Meet Carrie!

Meet Carrie!

This year we welcome a new pastry chef into our kitchen. Carrie Merrill, born in Portugal but raised in Tennessee, has always had the heart of a cook.  Raised by a single mother, Carrie began baking at a young age. She stuck with the hobby, taking cake decorating classes in England while she pursued a more corporate career, and doing so well she gained the nickname Cake Lady. At age 28, Carrie decided to commit to her passion and enrolled in the culinary school at The Art Institute of Las Vegas.  After graduating she began working at Wolfgang Puck’s CUT where she quickly rose through the ranks to become lead pastry chef. At this point Carrie struck out to learn what should could from other talented chefs and spent time at L’Auberge de Sedona, The Greenbrier and Postrio Restaurant.  Last summer Carrie married her fiancée and took a long vacation, ending up in Portland and, we’re happy to announce, at Urban Farmer!  We asked Carrie a few questions to get to know her:

What is your idea of happiness?     The perfect warm chocolate chip cookie!

Who is your real life hero?   My mother, who raised three daughters on her own.

Biggest surprise in Portland so far?   How green everything is and how nice people are. They even thank the bus drivers! Welcome to the Team Carrie!

Join Us for Easter Brunch!

This year’s brunch service will include nine interactive food stations including eggs benedict and waffles made to order. Other stations include an organic egg omelette station, an “untraditional” deviled egg station, dessert station and the infamous Urban Farmer grill and charcuterie station.

 Urban Farmer’s signature Bloody Mary Bar will offer special a la carte selections including a wide range of house-made garnishes. Younger guests will be delighted by the “Little Ones” buffet, which will be configured to a kid-friendly height for ease of serving. At this special buffet, small guests will be treated to childhood favorites such as a selection of sandwiches and chicken fingers, as well as Easter eggs, jelly beans and brownies.

Menu price is $54 per person and $19 for children under 10 years of age. Book your reservations today!

 

BREAKFAST AREA COLD
Sliced Tropical Fruits and Berries, toasted coconut
Tahitian Vanilla Yogurt Parfait with Berries, House Made Granola and Biscotti
Citrus Cured Smoked Salmon with Traditional Condiments
Assorted Breakfast Breads, Danish & Muffins 

BREAKFAST AREA HOT
Mini French toast, banana, Hazelnut, Rum Raisins
Applewood Smoked Bacon, Chicken Cherry Sausage
Crispy Hash Browns
Country Ham Eggs Benedict
Warm Apple cinnamon rolls 

SOUP & SALAD STATION
Confit Duck, Wheat Berry Salad, Spring Stone Fruit
Roasted Beets, Fingerling Potato, Arugula, Malt Vinaigrette
Spring Pea Salad, Radish, Shallot and Citrus Vinaigrette
Asparagus and Wild Rice Soup, Pecorino and truffle

 DEVILED EGG STATON

Traditional, Candied Bacon, Espelette
Tuna Tartar, Black Olive, Pine nuts
Wild mushroom and melted Leek

 URBAN FARMER GRILL
Cedar Plank Salmon and Pickled Potato
Slow Roasted Prime Rib, garlic and thyme
Portland Popovers, Oregon truffle Butter

CHARCUTERIE & CHEESE STATION
House Charcuterie Sliced to Order
Assorted Cheese & Accompaniments

 CHILDREN’S STATION
Chicken Fingers and Fries
Peanut Butter and Jelly Sandwiches
Ham and Cheese Sandwiches
Macaroni and Cheese
Cookies
Brownies
Easter Eggs & Jelly Beans

 

DESSERT STATION
Lavender Crème Brulee
Lemon and Blackberry Macaroon
Chocolate Éclairs
Carrot Cake
Honey Apricot Tarts

 

Urban Farmer Presents Laney Classic Beef

Urban Farmer presents Laney Classic Beef

Chef Matt’s dedication to serve only the highest quality beef has led to meaningful relationships with many of Oregon’s ranchers and small operation farmers. However, one relationship in particular has blossomed into real friendship and culinary collaboration. Scot Laney, of Laney Family Farms and Eat Oregon First, has been working closely with Chef for nearly three years and their influence on each other is apparent in the United States’ first new cattle breed in almost fifty years. Scot bred the Cascade Red to show positive qualities such as marbling, tenderness and structure while Chef Matt’s knowledge of beef and dry-aging aided in the grain-finishing process. The “Laney Classic” is grass-fed up until the last few months where it is finished on brewers mash from Rogue Brewery (the grain of which Scot provides to Rogue for their beer). In working so closely with the farmer, Chef is able to fine tune the qualities he appreciates most in beef and Urban Farmer can proudly say it serves the only Laney Classic cows in the world.

Ring in the New Year at Urban Farmer!

