You might know New York chef Gabrielle Hamilton as the author of 2011’s New York Times best-seller Blood, Bones & Butter. Or you might be swooning over her recently released, unconventional cookbook, Prune (Random House, November 2014). The book, like Hamilton herself, takes a no-bull approach to cooking. In fact, Hamilton is nothing if not a maverick: Blood, Bones & Butter was a raw and provocative look at her rise into chef-dom; Prune contains neither an index nor an introduction, and pages are splattered and marked up with straight-from-the-kitchen Sharpie notes. The recipes are rustic, bold, and exquisite.

Meet this iconoclastic force (and get a signed copy of Prune) at Frasca Food and Wine on June 22. That evening, Hamilton and Frasca’s executive chef and co-owner Lachlan Mackinnon-Patterson will cook a four-course collaborative dinner. Seats ($165) are limited. Reserve yours by calling 303-442-6966.

5280 June 2015
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This article was originally published in 5280 June 2015.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.