Renowned chef, restaurateur and Top Chef judge Barbara Lynch shares her personal stories — about her rise from a hard-knocks South Boston childhood to culinary stardom and community activism — with fellow maverick chef/author Gabrielle Hamilton.
From bluffing her way into her first professional cooking jobs, to developing a distinct culinary style through instinct and sheer moxie, Lynch explores how her colorful past and remarkable re-invention has strengthened and expanded who she is — in and out of the kitchen. She signs copies of her new book, Out of Line: A Life of Playing with Fire, following the talk.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.
Barbara Lynch has won multiple James Beard awards, including Outstanding Restaurateur (only the second woman to win), an Amelia Earhart award winner for her success as a woman in a male-dominated field and the Relais & Chateau designation of Grand Chef (one of only six in North America). She is the owner of Barbara Lynch Gruppo, which encompasses seven celebrated restaurants, including No. 9 Park, B&G Oysters, Drink, Sportello and Menton. Three of her restaurants are anchored in and have spurred the revitalization of South Boston, her lifelong home.
Gabrielle Hamilton is the chef/owner of PRUNE, which she opened in New York City’s East Village in October 1999. PRUNE has been recognized in all major press, both nationally and internationally, and is regularly cited in the top 100 lists of all major food magazines. Gabrielle has made numerous television appearances including segments with Martha Stewart, Mark Bittman and Mike Colameco, and was the victor in her Iron Chef America battle against Bobby Flay on The Food Network in 2008. Most notably, she won an Emmy for her role in Season 4 of the award-winning PBS series Mind of a Chef. Gabrielle has written for The New Yorker, The New York Times, GQ, Bon Appetit, Saveur, Food & Wine, Afar, Travel and Leisure, Vogue, The Wall Street Journal, Elle and House Beautiful. Her work has been anthologized in Best Food Writing 2001, 2002, 2003, 2004, 2005, 2006, 2011 and 2013. Gabrielle was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation and in 2011 won the category. She is the author of The New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012. She won her third James Beard award in 2015 for her piece “Into the Vines” published in Afar. Most recently, she wrote the cookbook, Prune, featuring 250 recipes from her East Village restaurant. She is currently at work on her next book, a memoir, to be completed in 2017.