Monday, December 5, 2011

October Restaurant

In October, Flynn presented a nine course meal for fourteen guests. I think that this dinner was by far the best one he's done, but then again I tend to think that after every dinner. 

 Butternut Squash, Pomegranate Seeds, Prosciutto Chip, Manchego, Sherry Vinegar Gelee, Olive Puree, Arugula
Sparkling Strawberry and Thyme Drink 
Cod Cake, Tomato Saffron Sauce, Arugula Pudding, Micro Arugula
This is a different version of an earlier Cod Cake for the September restaurant.
Pork Belly, Fig and Red Wine Sauce, Caramelized Fig, Burrata  
 Duck Breast, Duck Stuffing, Squash Puree, Cranberry Sauce, Sage Pudding, Fennel Fronds
Pistachio Cake, Banana Creme Brulee Ice Cream, Banana Chip 

Saturday, October 15, 2011

Preview of October Restaurant

Today is the day of another one of Flynn's restaurants. I will be documenting it all so you won't miss a thing. This months preview is one of the dishes that he will be serving. For dessert Flynn will be serving a pistachio cake, which is unbelievably delicious(I got to taste the test he made), with banana creme brulee ice cream, pistachio brittle and banana chips on top.

Wednesday, September 21, 2011

September 2011 Restaurant

This month Flynn put on another dinner. This one was not themed but consisted of 14 planned courses, while he only served 13 due to the fact that he was running past his bedtime. The night was well received by all the guests, although Flynn had cut his finger pretty badly earlier during a frantic prep. Flynn fought through the pain and produced what I would say was one of his best dinners yet! 

pear juice with lime zest
tomato soup with burrata, two types of heirloom tomatoes, micro basil, lettuces, salt and pepper mist 

salmon with lemon cous cous, curry pudding, eggplant puree

cod cake with tomato saffron sauce and arugula pudding
In my last post, I took a picture of mysterious, brown egg things. To my surprise, they were actually the filling for his raviolis. Flynn explained to me that they were a combination of mushroom stock and butter that was gelatinized. Once they are heated up in a ravioli, they turn to liquid and explode in the eater's mouth. 

mushroom "soup dumpling" with sauteed mushrooms, parmesan, wilted romaine
Flynn plating with new staff members Alice and Savannah 

sous vide strip loin with polenta, roasted tomato, red wine blackberry sauce, parsnip chips, dehydrated olives, roasted garlic
frozen salad
sous vide lamb loin with fried mashed potatoes, sauce choron (béarnaise sauce with tomato puree)
compressed pineapple infused with mango juice, compressed cucumber infused with lime juice, kiwi, watermelon, cilantro

Friday, September 16, 2011

Preview of September Restaurant

This weekend Flynn is cooking for his September restaurant. I will be documenting this restaurant so all of the pictures should be up soon. Here is just a little preview of what he will be making. 
I have no idea what this is!

The Taste (Secrets from the Kitchen and Cellar)

Flynn, my mom, and I recently when to The Taste Secrets from the Kitchen and Cellar. For those of you who don't know what that entails, we basically just went around to a bunch of different restaurant's tables and ate some pretty amazing food. Flynn had his business cards on hand and passed them out to quite a few people so hopefully he will be apprenticing at some incredible restaurants soon. 
Ray's and Stark Bar (just one of the possible restaurants Flynn could be at)
Ray's and Stark Bar dessert (peach upside down cake)

Saturday, September 3, 2011

Dining with Flynn-On the Road

On our way to the catering site in Santa Barbara, I filmed this short that my mother put together to the song "Pressure" by Billy Joel. She makes all the shorts for his youtube page (diningwithflynn) and this one expresses the pure insanity of our trip. 

Tuesday, August 2, 2011

Dinner in Santa Barbara

Last week Flynn, our mom, and I went up to Santa Barbara, so he could cook an 8 course vegetarian dinner for my mom's friend's family and friends. Flynn had been working on this menu for weeks before, and it all finally came together on the night of the dinner party. I was assigned to help him in the kitchen since our dad was unable to come. I was his last resort. I think I did pretty well keeping up with all of his creations, but I don't think he was that confident about my cooking skills when he told me that my job, for the ride up at least, was to make sure that the spring roll wrappers didn't break. 
The guests gave Flynn rave reviews about his food, and I was even blown away at his composure in a whole different kitchen with his diners staring at him as he created his masterpieces. Here are a few photos of his culinary achievements from the catering job in Santa Barbara.
over packed car for Santa Barbara
Flynn blending pea puree
condiments for table side spring roll. top to bottom and left to right: sesame seeds, raw red onion, fried wontons, cucumber, banana, peanut sauce, lime segments and zest, bean sprouts in soy sauce, cellophane noodles, carrot rounds, herb salad
tomato salad: trio of heirloom tomatoes, balsamic infused mozzarella balls, and olive oil pudding

The raviolis from the test didn't work out as expected after they kept bursting in the water, but on the fly, Flynn came up with an alternative idea which was well received by the guests when they asked for seconds.
crostini with pea puree, wilted romaine, sauteed mushrooms, and parmesan
sunchoke soup with caramelized shallots, sauteed apples, and pine nuts, garnished with edible flowers
fired chickpeas and capers
duo of squash and zucchini with tomato saffron sauce and caramelized eggplant puree
wild mushrooms with parsley pudding, polenta, and blackberry red wine reduction
watermelon snow
Chocolate dessert not shown, stay tuned for later post!