Japanese 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. These dinners are small and intimate, space is limited. 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.
Join us Sunday, July 17th for an unforgettable evening of Japanese farm food and drink. Side Yard is hosting the crew from their 2015 Seed to Plate Japan Tour to recreate their experience. Two badass chefs, a brewer, a winemaker and the coffee dude. Expect a hand crafted vending machine for your appetizers, takoyaki made to order and a multi-course meal that includes ramen noodles by Umi Organic! Enjoy specialty cocktails by no other than Dogwood Distilling, wine from Jackalope Wine Cellars, brews by The Commons Brewery and coffee from Extracto.
Chef Chris Starkus- Urban Farmer
Chef Stacey Givens- The Side Yard Farm & Kitchen
Brewer Josh Grgas- The Commons Brewery
Winemaker Corey Schuster- Jackalope Wine Cellars
Coffee Roaster Chris Brady- Extracto
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.
The Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
|Minimum Age: 21
|Kid Friendly: No
|Dog Friendly: No
|Wheelchair Accessible: Yes!