Charter Club Members

March's shipment pairing 

Garlic Sausage and Puy Lentils to pair with Sangiovese, courtesy of Girl & The Fig.

We want to thank Sondra Bernstein, CEO/Proprietor of Estate and
The Girl & The Fig, for providing our Club Members with delectable recipes! If you enjoy these recipes, heads up that Sondra has a new cookbook, Plats du Jour, coming out with a special advance sale price through October 31, 2011. For more information click here.

Visit Estate's Website here;  Visit Girl & The Fig's Website here

Past pairings 

Lamb Medallions with Wild Mushrooms and Shallot Confit to pair with Oonapais, courtesy of Girl & The Fig.

Slow Braised Beef Stew with Dried Plums and Root Vegetable Puree to pair with Imagery's Barbera, courtesy of Girl & The Fig.

Butternut Squash Soup to pair with Taylor Zinfandel, courtesy of Girl & The Fig.

Butternut Squash Soup to pair with Taylor Zinfandel, courtesy of Girl & The Fig.

Braised Bacon with Mixed Chicories and Spring Onion-Green Garlic Purée to pair with Three Blocks, courtesy of Girl & The Fig.

Pan Seared Local Halibut, Wilted Baby Romaine, Cucumber Salad & Tarragon Butter to pair with White Burgundy. Courtesy of Girl & The Fig.

Mushroom Risotto to pair with Rose Ranch Merlot. Courtesy of Girl & The Fig.

Braised Lamb Shanks courtesy of Girl & The Fig

Pan-Seared Venison with Red Wine Reduction Sauce courtesy of The Girl & The Fig

Pork Osso Buco with Cabernet Sauvignon courtesy of Estate

Pan-Seared Pacific Snapper with Viognier

Halibut Fillets with Olive Butter

Pulled Pork Sandwiches paired with Petite Sirah

Spring Vegetable Ragout with Creamy Polenta

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