COLLABORATION SUPPER WITH CHEF PATRICK MCKEE OF ESTES PDX
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, 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 farm made 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 Estes Pdx will be teaming up to bring you a five 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. Dinner will be paired with local wine from our new favorite womxn owned wine label- Landmass Wines and Scenic Valley Farms.
Farmy Bread n Pickle Board
Wood Fired Flatbread. Farm Pickles. Ricotta. Fresh Fennel Pollen
Cherry Tomatoes. Malabar Spinach Leaves & Vines. Burnt Radish Pods. Fried Nasturtium Capers. Farm Feta. Tarragon. Farm Honey
Pasta a la Chitarra
Fresh Tomato Marinara. Summer Squash. Crumbs. Bottarga
Basil Wood Smoked Halibut
Ground Cherries. Thai Basil. Gherkins & Blossoms. Lil Hinona Turnips.
Red Leaf Amaranth
Pork Belly Porchetta
Pancetta & Fresh Corn Polenta. Papalo. Padrones. Pork Jus
Cacao. Safflower. Coconut
Served with: Raspberry & Rose Mint Sorbet
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 2019, McKee became the Executive Che/Owner of Estes Pdx, a dinner series rooted in family cooking, his years at Paleys Place and Perlot, and travels through Spain and Italy. Estes, named for the chefs mother, is located at the wine bar Dame. Its foundation is the middle of the road style of dining that helped define Perlot, McKee says not too fancy, but not too lowbrow either. Its all rooted in home cooking, says McKee. Its taking that home cooking and redefining and refining it. Fixed menus served up family-style with braised meats, pasta, and vegetable dishes. A fan favorite, the beloved cacio e pepe, as well as spaghetti and meatballs made with McKees family marinara sauce.
FARMER/CHEF BIO-STACEY GIVENS
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 her 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 Portland 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 'whole plant cooking' 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!