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

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)

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.