Sonoma: November 2009 Archives

'Tis the Season... for Olives

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By Deirdre Bourdet

The start of olive season always gets me excited because it means olio nuovo is here--the bright green, fresh out of the press, creamy and practically alive-tasting oil. It's the first, freshest extra virgin oil from a crush and it only keeps its magic for a short time, making it an elusive commodity. I love to finish salads or fish with a drizzle of the stuff, or just set out a dish with good bread and sea salt for one of the simplest and most delicious snacks ever... more than worthy of a quality bottle of vino to wash it down.

Formule de Fig

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fig+front[1].jpgBy Deirdre Bourdet

I love prix-fixe menus, and wish more restaurants outside of Europe embraced the concept. There is something very satisfying about walking into a restaurant and having the whole meal just brought to you without instruction, all thought out and planned and decided by the chefs. So obviously, when the girl and the fig invited me to come check out their Bistro Plat du Jour prix fixe, I jumped at the chance.

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