Presented by Ellen King, Hewn Bakery
“The future of food actually lies in the past,” says Ellen King, co-owner and head baker of the nationally acclaimed Hewn Bakery in Evanston, where she creates hand-forged artisan bread. (www.hewnbread.com).There’s more than a grain of truth to everything Ellen believes in. A historian by training, Ellen joins us to share the history of heirloom grains, and her company’s commitment to furthering the local grain economies in the Midwest. “Many small Midwest farms are creating a revolution in grain consumption and bakers and consumers need to support their noble cause,” she says. In addition to giving us food for thought, Ellen will also serve samples from her bakery, and sign copies of her first cookbook “Heritage Baking: Recipes for Rustic Breads and Pastries with Artisanal Flour from Hewn Bakery.” (Chronicle).
A classically trained chef, Ellen also holds an MA in American History from the University of Maine. Before opening Hewn, Ellen worked in various restaurants in Seattle, served as the artisan cheese buyer for Whole Foods in Bellevue, WA, and spent time at Quillisascut Farm School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a wood fired oven. She opened Hewn Bakery with her business partner Julie Matthei in 2013. The bakery has since been lauded by The New York Times, Saveur, Chicago magazine, Forbes, and many other notable publications.
Saturday, March 9, 2019
10 a.m. to noon
At Louis Weiss Memorial Hospital (Auditorium, lower level)
4646 N. Marine Drive (at Wilson), Chicago
FREE PARKING: USE OPEN LOT ON SOUTH SIDE OF HOSPITAL
(Signs will say “Permit Parking” and “Doctor’s Lot” but it’s OKAY for YOU to use on this Saturday!)
FREE STREET PARKING ALSO
PUBLIC TRANSPORTATION: CTA BUS #146 stops directly in front
Cost of the lecture program is $5, $3 for students and no charge for CHC members or Weiss faculty and staff. To reserve, please e-mail your reservation: Culinary.Historians@gmail.com