Join us on June 29th for a collab PRIDE dinner on the farm with Chef Stacey Givens of Side Yard Farm & Kitchen + Chef Luna Contreras of CHELO. Picture a warm summer evening, wood fired Tlayudas, chilled bevvies, good company and perhaps an after dinner dance party.
SEED TO PLATE DINNER *MENU COMING SOON*
Bevvies- Side Yard Farm Bar will be serving up Landmass Wines, Jerry's beer, Chicha Morada
*Equity Pricing for the BIPOC + Trans Community (Email thesideyardpdx@gmail.com)
*All sales are final, no refunds. If you have to cancel and we have a waitlist for this event, we can help exchange your tickets.
ABOUT CHELO//Chef Luna Contreras: Luna Contreras is a proud transgender woman and the Mexican chef behind Chelo — the restaurant that is part of Dame Collective and the small batch condiments line. The inspiration for her seasonal, vegetable laden Mexican cooking comes from her grandmother, Mama Chelo, in Guadalajara, Jalisco.
In San Francisco, Luna received culinary recognition, including Michelin Bib Gourmand awards and Top 100 Bay Area Restaurants awards from the San Francisco Chronicle, for her work at Mamacita and Padrecito. Luna has been featured in Eater, Portland Monthly, Willamette Week, The Oregonian, Huffington Post, Travel Oregon, The New York Times amongst others.
She was a contestant on Netflix's Snack vs. Chef. Most recently, Luna was named the 2023 Chef of the Year by Eater Portland and received The 2023 Spirit of Hospitality Award from Travel Portland. Luna also forms part of the World Central Kitchen Chef Corps Non-Profit.
Luna has fought most of her life to affirm and embrace her true identity. In 2020, she finally began hormone replacement therapy after a long battle with gender dysphoria. This ongoing journey continuously sparks a renewed passion to stay humble, honest, and real in everything that she does
ABOUT SYF//STACEY GIVENS: Stacey Givens is the Farmer/Chef/Owner of The Side Yard Farm & Kitchen. She grew up in L.A as the youngest child in a big Greek family. From an early age, she was immersed within a deep food culture, her mother and Yiayia teaching her how to grow, forage, and preserve food as women in Greece had done for generations before. Stacey gained her first experiences in the food industry at the age of fifteen working in kitchens from L.A., S.F. to Portland. She found a home and community in Portland; with her ‘whole plant cooking’ philosophy sprouted. Over the years, she has won the Local Hero Award, has been featured on Food Network’s Chopped, TIME Magazine, NBC’s Today Show and more.
*IF YOU ARE DINING IN PLEASE DO THE FOLLOWING:
- ARRIVAL TIME IS AT 5PM AND DINNER WILL BE SERVED AT AROUND 545PM
- NO PETS OR OUTSIDE ALCOHOL ALLOWED
- IF PARKING IS FULL DIRECTLY IN FRONT OF THE FARM, PLEASE PARK ON NE KILLINGSWORTH NEAR 48TH AND WALK TO THE FARM
THANK YOU FOR SUPPORTING SMALL LOCAL BUSINESSES!