Side Yard Farm & Kitchen Chef Collective
We’re excited to introduce something new to the valley—a chef collective rooted in collaboration, creativity, and the land itself.
This collective brings together a rotating group of talented chefs to host intimate dinners, brunches, and hands-on cooking classes at Side Yard Farm & Kitchen in Phoenix. Menus will highlight and honor the incredible makers across the valley—farmers, artisans, and producers of all kinds. Whether you’re joining us for a one-night pop-up, a brunch, or to learn something new in the kitchen, we invite you to be part of this evolving story.
Farmer, Chef, and Owner of Side Yard Farm & Kitchen. After years in kitchens across CA and OR, Stacey planted roots in Portland, where she pioneered a seed to plate dining model that combined regenerative farming with culinary creativity. What started as a Portland urban farm 17 years ago became a movement to bring people together around food, known for its farm brunches, dinners, chef collabs, drag shows, bike-in movies, and more. Now, Stacey brings this vision to the Rogue Valley, expanding Side Yard into Phoenix, Oregon.
Stacey Givens
Laura began in restaurants across the Bay Area and Southern California, eventually leading her to Portland’s vibrant food scene. Now residing in Ashland, she’s transformed her passion into her pasta company, leveraging over a decade of expertise. Find her Tuesdays at the RV Farmers Market. Della-Rose Pasta Co.
Laura Della-Rose
Wilder Cooking sources local goods whenever possible– and creates menus only made from scratch. He attended C.I.A in New York, where he learned the value of precision and patience. His food is like edible jazz: structure meets improvisation. Starting with classical technique, then let the ingredients riff. Familiar forms with local personality, rooted in the Rogue Valley's bounty but played with unexpected notes.
Carl Kraue
(Slow Burn) is a chef focused on new- and old-school barbecue and live-fire cooking. His childhood spent in the American South and sourcing high-quality, local, seasonal ingredients from Southern Oregon growers and makers help to inform his approach. Reid is excited to bring his smoker and style to Side Yard events. Stay updated on where to buy Slow Burn sauces and try his food on Instagram @slowburnfood
Reid Levin
Jenn’s pastry journey began at farmers markets in Portland, grew into a three-year brick-and-mortar bakery, and since 2023 has found a home in the Rogue Valley. She now brings her European-inspired pastries to the RVG Market in Ashland on Tuesdays and Medford on Thursdays. Classically trained in Germany, Jenn’s craft has been shaped by time spent working in her home country as well as in France and England before moving to the U.S., where she has been creating her own expression of sweets and savories since 2015
Jenn Plitzko
Jenna is a local pizzaiola who started Junies Pizza, a popular mobile sourdough pizza pop-up in 2025. They are well-known for serving hand-stretched sourdough pies at regional vineyards, farm dinners, and community events.
Jenna King
A local catering company and event pop-up operated by chefs Alicia Dawn of Luncheonette and Erica Idso-Weisz of Itty Bitty Acres Farm. They focus on locally sourced, farm fresh organic cuisine that is beautiful and delicious! Butter Babes Catering
Butter Babes
