Join us for a rustic lamb dinner inspired by Gabrielle's book, Blood, Bones & Butter. This event is a fundraiser to benefit Hollins' Horizon Program, the adult degree program for non traditional aged women who wish to start or resume a college career. The dinner will evoke the meal described in The New Yorker's book excerpt, featuring the culinary talents of Chef Josh Smith and the staff of Local Roots Restaurant. This dinner will take place in the riding ring, which is a dirt floor surface, therefore casual dress is recommended.

Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, and Bon Appétit, among others. Hamilton's much-anticipated memoir will be published this March by Random House. She is visiting Roanoke as part of her national book tour.

Read an excerpt from the New Yorker: http://ny.eater.com/uploads/Hamilton%201-17-11.pdf

Cost includes dinner, a copy of Blood, Bones & Butter, and a tax-deductible donation to the Horizon Program.

Sponsored by Hollins University and the May Camp Walker Fund and Distinguished Speakers Series, and Local Roots Restaurant.

If you cannot attend and would like to make a donation to the Horizon Program, you may do so at www.hollins.edu/giveonline.

For questions or additional information, please email gabriellehamilton@hollins.edu.