In a few days Flynn, my mom, and I are heading to Santa Barbara for a little while to visit her friend. While we are up there, Flynn is going to be cooking an elegant, totally vegetarian 8 course meal for them. I got stuck being the waitress, so I won't be getting any food, but it will give me plenty of opportunity to document the night. He also decided that I was worthy enough to help him in the kitchen because I'm "okay" at plating, and he desperately needs someone. So I can give you my first hand, chaotic experience of being Flynn's sous chef.
Before Flynn cooks a dinner, he always sets aside a few days where he can test out new recipies that he wants to use for the night. Here are some of the dishes he will most likely be serving for the dinner.
Flynn working out the dishes with his dad
carrot and ginger soup
caramelized eggplant
tomato saffron sauce
blanched swiss chard
fried wontons
left to right: caramelized eggplant puree, bean sprouts, fried wontons, bananas, segmented limes, shredded carrots.
Thai peanut sauce going on fancy ass plate for Thai spring rolls
Thai spring roll fillings and rice paper with edible flowers and herbs
Flynn immensely enjoying his own creation
English pea and goat cheese ravioli with wilted romaine, mushrooms, and parmesan
TOMATOES
plating tomato dish
plating squash dish
Flynn putting tomato saffron sauce on the plate
summer squash with zucchini, eggplant puree, and tomato saffron sauce
assembling Thai spring rolls
heirloom tomatoes with olive oil powder and a balsamic infused mozzarella
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