A Vegetarian Winter Rustic Heirloom Bread Dinner with Chicago’s Hewn Bakery

Feb 27th

A Vegetarian Winter Rustic Heirloom Bread Dinner
Ellen King
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.


{ 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

A vegetarian meal prepared by Hewn Bakery’s Ellen King with plenty of bread!

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!

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Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings,  you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails.  No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.

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“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”

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Mark Kurlyandchik, Detroit Free Press

“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”

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