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.
Side Yard Bread n Pickle Board
farmy bread. pickles. calendula butter
Borage & Cherry Tortelli
our goat chevre. borage greens & their flowers. cherry pit jus
Marinated Grilled Turnips
rubystreak mustard greens. dill salmoriglio
Cob Oven Roasted White Prawns
breaky rads. charred radish pods. nasturtium capers. lemon balm oil
Pea Shoot Soppressini
porcinis. anise hyssop. heritage cheese
Mix Grill of Suckling Pig
dandelion greens. charred pickled cippolini onion. rau ram pesto
cacao. blueberries. red shiso. fig leaf dust
Matt Sigler of Renata
A Nebraska native, Matt's culinary education began in San Francisco where he interned at Quince and his love for Italian food was born. From there, he gained a deep understanding of food seasonality while working at Foreign Cinema and eventually became Chef de Cuisine at Flour + Water and Salumeria where he honed his pasta and salumi skills. After a brief consulting stint in Chicago, Matt spent much of 2014 cooking and traveling in Colombia and Italy before landing in Portland to join the Renata family.
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 supper. Please contact me if you're interested!
The Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
|Minimum Age: 21
|Kid Friendly: No
|Dog Friendly: No
|Wheelchair Accessible: Yes!