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.
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
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
