There is a real “girl” behind the girl & the fig — a woman with over twenty years of dedicated experience in the food and hospitality business. Sondra Bernstein brings a youthful enthusiasm to everything — her line of Fig Food, her two restaurants and her cookbook.
The fact that Sondra received a Bachelor of Fine Arts degree from the Philadelphia College of Art in photography comes as no surprise when you see the labels she’s chosen for her Fig Food or the ambiance of the restaurants. It was inevitable that with her love of food and wine she would attend The Restaurant School and later migrate from the east coast to Sonoma, California.
The logical question to ask Sondra is, why figs? She explains, “Of course, figs have historical and Biblical significance, but for me they’re the symbol of my passion for Sonoma County, I really love the versatility of cooking with them. There is a timeliness about figs that is also symbolic. They have a very short season and to experience the best flavors, they have to be eaten at their peak of ripeness. To me they are the most incredible fruit, the essence of what food is about.”
Fig Food is made with figs – and other delicious ingredients. The line includes Apricot Fig Chutney, Black Mission Fig Jam, Fig & Balsamic Vinegar, Fig & Port Vinaigrette, Black Mission Fig Syrup, and Dried Fig Compote. In addition there are other delightful “figgy” items for the fig lover, including prints by artist Julie Higgins, whose work is featured on the Fig Food labels.
To Sondra, dining is like theater. She has surrounded herself with a very talented and passionate team that shares her philosophy. They and the ingredients supplied by the local farmers, ranchers, cheesemakers, grape growers and vintners provide the raw materials for her “productions.” The excellent food and wine list, a staff that loves and is knowledgeable about both, and the visual pleasure of the settings as well as the plates, all contribute to the final result: applause, applause.
“I’m willing to put hard work and dedication into my business, because I believe fervently in what I’m doing, I enjoy my work and enjoy making people happy,” says Sondra with a look of satisfaction. “And the food is really good too!”
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