In an Edible World, food tells us a story.
In an Edible World, you’re hungry for more than just a delicious meal. You crave a tasty story too.
In an Edible World, our appetite for connection meets our appetite for flavor.

Edible World programs let you savor amazing cuisine while hearing a tale inspired by that food. Past Edible Worlds have included the Polish neighborhoods of Northeast Philadelphia, led by Rick Nichols of the Philadelphia Inquirer, and the diverse culinary inspirations for Ellen Yin’s phenomenal restaurant, Fork. Read more about our past programs here.

Latest Edible World

Prune met Pumpkin at this exclusive event with author and chef Gabrielle Hamilton (pictured right). The writer and James Beard-nominated chef of New York City’s Prune shared her new memoir, Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef, at Pumpkin Restaurant.

About Gabrielle Hamilton and Blood, Bones and Butter
Owner and chef of New York’s Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef. The youngest of five siblings born to a French mother who cooked “tails, claws, and marrow-filled bones” in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. Peeling potatoes and scraping plates–”And that, just like that, is how a whole life can start.” At age 16, in 1981, she got a job waiting tables at New York’s Lone Star Cafe, and when caught stealing another waitress’s check, she was nearly charged with grand larceny. After years of working as a “grunt” freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the “foodie” world), yet she is also as frank and unpretentious as her menu–and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy.