Evento

Seed to Bites from Portland to Japan-SUPPER

After appearing in the Japanese magazine, HUGE, Chef Givens of The Side Yard Farm & Kitchen has been invited to bring farm-to-table cooking to both Kyoto and Kamakura. Sourcing goods from local farmers, bakers, butchers and also bringing Portland-made ingredients, Givens is packing a suitcase full of the essentials. What's making the trip, you ask? Dogwood Distilling booze for the Portland-style brunch in Kamakura, The Common's Brewery is shipping over some of their finest brews to be paired with the supper in Kyoto and many more Portland staples!

March 1st- SUPPER in Kyoto @ MIBUNIKAI
6000 YEN per person
5pm-7pm

MENU-SUPPER

ON THE TABLE: Local bread. farm made mustard and pickles with cured sausage from Old Salt Market Place Portland

SEARED SALMON
Warabi. Kinkan Vinaigrette. Eringi. Nanohana

DUCK 'BACON' DUMPLINGS
Caramelized Hakusai. Gobo. Fried Nira. Shiso Jus

CAST IRON SPOON BREAD
Ringo. Beer Caramel. Fresh Hops from The Side Yard Farm

DRINKS
The Commons Brewery Beer from Portland, Or

-urban farmhouse ale

-fleur de ferme

Japanese SEED to BITES page
The Side Yard Farm & Kitchen