Hear piggy, piggy...

Pig Ear Fries at Willis Wine Bar

Reality BITES
All the news thats fit to eat.
Yes, the rumors are true, were opening a new restaurant in Healdsburg this summerBravas Bar de Tapas. After our trip to Spain last year, we just cant get enough of the tapas bar culture. We think the convivial atmosphere and casual style will be a perfect fit in Sonoma County. Plans include sprucing up the interior and creating a beautiful outdoor bar area (Bar Bravas) at the former Ravenous. Stop by & take a look.
& the Stark Reality Restaurant family

SPRING - SUMMER 2012

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STARK NAKED NEWS
Bravas Bar de Tapas & Bar Bravas Jamon in!
HOWS YOUR SPANISH??
Heres a Starks-Style Glossary: Bravas: Wild. Pintxos: Just a bite, meant for one. Tapas: Small plates, meant to share. Jamn: Air-cured, acorn-fed ham. Not just any ham. The King of Hams Ibrico de Bellota. Sidra: Hard cider. Piquillos: Fire-roasted sweet red peppers. Padron peppers: Russian Roulette of the pepper world. A platter of these babies yields many mild peppers and one or two fiery ones. How to tell the difference? You cant. Pimentn: Smoked paprika.

Montis Starks Steak & Seafood Willis Seafood & Raw Bar Willis Wine Bar

realitybites@starkrestaurants.com

Moms, Dads & Grads Love to Celebrate with Us!

Montis has wonderful sidewalk caf seating for brunch and is in the ideal spot for some after brunch gift shopping. Willis Wine Bar is for wine lovers. It has a many luscious menu choices & the heated outdoor patio is always delightful. Starks Steak & Seafood serves house-aged beef, sustainable fish and expertly crafted cocktails for big city chic without the attitude, just north of Railroad Square. Willis Seafood & Raw Bar has fresh & fun food in picturesque downtown Healdsburg. The perfect spot for a day trip.

Eat at Montis & Support Students!

Montis is sponsoring SOS Counseling Services - a local nonprofit dedicated to supporting students in our community - in the Human Race this year. Eat at Montis during the week of April 29 - May 5 and a percentage will go to SOS Counseling. Employees of Montis are also collecting pledges and donations for SOS and will walk or run in the Human Race on May 5.

ON THE BACK
New Cocktails at Montis & Starks Tasting Tuesday Photos The Naked Cowboy A Recipe from Starks Kitchen

Willis Wine Bar opened on Old Redwood Highway in Santa Rosa 10 years ago this August!

COMING TO HEALDSBURG THIS SUMMER.

420 Center St Healdsburg, CA 95448

Has it really been that long?

Expert wine country party planning. Selections from all four menus. 707.576.9610 jenny@starkrestaurants.com 4404 Old Redwood Hwy. Santa Rosa 707.526.3096 714 Village Court Montgomery Village Santa Rosa 707.568.4404 403 Healdsburg Avenue Healdsburg 707.433.9191 521 Adams Street & 7th Santa Rosa 707.546.5100

Sonoma County, CA, USA www.starkrestaurants.com

2012: A Big Year for Willis Wine Bar

Like us on Facebook to stay up-to-date! facebook.com/BravasTapas

No matter your flavor, we have just the place for you.

Brined, braised, fried, seasoned, julienned and sauted, these tasty little morsels of porky goodness were such a hit at Pigs & Pinot last month that theyre now on the menu at Willis. Dont miss them!

-Mark & Terri Stark

SPRING - SUMMER 2012

NEW DRINKS AT MONTIS
Grey Goose La Poire, elderflower liqueur, cucumber, jalepeo Grey Goose LOrange, Campari, fresh ruby red grapefruit, basil
Stop in to Montis and try one of these new cocktails tonight!

