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diningwithflynn

Flynn McGarry Former teen chef. I cook @gem.nyc http://gem-nyc.com/
787 posts
181.05k followers
616 following
diningwithflynn

@diningwithflynn

Flynn McGarry
In things we discovered today by accident. Ramp leaves baked until they’re dry smell like yogurt but taste like genmaicha. So we made ramp tea that tastes nutty, herbal, sweet and slightly acidic and not like onions
26 2,194 Yesterday
In things we discovered today by accident. ramp leaves baked until they’re dry smell like yogurt but taste like genmaicha. so we made ramp tea that tastes nutty, herbal, sweet and slightly acidic and not like onions
diningwithflynn

@diningwithflynn

Flynn McGarry
A bowl of celtuce lightly roasted in lots of chamomile dressed with some spring lamb, pumpkin seeds, preserved citrus and tender greens drenched in what is essentially a chamomile ranch dressing
14 1,164 3 days ago
A bowl of celtuce lightly roasted in lots of chamomile dressed with some spring lamb, pumpkin seeds, preserved citrus and tender greens drenched in what is essentially a chamomile ranch dressing
diningwithflynn

@diningwithflynn

Flynn McGarry
Some crazy rhubarb that’s going to be poached with lemon balm and rhubarb ponzu. We also preserve it for colder months by turning it into umeboshi, smoking and drying it and using it like bonito and fermenting it into kombucha
33 3,370 6 days ago
Some crazy rhubarb that’s going to be poached with lemon balm and rhubarb ponzu. we also preserve it for colder months by turning it into umeboshi, smoking and drying it and using it like bonito and fermenting it into kombucha
diningwithflynn

@diningwithflynn

Flynn McGarry
Our dessert of bee pollen, beeswax, honey and caramelized white chocolate
32 1,796 2 weeks ago
Our dessert of bee pollen, beeswax, honey and caramelized white chocolate
diningwithflynn

@diningwithflynn

Flynn McGarry
It’s crudités season.  Crunchy and sweet raw brassica flowers and kohlrabi with oyster and ramp emulsion and some chamomile
10 1,482 2 weeks ago
It’s crudités season. crunchy and sweet raw brassica flowers and kohlrabi with oyster and ramp emulsion and some chamomile
diningwithflynn

@diningwithflynn

Flynn McGarry
A whole boiled artichoke hollowed out and filled with a stew of the artichoke hearts tossed with some braised lamb, lots of preserved citrus, dried fruits and pine nuts. Topped with some fresh cheese and garlic mustard
59 2,437 2 weeks ago
A whole boiled artichoke hollowed out and filled with a stew of the artichoke hearts tossed with some braised lamb, lots of preserved citrus, dried fruits and pine nuts. topped with some fresh cheese and garlic mustard
diningwithflynn

@diningwithflynn

Flynn McGarry
Layers of tuna and rhubarb with rhubarb and lemon balm ponzu sauce. I ate at sugarfish and then this happened
20 1,857 2 weeks ago
Layers of tuna and rhubarb with rhubarb and lemon balm ponzu sauce. i ate at sugarfish and then this happened
diningwithflynn

@diningwithflynn

Flynn McGarry
You thought we were done with flowers? Nasturtium leaf tart filled with razor clams, peas, pickled cherry blossoms and marigolds and then a few other pastes and things hidden underneath
10 1,317 2 weeks ago
You thought we were done with flowers? nasturtium leaf tart filled with razor clams, peas, pickled cherry blossoms and marigolds and then a few other pastes and things hidden underneath
diningwithflynn

@diningwithflynn

Flynn McGarry
Baby crudités with oyster and ramp emulsion and chamomile
7 1,387 3 weeks ago
Baby crudités with oyster and ramp emulsion and chamomile
diningwithflynn

@diningwithflynn

Flynn McGarry
Two servings of soft shell crab for our final savory courses. Soft shell marinated in koji and fried with gribiche components and lettuce wraps. Then crab fried rice with nasturtium flower xo sauce
34 2,277 3 weeks ago
Two servings of soft shell crab for our final savory courses. soft shell marinated in koji and fried with gribiche components and lettuce wraps. then crab fried rice with nasturtium flower xo sauce
diningwithflynn

@diningwithflynn

Flynn McGarry
Reservations for June @gem.nyc are now available through the link in my bio. 
Also starting this weekend gem is doing lunch on Saturdays! 6-8 courses for $100 including gratuity. 
This is my favorite time of year to cook in and to spend exorbitant amounts of money on flowers so it’s really the perfect time to come in for dinner
29 1,697 4 weeks ago
Reservations for june @gem.nyc are now available through the link in my bio.
also starting this weekend gem is doing lunch on saturdays! 6-8 courses for $100 including gratuity.
this is my favorite time of year to cook in and to spend exorbitant amounts of money on flowers so it’s really the perfect time to come in for dinner
diningwithflynn

@diningwithflynn

Flynn McGarry
Two servings of ramps because I bought too many. @lanisfarm cucumbers marinated in salted bergamont and chamomile with fresh cheese, ramp oil, violets and grilled cucumber skins then ramp tortellini en brodo filled with caramelized ramp bottoms pistachios and oregano
47 2,744 4 weeks ago
Two servings of ramps because i bought too many. @lanisfarm cucumbers marinated in salted bergamont and chamomile with fresh cheese, ramp oil, violets and grilled cucumber skins then ramp tortellini en brodo filled with caramelized ramp bottoms pistachios and oregano