What brought Gabriel Hamilton, owner of Prune and author of Blood, Bones, and Butter, into the kitchen—then far from it—then back again? We had a chat to find out.
'gabrielle hamilton' on Serious Eats
The third and final episode in our NYC Trilogy is all about Food Porn. After watching chickens get slaughtered in Queens and vegetables grow in several boroughs, this Manhattan video is just a montage of our wonderful dinner at Prune Restaurant one evening in September. It was amazing to cook at such an incredible place and with such great company. The menu for the evening was:
Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause.
In an era of foams, squeeze-bottle plating, and miniature courses, some chefs have staunchly stood by their comfortable, hearty menus. Gabrielle Hamilton, the chef/owner behind Prune restaurant in New York City, is just such a real-food advocate. A glance at her restaurant's menu reveals pancakes, lamb chops, collard greens, and a variety of other delicious, accessible plates. Her new memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, details how she went from coddled child to college dropout to writer and finally to excellent chef—all by the age of 35. Hers is a story of disappointment, growth, success, and the power of food to transform even the most troubling life.
Tonight I met Craig's mom and sister for the first time (they're visiting from Washington State) at one of my favorite restaurants, Prune. The reservation was for 8:30 and Craig and I arrived at 8 to have drinks at the bar. When Craig's mom and sister arrived (at exactly 8:30, perfectly prompt) the hostess told us that it'd just be a few minutes longer. We weren't seated until almost 9. But guess what? We didn't care! Why? Service! They were so nice about it. The hostess took our coats, our bookbags (mine was especially heavy because I just got my manuscript back from my editor with line edits!) and then helped make room for us at the bar. The...