explain the wonders of this ancient fruit. Food trucks, cooking demonstrations, music and wine will round out the weekend’s entertainment.

Tickets: $15, which includes a delicious glass of wine

**Find the fig rig on Saturday from 11 – 4!**

More info at www.brcohn.com

VinoCadre – Indulge – Discover – Celebrate @ Suite D November 6th


Indulge in the girl & the fig farm to table creations paired with cutting edge, micro-artisan wineries from the collection of VinoCadre. On hand, vintner principals from twelve estates that showcase undiscovered wine country gems, each winery hand selected by VinoCadre Wine Alliance Sommelier Team. DISCOVER TERROIR DRIVEN estates that push the limits of artisan winemaking.

All estates offer high risk, high reward wines, grown in extreme Napa-Sonoma locations. All exclusive VinoCadre wine partners and not normally found in the market.

Talisman Winery – ADASTRA VINEYARD Vertical Wine Dinner at Suite D November 11th


We’re so excited to have the Talisman team back to Suite D for an Adastra Vineyard Discovery Dinner. This is an incredible opportunity to taste 9 wonderful Pinots from the Adastra Vineyard – starting with the 2006 vintage. Not only will this be an educational, in-depth wine exploration, but Chef John Toulze has designed a menu to highlight the nuances of these wines while celebrating the flavors of the fall season.

Happy Thanksgiving!! November 24th


Thanksgiving Dinner @ the fig cafe & winebar November 24th – We will be open from 1 pm – 6 pm –
Call Kelly at 707-933-3000 x 13 for reservations.

Thanksgiving Dinner @ the girl & the fig – 12 – 8 pm – $57 per person, four course menu – for the girl & the fig reservations call 707.938.3634

Thanksgiving @ Suite D  – 2 seatings 1 PM & 4:30 PM – for Suite D reservations call 707.933.3667 ext.13

fig bits “best ever”

Today marks our little blog’s 2 year anniversary – and we’ve loved sharing news and inspiration with you, hearing from our readers what they’ve enjoyed: that our recipes have made it to your own tables, or that you’ve had successes in your gardens based on our trials (and errors!) at the “farm project.”

So today – the best of the blog:  a round-up of our 20(ish) most popular ever recipes and posts.  Thank you to everyone who’s followed along!!

Best of FOOD & DRINK

The term was first used in medieval times and applied to fruits cooked and preserved in sugar.

Vendredi Vocab: Confit

It’s interesting that, while the small buds on broccoli rabe, also commonly called “rapini,” resemble broccoli, the vegetable is actually more closely related to the turnip.

Vendredi vocab: Broccoli Rabe

At the girl & the fig we love farro for it’s nutty flavor, delicate chew, and versatility.

Vendredi Vocab: Farro

A good Negroni should be available at any respectable bar, as the classic cocktail contains standard items (namely, gin, vermouth, and Campari).

Negroni Cocktails for Summer

The history of this elixir stretches back over hundreds of years through turbulent history and troubled times.

Chartreuse, Carthusian Monks, and “the fig”

Sparkling wine, like many of the great things in life, was invented by mistake.

Don’t fight the fizz –  A History of Sparkling Wine

Best of the FARM PROJECT

The greens of most root vegetables are edible, in particular, beets, turnips, radishes, carrots (yes, carrots!) 042-560x374
from the farm: stalks fronds and flowers

There is so much to love about winter vegetables.  If spring decides to sleep just a few weeks longer, I suppose I can live with it.022-1024x684
from the fam: rise & shine

I always feel fortunate to live in a county where winter produce can be every bit as gorgeous, fresh, and flavorful (if slightly less plentiful) in winter as in summer.040-560x374
from the farm: winter prep in the garden

The purple shades indicate a sweeter flavor than in warmer months.

from the farm: the color purple


What to do on a beautiful Sunday in Sonoma?

Sunday drive

Here are a few local spots that you perhaps haven’t heard of if you’re passing through for a weekend.o
eat like a local in Sonoma

We always love to visit the wineries from on our wine list…today: ANABA!

Anaba Vineyards & Winery

The one-hundred acre farmstead and vineyard, family owned for generations, released its first cheese in the spring of 2012.

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Meet the Maker: Pennyroyal Farm


One of the most requested recipes from the girl & the fig’s menu!

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Quiche Lorraine

When summer squash transitions to winter squash, soup always comes to mind…

Butternut Squash Soup, Balsamic Reduction, and Fried Sage Recipe

Since we have put this dessert on the menu, two things have happened – 1) we can’t take it off the menu and 2) profiteroles are no longer the number one dessert. I guess this will be true until we come up with something that trumps the trifle!

from the kitchen: Chocolate & Salted Fig Caramel Trifle Recipe

Make sure to try Sondra’s all time favorite entree…

Pan-Seared Calves Liver 

In the mood for a Fall soup? Definitely try this one…

from the kitchen: cauliflower and gruyere soup


Now that a venue has been chosen and a date has been set, the real planning begins!

Planning a Wine Country Wedding: Setting a Timeline

For the hostess in your life….  

People magazine and us!


