Introducing Flynn's Summer Menu!

English Pea Pancake, Olive Oil Pudding, Chamomile Foam, Prosciutto Chips, Chamomile Flowers

 Asparagus, Egg Yolk Gel, Spinach Pudding, Lemon Pudding, Pancetta Chips, Baby Spinach Leaves

 Sesame Cured Scallop, Compressed Watermelon, Pickled Daikon, Candied Mustard Seeds, Micro Cilantro

 Strawberry Gazpacho, Onion Croutons, Grapefruit Segments, Pickled Cauliflower, Olive Rings, Black Pepper, Basil, Shaved Onion

 Roasted Wild Mushrooms, White Bean Coffee Puree, Black Vinegar, Thyme Flowers, Upland Cress, Scallion Curls

 Confit Copper River Salmon, Morels, Morel Puree, Salmon Skin Chip, Wild Fennel, Agretti, Pine Reduction, Macerated Shallots

 Sous Vide Hangar Steak, Radish Puree, Caramelized Radish, Pickled Peach, Purslane, Flavors of Salsa Verde

 

 Aerated Cucumber Ice, Cherry Lime and Flower Jus, Cucumber Rolls, Honeydew. Pansies

Goats Milk and Lavender Panna Cotta, Raspberry Puree, Pistachio Puree, Broken Raspberries, Pistacho Crumble, Oxalis

 Chocolate Ganache, Sweet Pea Cake, Curdled Vanilla Pudding, Strawberry Puree, Vacuum Infused Strawberries, Chocolate Mint

Dining With Flynn Dot Com

The website Dining with Flynn is up! 

http://diningwithflynn.com/

The New Yorker

The journalist Christopher Noxon, who came to both the January and February dinners at Eureka, has published his article in The New Yorker for this week (April 23rd). Go pick it up on news stands now.

http://www.newyorker.com/online/blogs/goingson/2012/04/flynn-mcgarry-chef-eureka.html 

February Restaurant

The February Restaurant was almost like every other one we've had. There were 10 courses with 17 diners, but among the 17 there was journalist Christopher Noxon who came back to Eureka to do a story for The New Yorker about Flynn and his supper club at our home. Also in attendance was Esquire Magazine's Chef of the Year John Sedler, owner of Playa and Rivera, who met Flynn at a Ray's event and was impressed by his talent and his age as most people are. Also, another difference of the night was that I was given a very new job. Flynn reluctantly asked me to be his expeditor. For those of you who don't work in a kitchen, an expeditor is the person who calls out orders and makes sure the kitchen is on track. I managed to successfully execute my task, although not exactly going by Flynn's and professional kitchen's overly demanding rules of writing the time when food goes out and was started. Then again I only had three tables. 

The following is a video edited together by our mother with photographs of the night taken by our dad and myself.

January Restaurant

For the January restaurant, Flynn kept the dishes essentially the same except for a few differences in the plating and the addition of new ingredients. 

 Chilled Carrot Soup, Fines Herbs Mousse, Sorrel, Rosemary Flower

 Butternut Squash, Pomegranate Seeds, Prosciutto Chip, Manchego, Sherry Vinegar Gelee, Olive Puree, Arugula

Pan Rosted Branzino, Red Pepper Puree, Chickpea Cakes, Braised Romaine, Green Olives

Duck, Brussels Sprouts, Bacon, Duck Jus

72 Hour Short Rib, Black Vinegar, Japanese Mushrooms, Coffee and Celery Root Puree

Pistachio Cake, Banana Creme Brulee Ice Cream, Banana Chip, Caramel

Chocolate, Orange, Coconut, Mint, Sesame Shortbread

Attending this dinner was a table of Flynn's co-workers of Ray's and Stark Bar, pictured above, and the journalist Christopher Noxon. 

December Catering

 Chilled Carrot Soup, Fines Herbs Mousse

 Butternut Squash, Pomegranate Seeds, Prosciutto Chip, Manchego, Sherry Vinegar Gelee, Olive Puree, Arugula

Sous Vide Salmon, Braised Leeks, Fennel, Orange, Celery, Bacon

Sunchoke Soup with Caramelized Shallots, Sauteed Apples, Pine Nuts

Sauteed Branzino, Red Pepper Puree, Chickpea Cakes, Braised Romaine, Green Olives

Duck Breast, Duck Stuffing, Squash Puree, Cranberry Sauce, Sage Pudding, Fennel Fronds

72 Hour Short Rib, Black Vinegar, Japanese Mushrooms, Coffee and Celery Root Puree

Conchord Grape Granita, Peeled Green Grape, Grape Gelee

Pistachio Cake, Banana Creme Brulee Ice Cream, Banana Chip, Caramel

Chocolate Ganache Bar, Sweet Potato Ice Cream, Pie Dough and Pecan Crumble, Maple Syrup Gelee

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 

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.

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