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MONTHLY FARM BRUNCH
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 brunches are small and intimate, space is limited. Farm brunch includes 3 courses plus wood fired biscuits with jam and sides, Extracto coffee, bloody marys with Dogwood Distilling and mimosas. 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.
COLLAB CHEF: Morgan Deeks
Morgan, a native Oregonian, grew up with family dinners and a true sense of the joy of the table. After graduating top of her class from the Oregon Culinary Institute she joined the culinary team at Cocotte where she was quickly promoted to sous chef. After three years at Cocotte, Morgan accepted a sous position at Portland charcuterie specialist and restaurant, Olympia Provisions. Soon after she was recruited as a sous chef for Ned Ludd and Elder Hall where she has spent the past year pushing the kitchen and charcuterie program. This coming year, Morgan is assisting farms, caterers, and restaurants during a research and development phase of her career. She believes in simple, polished cuisine sourcing from friends and farms, and keeping culinary traditions alive.
MENU
Cooking up our Dad's favorite dishes!
3 course meal that includes something sweet, something eggy and something meaty...
SIDES.
-Smashed & Fried Pots
-Wood Fired Biscuits with Jam & Spreads
BEVIES.
Extracto Coffee.
With accompaniments
Bubbles.
OJ or Grapefruit Juice
Farm Bloody.
Our Spicy Mix. Dogwood Distilling Vodka. Farm Pickles
FARMER/CHEF BIO
Stacey Givens is the farmer/chef/owner of The Side Yard Farm & Kitchen. Based in Northeast Portland's Cully Neighborhood, her team and a squad of dedicated volunteers grow diverse vegetables on several urban lots. She sells her harvests to nearby restaurants, including Veritable Quandary, Grain & Gristle, 23Hoyt and more in what she calls an invaluable "chef-to-chef" produce service. Over the last 10 years she has cooked her way through various Portland kitchens including Lincoln, Southpark and Rocket. Since then, Givens has established the first 'urban' farm to table catering company and nomadic supper club in the Portland area where she uses her urban grown goods. 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.
"Stacey Givens perfectly pairs farming and cooking for an inspiring dish of local resilience"- Edible Portland
**There are two work trade spots available for this brunch. Please contact me if you're interested!
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LocationThe Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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Contact
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