Gabrielle Hamilton is chef/owner of Prune a small bistro in New York’s East Village. In a 2005 New York Times Restaurant Review Frank Bruni called Prune, “a small restaurant with a large footprint.” He said that neighbors, strangers, chefs and food writers came because they were, “enchanted by the lack of pretense in Ms. Hamilton’s preparations.”
Not only is she a chef, but she is also a writer having earned an MFA in fiction writing from the University of Michigan. Her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine, and in six volumes of the anthology, Best Food Writing.
Random House is publishing “Blood, Bones & Butter” in March. The book has already been widely praised by America’s leading culinary authorities for its unflinchingly honest account of Hamilton’s unconventional, decades-long journey to find purpose and meaning in her life.”
Tomorrow the crew of Local Roots will have a lamb roast in honor of the author… We couldn’t be more honored and excited to cook for a highly regarded chef and it will be a great event .
The event will take place tomorrow, Wednesday, March 16, at 6:00 pm in the Kirby Riding Ring at Hollins university . Proceeds will benefit Hollins’ Horizon Program for nontraditional-aged women. Tickets are $100 per person and includes dinner, a copy of “Blood, Bones & Butter,“ and a tax-deductible donation to the Horizon Program.