Books, Speakers|February 21, 2011 11:51 am

Hollins Welcomes Chef Gabrielle Hamilton for Reading/Book Signing March 15, Benefit Dinner March 16

The owner of New York’s acclaimed Prune restaurant is visiting Roanoke as part of her national book tour for her eagerly-anticipated memoir, Blood, Bones & Butter

Roanoke, Va. – New York chef Gabrielle Hamilton, whose new memoir is earning raves from some of the nation’s most renowned culinary figures, is coming to Hollins University to talk about her book and support women’s empowerment.

Hamilton will read from and sign copies of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef on Tuesday, March 15 at 7 p.m. in the Richard Wetherill Visual Arts Center’s Niederer Auditorium. Admission is free and books will be available for purchase. On Wednesday, March 16, she will join with Chef Josh Smith and the staff of Roanoke’s Local Roots Restaurant to present a rustic lamb dinner inspired by her book. This event will be held at
the Hollins Riding Center’s Kirby Riding Ring and begins at 6 p.m. Tickets are $100 per person and proceeds benefit Hollins’ Horizon program, the university’s adult degree program for nontraditional-age women who wish to start or resume a college career. Tickets may be purchased at

Hamilton opened her restaurant, Prune, in Manhattan’s East Village in 1999. It has since become one of New York’s most popular and influential eateries. Food aficionados along with top chefs and food writers were, according to The New York Times, “enchanted by the lack of pretense in Ms. Hamilton’s preparations, by the simplicity and gusto of what she served….” Hamilton also established a reputation as a good writer as well as a good cook. 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. The Martha Stewart Show and the Food Network have welcomed her as a guest.

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. Anthony Bourdain called it, “Magnificent. Simply the best memoir by a chef ever. Ever.” Mario Batali said, “I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this.” Daniel Boulud wrote, “Gabrielle Hamilton
approaches storytelling the same way she does cooking – with thoughtful creativity that delights the senses.”

Hamilton’s visit to Hollins is part of a national book tour that begins March 1 in New York and takes her to Boston, Dallas, Austin, Seattle, Vancouver, San Francisco, and Los Angeles before she arrives in Roanoke. Other cities on the tour include Miami, Chicago, Philadelphia, and Atlanta. Her visit to Hollins is made possible in part by the university’s Distinguished Speakers Series and the May Camp Walker Fund, and Local Roots Restaurant.


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