![\"FlynnMcGarry\"](\"https:\/\/deplifestylemagazine.com\/wp-content\/uploads\/2015\/02\/FlynnMcGarry1.jpg\")
<\/a>recently with summer pop ups in DTLA. And the latest one was at the Michelin Starred Atelier Crenn in San Francisco where I got lucky to score a reservation in late January 2015.<\/p>\nThis prodigy young and talented chef had been self taught and his I have been following him a little while and was so impressed with his discipline, dedication, love and passion for cooking, it’s just simply unbelievable.<\/p>\n He was on Time magazine’s 25 most influential teens list and his EUREKA pop up appeared on Zagat’s 30 under 30 Los Angeles 2014 list.<\/p>\n He has been on so many major magazines around the country as well as cooked on Late Night with Jimmy Fallon For $160 tax and tips inclusive, for the dinner pop up, he served us 14 dishes, progressive new American cuisine. The ingredients he offers is high quality; the technique is truly Michelin Star style.<\/p>\n – Foie Gras Chef was working hard in the kitchen. He made sure every single dish left the kitchen was perfect. I got to chat with him for a bit. He was a little shy, skinny, and tall with handsome blonde hair. My girlfriends were teasing, we got to wait 2 more years till he turns 18, seriously.<\/p>\n Follow him on IG: \u00a0www.Instagram.com\/DiningwithFlynn<\/a> by\u00a0Manda Bear – @1MandaBear<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Chef Flynn McGarry was cooking at the age of 10, seriously, in his kitchen\/bedroom. He’s now 16 years old, offers EUREKA – Los Angeles, a pop up\u00a0\u00a0monthly to serve his fans. Chef Flynn continues to create tasting menus for EUREKA with pop ups in New York and recently with summer pop ups in DTLA. And … Continue reading Dining with Flynn, Chef Flynn McGarry, Eureka,<\/span> <\/a>first cook book was The French Laundry, yes, true story. Flynn has been staged at 3 Michelin Star Alinea in Chicago with chef Grant Achatz, as well as Eleven Madison Park in New York City with chef Daniel Humm, and work a long side of many talented chefs in Los Angeles.<\/p>\n<\/a>When I was 12-16, I was a typical teenager running around school doing our teenager things! Look at this young bright chef-in-the-making.<\/p>\n
\nTODAY show with Chef Daniel Boulud, and was featured on NBC <\/a>Nightly News.<\/p>\n
\n– Egg Yolk cured and gel with saffron, raw squash, yellow beet
\n– Razor clam
\n– Lobster roll – delicious
\n– Uni – brined in sea water with carrot and coffee was delicious and unusual pairing.
\n– Kohlrabi – confit in cheese fat was so good.
\n– pumpkin – roasted with mulling spices, bacon, Apple cider
\n– Sunchokes – pistachio, pear, barigoule – this was so tasty.
\n– Passmore Ranch sturgeon – grilled in cabbage leaves w\/ cauliflower, ham hock, cabbage and sturgeon roulade.
\n– 21 days aged beet – bordelaise, wilted greens – interesting taste, fascinating flavor.
\n– Yorkshire pudding – I got to ask for more
\n– Belcampo Farms ribeye – grilled over Japanese charcoal with celery root, chicories, preserved lemon, amaranth – wish it was a bigger bite! Love the aromatic charred.
\n– Pistachio, frozen yogurt, cake, white chocolate, Meyer lemon.
\n– Coffe and parsnip
\n– Mignardises<\/p>\n<\/a>Service by the staff at Atelier Crenn was excellent.<\/p>\n<\/a>It was a memorable meal, keep in mind he’s barely 16 years old. With this rate going, I’m not surprise he’s going to own his restaurant in a few years, and will be the youngest Michelin Star chef ever, in-the-making. I say 5 years from now!<\/p>\n
\nFollow him on Twitter: www.Twittercom\/DiningwithFlynn<\/a><\/p>\n