“sip & slide” Thursdays with the girl & the fig AND Roche!

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“Sip & Slide” Thursdays ON CLEAR DAYS!

Brought to you by Roche Winery & Vineyards AND the girl & the fig!

Roche Winery and the girl & the fig invite you to join us Thursday evenings, through November, fireside on the Roche patio.  Enjoy extraordinary sips by Roche (offered by the taste, flight, glass or bottle), alongside raw or barbecued local oysters, lobster rolls & chowder crafted for you by
the girl & the fig!

WHEN: Thursdays,  THANKSGIVING WEEK WED – 23rd
Dec. 1st, Dec. 8th, Dec. 15th, Dec. 22nd, Dec.29th
3:30 – 6:30

WHERE: Roche Patio, 122 West Spain Street (right next door to the girl & the fig!)

MENU

Chef Creek BBQ Oysters
roasted garlic & herb butter.
15 per half dozen

Walker Creek Oysters
traditional mignonette or green apple mignonette,
cocktail sauce, lemon.
15 per half dozen

Lobster Roll
Maine lobster, butter, chives, lemon, bun. 8

Clam Chowder
leeks, fennel, potato, vadouvan,
cream, grilled bread. 9

Shaved Brussels Salad
cheddar, toasted almonds, green apples,
bacon vinaigrette. 6

No reservations required!

RAIN WILL CANCEL!

Venue Highlight: Triple S Ranch

Wedding of Christine Chiu and Eddie Lam at Triple S Ranch in Calistoga, Calif., Saturday, Aug. 20, 2016. Photos by Alison Yin/Alison Yin Photography

Triple S Ranch Napa was once part of an original Mexican Land Grant for thousands of acres. When owner Derek Webb purchased the property, he renovated this beautiful property into an spectacular destination wedding spot for couples all over the world.

Triple S Ranch Napa is located 3 miles west of historic Calistoga, in the Napa Valley. It is 12 acres of completely private and serene vistas and offers expansive views, open spaces, a grove of mature walnut trees, massive Redwoods, Sequoias, Oaks, Douglas Firs, & (our favorite!) fig trees.

Wedding of Christine Chiu and Eddie Lam at Triple S Ranch in Calistoga, Calif., Saturday, Aug. 20, 2016. Photos by Alison Yin/Alison Yin Photography

On the property there is an original 1867 Grand Victorian house, one of the oldest in the Napa Valley. It is 2,400 square feet and is conjoined by two buildings, to make one large house. The oldest section was built in 1854 and the newest section, known as, “high Victorian”, was built in 1869.

Highlights of the Grand Victorian include

  • Large rooms
  • High ceilings
  • Intricate details
  • Fully decorated with Victorian pieces
  • A library filled with hundreds of books
  • The house is surrounded with gardens and beautiful vistas

Christine + Eddie Wedding

There are also 10 cottages, perfect for families and wedding guests. Many families come from all over California to stay at Triple S Ranch Napa to horseback ride, swim, hike, eat and relax.

Wedding of Christine Chiu and Eddie Lam at Triple S Ranch in Calistoga, Calif., Saturday, Aug. 20, 2016. Photos by Alison Yin/Alison Yin Photography

Wedding of Christine Chiu and Eddie Lam at Triple S Ranch in Calistoga, Calif., Saturday, Aug. 20, 2016. Photos by Alison Yin/Alison Yin Photography

Also on the property is an original 1860’s dairy barn, turned winery, turned restaurant/roadhouse. The dairy barn features…

  • 25′ ceilings with exposed beams
  • Massive French doors from Argentina
  • Stone fireplace
  • Barn wood floors and paneling

There is a massive 175 year old Black Walnut tree with a 50 diameter canopy. The tree offers an idyllic gathering spot under the cool shade canopy with spectacular views pf the mountains to the west and the setting sun.

Triple S Ranch Napa is a charming and rustic venue that will make your wedding a memorable event that you and your guest will be taking about for years to come.

Why we love catering at Triple S Ranch Napa:

  • Exclusive use of lovely cottages and Victorian house
  • Vineyard, organic gardens, valley views
  • Dairy Barn/restaurant roadhouse
  • Outdoor pizza oven
  • Swimming pool
  • Huge redwoods, grove of mature walnut trees

Many thanks to Alison Yin Photography for the beautiful photos featured in this post!
Location:  Triple S Ranch Napa
Caterer: the girl & the fig CATERS! team.

All about Triple S Ranch…

Capacity
Max Indoor Ceremony: 200 guests
Max Outdoor Ceremony: 200 guests
Max Indoor Reception: 150 guests
Max Outdoor Reception: 200 guests

Location Uses
Ceremonies

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

Site Views
Grand Victorian house
Hills

Gardens
Mountains
Vineyards
Barn

Wine Wednesday: Maclaren 2013 Syrah, Samanthas Vineyard

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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: Maclaren 2013 Syrah, Samanthas Vineyard

About the winemaker: Steve Law

Steve’s winemaking style is heavily influenced by his love of French wines.  This influences his selection of vineyards, which he finds in cooler locations, and results in his pursuit of elegant, balanced, food friendly wines. Steve also has other influences, in addition to the Northern Rhone, and has recently started making Sauvignon Blanc for his mum, Pinot Noir for his wife and Rosé for his god daughter.  Don’t worry, they are all willing to share!

