Women Chefs & Restaurateurs


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

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


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


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


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.


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


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…



  • 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

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

Site Views

Lavender rose gardens

Talisman Winery: Adastra Vineyard Vertical Wine Dinner


Join us on a journey through the years with Talisman Winery at the girl & the fig‘s  Suite D  on November 11th.

Talisman Wines has been producing Pinot Noir since 1993, and currently sources fruit from 11 outstanding vineyard sites in Sonoma, Napa & Mendocino counties. This special evening will pair 5 courses with 8 vintages, 9 wines, all sourced from Adastra Vineyard; “the most age-worthy of the lineup” according to Winemaker and Owner Scott Rich.

Adastra is a California Certified Organic vineyard situated in the very heart of the Los Carneros appellation. Located in a low spot with cool air flow and very thin, relatively light clay-loam soils, it is a site with naturally low vigor. The inherently low yields produce extraordinary fruit from vines that require little in the way of manipulation, a hallmark of an exceptional vineyard.

Chef John and his team have created a menu to guide us on this journey through the years.

We look forward to hosting the lovely Scott and Marta Rich of Talisman Winery (and enjoying their delicious wines!) – we hope you’ll join us November 11th! 



Hors d’oeuvres: Moraga White Wine (exclusive wine made by Scott)
Chef’s selection of
passed hors d’oeuvres

First: Roasted fall squash, cranberry mostarda, wild mustard, house made coppa

2011 Adastra Vineyard Pinot Noir
2012 Adastra Vineyard Pinot Noir
2013 Adastra Vineyard Pinot Noir

Second: Smoked trout, spinach vin blanc, roasted sunchokes, crispy trout skin

Third: Black pepper fazzoletti, wild mushrooms, fennel crema, nettles, farm egg yolk

2006 Adastra Vineyard Pinot Noir
2007 Adastra Vineyard Pinot Noir
2008 Adastra Vineyard Pinot Noir

Fourth: Duck breast, white bean puree, vadouvan spiced cauliflower, duck confit, pomegranate

2009 Adastra Vineyard Pinot Noir
2010 Adastra Vineyard Pinot Noir
2012 Adastra Vineyard Pinot Noir (whole cluster)

Dulce de leche ice cream, almond tuiles, pomegranate caramel, cinnamon malted milk

Tickets and more details at www.figsuited.com