Chef Matt Christianson and Urban Farmer Restaurant invite guests to join them for a special New Year’s Eve dinner and party with a menu to please all palates. With ingredients sourced from some of the Northwest’s finest producers and a rich, luxurious menu that celebrates this holiday’s culinary traditions, Urban Farmer’s New Year’s Eve offerings are not to be missed.

Urban Farmer will also offer a full a la carte dinner menu available with guest favorites like the 24 oz. Painted Hills rib eye steak and Anderson Ranch lamb shoulder. With DJ Rev Shines spinning in the Atrium Lobby starting at 9pm, guests will want to stay until last call at the bar at 1:45am. The party in the Atrium will be free for all hotel and restaurant guests; other revelers looking to dance the night away will have a $10 cover charge.

$80 4 Course Tasting Menu From 5 pm – 12 am, Special Lounge Menu From 3pm – 12:45 am

New Year’s Eve Prix Fixe Dinner (includes one choice from each course below):

First Course
Hama Hama Oyster Hang Town Fry, Caviar and Spiced Bacon
Grass-fed Beef Bresaola, Salsify, Wagyu Emulsion and Sea Urchin
Seared Tuna, Pickled Matsutake Salad, Oregon Wasabi

Second Course
Lobster Tamale, Summer 2012 Tomato, Sweet and Spicy Celery, Cocoa
Dungeness Crab, Angel Hair Pasta, Fennel Cream and Meyer Lemon
Caramelized Onion Soup and Oregon Truffles, Beef Short Rib Gougéres

Third Course
Butterfish Encroute, Foie Gras, Winter Apple and Wild Mushroom
Roast Duck, Sausage, Pear, Pistachio, Grilled Bread
Wagyu Short Rib, Root Vegetable Gratin, Blood Orange Glaze
Dessert
Meyer Lemon Roulade, Thyme, Kumquats, Honey Meringue, Champagne Sorbet
Bittersweet Chocolate Terrine, Candied Beets, Chocolate Streusel, Mascarpone Ice Cream
Mignardise Platter: Blood Orange Pate de Fruit, Chocolate Praline Bonbon, Rosemary Diamant Cookie, Chocolate Beet Macaroon, Pistachio Chestnut Nougat

Holy Cow!

Portland is known for utilizing fresh ingredients, sourcing food locally, and bringing the farm to the table. However, nobody brings the farm to the table as well as us. Urban Farmer partnered with Scot Laney and Eat Oregon First to bring something new to the table this September. You may know Scot Laney, the infamous producer at Basque Ranch who sources Cascade Red beef, the first new cattle breed in the US in nearly 50 years. Chef Matt partnered with him for Cascade Red and has now partnered exclusively with him for Oregon Classic Beef, which is very limited; so much in fact, that we were only able to get half a cow.

Laney Family Farms Beef is pasture raised, then 120 day corn fed. In true Urban Farmer style, Chef Matt utilized every inch of the cow, boasting beautiful tomahawk rib chops, among other cuts, which sold out in the course of a single weekend.

So who IS cooking at IFBC tonight? Matt Christianson is!

Matt Christianson likes working with his hands, hanging out with his sons and, of course, cooking. He is the Executive at Urban Farmer—downtown Portland’s modern steakhouse in downtown—and he’s proud to participate in the Taste of Oregon and Gourmet Fair, an exclusive International Food Bloggers Conference tasting session put on by the online culinary encyclopedia, Foodista.com, and by Zephyr Adventures, trip planners for the nation’s intrepid travelers, hikers, bikers, inline skaters and eaters.

But what’s he like, really? Meaning who is he and what inspires him?

Read on to find out.

*****

What is your favorite ingredient? Flour.

If you were to make a bumper sticker, what would it say? “REALLY?!”

Beatles or Stones? Beatles.

What is your favorite Portland food truck? The Brunch Box.

Automobile, bike, bus or foot? Car.

Which genre of music would score your life, and why? Bluegrass, reggae and rock.

What is your secret talent? Juggling.

What do you put on hotdogs? Ketchup. That’s it.

On his IFBC menu: gluten-free Summer Tomato Gazpacho (seasoned with lime salt and with shrimp) and House Bacon with Maque Choux (a sort of Cajun summer salad comprised of corn, green peppers, onions and tomatoes), all drizzled with a bourbon caramel sauce

The Taste of Oregon and Gourmet Fair takes place from 7-9pm on Friday, August 24, at the Portland DoubleTree.

Chef Matt to Cook at Taste of Oregon and Gourmet Fair for IFBC

Matt Christianson‘s love of food has made a traveling man out of him. He studied old world and modern cooking techniques in New York, learned about Middle America’s comfort foods during stints in Midwest kitchens, picked up the ranchero diet in the mountains of Colorado and honed his skills by embracing the Bay Area’s farm-to-table ethos.

