Modernist plant-based restaurant Farm Spirit is expanding service in 2020 to include lunch Wednesday to Friday headed up by chef Scott Winegard, and Sunday brunch via the pop-up Folklore from chef Sean Sigmon. The additional services not only broaden the offerings from owner Aaron Adams, but also mark the launch of the “Farm Spirit Family” restaurant group to encapsulate Farm Spirit, Folklore and the newly-opened Fermenter. Under the Farm Spirit Family, Adams will continue to enhance his current restaurants while also developing new plant-based concepts that champion environmental sustainability at its core.

Fans of the 3-course, $29 lunch at Fermenter will now be available just steps away at the 28-seat Farm Spirit, while Fermenter will continue its vegan deli-themed menu of soups, bowls and sandwiches to be enjoyed at the 4-seat counter, for take-out, or bike delivery.

“We were delighted by the public’s response to the Fermenter coursed lunch, but in the end felt that menu would match the ambiance in Farm Spirit much better, where guests can enjoy their meal in an atmosphere that’s a little more relaxed in pace than a counter-service setting,” says Adams. “And rest assured, the tempeh will be available both places!”

Scott Winegard, who has been at Farm Spirit since March 2019, will oversee execution on the 3-course lunch which will include a soup or salad, entrée and a fruit-based dessert. Lunch service begins Wednesday, January 8th 11 a.m. to 2 p.m. via reservations and walk-ins.

The brunch name is inspired by Sean Sigmon’s childhood in rural North Carolina, an area steeped in folklore with arts and craft traditions grounded in the local land and informed by nature. After doing Folklore pop-ups for the past year and a half, Sigmon is delighted to find a permanent home, coincidentally in a space that was previously known for brunch.

“Folklore’s approach and philosophy are completely compatible with the Farm Spirit ethos: we let an agrarian mindset inform how we cook, and believe that health and wellness are deeply connected to what you eat and the environment you live in,” says Sigmon. “We are thrilled to become part of the Farm Spirit Family and hope to reconnect to the community who was missing brunch in the former Roost space.”

The Folklore menu draws inspiration from Southern cooking traditions and is heavy on comfort. As is the case with all Farm Spirit Family properties, produce is sourced from within 105 miles of the restaurant and prepared in-house. Examples from the Folklore menu include:

Plates $14

Autumnal Hash Casserole

Jacqueline Lee potato, leek, fennel, Black Futsu squash, braised greens

Smoked Tempeh and Cornbread

Rio Rojo tempeh, black garlic BBQ, squash gravy, fermented chili

Savory Sausage and Cheese Waffle

farro sausage, sunflower yogurt cheese, braised greens, fermented chili

Sides $6

Farro Sausage

charred onion, fennel, sage, cumin

Creamy Abenaki Grits

sunflower yogurt

Spicy Skillet Greens

braised greens, fermented chili, garlic

lklore brunch is served at Farm Spirit Sunday 9 a.m. to 2 p.m. by walk-in only. Farm Spirit is located at 1403 SE Belmont St. in Portland, Oregon.

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