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Urban Farm Supper
April 23, 2016 @ 6:00 pm
MONTHLY 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. Seatings are pre-sold as tickets and available by reservation only. These dinners are small and intimate, space is limited. Suppers are typically 4-5 courses. 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 Alex Parsons, formerly the Executive Chef of El Gaucho.
Alex nearly lost his life last year and has been on the road to recovery ever since. Alex and Stacey are old friends and have cooked together in the past at local Portland restaurants. This will be his first time cooking since the accident and we are thrilled to be working with this guy!
Slow Food Portland
Slow Food Portland will be joining us as our guest winemaker. Slow Food supporter Don Oman brought together multiple vineyards to create a wine blend to support Slow Food activities throughout the state. Proceeds from the wine support sending delegates to Terra Madre, develop educational outreach materials for the Ark of Taste, and provide funds to Oregon food and farming projects.
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
**There are two work trade spots available for this supper. Please contact me if you’re interested! ALREADY TAKEN!