It's been a helluva of year for us, and we've got our customers and fans to thank for it. We've spent much of the year aging, cutting, and trimming some of the best darn beef in the country, though it's kept us off our computers. On the other hand, this is a good thing - have you ever seen what ground beef can do to a keyboard?
Now one of the downsides to keeping our noses to the grindstone, (or grinder, in our case) is that we're always the last to know how much people like us - regardless of the fact that we're horrible at answering the phone. We've managed to attract a bit of attention in the media this year, and we want to share it here so that at least it looks like we're on top of things.
From the Wall Street Journal
Culinary Cult Objects: Worth the Price? by Josh Ozersky, August 29, 2014
A5 Wagyu Beef vs. Flannery 'California Reserve’ Beef - F. Martin Ramin/The Wall Street Journal.
THE "ULTIMATE" // A5 Wagyu Beef From Japan:
The highest class of Japanese beef is so richly marbled that it demands to be eaten like sushi. Miyazaki Wagyu Strip Steak, $105 for one 12-ounce steak from debragga.com
THE CHALLENGER // Flannery "California Reserve" Beef:
The California Reserve steaks I've gotten from Bryan Flannery have had nearly the same degree of marbling as their Japanese counterparts, and a far greater flavor. New York Strip Steak, $42 for 12 ounces, flannerybeef.com
THE VERDICT: U.S.A.! U.S.A.!
Flannery's beef is tastier because the cows' diet is more complex and wholesome. Mr. Flannery brings a couple of generations' worth of expertise to the job. His farmers deserve our support.”...
From the San Francisco Chronicle
Trevor Kunk lays out bountiful menu for 1st California Christmas. By Tara Duggan, December 12, 2014
..."The tri-tip recipe is partly an homage to Flannery Beef, Press’ main meat supplier and one of the reasons Kunk was drawn to work at the restaurant. (A version will be on the Press menu in late January.)” …
Meadowood’s 12 Days: Joshua McFadden
"6th Course: Côte de Boeuf Flannery dry-aged ribeye, with Amish butter, matsutake and potatoes à la grecque, grits, pesto of garden trimmings. (Joshua McFadden & The Restaurant at Meadowood)"
Lastly, if you get a chance to see us in Esquire Networks new show called "The Getaway”. They filmed an episode in Napa Valley, and featured PRESS and our friend Trevor Kunk.