When it all started, our founder, Sondra, was a girl on a budget. As a way to cut costs, she decided to utilize all the thrift shops we have in Sonoma to furnish the restaurant.

the girl & the flight glasses

The fig cafe gets a make-over!  Thank you to our faithful friends who’ve been ever-so patient with us, our crackerjack staff, and the wonderfully talented design team, Alan & Ryan Barr of grey matters, who’ve helped bring a fun, fresh face to our beloved cafe!

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the fig cafe then and now!

Meet Anne-Charlotte! She is one of the most enthusiastic women I have ever met in the wine business. She is genuine, and warm, and has learned her business from the ground up.

chateau de la font du loup

Thanks for reading along with us!!

As always, if there’s a tip, recipe, food or wine that you’re curious about – leave us a note.  We’d love to hear from you!

New Year’s Eve at the fig cafe


There are still a few reservations left for you to celebrate the New Year with us at the fig cafe
in Glen Ellen!!
Thursday, December 31, 2015


wild mushroom & leek vol au vent

roasted parsnip bisque
candied bacon


poached prawn salad
avocado, blood orange, arugula, champagne vinaigrette

pan-seared halibut
lobster risotto, black pepper crema


grilled lamb chops
cannellini bean cassoulet, sausage,
smoked tomatoes, herb brioche


chicken roulade
spinach & coppa, herb spaetzle,
crispy sprouts, jus


butternut agnolotti
squash purée, truffle ricotta, cress

chocolate-strawberry trifle
budino, strawberry-champagne syrup, vanilla meringue


apple fritters
cinnamon-cider reduction, whipped crème fraîche


ice creams & sorbets

$45 per person
(Call for reservations 707.933.3000 x13)

And, as always, complimentary corkage!




from the kitchen: coq au vin

from the kitchen: coq au vin
Here is another tried-and-true favorite from our first cookbook. Over the years, we have received so many notes, emails, and even Facebook mentions of how well this recipe turned out. That is the highest compliment for a cookbook author, recipe developer, or chef: that the recipe is easy to understand and will come together to create a perfect meal and food memory! Coq au Vin is a typical Plats du Jours dish, and though it takes a while for the flavors to meld, the preparation is not difficult and the results are superb. This is a recipe that must be started at least one day ahead.

With the Pot Roast back on the Cafe menu, I have no doubt that we will see the Coq au Vin in the near future pop up on at least one if not both of our menus!


Serves 6 – 8

For the marinade:
1½ cups red wine
½ tablespoon chopped fresh flat-leaf parsley
3 garlic cloves, chopped
½ cup blended oil
2 teaspoons salt
2 bay leaves
2 tablespoons soy sauce
6 chicken legs
6 chicken thighs

To prepare the marinade:
Mix the red wine, parsley, garlic, oil, salt, bay leaves, and soy sauce together in a large bowl big enough to accommodate the chicken. Add the chicken and marinate for at least 8 hours and up to 24 hours.

For the potatoes:
2 pounds Yukon Gold potatoes, quartered
2 tablespoons olive oil
Salt and pepper to taste

To prepare the potatoes:
Preheat the oven to 400°F.
In a roasting pan, toss the potatoes with the olive oil, salt, and pepper and roast for about 35 minutes or until soft. Set aside and turn off the oven.

For the braising liquid:
1 large carrot, chopped
1 medium onion, chopped
½ bunch celery, chopped
2 tablespoons blended oil
½ tablespoon whole peppercorns
2 tablespoons tomato paste
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cinnamon
4 cups red wine
Bouquet garni (4 sprigs fresh thyme, 4 sprigs fresh flat-leaf parsley, and 2 bay leaves)
6 cups Chicken Stock

To prepare the braising liquid:
In a stock pot slowly sauté the carrot, onions, and celery in the blended oil until the onion is lightly browned and soft, about 5 to 7 minutes. Add the peppercorns and tomato paste and cook until soft. Add the cocoa powder and the cinnamon. Deglaze the pan with the red wine and reduce by half. Add the bouquet garni and chicken stock. Simmer for 1 hour and strain the liquid. (There should be 1 quart of liquid remaining.)

For the chicken:
2 cups all-purpose flour
Salt and pepper to taste
½ pound pancetta, diced
1 pound button mushrooms, trimmed and cleaned
2 tablespoons blended oil
3 tablespoons Cognac or brandy
2 cups red wine
30 pearl onions, blanched and peeled

To prepare the chicken:
Preheat the oven to 350°F.
Remove the chicken from the marinade and pat it dry. Discard the marinade. In a bowl, combine the flour, salt, and pepper and dredge the chicken in it. Set aside. Cook the pancetta until crisp in a heavy-bottomed ovenproof pan large enough to hold all of the chicken. Remove the pancetta and set aside, keeping the fat in the pan. Sauté the  mushrooms in the pancetta fat until well browned and remove. In the same pan, sauté the chicken until well browned on both sides, about 5 minutes per side. (Add more oil if necessary.) Deglaze the pan with Cognac and then with the red wine. Reduce the liquid by half. Add the reduced chicken stock, pancetta, mushrooms, and pearl onions and place the pan in the oven for about 20 minutes. Transfer the chicken to a platter and keep warm. Reduce the wine sauce by one third.

To serve:
Add the potatoes to the wine sauce and pour over the chicken.