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.