Tides Inn Executive Chef TV Flynn incorporates an abundance of local and seasonal produce from the Irvington farm stand onto his menu including corn, asparagus, heirloom tomatoes, apples, pumpkins, cantaloupes, duck, poultry, ham and of course, the areas famous Rappahannock River oysters, striped bass, sea scallops and blue crabs. He has spent many years since figuring out how to get the best flavors out of the Chesapeake Bay and Northern Neck region of Virginia. As a long-time resident, he has become a regular at the Irvington Farmers’ Market on Saturday mornings to help him create the best Chesapeake Bay cuisine. He goes out fishing with the local fishermen, visits the area farmers to get the best seasonal produce, and picks fresh herbs at dusk from the Tides’ own kitchen garden. His approach to food is to keep it as local and fresh as possible, with a twist. “We’re in an area renowned for oysters and crabs, so our Chesapeake Bay Crab Cake, She Crab soup and Oyster Roasts are very popular with guests,” says Flynn.
“Virginia produces an abundance of food products Flynn became executive chef of the Tides Inn at the turn of the recent century and has been delighting the palates of Virginia lovers from around the world ever since. He oversees all culinary operations at the resort, which include the Chesapeake Club and East Dining Room, Commodore’s, ”I’ve been working kitchens since I was 19 years old; it’s what I love to do,” Flynn says. “Coming back to Virginia and the Tides Inn was a great opportunity for me and a great place to raise my family.”banquet functions and in-room dining. He is masterful at managing his kitchens and culinary staff of 45.including the famous Smithfield ham and peanuts, but also we’ve got artisan cheeses, and things you wouldn’t expect — like buffalo, which is a very lean and healthful meat. Having lived in New Orleans, I always like to add a bit of spice or a kick of flavor. I also include some traditional Southern recipes, like Sally Lunn bread, that have been handed down through generations of families on my kitchen staff, and of course we have an oyster po’ boy on our lunch menu.”
A graduate of Old Dominion, Chef TV is married with two children. For more information and to make your reservation, please visit the Tides Inn website.