Issue link: https://digital.copcomm.com/i/648009
new levels of flavor to soups, salads, and seasonal side dishes on a daily basis. "e farm is always a work in progress. Not only do we push ourselves to be the best at Press, but we also push to be the best at the farming as well," says Kunk, who has recently developed a fun hobby of foraging for spring flowers and wild peas in the premiere vineyards owned by Rudd Oakville Estate Winery. Jack Reed, who moved to Oakville from Colorado to become the new on-site manager of the farm this past fall, is impressed with the high-elevation estate property. "In Colorado, the main growing season is limited to 5 months. While at Rudd Farms, it feels like an endless summer. So with the help of a greenhouse and underground winter vegetables, there's no reason to stop growing at any point of the year." But make no mistake: Press is still a modern steakhouse, and always will be. So when people walk in the door, Kunk knows they have very high expectations. us, to set the restaurant apart from others, the Prime cuts of dry-aged beef are sourced through legend- ary butcher Bryan Flannery of Flannery Meats of Marin, who was originally introduced to Rudd by wine critic Robert Parker in 2006. When e Clever Root visited Press in December, the dinner menu featured five of Flannery's California Reserve USDA Prime cuts, which are all grilled over almond and cherry wood: filet mi- gnon, ribeye, New York strip, hanger, and the classic côte de boeuf, a 35 ounce dry-aged cut for two. And for those who like the leaner grass-feed style of beef, the restaurant's main source is BR Ranch, a stunning coastal property owned by Bill Niman and his wife, Nico- lette, in west Marin County. Top: In addition to being used for milk and meat, the goats help control weeds and vegeta- ble cuttings at the Rudd Farms. Middle: "Farmer Jack" Jack Reed oversees the gar- dens, fruit trees and animals at the Rudd Estate prop- erties. Bottom: Each week, Chef Trevor Kunk picks through the freshest veg- etables grown in the high-elevation gardens at Rudd Farms. w i n t e r / s p r i n g 2 0 1 6 | 9 9