TALKING FOOD AT 1900 is a series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world, hosted by the 1900 Building and food writer and photographer, Bonjwing Lee.

For our latest installment , we are thrilled to welcome the phenomenal chef and author Gabrielle Hamilton.

Gabrielle is truly one of a kind and we are honored she will be spending the weekend with us! There will be multiple events to take advantage of:

10/18 - Talking Food at 1900 - The Dinner - 6:00 - 9:00pm
Please join us for a beautiful night of food, wine, storytelling as we bring together two culinary forces, Guest Chef Gabrielle Hamilton and Chef Linda Duerr.
$115 per person, plus tax and gratuity

10/19 - Talking Food at 1900 - The Discussion - 4:30 - 5:30pm
Our goal with every Talking Food is to educate and the talks are always interesting, insightful, and entertaining. This talk is the perfect thing to do on a Saturday and will take place in one of our gorgeous event spaces. You may purchase a ticket with or without a signed book.
$25-50 per ticket, plus tax

10/19 - Talking Food at 1900 - The Party - 6:00 - 9:00pm
After The Discussion, the party moves to the lovely Courtyard at 1900 for food and drink from Gabrielle, Linda and The Restaurant at 1900 crew. This is an incredible opportunity to see culinary brilliance at work.
$115 per person, plus tax and gratuity

Our friends and collaborators, Rainy Day Books will be on hand selling copies of Gabrielle’s two books Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and Prune, which features 250 recipes from her East Village restaurant.

GABRIELLE HAMILTON
Gabrielle Hamilton is the chef/owner of PRUNE restaurant, 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.

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 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 has won 4 James Beard Foundation Awards, culminating with the top honor of Outstanding Chef in 2018. 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. Her second book, a cookbook, Prune, features 250 recipes from her East Village restaurant. Her feature article for The New York Times Magazine “My Restaurant Was My Life for 20 Years. Does the World Need It Anymore?” was selected for inclusion in The Best American Essays Series 2021. Gabrielle guest edited The Best American Food Writing 2021. She has just completed 5 years as a monthly columnist for The New York Times Magazine. She lives in New York City with her wife and two sons.

Bio via AAE

LINDA DUERR
Executive Chef, The Restaurant at 1900
Linda Duerr grew up on Rhode Island's southern coast, and while attending Boston University she discovered her love for cooking under the tutelage of Chef Jean-Claude Banderier while working at Rebecca. Linda worked her way from garde manager with no professional experience to sous chef in under 2 years. 

Linda opened 224 Boston Street as chef in 1988 and developed the new American style restaurant into a neighborhood destination spot before going on in 1990 to work as Chef de Tournant at Boston's famed BIBA restaurant, there learning finesse from owner and James Beard award-winning chef, Lydia Shire. In 1992 Linda moved to NYC to sous chef for owner-chef Anne Rosensweig's 4-star Arcadia restaurant and spent the next four years working next to such luminaries as Nobu Matsuhisu, Madeleine Kamman, Alfred Portale, and Barbara Tropp. 

In 1998 Linda came to Kansas City to open Lidia's Freighthouse as executive chef for Lidia Bastianich. There she developed a respect for the originality of authentic Italian cuisine that she brought with her to Frondizi's Ristorante, where she assumed its executive chef position in 2000 and made her culinary home until 2007. This classic Tuscany-style trattoria enabled her to combine regional authentic Italian cuisine with the new American and New England roots of her past to create her own unique personal style. Sadly, even beloved restaurants sometimes run their course, so when Frondizi's closed its doors in the Spring of 2007, it was this personal style that she brought with her to "JJ's" as executive chef and helped to restore the élan for which the 25 year old West Plaza Bistro had been famous for. From 2010 to 2017, Linda carried on the timeless culinary traditions of The River Club, a historic establishment in Kansas City. 

"Kitchen home" for Linda now is with The Restaurant at 1900 where she has been the Executive Chef since its opening in Spring 2017. At 1900, she has curated a beautiful, seasonal, inventive fare that in her first year garnered a nomination for a James Beard Foundation 2018 Semifinalist for "Best Chef of the Midwest❞ award. 

Committed to a greener earth and buying food locally, she has been guest chef for the Green Dirt Farm barn dinner series, for Powell Gardens, and most recently worked with Blackberry Farms for a dinner focused on seed preservation and heirloom ingredients. Chef Duerr also frequently participates in Kansas City's many not-for-profit culinary experiences, such as Shuttlecork, ArtFare, Lady Chef Dinner, and Le Dames d'Escoffier's "The Supper Club". 

BONJWING LEE
Bonjwing Lee is a photographer, writer, and editor based in Kansas City, Missouri.Known for his distinct photojournalistic and storytelling approach to food and travel in particular, Bonjwing primarily works as a commercial photographer focused on the hospitality industry. His clients have included restaurants and luxury resorts and properties, both foreign and domestic, as well international products and service brands. Bonjwing's work has appeared in numerous publications, including The New York Times, The Wall Street Journal, Architectural Digest, GQ, Food + Wine Magazine, Bon Appetit Magazine, and two cookbooks. 

Bonjwing holds a Bachelor of Science from Northwestern University and a Juris Doctorate from the University of Michigan Law School.

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