Accidental Restauranteur


Gabrielle Hamilton interrupted a novel-in-progress to become the chef at Prune in 1999, but the wait was worth it. Her book, Blood, Bones and Butter, is being hyped as a memoir along the lines of Mary Karr’s The Liars’ Club and the “best memoir by a chef ever,” by Anthony Bourdain himself.  She reads from it tonight at powerHouse Arena from 7-9.

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