16-Year-Old Chef Will Open His First Restaurant, At thirteen McGarry became an amateur at Ray's and Stark Bar at LACMA beneath Chef Kris Morningstar and for added acclaimed chefs. Simultaneously, Eureka connected to serve 14 courses to 20 guests.
The growing supper club accustomed pop-ups in Los Angeles, San Francisco and New York. Following McGarry's absorbing band of experience, he was featured on The New York Times, Zagat and Time Magazine endure year.
Eureka will serve McGarry's signature dishes such as the peanut Ritz absurd with foie gras terrine and acerb blooming compote. Others will cover sea-water-brined sea brat with allotment cremeaux and coffee-pickled carrots.
The growing supper club accustomed pop-ups in Los Angeles, San Francisco and New York. Following McGarry's absorbing band of experience, he was featured on The New York Times, Zagat and Time Magazine endure year.
Eureka will serve McGarry's signature dishes such as the peanut Ritz absurd with foie gras terrine and acerb blooming compote. Others will cover sea-water-brined sea brat with allotment cremeaux and coffee-pickled carrots.
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