2012 TASTING TUESDAY PHOTO GALLERY

THE FULL MONTI

CIELO ROSSO

RECIPE FROM STARKS KITCHEN

Goat Cheese Fritters with Blistered Tomatoes, Lavender Honey & Smoked Paprika
Serves 4 - 6 people as hors douervres

David Munksgard of Iron Horse

Jesse Inman of August Briggs Wines

Bob Mueller of Mueller Winery

11 ounces Laura Chenel goat cheese (or similar textured goat cheese) 2 cups panko 4 whole eggs 1 cup all-purpose flour 12 cherry tomatoes cup Gipson Golden Honey 1 tsp dried lavender 1 tsp smoked paprika (pimentn) 1 quart canola oil
For the goat cheese balls:

Jeff Stewart of Hartford Family Winery

A group of new friends savor Iron Horse wine

Adam Lee of Siduri Wines

Portion the goat cheese into nickel size round balls, then chill. In three separate pie pans, place the flour, whisked eggs and the panko. Remove the goat cheese balls from the refrigerator. Place 3 or 4 balls into the flour and roll around to coat well. Remove one at a time and tap to remove any excess flour then place in the egg pan. Roll the balls around until completely coated in the egg mixture. Remove the coated balls one at a time and let some of the egg mixture drip off. If you see any uncoated areas, place back into the egg mixture and repeat. Finally place the egg-coated balls into the panko and roll around until well coated. Remove each ball and roll in the palm of your hands to make sure all the panko adheres. Place the balls into the refrigerator to chill well.
For the honey:

The group that made sure the 2012 Tasting Tuesdays went smoothly

Happy couples enjoying Sheldon Wines on Valentines Day

SEE MORE ON THE WILLIS WINE BAR FACEBOOK PAGE NAKED COWBOY SPOTTED AT WILLIS SEAFOOD & RAW BAR!
No, were not talking about this guy. Naked Cowboys are wild, firm fleshed oysters with a nice pop from Long Island. Willis Seafood is one of the very few places on the West Coast to carry these wild oysters. Our resident Oyster Geek, Willis Seafood Chef de Cuisine, Shawn Page waxed poetic about the Naked Cowboy, among other varieties, while being interviewed on KSROs The Drive with Steven Jaxon a few weeks back. That man knows his bivalves! Shawn even introduced listeners to the term merroir, to describe the effect that ocean ecosystems have on the oysters native to them. Willis Seafood & Raw Bar always has at least 8 varieties of oysters on the menu. Ask Shawn, or the friendly shucker on duty, to recommend just the right one for you.
PHOTO: http://reporter.blogs.com/thresq/2010/07/ the-naked-cowboy-talks-to-the-naked-cowgirl-listen.html

Warm the honey and lavender up in a small pot. Set aside to cool and steep. (Keep the honey room temperature until needed.)
To serve:

Place the oil in a deep pot, so that the oil only comes half way up. Heat the oil to 350 degrees. Using a wire skimmer or large slotted metal spoon, lower a few goat cheese balls and cherry tomatoes into the hot oil. Fry until the balls are golden brown and the tomatoes have blistered. Remove to a plate with paper towels. Season with salt and keep warm until all the balls and tomatoes have been cooked. Turn oil off. Arrange the warm crispy balls on a platter with the tomatoes. Sprinkle with the smoked paprika and drizzle with the lavender honey. Serve immediately with lots of chilled wine!

THE VINTAGE COCKTAIL IS BACK!

Jack Rose, The Last Word, The Hemingway, The Ol Pal and El Presidente: Dance moves? Movie titles? Obscure wrestlers? Nope! Theyre all popular drinks from The Golden Age of Cocktails (the 1890s to the 1920s) that disappeared after Prohibitionuntil now. Find them (with our own spin, of course) at Starks Steak & Seafood.
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STARKS GOES SOCIAL!

Follow us on Twitter: Willis Wine Bar @williswine Stark & Co. Catering @StarkCoCatering

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Sonoma County, CA, USA www.starkrestaurants.com