Taking an experimental approach to cooking beetroot, McGarry talks Colbert through the preparation of a dish which started two weeks earlier with twice-braised, smoked and dried beetroots. The root vegetables are then dipped in melted beeswax. The beetroots are then left to age for two weeks and when removed from the wax they have absorbed some of the sweet, blackberry notes from the wax. The beetroot is plated with wilted greens from fresh beets, cream and a beetroot bordelaise sauce.
Since McGarry first broke onto the scene as a fresh-faced 16-year-old cooking in his pop-up restaurant Eureka, the chef has since graduated to the big leagues with a permanent restaurant in New York, Gem.
While McGarry does receive some flak over his age, the chef is determined to be judged on his cooking and not his years. His story is inspiring to many, and his journey from kid to kitchen is laid bare in the film Chef Flynn, currently on theatrical release in the US but coming to Europe in early 2019. Watch the trailer below.