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—Courtesy of Gabrielle Hamilton

Star Chef Cooks for Boulder

New York chef and author Gabrielle Hamilton puts on a dinner at Frasca Food and Wine.

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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.

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This article appeared in the June 2015 issue of .

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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