The One Mile Farm Dinner
Featuring Chefs Stacey Givens & Chris Starkus
The Side Yard Farms' Stacey Givens hosts Urban Farmer Executive Chef de Cuisine Chris Starkus for a hyper local dinner at her farm in northeast Portland's Cully neighborhood. The chefs are collaborating on a five course dinner with all produce sourced from The Side Yard Farm, Simpson St Farm and foraged within a one mile radius of her space. Nicky USA will be providing sustainably farmed meats for the dinner while nearby Dogwood Distilling is bringing their gin and vodka. Expect a neighbor's goats milk cheese, edible wild weeds and Bee Local honey to feature on the menu.
On another note, a film crew from Japan will be joining us for dinner shooting footage for a Japanese travel channel. We are excited to host them and show them Portland style farm to table.
-Tiny Grilled Fava Pod. Fava Leaf. Fava Puree. Sea Salt
-Absinth Salmon Crudo
Cob Oven Baked Farm Bread with Calendula Butter & Pickle Jars
Urban Farmer Salad
Side Yard Greens. Flowers. Rat Tail Radish Pods. Scapes. Cherry Vin
Ne Cully Roots
Charred Radish, Hakurei Turnips, Green Garlic, Cipollini Onions & Tops. Farm Made Goat Quark. Pickled Fresh Cilantro Seeds. Fried Egg
Pollen Dusted Salmon
Snap Peas n' Carrots. Lovage. Fennel Pollen. Nasturtium Leaves & Seeds. Crispy Skins
Chamomile Smoked Rabbit
Baby Chokes. Radicchio. Red Veined Sorrel. Chervil Emulsion
Cacao. Blueberries. Shiso & Knotweed Ice Cream. Fig Bark
Chris creates focused cuisine with a nod to America's European ancestry. From humble beginnings as an expeditor at a family restaurant in his hometown of Santa Clarita, CA, he then embarked on a culinary career in Las Vegas refining his skills at premier restaurants such as Wolfgang Puck's Chinois and Postrio, apprenticing under Chef Alexandro Stratta at Renior in the Mirage and eventually opening Chef Stratta's ALEX at the Wynn. Chris' time as Chef de Cuisine for Rick Moonen's RM Seafood solidified his passion for sustainable seafood and advocacy. As Chef de Cuisine at Urban Farmer, Portland's Steakhouse; Chef Starkus' style reflects the road he has traveled - advocacy for local and sustainably sourced ingredients and a passionate, technique-driven style respecting the pure flavors of well-grown and well-prepared food.
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 Cocotte, 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
The Side Yard Farm (View)
4800 NE Simpson St
Portland, OR 97218
|Minimum Age: 21
|Kid Friendly: No
|Dog Friendly: No
|Wheelchair Accessible: Yes!