Vegetarian Winter Rustic Heirloom Bread Dinner with Chicago’s Hewn Bakery
This late February frame dinner can only mean only one thing. Bread, bread and more bread. Hand-mixed, hand-shaped and naturally fermented without commercial yeast or any preservatives, Ellen King and her team of Chicago-based Hewn bakers work with modern heritage grains sourced from small, local Midwest farmers, primarily in Illinois and Wisconsin, allowing flavors to be used at their peak. Mixed by hand daily and turned every 30 minutes over a four hour period, the Hewn dough is then shaped and placed into bannetons, where it rests overnight to rise naturally. From the start of the mix to the bake, this bread is fermented approximately 20 hours, using 100-percent organic ingredients. Recognized by The New York Times, Saveur and Forbes, Ellen King is single-handedly our champion to understanding and appreciating the artisan farmer-miller-baker movement in the United States. Join us for a one night frame residency as Ellen travels in from Chicago, just for us, to sincerely cook a winter vegetarian bread dinner in our open kitchen and explain how these sustainably grown heirloom grains add complexity and mesmerizing flavor to her bread baking . And soon-to-be-your bread baking. Hot off the Chronicle Books presses, Ellen will be sharing her new book release, Heritage Baking, with 45 foolproof recipes of nutritious, good-for-the-gut breads highlighting a wide range of artisanal flours, that she will explain how and where, we can get for our personal home uses. Metaphorically (and literally) let’s Break Bread! We will be tearing loaves apart to eat all night as we put a pin in our desire to grasp a deeper connection to where our food comes from. It feels good to grow healthy. And support our Midwest heirloom grain farmers and artisan millers at the same time.
Menu
{ first course } Flat Breads Beet, Pesto, Parm and Goat Cheese
{ second course } Winter Panade Rustic bread casserole with kale, chard, onions, beans.
{ third course } Shiitake and Bean Salad A medley of Rancho Gordo beans served with roasted tomatoes and shiitake mushrooms.
{ fourth course } Wheatberry Trip Wheatberries cooked in a risotto method with roasted vegetables
{ fifth course } Roasted Miso Cauliflower Salad with toasted bread crumbs
{ dessert } Pear and Apple Galette
Bread. Bread and More Bread on each table with local European butter
February 27, 2019 5:30pm and 8:30pm $50 per person + tax and service fee Included: A vegetarian meal prepared by Hewn Bakery’s Ellen King with plenty of bread! Additional: Wine, Beer, and frame Cocktails Heritage Baking, a just released book by Chronicle Books will be available for $29.95 and can be personally signed by the Author, Ellen King of Hewn Bakery
Tickets on sale now!