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MONTHLY FARM SUPPER
The Side Yard Farm & Kitchen is a monthly communal table urban farm supper club in NE Portland. Focused on seed to plate dining out on the farm with multiple courses and family style seating. It's urban craft all the way, from seed to plate. Growing on urban acres from the veggies, to the eggs, milk for cheese and honey from our bees. Seatings are pre-sold as tickets and available by reservation only. These dinners are small and intimate, space is limited. Suppers are typically 4-6 courses served with The Side Yard's housemade bread n' pickle board and beverage pairings. Chef Stacey Givens of The Side Yard hosts guest chefs, brewers, distillers, winemakers and artisans of all kinds throughout the season to join her in making each dining experience unique.
Our collaborating chef this month is bread baker Dillon DeBauche of Union Yeast & Grain. Dillon is a dear friend of mine and makes some damn good bread. He's a Wisconsin boy, born and raised. He started working full time in kitchens at 15 and making bread at 18. He has baked bread in Austin, Sydney, Paris, and Portland. He was the head baker at Little t American Baker for many years until starting his own project, Union Yeast & Grain.
DINNER MENU-9/28
Farmy Bread n Pickle Board
Russian Rye. Farm Pickles. Cultured Chamomile Butter
Greens, Roots & Brassicas
Neighborhood Goat Milk Chevre. Raw Veggies & Their Greens. Charred, Roasted & Poached Farm Veggies. Our Shiso Salt. Amaranth Roti Flatbread
Borage & Ricotta Dumplings
Jimmy Nardello Peppers. Oregon Corn. Borage Greens. Nigella Seeds. Grana
Fig Wood Smoked Black Cod
Safflower Parsnip Puree. Pickled Grapes. Kohlrabi. Lovage
Braised Pork Shoulder
North Georgia Squash & Seeds. Fried Green Tomato. Upright Brewing Saison Redux. Herbage
Farm Tea Cake
Ground Cherries. Sorrel. Candied Fennel Seeds
FARMER/CHEF BIO
Stacey Givens is the farmer/chef/owner of The Side Yard Farm & Kitchen. She grew up in a big Greek family and was instilled with DIY values from a very young age. Farming in her backyard, foraging olives with her mom from the nearby hills and learning to brine them with her Yiayia (grandmother). Givens has been in the food industry since the age of 15. Working her way through kitchens up the west coast from LA to SF to PDX. After landing in Portland in 2006, she cooked in various kitchens including Lincoln, Southpark, Rocket and Noble Rot. Currently, she is based in the Ne Cully Neighborhood, where her team grows diverse vegetables on a 1 acre plot of land. She sells her harvests to nearby restaurants in what she calls an invaluable chef-to-chef produce service. Since then, Givens has established the first 'urban' seed to plate catering company and supper club in the Portland area where she uses Side Yard grown goods. She also sources from other urban farms in her hood for goat milk, eggs, honey and fruit. Its urban craft all the way, from the seed to the plate. Making her own cheese, charcuterie, vinegars, pollen, spices and pickles. Her inspiration to get her hands in the dirt sprouted when she was cooking at Rocket (now Noble Rot), which had the first rooftop garden of its kind in Portland. Crafting 'urban farm to table' meals led Givens into what she calls her 'seed to plate' food philosophy.
"Stacey Givens perfectly pairs farming and cooking for an inspiring dish of local resilience"- Edible Portland
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AdresseThe Side Yard Farm (Afficher)
4800 Ne Simpson St
Portland, OR 97218
United States
Catégories
| Âge minimum : 21 |
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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Contact
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