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Tasting Notes:

The initial nose draws you in with spicy red fruits and the signature blueberry. The spices reveal themselves over time, showing bay leaf, fennel and a little ginger. Floral notes keep the wine feeling lighter, with lavender, violet and a hint of new leather. In the mouth the mouth feel is creamy but never heavy as it remains fresh and mouthwatering. The fruits are upfront with blackberry, blueberry and sweet strawberry and a nice licorice finish.

Pairings:

At the girl & the fig we’d recommend pairing Maclaren 2013 Syrahwith duck confit (french green lentils, braised greens, brandied cherry-duck jus), steak frites (6-ounce flat iron steak, frites, roasted garlic & herb butter), sonoma mountain beef burger (grilled onions, house-made pickles, frites).

At home try grilled pork chop with sweet potato puree, beef stew or prime rib with natural jus.

Cheers!


(Thirsty? Book your next reservation at the girl & the fig!)

From the Kitchen: Apple & Prune Crisp

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This is our perfect fall dessert. It’s not too sweet, but is dense with the flavors of harvest fruit. This has the best parts of a tart and a crisp, using our wonderful shortbread dough and walnut crisp topping.

You can have the crisps ready to pop in the oven as you are sitting down to dinner, and by the time you’re ready for a dessert they will be nice and warm and ready for a scoop of gelato.


Apple & Prune Crisp
Serves 6

For the crust

  • 7 tablespoons unsalted butter
  • ¼ cup sugar
  • 1 large egg yolk
  • pinch of salt
  • ½ tablespoon pure vanilla extract
  • 1¼ cups all-purpose flour

In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg yolk, salt, and vanilla. Mix to incorporate. Add the flour to the mixture and mix just until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate overnight.

Preheat the oven to 350°F. Divide the dough into 6 equal portions. On a lightly floured surface, roll the dough out 4½-inch thick tart shells. Bake the shells until lightly browned, about 8 to 11 minutes. Set aside.

For the filling

  • 2 cups dried prunes, chopped
  • 1 cup verjus blanc
  • 6 Gala or Fuji apples, peeled, cored, and diced
  • Juice from 1 lemon
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Grind the walnuts with 3 tablespoons of sugar in a food processor and set aside. In a food processor or a mixer, mix the remaining sugar, brown sugar, salt, baking powder, and flour and process until well combined. Add the butter and mix until the mixture clumps, about 1½ to 2 minutes. Add the vanilla and egg yolks to the butter mixture and process for another 40 seconds.

For the crisp topping

  • ¼ cup plus 2 tablespoons walnuts
  • ²⁄³ cup plus 3 tablespoons sugar
  • ²⁄³ cup firmly packed brown sugar
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • 2¼ cups all-purpose flour
  • 12 tablespoons (1½ sticks) unsalted butter, thinly sliced
  • 1½ teaspoons pure vanilla extract
  • 2 large egg yolks
  • Gelato, for serving (optional)

In a small pot over low heat, add the prunes and the verjus. Bring the prunes to a simmer, remove the pan from the heat, and let the prunes steep for 10 to 15 minutes.

In a medium bowl, combine the apples and lemon juice. In a separate small bowl, combine the sugar, cornstarch, nutmeg, cinnamon, cloves, and ginger. Add the dry mixture to the apples and toss until coated. Pour the prune and sugar mixture into the apples and toss again.

Fill the tart shells generously with the fruit mixture (it will shrink down as it bakes). In a bowl, crumble together the crisp topping with the walnut and sugar mixture. Sprinkle the mixture over the fruit filling and bake for 20 to 25 minutes, until the fruit is tender and the topping is golden and crunchy.

To serve

Add a scoop of your favorite gelato and serve while still warm.

Food for though

You will have some leftover crisp topping, spread it on a baking sheet and bake of 325°F until crisp and brown about 10 to 12 minutes. Let cool and save as an ice cream or yogurt topping.

Seasonal Eats: Fall Edition

With the changing seasons comes a slight chill in the air, and a need for warm comfort food. Make these fall recipes and you are guaranteed warm satisfaction.

Today, a few ideas on seasonal foods – that will warm up your house and gather your family around the dining room table for a comforting meal.

So, hit your local farmers’ market and enjoy apples, winter squash, and mushrooms in these warming autumn recipes!


Apples

Several red apples on a branch in an orchard

September and October are when apples really start to ripen and you can enjoy these sweet beauties raw or baked. Not only will these meals leave you feeling happy and fulfilled but the aromas from the apples will leave your house smelling amazing.

Inspiration for around the web~

Sondra and John’s recipe for Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus

roast

Salted Caramel Apple Galette by sallysbakingaddiction.com


Winter Squash

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As the days grow shorter and the temperatures dip, it’s time to bring home winter squash. Even though they’re harvested in the fall, they’re called winter squash because their hard thick skins protect them during the winter. Don’t be intimidated by their size or shape, they are very easy to work with and taste amazing.

Inspiration for around the web~

Sondra and John’s recipe for Butternut squash soup

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Butternut Squash Gnocchi with Sage Brown Butter by bonappetit.com


Mushrooms

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Baskets of earthy mushrooms such as Porcini and Chanterelles are stunning in soups and alongside braised meat dishes that you begin to see when autumn is in full swing.

Inspiration for around the web~

Sondra and John’s recipe for pork shoulder roulade, wild mushrooms

roulade

Mushroom Tart by marthstewart.com


We hope you’re enjoying the wet and blustery fall days in Sonoma County.

Happy eating!