Flynn McGarry is 13 going on sous chef. The ginger-haired eighth grader, who strapped on his first apron at the tender age of ten, garners rave reviews from top local chefs for his culinary precociousness.
When not logging in apprenticeship hours at Ray’s or getting a handle on pre-algebra, McGarry can be found sourcing/prepping/cooking for his monthly prix fixe pop-up dinner, Eureka, set in the dining room of his mother Meg’s home in the San Fernando Valley.
Next Wednesday evening, McGarry brings Eureka to John Sedlar’s pan-Latin eatery, Playa, for a nine-course dinner to raise funds for his upcoming apprenticeships at Next and Alinea in Chicago. And (bummer alert), while the dinner is completely sold out, four yet-to-be-determined dishes will remain on Playa’s regular menu through the month.
Fingers crossed that the velvety strawberry gazpacho studded with olives and pickled cauliflower will make the cut. It’s heaven in a soup spoon … no kid-ding.
Playa, 7360 Beverly Boulevard, between North Martel and Fuller Avenues, Mid-City (323-933-5300 or playarivera.com).
Photo: Courtesy of Playa