Chef Stacey Givens of The Side Yard Farm & Kitchen is hosting six Portland's Chefs for a trip down memory lane, one course at a time. Join our communal farm table for an evening of food nostalgia. We welcome Timothy Wastell-Former Chef of DOC & Old Salt Marketplace, Mika Paredes-Creative Producer of Meatopia/Former Chef de Cuisine of Beast, Gregory Harrison-Chef of Grain & Gristle, Deepak Saxena- Owner & Chef of DesiPDX, Jared Goodman- Pastry Chef & Owner of Morgan St. Theater, Dillon DeBauche- Chef of Little t American Baker and Side Yard Chef Stacey Givens. We will be recreating our favorite food memories using urban produce sourced from within the Ne Cully Neighborhood and paired with lil' cocktails by Dogwood Distilling, beer by The Common's Brewery and cider by Baird & Dewar. Indulge in six courses that these chefs hold dear to them while celebrating urban agriculture in its prime!
Timothy Wastell loves nothing more than creating food that is delicious, seasonally inspired, locally sourced, ingredient focused, and meticulously executed for all people to enjoy. From the humble origins of small family restaurants in Michigan, Timothy has worked in some of the most highly lauded farm-focused restaurants in the west, including Game Creek and La Tour Vail, Paley's Place, the role of Executive Chef of DOC restaurant, and most recently Executive Chef of Old Salt Supper House. Outside of the kitchen, Timothy is chef in residence to the Culinary Breeding Network, an organization that focuses on better food by way of uniting chefs, farmers, and plant breeders.
Portland based chef and former Chef de Cuisine of Beast. Currently Mika is carrying the torch of her dear friend, the late Josh Ozersky, and is working as the Creative Producer of Meatopia.
The destination was always clear but the path has been winding and full of surprises. Chef Gregory Harrison began his culinary career in small restaurant kitchens of his hometown, then veered to culinary school which led him to the old school ball-buster kitchens of Chicago's elite dining scene. A glimpse of the Pacific Northwest propelled him to leave the heartland behind and make his home in Portland, where his current adventure is cheffing the helm of Grain and Gristle.
My name is Dillon DeBauche, and I was born and raised in Wisconsin. I started working full time in kitchens at 15 and making bread at 18. I've baked bread in Austin, Sydney, Paris, and Portland. I'm the head baker at Little t American Baker, where I spend as much time as possible trying things just to see what happens.
Deepak was raised on traditional Indian food by his mother and father and found his own love for cooking in his early 20's. In 2015, after 20 years as a software developer he decided to follow his decade long dream of turning his love for food into his livelihood and opened DesiPDX. His prior career provided him many opportunities to travel the world and experience a variety of cooking styles and flavors and his food cart is an ever evolving exploration in Indian Fusion fare, incorporating traditional roots with these influences and his own whims, bringing a modern take to classic Indian recipes. The name of
the cart is a play on the Hindi word desi (meaning authentic and unadulterated) as the food uses regionally sourced organic ingredients whenever possible and expands on idea of "authenticity" in a globalized world where we are sharing cultures and experiences.
Jared Goodman is the storyteller and sundae connoisseur behind Morgan St Theater, an ice cream pop-up that pairs ice cream sundaes with storytelling. Jared is self-taught in the kitchen, making everything from scratch, while sourcing from local farms and artisans when possible. He is a former school teacher and activist turned at-home parent, who indulged his passion for sweets to build his very own ice cream adventure. What started as a dessert club in his home dining room has evolved into an exciting pop-up, dessert catering company and as of recent, a mobile ice cream trike called the Pedal Parlor.
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, Renata, 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, Rocket and Noble Rot. 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.
The Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
|Minimum Age: 21
|Kid Friendly: No
|Dog Friendly: No
|Wheelchair Accessible: Yes!