Richmond Station hosts Chef Gabrielle Hamilton
1 Richmond Street West
Sunday January 17th the Stratford Chefs School is presenting a culinary collaboration not to be missed. For one night only, renowned Chef, Author and 2015|16 Stratford Chefs School Joseph Hoare Gastronomic Writer in Residence Gabrielle Hamilton will take over the kitchen of Richmond Station. Working alongside co-owners Carl Heinrich ('05), Ryan Donovan ('05) and team, Chef Hamilton will present a mouthwatering four-course meal. Canapé and aparetif upon arrival. MENU | to be complimented by Southbrook Vineyards wine pairings Fried Egg, Toast, Calabrian Chili Butter and Shaved Bottarga - 2015 Southbrook Orange WineBraised Lamb Shoulder with Lemons, Tomatoes and Cinnamon - 2007 Southbrook Poetica Cabernet MerlotShaved Celery Salad with Radishes, Fennel and Valdeon - Southbrook The Anniversary [fortified]Frozen Milk Punch and Sesame Biscuits - 2006 Southbrook Vidal IcewineChef Hamilton is the chef-owner of Prune restaurant in New York's East Village and was named Best Chef NYC by the James Beard Foundation in 2011. Her work has appeared in The New Yorker, The New York Times, GQ, and Bon Appetite among other publications. Most notably, Chef Hamilton authored the 2011 best-selling memoir Blood, Bones and Butter and released her first cookbook, Prune, in November 2014. Richmond Station opened in 2012 and was a huge success from the start. "Committed to delicious food and excellent hospitality", Heinrich and Donovan have honed a team who appreciate quality local ingredients and thoughtfully crafted dishes. Books will be available for sale and signing.
This listing has no upcoming events
Food & Drink