Burn the Place by Iliana Regan

 

Burn the Place by Iliana Regan

"Lucky us... not only is Chicago's own Iliana Regan (founder of Elizabeth restaurant!) a wise and innovative chef: turns out she's a damn good writer, too. As she describes her upbringing on a NW Indiana farm, her struggles over sexuality and substance abuse, and her rise to a hard-won place in our city's food scene, her voice is one-of-a-kind—brash and intelligent—and the kind of thing that will absolutely leave you wanting more. If this doesn't make you want to meet her, taste her food, and shake her hand, then..."  - Recommended by Erika

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Burn the Place: A Memoir Cover Image
$25.00
ISBN: 9781572842670
Availability: On Our Shelves Now
Published: Agate Midway - July 16th, 2019

Burn the Place is a galvanizing memoir that chronicles Iliana Regan's journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth. Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.

 

Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family's leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.

 

Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men--she often felt she "wasn't made for this world," and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a "new gatherer" underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.