hanare×SocailKitchen

 
After appearing in the Japanese magazine, HUGE, Portland based 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!
 

 

 

- 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, urban farmhouse ale, fleur de ferme

 

To Reserve, please go to:  http://seedtobitessupper.bpt.me/

More info: Japanese SEED to BITES page   The Side Yard Farm & Kitchen

 

38-6 2F Mibumatsubaracho,Nakagyo-ku,Kyoto-ku,Kyoto-shi

Kyoto 604-8823, Japan