5 Questions for Flynn McGarry
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Flynn McGarry is the 13-year-old chef who helms his supper club Eureka from his parents’ San Fernando Valley home. McGarry also works in the kitchen at Ray’s and Stark Bar at LACMA a couple of days a week. He recently cooked a multi-course tasting menu for guests at the restaurant Playa to help fund his trip to Chicago this week, where he is working for a few days at Grant Achatz’s restaurants Next and Alinea. Playa will be offering a few of McGarry’s dishes on its menu for the next couple of weeks.
What’s next on your menu? My next menu will be in the beginning of summer, so it just depends what looks and tastes good.
Latest ingredient obsession? I have two ingredient obsessions. The first is pine needles because they add an earthiness that people can’t figure out, and the second is olives because they add a certain savoriness to any dish.
The one piece of kitchen equipment you can’t live without, other than your knives? My immersion circulator.
Favorite kitchen soundtrack? I usually prefer silence, but at Ray’s they listen to pretty much everything.
What’s the last non-food-related book you read? ‘Lord of the Flies.’
ALSO:
Behind the scenes at the Beards
-- Betty Hallock
