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!