Three chef night: Vintage Cave's next collaboration dinner
From left: Flynn McGarry, 14 years old; Matt Tinder, originally from Kauai
At an age when most kids struggle to make mac and cheese from a box, California-based Flynn McGarry is cooking 20-course progressive American dinners for 120. A recent menu from his dining experience Eureka, which pops up at BierBeisl in Los Angeles, includes sophisticated combinations such as parsnip with cilantro, trout, tangerine and sesame. He’s also done stages at Eleven Madison Park in New York and Chicago’s Alinea.
The 14-year-old makes a guest appearance at the next Vintage Cave Honolulu collaboration dinner on May 24 and 25. It all started through social media. “I had heard of him, and we followed each other on Instagram, and my whole team was, ‘Oh my god have you seen this kid?,’” says Vintage Cave Honolulu executive chef Chris Kajioka. “Doing that kind of stuff at that age blows my mind.”
Kajioka says that McGarry expressed admiration for what Vintage Cave is doing, “so I reached out to him and asked if he would do a dinner.”
But that’s not all folks—this collaboration is a trio. Also joining the Vintage Cave team is Kajioka pal Matt Tinder, pastry chef at San Francisco’s vaunted Coi—and past pastry chef at the hot spots Saison, also in San Francisco, and the Restaurant at Meadowood in Napa. Originally from Kaua‘i, Tinder hasn’t been back to Hawai‘i in eight years. “He’s so excited,” says Kajioka.
While the 10-course menu isn’t set in stone, Kajioka says it’s looking like he will do two dishes, McGarry will do one dish and they’ll collaborate on three dishes. Tinder will do the rest. “Flynn is going to make a fish dish—he’s working with onaga—and together we’ll do a beef course and probably a raw seafood dish. Matt is so talented I don’t think he’s going to do dessert. He wants to do five courses. He asked if he has to do pastry, I said you can do whatever you want. I honestly don’t know what he’s going to do.”
Let’s hope he joins Vintage Cave pastry chef Rachel Murai in the dessert lab for at least one sweet treat—Kajioka considers Tinder to be one of the country’s top five pastry chefs.
Choose from a 5:30 or 7:30pm seating. Dinner is $295, plus tax and gratuity per person.
You don’t have to be a member to attend—but you do need to make a reservation. The collaboration dinners sell out fast, so call ASAP.
May 24 and 25, Vintage Cave Honolulu, Ala Moana Center, lower level, 441-1744, vintagecave.com