Chicago’s Best Fall Dishes and Drinks
September 26, 2015
In the news
This article appeared in Forbes Life, written by Megy Karydes.
There is something about warm bread baking in the oven that screams fall which is why we’re excited about Evanston bakery Hewn ringing in the season with its fall-inspired Pumpkin Seed Polenta bread baked with fresh herbs. Using local polenta from Hazzard Free Farm in nearby Pecatonica, Illinois, Hewn’s latest seasonal bread creation, shaped by hand for several hours before going in the oven, particularly complements the richly seasoned pork dishes of fall with its corn-forward polenta crunch.
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