Dining with Flynn, Chef Flynn McGarry, Eureka,

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  monthly to serve his fans. Chef Flynn continues to create tasting menus for EUREKA with pop ups in New York and

FlynnMcGarryrecently 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.

This prodigy young and talented chef had been self taught and his unifirst 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.

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.

steakWhen 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.

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.

He has been on so many major magazines around the country as well as cooked on Late Night with Jimmy Fallon
TODAY show with Chef Daniel Boulud, and was featured on NBC sunchokeNightly News.

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.

– Foie Gras
– Egg Yolk cured and gel with saffron, raw squash, yellow beet
– Razor clam
– Lobster roll – delicious
– Uni – brined in sea water with carrot and coffee was delicious and unusual pairing.
– Kohlrabi – confit in cheese fat was so good.
– pumpkin – roasted with mulling spices, bacon, Apple cider
– Sunchokes – pistachio, pear, barigoule – this was so tasty.
– Passmore Ranch sturgeon – grilled in cabbage leaves w/ cauliflower, ham hock, cabbage and sturgeon roulade.
– 21 days aged beet – bordelaise, wilted greens – interesting taste, fascinating flavor.
– Yorkshire pudding – I got to ask for more
– Belcampo Farms ribeye – grilled over Japanese charcoal with celery root, chicories, preserved lemon, amaranth – wish it was a bigger bite! Love the aromatic charred.
– Pistachio, frozen yogurt, cake, white chocolate, Meyer lemon.
– Coffe and parsnip
– Mignardises

Passmore-Ranch-TurbotService by the staff at Atelier Crenn was excellent.

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.

Flynn-BearIt 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!

Follow him on IG:  www.Instagram.com/DiningwithFlynn
Follow him on Twitter: www.Twittercom/DiningwithFlynn

by Manda Bear – @1MandaBear

Bardot Brasserie by Michael Mina at Aria Hotel, Las Vegas

Chef Michael Mina’s newest concept celebrates a renaissance of French technique

262b1314-67fb-4cc1-9fac-da71ad2a72bbBARDOT Brasserie, Las Vegas’ debut French concept from James Beard award-winning chef Michael Mina, is now open for dinner and weekend brunch at ARIA Resort & Casino. Paying homage to the skillful culinary techniques, celebrated libations and sexy atmosphere for which The City of Light is renowned, Chef Mina has created a stylish and unforgettable interpretation of a Parisian brasserie in the center of The Strip.
Le Menu
To create BARDOT’s menu, Chef Mina and Executive Chef Joshua Smith merged their travels to Paris with exceptional culinary techniques to develop an array of imaginative dishes.

  • Inspired Cuisine – Chef Mina pays homage to classic French cuisine presenting an exquisite array of signature dishes that celebrate the iconic café culture of Paris. Traditional Onion Soup Gratinée is a gourmet masterpiece that guests can customize with Perigord truffles, braised oxtail and a soft-poached egg; while wings offer an ode to the traditional Duck À L’Orange dish. BARDOT’s version of a Croque Madame is piled high with Paris Ham and Gruyére Fondue then topped with an over-easy organic egg.
  • FullSizeRender (1)Seafood Selections – BARDOT’s extensive seafood menu includes exotic dishes such as Monkfish Bourride, Sautéed Skate Wing and Yellowfin Tuna Niçoise, in addition to a seafood tower that guests can personalize with lobster, king crab, oysters, clams and shrimp.
  • Steak Frites – BARDOT offers the highest quality cuts of beef c369097a-e1d5-4541-abb0-a5ea8a3750c2cooked over an oak wood and charcoal grill. The restaurant’s Steak Frites is a perfect dish for French food aficionados and novices alike featuring an 8 oz. Flat Iron, 12 oz. Ribeye or 8 oz. Filet, which can be accompanied by béarnaise, au poivre, bordelaise or foie gras butter. Pair the dish with simply sinful beef fat fries and bon appétit!
  • Decadent Desserts – For dessert, Chefs Mina and Smith took the traditional French Macaron and cooked up a large-scale presentation of the ultra-decadent sweet, drizzled with chocolate sauce. Lemon fans will swoon over BARDOT’s Lemon Meringue Tart, prepared with market citrus and fresh berries, while lovers of the classic French desserts will marvel at the Mille Fueille, a caramelized puff pastry with vanilla crème patisserie.

