Foodie Chap With Chef Trevor Kunk of Press in St. Helena

Trevor Kunk dreamed of being a chef for as far back as he can remember. As a child growing up in Sarasota, Fla., he was constantly in the kitchen, observing and asking questions of his mother and aunts. Though he was frequently shooed out and told to go play, he always crept back in to learn more. At age fourteen, he held his first hospitality position and knew he never wanted to work anywhere other than a restaurant kitchen.

Chef Trevor's career took off at Charlie Palmer's Aureole, where he worked for nearly two years, while pursuing his AOS in Culinary Arts at the Culinary Institute of America in Hyde Park. His time at Aureole included a nine-month stint in the pastry department, allowing him the opportunity to fully polish his culinary and pastry education. His transition in 2004 to the famed Blue Hill New York, named Outstanding Restaurant 2013 by the James Beard Foundation, was a perfect fit for his deep commitment to sourcing local, seasonal, and sustainable ingredients. Trevor spent a total of 10 years at Blue Hill working with Dan Barber, working his way up from cook to sous chef and then finally on to Chef de Cuisine, a position he held for seven years.

Trevor's move to Napa Valley in the spring of 2014, prompted in part by a desire for a friendlier year-round climate, was excellent timing for PRESS. Rudd Farms and the Chef's Garden at Edge Hill, two Napa Valley farms that exist exclusively to support PRESS, Oakville Grocery, and Dean & Deluca, were ramping up production of sustainable produce and herbs, free-range eggs, heritage-breed pigs, and honey. PRESS was in need of a chef to take full advantage of the agricultural bounty, and given his extensive experience and wealth of knowledge, Chef Trevor was the perfect fit. Chef Trevor's commitment to the sustainable food movement and land stewardship is apparent in his encouragement of the entire kitchen staff to spend real time in the fields and cultivate individual relationships with the farmers.

(credit: Foodie Chap/Liam Mayclem)

"The Northern California growing season is simply remarkable," said Chef Trevor. "To be able to showcase asparagus for four months out of the year, instead of just a few weeks, is incredible. PRESS is a celebration of the Napa Valley—from the all-Napa wine list to the humanely raised beef and the sustainably farmed produce—and I am thrilled to be a part of it."

Chef's "what the garden grows" philosophy makes for an innovative menu changing with the seasons or as new offerings in the garden emerge.. Though PRESS is known as a modern steakhouse, under Chef Trevor fresh local, sustainable produce gets equal billing - the greening if you will of a steak-centric restaurant.

Chef Trevor's free time is devoted to his wife Jasmine and their two young children. They enjoy attending cultural festivals, outdoor activities, and quiet family dinners at home, and he looks forward to getting involved in his children's school and fully embracing the larger Napa Valley community. Chef took some time out recently for a Foodie Chap chat. We spent a little time in the kitchen where Chef cooked a rather scrumptious dish; Roasted & Grilled Cauliflower with chopped parsley, oregano, garlic and red pepper flakes. The dish itself was a work of art but showcased a taste of the bounty of Napa and it's top drawer seasonal offerings.

The word is out that something fresh and exciting is happening at PRESS with this bright, brilliant Chef at the helm. He seems as enthusiastic about cooking in wine country as people are to come and enjoy his well balanced, flavourful elegant cuisine.

Enjoy our tasty talk and be sure to drop in to PRESS diring your next visit to St.Helena. You will be most happy you did.

Cheers!

(credit: Foodie Chap/Liam Mayclem)

Grilled and Roasted Cauliflower
Executive Chef Trevor Kunk

Serves 4

(credit: Foodie Chap/Liam Mayclem)

Chimichurri
¾ cup parsley, chopped
6 tablespoons oregano, chopped
2 tablespoons garlic, finely minced
¼ cup red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
Salt to taste

Instructions

Combine chopped parsley, oregano, garlic and red pepper flakes in medium bowl. Pour vinegar over herb mixture and allow it to marinate for 20 minutes. Add olive oil and season with salt to taste. Set aside for several hours.

Grilled and Roasted Cauliflower
2 large or 3 small mixed color heads of cauliflower, broken up into a total of 20 large florets, plus leftover cauliflower stalk and scrap pieces
4 tablespoons olive oil
3 tablespoons butter
4 sprigs rosemary, chopped
4 sprigs sage, chopped
4 sprigs thyme, chopped
4 garlic cloves
4 shallots, sliced
4 lemons, juiced
2 tablespoons mayonnaise, preferably homemade, or substitute with Duke's or other artisanal brand
4 tablespoons canola or vegetable oil
Salt and pepper

(credit: Foodie Chap/Liam Mayclem)

Crumble
4 tablespoons bread crumbs, toasted
2 tablespoons hazelnuts, toasted and chopped
1 tablespoon olives, slivered and dried
2 tablespoons crisp bacon, diced and rendered

Instructions

Preheat oven to 375° F. Mix all of the crumble ingredients, set aside. Slice one floret of each color of cauliflower on a mandolin and set shaved cauliflower aside for garnish. Heat a pan over high heat and add canola or vegetable oil. When the oil begins to smoke, add the extra cauliflower pieces, season with salt and pepper and roast until charred. Drain and cool to room temperature.

Mix the 20 large cauliflower florets together with olive oil, salt and pepper. Place in a pan and roast at 375°F for 20 minutes. Brown gently. Remove from oven and adjust oven to 350°F. Place florets in a sauté pan and grill each side on medium heat for one minute on each side. Remove from grill, put back in the pan and cook in 350°F oven for approximately 10 minutes. Remove from oven, add butter, herbs, shallots and garlic to pan and baste for approximately 4 minutes until cooked through. Drain well on paper towels or a wire rack.

To finish, mix the charred leftover cauliflower pieces with the chimichurri and mayonnaise and season with salt, pepper and lemon juice and scatter them around a plate. Add the mixed colors of cauliflower florets to the dish, and evenly scatter the crumble over cauliflower. Season the initial shaved cauliflower with salt, pepper, olive oil and lemon juice. Add the shaved cauliflower to the tops of each cauliflower and serve.

Enjoy!