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The Side Yard Farm says
MOTHER'S DAY FARM BRUNCH WITH Sweet Delilah Farm

April showers bring May flowers, especially here in Portland. Do yourself a favor and take your mom to a special Mother's Day Farm Brunch at The Side Yard Farm. We are doing it up this year for mom's day by giving your mom flowers one course at a time. Join our communal table out on the farm for a seed-to-plate brunch experience with three family-style courses highlighting flowers. Side Yard welcomes flower farmer and floral designer, Chelsea Willis of Sweet Delilah Farm to provide beautiful bouquets for your mama!

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. 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.

*If you are bringing children under the age of 12, please contact thesideyardkitchenpdx@gmail.com for more info.

*We will have flower bouquets by Sweet Delilah Farm, Side Yard tomato starts and farm herb salts and sugars for sale at brunch!

MENU
3 course meal that includes something sweet, something eggy and something meaty...

SIDES.
-Smashed & Fried Pots
-Wood Fired Biscuits with Jam & Spreads

BEVIES.
Extracto Coffee Roasters
With accompaniments

Bubbles.
OJ or Grapefruit Juice

Farm Bloody.
Our Spicy Mix. Dogwood Distilling Vodka. Farm Pickles

FARMER/CHEF BIO
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 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
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By: The Side Yard Farm

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