The Chef at 15
McGarry, who turned 15 in November, has been hosting his supper club — which he calls Eureka, after the street where he used to live — since he was 11½. Cooking what he calls “progressive American cuisine” is a time-consuming endeavor, and the $160-a-head tasting menus can take somewhere on the order of eight days to prepare.
Continue Reading http://www.nytimes.com
Join the Discussion