CELIAC FRIENDLY 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 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.
The Flour Girl Pdx is our guest for November's farm brunch. Chelsea Willis was diagnosed with celiac disease at the age of 21. Her story is similar to many celiacs, countless doctors and no answers. When she finally got her diagnosis she realized how big of an undertaking it was to change her diet which ultimately changed her life. After years of learning about other food allergies that were not only affecting her gut, but also her neurological health she began studying the correlation of inflammatory foods, gut health, and psychological health. This was what inspired her to start an allergen friendly baking company in Denver. After taking a break from baking in order to study psychology and health and healing she is back to baking and blending the best gluten free flour blends you've ever had.
**There will be gluten free flour blends available for purchase at brunch made by The Flour Girl Pdx.
**If there are any questions specifically regarding dietary issues for the brunch email us!
MENU-100% GF & Dairy Free
3 course meal that includes something sweet, something eggy and something meaty...
3 Day French Toast.
Pumpkin. Pecans. Pomegranate. Vanilla Crema
Fried Chicken & Waffles
Green Sorrel Waffle. Dads Arkansas Fried Chicken. Smokey Pork Loin. Maple Syrup
Charred Romanesco. Italian Dandelions. Black Trumpets. Sheeps Cheese (on side). Herbage
-Smashed & Fried Pots
-Wood Fired Biscuits with Apple Jam
OJ or Grapefruit Juice
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
The Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
|Minimum Age: 21
|Dog Friendly: No
|Wheelchair Accessible: Yes!