Penguin Random House
Burn the Ice
To tell this story, Kevin Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince’s Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.
Kevin Alexander writes with rare energy, telling a distinctly American story, at once timeless and cutting edge, about unbridled creativity and ravenous ambition. To “burn the ice” means to melt down whatever remains in a kitchen’s ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.