EUREKA at BierBeisl in Beverly Hills
Flynn McGarry’s January Winter Menu Pop-up
Some said it was his unveiling, his debut, the beginning of his professional career. Isn’t that a lot to put on a 14-year old? Maybe it is, maybe it isn’t. But Flynn McGarry is taking it all in and cranking out amazing food all at the same time. Called a culinary prodigy, Flynn has been cooking since he was 10 reportedly because he didn’t like his Mom’s cooking, or lack of cooking - he was tired of take-out. Soon his bedroom was turned into a test kitchen and they were running a monthly Supper Club out of their house. At 11, he was cooking from recipes in the French Laundry cookbook. He’s clearly got the food bug.
In late January, Tere and I were lucky enough to get off the wait list and into his Winter Tasting Menu dinner held at Bier Beisl in Beverly Hills with the help and guidance of Chef Bernhard Mairinger. The menu was pretty ridiculous - 11 or 12 courses of pure creativeness including dessert concoctions from pastry chef, Josh Graves. I made notes on the menu above that Flynn signed for me. There was a water sommelier pouring very high end bottled water from Beverly Hills 902H0. I didn’t even know water sommeliers existed.
Both Flynn’s Mom and Dad were completely involved in the dinner from seating guests, chatting and getting to know newcomers and photographing and videotaping the seemingly perfect orchestrations from the kitchen. Flynn is going somewhere and at only 14 years old, his future career is going to be long. I can only imagine where he will go, but I’m excited to go along for the ride.