COLLABORATION SUPPER WITH CHEF PATRICK MCKEE OF SOUTHFORK|
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.
Chef Stacey Givens of The Side Yard Farm & Kitchen & Chef Patrick McKee of Southfork will be teaming up to bring you a six course hyperlocal dinner with all produce sourced from Side Yard Farm, neighboring urban farms and foraged within a one mile radius of her space. Nicky USA will be providing sustainably farmed meats that will be slow roasted over an open wood fire. Expect a neighbor's goats milk cheese and edible wild weeds to pop up on the menu too.
-Tiny Grilled Fava Pod. Fava Leaf. Fava Puree. Sea Salt
-Green Garlic Bisque Shooter. Whipped Crème Fraiche. Benton Ham Crisp
Seed to Plate Dinner- 6 courses
Farmy Bread n' Pickle Board
Wood Fired Bread. Farm Pickles. Cultured Calendula Butter
Neighborhood Goats Milk Chevre. Raw, Pickled, Charred & Poached Spring Veggies. Our Fennel Salt
Grilled Romaine & Beets. Shaved Kohlrabi. Oregon Snaps. Cherry & Lovage Vinaigrette. Pistachio
Herb Ricotta Gnocchi. Dungeness Crab. Butter-Poached Vegetables. Grana Padano
#4-Chamomile Smoked Halibut
Baby Chokes. Celtuce Stalks & Leaves. Herbage. Pickled Magnolia Verde
#5-Grilled Eye of Ribeye & Spinella
Thai-Style Green Curry & Bone Marrow Butter
Smoked & Braised Brisket, Smoky Brisket Jus
Ash Roasted Farm Veggies
Cacao. Blueberries. Shiso & Knotweed Ice Cream. Toasted Fig Leaf
Strawberry + Rhubarb tart
CHEF BIO-PATRICK MCKEE
McKee is best known as the former Executive Chef at Vitaly Paleys landmark restaurant, Paleys Place. McKee began his culinary career in Portland in 1994 with positions at Santé, and Jazz de Opus where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel, Mint and then Castagna. He then moved to Eugene for a change of pace and worked at Marché where he continued working with local, Pacific Northwest ingredients. From Marché, McKee took his first role as executive chef at Eugenes Red Agave. When he decided to move back to Portland, Chef Vitaly Paley was the first person he called to inquire about a job. The move would start a decade long relationship with the James Beard winning chef. McKees love of food began early in his life and he credits his mom for his love of cooking. He remembers Sunday night dinners with his parents being a day-long affair that were never missed and were a cherished part of his childhood. His mom primarily made Italian food, which has influenced McKees palate to this day. It was also family that led McKee to settle down in Oregon. He remembers spending the summers with his grandparents in Brookings Harbor. He fell in love the culture, nature and all of the produce that the Pacific Northwest has to offer. After studying classical piano at George Mason University, he remembered his love for Oregon, traveled through Portland and decided to make it his home.
In 2017, McKee became the Executive Chef at SouthFork, a creative, globally-inspired neighborhood restaurant that doesnt compromise on food or music. At SouthFork, McKee works with local farmers including Nicky Farms, Side Yard Farm, Stargazer Farms, Groundwork Organics and several others to create dishes that change with the seasons and always feature fresh and local vegetables, highlighting his deep relationships within the community. Patrick's menu at SouthFork features daring plates that source inspiration from across the globe with signature dishes including their Mushroom Dashi, Flat Top Burger, Braised Oxtails and Vegetable Plate.
FARMER/CHEF BIO-STACEY GIVENS
Stacey Givens is the farmer/chef/owner of The Side Yard Farm & Kitchen. She grew up in a big fat 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.
The Side Yard Farm (View)
4800 Ne Simpson St
Portland, OR 97218
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|