eatplusdrink:

Flynn McGarry’s January Winter Menu Pop-up EUREKA at BierBeisl in Beverly Hills

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.

Learn more about Flynn and his upcoming dinner at his website and a great video from this dinner HERE.

Flynn McGarry’s January Winter Menu Pop-up EUREKA at BierBeisl in Beverly Hills

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.

Learn more about Flynn and his upcoming dinner at his website and a great video from this dinner HERE.

All the Food at Coachella

Eater just posted about all the food available for all you Coachella fans.  There’s everything from Pink’s to Coolhaus.  Not too shabby.  READ MORE.

The Marvels in Your Mouth by Mary Roach

I love finding these random little articles about the process of eating.  Maybe you will too.  This article in the New York Times is all about the research being done at the Restaurant of the Future in Food Valley in Wageningen in the Netherlands where “15,000 scientists are dedicated to improving the quality of our meals.”  READ MORE

eatplusdrink:

The Eat+Drink Supper Club

with Chef Eric Brown

Eric Brown may not be a household name in Los Angeles…yet.  After May 4th, you’ll tell everyone you know about his amazing sushi.

Saturday, May 4th
7:00p Cocktails & 8:00p Dinner: $100

Chef Eric Brown recently relocated to Austin, Texas from coastal Mexico where he was the founding chef/owner of a Latin-inspired, fresh-from-the-dock sushi restaurant.  Eric served a fresh sense of possibility and innovation in his menu and was recently a featured chef at TEDxAustin.  

I have 24 seats available for this May 4th dinner.  $100 per person includes EVERYTHING (all beverages are complimentary), all you have to do is bring your hungry, thirsty self.  Eric’s menu for our first official Saturday evening of the Eat+Drink Supper Club is to die for.  

Menu
(Salad) Edamame Mousse, Kiri, Brussels, Pear, Monchego
(Maki) Tempura Shrimp, Asparagus, Tuna Tartar, Lemon, Eel Sauce

(Nigiri) Albacore Tataki, Cilantro Gremolata, Crispy Garlic Chips

(Sashimi) Salmon, Avocado, Szechuan crème fresh &
Hamachi, Cara Cara Orange, Chili &
Hirame, Grape, Thai Basil

(Tempura) Shiso Shiso, Lump Crab, Tobiko, Yuzu

(Land n Sea) Oysters with Nahm Jim, Red Curry Braised Short Ribs

(Dessert) Lavender Cream, Banana Brulee, Basil Seeds

 

Sake

Gekkeikan Black & Gold Sake

Tozai Sake “Well Of Wisdom”

Dreamy clouds nigori

Ozeki Ginjo Premier Sake

Orion Lager 

Rihaku (Wandering Poet) Junmai Ginjo

Hand crafted sake cocktail

The Eat+Drink Supper Club

with Chef Eric Brown

Eric Brown may not be a household name in Los Angeles…yet.  After May 4th, you’ll tell everyone you know about his amazing sushi.

Saturday, May 4th
7:00p Cocktails & 8:00p Dinner: $100

Chef Eric Brown recently relocated to Austin, Texas from coastal Mexico where he was the founding chef/owner of a Latin-inspired, fresh-from-the-dock sushi restaurant.  Eric served a fresh sense of possibility and innovation in his menu and was recently a featured chef at TEDxAustin.  

I have 24 seats available for this May 4th dinner.  $100 per person includes EVERYTHING (all beverages are complimentary), all you have to do is bring your hungry, thirsty self.  Eric’s menu for our first official Saturday evening of the Eat+Drink Supper Club is to die for.  

Menu
(Salad) Edamame Mousse, Kiri, Brussels, Pear, Monchego
(Maki) Tempura Shrimp, Asparagus, Tuna Tartar, Lemon, Eel Sauce

(Nigiri) Albacore Tataki, Cilantro Gremolata, Crispy Garlic Chips

(Sashimi) Salmon, Avocado, Szechuan crème fresh &
Hamachi, Cara Cara Orange, Chili &
Hirame, Grape, Thai Basil

(Tempura) Shiso Shiso, Lump Crab, Tobiko, Yuzu

(Land n Sea) Oysters with Nahm Jim, Red Curry Braised Short Ribs

(Dessert) Lavender Cream, Banana Brulee, Basil Seeds

 

Sake

Gekkeikan Black & Gold Sake

Tozai Sake “Well Of Wisdom”

Dreamy clouds nigori

Ozeki Ginjo Premier Sake

Orion Lager 

Rihaku (Wandering Poet) Junmai Ginjo

Hand crafted sake cocktail

eatplusdrink:

The Inaugural Eat+Drink Supper Club - A Smashing Success!

Wow, what an amazing afternoon and evening last night for the first Eat+Drink Supper Club with Charlie Parker from Freddy Smalls.  If you weren’t able to attend, you really missed a special event.  Not only was the food amazing, the wine delicious but we even had the dreamy Naia Kete stop by and play us a few songs - an impromptu concert in our backyard!  Here’s Naia’s cover of Justin Timberlake’s Suit and Tie - delish.  

The Inaugural Eat+Drink Supper Club - A Smashing Success!

Wow, what an amazing afternoon and evening last night for the first Eat+Drink Supper Club with Charlie Parker from Freddy Smalls.  If you weren’t able to attend, you really missed a special event.  Not only was the food amazing, the wine delicious but we even had the dreamy Naia Kete stop by and play us a few songs - an impromptu concert in our backyard!  Here’s Naia’s cover of Justin Timberlake’s Suit and Tie - delish.