How Long Gone 853. - Flynn McGarry
Oct 6, 2025
Flynn McGarry, a dynamic chef and restaurateur from NYC, unveils his latest culinary venture, Cove. He candidly discusses the absurdity of death-row meal questions and dives into the complexities of ingredient sourcing for his dishes. Flynn shares fascinating stories about New Hampshire wagyu and emphasizes the importance of wet towels for seafood etiquette. The conversation flows from cereal philosophies to the significance of granola clusters, all while dissecting his standout onion and caviar dish. Plus, he gives his hot take on Taylor Swift's new album!
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Death-Meal Questions Miss Context
- Flynn regularly gets asked what his death-row meal would be but finds the question meaningless without context.
- He prefers discussing seasonal, situational meals rather than a fixed 'last meal.'
Rice Requires Technique, Not Just Rice
- Perfect rice and crispy tadig require precise technique, not just ingredients.
- Flynn and hosts note specialty rice cookers and cultural tools often hide the technique.
Hobbyist New Hampshire Wagyu Farm
- Flynn describes an eccentric New Hampshire farm that imported thousands of pure Japanese Wagyu cattle.
- The farm runs like a hobbyist passion project and sells Flynn a tiny monthly allocation of ribeyes.
