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Tribeza Style Week features dinner with Gabrielle Hamilton

Addie Broyles
abroyles@statesman.com

Depending on how closely you follow New York restaurant news, Gabrielle Hamilton is either best known as the author of “Blood, Bones & Butter” or as the chef/owner of Prune, one of hottest spots for brunch in Manhattan.

After her memoir came out in 2011, Hamilton won the James Beard Award for Best Chef New York, and this week, she’ll be in Austin for a dinner for Tribeza’s Style Week at 7 p.m. Friday at The Contemporary Austin Jones Center, 700 Congress Ave. The Blooms & Butter dinner will feature dishes from her debut cookbook, “Prune,” prepared by members of Larry McGuire’s culinary team. Tickets to the dinner ($150) are available at tribezaevents.com, and some of the proceeds go to the Austin nonprofit Creative Action.

Hamilton’s cookbook doesn’t come out until November, but here’s a sample recipe to give you an idea of her funky fresh culinary style.

Broiled Ruby Red Grapefruit with Wheat Chex Streusel

2 oz. cold French salted butter, cut in small pieces

1/2 cup light brown sugar

2 cups Wheat Chex cereal

1 grapefruit

Turn on the broiler. In a small bowl, work butter and sugar together with your fingertips until marbled. Add Wheat Chex cereal, trying not to crush it too much.

Halve grapefruit and loosen all the segments with a knife. Pack some of the streusel gently and reasonably onto the ruby grapefruit half. Too much is too much. We want perfect fruit-to-topping ratio.

Set on a small baking sheet and place under the broiler. Cook until bubbly, golden and toasted, just a few minutes. Watch the grapefruit carefully so that the streusel does not burn. Serve immediately. Serves 1.

— From “Prune” by Gabrielle Hamilton (Random House, $45)