from the kitchen: kimchi


In preparation for the return of Ramen nights, our chefs have been tooling (and retooling) some of our favorite fermented condiments.  Today, it’s Kimchi!


  • 3 lbs. Napa cabbage, outer leaves removed
  • 8 oz. Daikon radish (approximately 1 bunch), thinly sliced
  • 2 bunches of scallions (approximately 6-8), chopped
  • 2 Tbs. fresh garlic, crushed
  • 2 Tbs. fresh ginger root, finely chopped
  • 3 Tbs. chili flakes
  • 1/2 cup clam juice
  • 2 tsp. sugar
  • 1/4 cup salt
  • 1 wide mouth canning jar (with lid)


Quarter and core cabbage heads, roughly chop

In a large bowl, sprinkle salt over chopped cabbage and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover cabbage leaves and place a heavy plate or dish on top in order to fully submerge them; allow to stand at room temperature for a minimum of one hour

Transfer cabbage to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, ginger, sugar, and clam juice and whisk thoroughly

After 20 minutes, gently squeeze any remaining water from the cabbage leaves and return them to your large bowl; add to this the radish, scallions, and seasoning brine; work ingredients together until leaves are completely coated

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use

Insider Guide to Locals’ Favorite Sonoma Restaurants | Sonoma Wine Country Dining Best Sonoma Restaurants


There are two distinct personalities to the town of Sonoma. One is the tourist face, with a carefully cultivated shabby-chic, gentleman farmer vibe that matches its historic mission, wineries and Old West past. Charm abounds, and there are plenty of white tablecloth, high dollar restaurants to accommodate luxe tastes.

But simmering just below is the true Sonoma, a tight-knit community that includes the rest of us — the people who work in the tasting rooms and restaurants, at the Sonoma Speedway, behind desks and in firehouses. This diverse gathering of native Californians, immigrants, retirees, artisans and small business owners makes for a vibrant, (mostly) affordable food scene that most visitors breeze past.

We’re pulling back the cover on the Sonoma restaurants where townies really eat: From favorite happy hours and taco trucks to insiders-only recommendations for where to get a great cup of coffee or a family breakfast. We’re also including a few tips on getting some great bites at the higher-end spots, whether that’s a happy hour special, or a dish that won’t cost a mint.

Source: Insider Guide to Locals’ Favorite Sonoma Restaurants | Sonoma Wine Country Dining Best Sonoma Restaurants

Suite D & Corner 103 presents: A 1920’s Murder Mystery Dinner to Die For


Saturday, October 29th from 6:30-9:30 pm, join us for an evening of murderous mayhem at your favorite local speakeasy, Suite D.

Suite D and Corner 103 are partnering together to create a 1920’s murder mystery to die for, complete with a four course meal and wine pairings. Guys grab your fedoras & pinstriped suits and gals break out your best flapper dresses & feather boas!

Throughout the evening, guests will work to uncover a murder at Suite D. Could it be the jealous lovers, a rival Mafioso, or a pair of undercover feds? Get your tickets now for an evening of food, wine and murderous fun!


Passed hors d’oeuvres
marinated feta and olive skewers
baked mussels, garlic herb bread crumbs
blinis with crème fraiche and local caviar

seared day boat scallop
roasted fennel, celeriac puree, pistachio pistou

smoked short ribs
fall squash, kale, pearl onions, gremolata

abbaye de belloc
candied mustard seed, quince

chocolate tart
raspberry coulis, mascarpone cream, almond tuile

Tickets and more info at!

Wine Wednesday: Alain Graillot 2012 Syrocco Syrah, Morocco


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: Alain Graillot 2012 Syrocco SyrahMorocco

About the winemaker: Alain Graillot

Northern Rhône native, Alain Graillot, is recognized by his passion for Syrah. Prior to starting his own domaine, Alain worked in Burgundy, where he received guidance from the reputable Jacques Seysses of Domaine Dujac. In 1985, Alain founded Domaine Alain Graillot just outside the village of Pont de l’Isère, about 6 km south of Tain-l’Hermitage. He is now considered one of the most highly sought-after producers in the Northern Rhône due to his exuberant, robust and impeccably made Syrah-based wines.


Tasting Notes:

Alain crafts this as a fruit-forward Moroccan red, yet it is made in an Old- World style with moderate extraction, excellent balance, and complex aromatics: plenty of ripe purple black fruits and dried red cherry followed by hints of sandalwood, herbs, and spice. The finish is dry, long, and similar to classic Syrah.


At the girl & the fig we’d recommend pairing Alain Graillot 2012 Syrocco Syrah, Morocco, with 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 it with curry dishes, lamb stew or grilled lamb with hummus.


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

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

idle-cellars-chef-kiino (1)

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!!

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

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