Chef Hugh Acheson. (Photo by Taylor Oxendine)

You know him for his eyebrow-, er, unibrow-raising turn on “Top Chef Masters,” and for being the James Beard Award-winning chef of four restaurants, including Empire State South in Atlanta.

Now, get to know Hugh Acheson even more when he joins me in conversation and for a book signing at Lululemon Athletica store in San Jose’s Santana Row, 7 p.m. to 8 p.m. June 9. That will be preceded by Acheson doing a cooking demo at 6 p.m. on stage at the chess board area at Santana Row.

You’re probably scratching your head about why he’s appearing at Lululemon, of all places, aren’t you? Turns out his sister works for the trendy athletic-wear company.

His newest cookbook is “The Broad Fork: Recipes For the Wide World of Vegetables and Fruits” (Clarkson Potter). The book’s 200 recipes make produce the star — in everything from pickles and salads to purees and sautes.

Never cooked kohlrabi? Acheson will guide you through a few flavorful preparations that will make you a new fan of that root veg that tastes like the love child of a cabbage and turnip? Never heard of a yacon? I hadn’t, either, until reading Acheson’s description of the veg also known as Peruvian ground apple, which grows like a weed in the South and tastes a little like jicama.

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