Chef Ray Garcia of Fig Restaurant in Santa Monica, California, has just introduced Fig Catering, which makes the restaurant's popular dishes and menu items available for events at the Fairmont Miramar Hotel & Bungalows, which houses the restaurant, and off site as well. In conjunction with Fig Catering, Garcia also introduced Fig Wine (Pinot Noir and Chardonnay), which he developed with winemaker Joshua Klapper from Santa Maria Valley. It will be the official house wine of the restaurant, as well as of the catering operation.
The catering menu offers dishes like Garcia's Sunday brunch taco bar, with options like chorizo and potato, tomatillo braised carnitas, fish tacos, and others. There are also some brand-new items available for the catering menu, such as dishes in the slow-cooked “Caja China” style of roasting ingredients, including oregano and chili brined pig, rosemary lamb leg, seasonally caught fresh fish, and Santa Barbara lobsters.
In Fig's spirit of seasonal ingredients are the new “Garden to Glass” drinks, cocktails made with ingredients from the herb garden. Signatures include the “Hot Mop” with muddled jalapeño, Peligroso Reposado tequila, freshly squeezed blood orange juice, and agave nectar; ”Ruby Grapefruit & Basil,” with Hendrick’s Gin, organic basil, Aperol, and freshly squeezed grapefruit juice; and “Blueberry & Thyme,” a mixture of hand-pressed blueberries, organic thyme, Karlsson’s vodka, St. Germain Elderflower Liquor, and Green Chartreuse.