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My friend and I decided the best thing we had all night was a suckling pork bahn mi from Healdsburg restaurant Willi's Seafood & Raw Bar. I spoke to Chef Mark Stark, and I'm convinced his secret is fermented bean sauce and dried shrimp, both of which really bring out the flavor of the suckling pig.

Read More Tyler FlorenceCharlie PalmerTop ChefWinesPinot NoirPorkEventsExclusiveTop Chef 6Kevin GillespieBryan VoltaggioPigs And Pinot
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