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.