Have you been reading about Flynn McGarry? He’s all over the internet and New York Times Magazine these days! I could hardly believe his story when I heard about it. At the tender age of 15, he has become an immensely talented chef, working inside some of the most famous kitchens in the world. He calls his cooking “progressive American cuisine,” and it’s quickly attracting the attention of the world.
When Creative Edge Parties asked me to attend Flynn’s NYC popup dinner, I knew I had to go! The owner of Creative Edge, Carla Ruben, coincidentally went to college with Flynn’s mother, and organized the popup through her. What a small world! I knew I had to bring along Max, my 12 year-old foodie friend who LOVES cooking (below).
The tasting menu we enjoyed stood toe-to-toe with some of the best I’ve ever had. We were absolutely blown away. Let me show you the incredible creations we tasted:
To start, we were served my favorite thing: artichokes! These were bloomed with blooming herbs and cod. Divine!
Next were these green mussels, with Thai curry, coconut, lemongrass, and pickled daikon. So much flavor but so well-balanced!
This langoustine was bursting with rich flavor and topped with caviar, celery, and meyer lemon. Watch out Le Bernardin!
Raw, blanched, and grilled asparagus with fresh ricotta, perfumed with verbena, and as dashi. Whoa.
If there had to be one, this dish was the least memorable. But nothing to complain about! Charred and pureed lettuce with smoked cous cous and lime.
An incredible dish of snap peas grilled with morel “pho” broth, grilled ramps, and torn bread.
My absolute favorite dish was this: beet wellington with creamed kale, glazed date, and beet bordelaise. The beet was smoked, a flavor I’d never experienced before. Unbelievable.
Buttery scallop with champagne fermented turnip, celery root puree, and scallop jus. Who knew you could ferment with champagne? Or make a scallop jus? Mind. Blown!
This duck was the favorite dish of my friend Max. It was a duck roulade with seaweed, cocoa butter (what?!), dill, and apple puree. I would have never thought to combine these flavors. How did a 15 year old?!
Dessert time! That might look like ez-cheez, but it’s really a carrot cheesecake. The ginger ice cream was to-die-for.
The final course was this roasted white chocolate (you can do that?!) cremeux with sage, pistachio frozen yogurt, and rhubarb. Whoops! Forgot to take a picture. I think I was too full. Regardless, I think I’m going to start combining pistachio and rhubarb more! It was a great combo. I also never think of sage as an herb to use in sweets.
If this all doesn’t blow you away, I don’t know what will. I’m not sure I even knew how to make macaroni and cheese when I was 15! I left the evening feeling inspired, yet a little overwhelmed. This sort of talent is hard to wrap your mind around! I wish Flynn the best of luck in his career. He’s said that he plans to open the best restaurant in the world by the time he’s 19, and I wouldn’t be surprised if that were the case. Cheers to you, Flynn!
Earlier this week, I gave my very first Entertaining teleseminar. It was so much fun! I’m so happy that so many of you registered; I truly didn’t expect such a large response! Because I couldn’t answer all your questions in just one session, I’ve decided to extend “The Joy of Entertaining” into a teleseminar series. If the thought of planning and hosting a fabulous party overwhelms you, read on:
This teleseminar series includes the following sessions:
1) Dinner Party Menu Planning (6/4, 12pm EST)
a. Choosing a dinner format
b. Writing a balanced menu
c. Executing recipes
d. Take home menus and recipes!
2) Cocktail Party Menu Planning (6/11, 12pm EST)
a. Making and preparing a well-rounded selection of hors d’oeuvres
b. Preparing and organizing your bar
c. Creating signature cocktails
c. Take home menus and recipes!
3) Setting up the Scene (6/18, 12pm EST)
a. How to set a gorgeous table with premier NYC party planner Polly Onet!
b. How to arrange your home for optimum entertaining
c. Take away guides
4) Hostess and Guest etiquette (7/16, 12pm EST)
a. How to be a gracious host OR guest
b. Hospitality 101
c. Take home rulebook
Once you register, an email will be sent to you with a link to join. *If you are unable to attend live, a free recording will be available afterwards.