Les Boissons
IMG_0029ARIA’s Mixologist Craig Schoettler, Wine Director Kim Wood and Mina Group’s Director of Cocktails Carlo Splendorini salute French drinking tradition with an inventive beverage menu that cannot be experienced elsewhere.

  • Finest Wines – Wood curated one of the most extensive by-the-glass programs, as well as the largest selection of French wines in Las Vegas at BARDOT, highlighting the finest small production and rare vintages from across the globe. Additionally, BARDOT will be one of the only restaurants in the country offering wines by the houses of Couly-Dutheil, Patrick Piuze and Domaine Cosse Maisonneuve, regarded as some of the finest in France.
  • Innovative Cocktails – The restaurant’s cocktail program 1B9A8C54-E3B7-461C-B65F-0614DAE6390Bcombines the best of French culture and Las Vegas style. Signature sips include And God Created Women, a satisfying layering of French spirits and egg whites; and the Voltaire, a cider-based cocktail that dazzles the senses with baked apple bitters and housemade ginger syrup.
  • Eclectic Brews – Beer enthusiasts will be delighted by more than 80 international hard-to-find varieties such as Germany’s Kulmbacher, Belgium’s N’ice Chouffe and France’s Jade Organic. BARDOT also boasts its own exclusive craft beer, Hors D’âge, brewed in Northern France in collaboration with Stillwater Artisanal Ales.
  • Historic Spirits – Schoettler scoured the beverage world to garner BARDOT Brasserie’s impressive collection of historic spirits, including cognacs dating back to 1811 and Las Vegas’ largest selection of Chartreuse, the legendary French liqueur distilled by Carthusian Monks.

L’atmosphére
ee1ce84a-b8b8-4547-898c-1a5b62c40417Created by Bishop Pass Interior Architectural Design Studio, BARDOT’s space exudes a dark and sexy, almost enigmatic atmosphere.

  • Big Brass Bar – A vibrant location for mingling with friends or grabbing a cocktail, BARDOT’s bar will catch visitors’ attention the minute they walk inside. Perched high above the zinc countertop is a maze of brass pipes connecting to form shelves for the venue’s high-end spirits and alcohol.
  • Chic Dining Room – BARDOT’s main dining room offers a traditional yet luxurious dining space. Walls of black lacquer are paneled with gold pen striping, surrounding a series of Parisian columns. Burgundy leather booths and bistro-style tables spread across a pristine marble floor, where guests can sneak a peek inside the restaurant’s show kitchen as they watch their meals come to life.
  • C2B43A10-F3A0-4AA8-B6E8-FDBE62EEB4B1Sidewalk Café – A nod to Parisian sidewalk cafes, BARDOT features intimate seating outside of the restaurant for an entertaining dining and people-watching experience. Situated in the courtyard overlooking ARIA’s second-floor promenade, the locale’s French-inspired storefront and high windows transport guests to a 20th century literary café in Paris.

BARDOT Brasserie is located on the second floor of ARIA. The restaurant’s hours of operation are:

  • Dinner daily from 5 p.m. to 10:30 p.m.
  • Brunch from 10 a.m. to 2:30 p.m. on Saturday and Sunday
  • Nightly happy hour from 5 p.m. and 7 p.m. at the bar and in the lounge

For reservations or for more information call 877.230.2742 or visit www.ARIA.com.  Follow BARDOT on Twitter and Instagram at @Bardot_LV.

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