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.