GFS Cookbook Club: Gabrielle Hamilton's "Prune"
Tuesday, February 3, 6:30 pm, $35
The popularity of a restaurant like Gabrielle Hamilton's Prune may be challenging to imagine for many Montana folks. But come dig into "Prune" the cookbook with Red Bird Chef Matt Cornette and you may get a better sense of why people wait hours in line just for a seat at Prune's bar and a chance to order Hamiton's Bloody Mary. The attention to detail in the elegant yet unfussy recipes Matt highlights this evening will come as no surprise to those who have read Hamilton's acclaimed memoir "Blood, Bones & Butter." Come get a taste of what's made Prune such a New York City restaurant phenomenon and "Prune" such an anticipated cookbook.
Baked Mussels with Escargot Butter Fried Zucchini Agrodolce with Chiles & Fresh Mint
Beef Short Ribs Braised in Pho Broth Eggplant Parmesan Pear Tarte Tatin