Guest Chef Dinner with Gabrielle Hamilton
Gabrielle Hamilton, award-winning Chef | Owner of New York City’s East Village restaurant Prune and author of the New York Times best-selling memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef teams up with Redbird chef Neal Fraser for a family style dinner featuring recipes from her cookbook Prune.
About Gabrielle Hamilton
Prune opened in New York City’s East Village in October 1999 and has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman, and Mike Colameco and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle, and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Her cookbook Prune features 250 recipes from her East Village restaurant. She is a monthly columnist for The New York Times Magazine and is currently at work on her next book, a memoir, to be completed in 2018.
Event Details
Date: Thursday March 8, 2018
Time: 7 pm – 10 pm
Location: Redbird
Tickets:
Food & Wine: 120 per person, plus tax
Food, Wine & Prune Cookbook: 142 per person, plus tax
More Information: Tickets include cocktail hour, family style dinner, wine and an optional signed copy of Prune cookbook.
Menu
First Course
PICKLED SHRIMP
RADISHES sweet butter
FRIED OYSTERS tartar sauce
Second Course
WHITE ANCHOVIES shaved celery, marcona almonds
WHOLE GRILLED LOCAL BASS toasted fennel oil
DEEP FRIED SWEETBREADS bacon, capers, brown butter
GRILLED RIBEYE STEAK parsley-shallot butter
GRILLED SPRING ONIONS romesco salt, lime
Third Course
PEAR TARTE TATIN
RICOTTA ICE CREAM dark caramel croutons