If—as chef Gabrielle Hamilton writes in the New York Times  about her legendary recipe for Radishes and Sweet Butter with Kosher Salt—“success is in the quality of the ingredients,” this show is certain to be a memorable feast. In 2011, after decades in the restaurant business, Hamilton published Blood, Bones & Butter, which Anthony Bourdain declared “magnificent.” Her electrifying new memoir, Next of Kin, delves into the excitement, resilience, agony, and defiance required to be a member of her singular family. “With only three ingredients, there is nowhere to hide”—and we’ve pulled together the perfect trio: Hamilton, host Shelley Youngblut, and you in the audience.