Monday, September 25, 2017
Stark's Steakhouse and Seafood/ Penny Royal Farm/FeedDoc
We have been enjoying the wines from Anderson valley.In my travels I have visited Penny Royal Farm twice now,and had to bring the wines to my favorite restaurant.Let's look at Stark's website and tell you a little about this fine dinning restaurant,and open the wines! Casually elegant with an upscale feel, Stark’s Steak & Seafood serves up classic fare with a modern approach. Stark’s features sustainable seafood, Certified Angus Beef® brand, Prime and Natural, in-house dry-aged beef, and American Kobe. All beef is hand selected by owner/executive chef Mark Stark and served à la carte. Guests may choose from an extensive list of local and international wines, many in half bottles. Full bar features signature and well cocktails and over sixty whiskeys. Landmark building in Santa Rosa’s Historic Railroad Square in Sonoma County. Built in 1934, it is the oldest freestanding, continuously operating restaurant in Santa Rosa. Operated as Michele’s Italian Restaurant from 1967 to 2006. Purchased in December 2006 by restaurateurs Mark and Terri Stark. Renovated and reopened in January 2008 as Stark’s Steakhouse. Strak's is a classic steakhouse, serving sustainable seafood, Certified Angus Beef® brand, Prime and Natural, in-house dry-aged beef, and American Kobe. All beef is hand selected by owner/executive chef Mark Stark and served à la carte. Today we are featuring the wines of anderson valley and Penny Royal Farm. Pennyroyal Farm is named after the wild mint that thrives in the vineyards. Sheep have been in residence at our family’s Boonville farm for over a quarter of century, but it wasn’t until 2006 that we decided to grow wine grapes and make cheese. Pennyroyal Farm is designed to minimize fossil fuel use and maximize the symbiotic relationships of diversified crops and animal husbandry. We also utilize solar panels on our barn to supply the farm's electricity. Nestled between the Tasting Room and Vineyard, the vegetable plot provides herbs, greens, fruits, and flowers for our farmstead kitchen. Our gardener is constantly experimenting with varieties that will thrive on this historic hay field. The garden is inspired by a no till farming model which focuses on maintaining ground cover with harvestable crops and minimal soil disruption. Constant production requires a high amount of soil nutrient input. As we strive toward closed loop systems at Pennyroyal Farm, integrating farmstead compost is an important part of the soil amendment regime. we have three wines on the table,and now let's join Bruce at Stark's Steakhouse and Seafood,and enjoy the best of the best!Please join us!Cheers! Click here and join us as we enjoy great wines and stories from Anderson Valley and Stark's Steakhouse and Seafood in Santa Rosa,Ca..