MONTHLY 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, bloody marys with Dogwood Distilling 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.
3 course meal that includes something sweet, something eggy and something meaty...
-Smashed & Fried Pots
-Wood Fired Biscuits with Jam & Spreads
OJ or Grapefruit Juice
Our Spicy Mix. Dogwood Distilling Vodka. Farm Pickles
Stacey Givens is the farmer/chef/owner of The Side Yard Farm & Kitchen. She grew up in a big Greek family and was instilled with DIY values from a very young age. Farming in their backyard, foraging olives with her mom from the nearby hills and learning to brine them with her Yiayia (grandmother). Givens has been in the food industry since the age of 15. Working her way through kitchens up the west coast from LA to SF to Pdx. After landing in Pdx in 2006, she cooked in various kitchens including Lincoln, Southpark, Rocket and Noble Rot. Currently, she is based in the Ne Cully Neighborhood, where her team grows diverse vegetables on a 1 acre plot of land. She sells her harvests to nearby restaurants in what she calls an invaluable chef-to-chef produce service. Since then, Givens has established the first 'urban' seed to plate catering company and supper club in the Portland area where she uses Side Yard grown goods. She also sources from other urban farms in her hood for goat milk, eggs, honey and fruit. 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. Crafting 'urban farm to table' meals led Givens into what she calls her 'seed to plate' food philosophy.
"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!