Now, Matt has finally found a home where he can stretch out, grow and truly express himself. As the Executive Chef at Urban Farmer, a modern Steakhouse in downtown Portland, Matt stirs his experiences together in a city known for its gastronomic creativity.

Soon, you’ll have the chance to see—and taste—just what Matt’s brain has been cooking up.

That’s because Matt’s manning Urban Farmer’s booth at the fourth International Food Bloggers Conference, an annual symposium jointly put on by the peerless online culinary encyclopedia, Foodista.com, and by Zephyr Adventures, trip planners for the nation’s intrepid travelers, hikers, bikers, inline skaters and eaters.

Matt says he is especially excited to be partnering with the IFBC for its Taste of Oregon and Gourmet Fair, an exclusive opening-night gala, where he and his team will be on-hand to hand out samples of signature bites to—and answer questions proposed by—hundreds of food bloggers and publishers from across the globe.

The Taste of Oregon and Gourmet Fair takes place from 7-9pm on Friday, August 24, at the Portland DoubleTree.

Swing by Urban Farmer’s booth and sample Matt’s gluten-free Summer Tomato Gazpacho (seasoned with lime salt and baby shrimp) before having at his pork-centric House Bacon with Maque Choux (a Cajun summer salad comprised of corn, green peppers, onions and tomatoes), which he’ll drizzle with a bourbon caramel sauce.

Matt also points out that Urban Farmer’s Twitter handle will be posted on-site, so that all of you writers out there can sample his food and tell the world what you think as it happens.

See you there!

Urban Farmer Goes Wild, BBQ Style with Burnside Brewery

Just in time for the upcoming Oregon Beer Month, Chefs Matt Christian and Ryan Sturmer threw a party this past Saturday to celebrate one of their favorite pairings – Beer and Barbecue.  Collaborating with brewmaster Jason McAdam of Burnside Brewing Company, the chefs created a unique barbecue plate to perfectly pair with each of Burnside’s six most unique brews.  The Georgian Room was transformed for a down home feel complete with red and white table cloths, sunflowers and plenty of paper towels ready for guests who were licking their lips.  Matt and Ryan wanted a casual backyard feel, so we scrapped the formal coursed dinner for a party atmosphere complete with food stations and rock-n-roll music.  The beer was flowing, and the barbecue was not to be missed including Smoked Chicken Thigh Bits with Berliner Wise, the amazing Beef Ribs and watermelon paired with Oatmeal Pale Ale, and the Wagyu Brisket with corn casserole paired with the Burnside Meridian Rye.  Thanks to the Burnside crew who came out to represent and be merry with the guests.  Happy Beer Month Oregon!

CELEBRATE EASTER AT URBAN FARMER!

 
This year’s brunch service will include nine interactive food stations including one where eggs benedict and waffles are made to order. Other stations include an organic egg omelette station, an “untraditional” deviled egg station, dessert station and the Urban Farmer grill and charcuterie station.
 
 Urban Farmer’s signature Bloody Mary Bar will offer special a la carte selections on Easter Sunday — guests will have their choice of red or yellow gazpacho Bloody Mary’s, and a wide range of garnishes.Younger guests will be delighted by the “Little Ones” buffet, which will be configured to a kid-friendly height for ease of serving. At this special buffet, small guests will be treated to childhood favorites such as a selection of sandwiches and chicken fingers, as well as Easter eggs, jelly beans and brownies.
 
 
Menu Price: $49 per person, $19 for children 10 and under. Children under 4 are free.

BREAKFAST AREA COLD
Sliced Tropical Fruits and Berries
Tahitian Vanilla Yogurt Parfait with Berries, House Made Granola and Biscotti
Citrus Cured Smoked Salmon with Traditional Condiments
Assorted Breakfast Breads, Danish & Muffins

BREAKFAST AREA HOT
Mini French Toast, banana, Hazelnut, Rum Raisins
Apple-wood Smoked Bacon, Fennel Pork Sausage
Crispy Hash Browns
Country Ham Eggs Benedict
Asparagus Eggs Benedict
Chicken Apple Scrapple, Maple onions, Thyme

SOUP & SALAD STATION
Confit Duck, Wheat Berry Salad, Spring Stone Fruit
Roasted Beets, Fingerling Potato, Arugula, Malt Vinaigrette
Spring Pea Salad, Radish, Shallot and Citrus Vinaigrette
Spring Garlic Soup, Pecorino and truffle

DEVILED EGG STATION
Traditional, Candied Bacon, Espelette
Tuna Tartar, Black Olive, Pine nuts
Smoked Trout, Dill Crunch
Wild mushroom and Melted Leek

URBAN FARMER GRILL
Roasted Oregon Lambcetta, Pickled Peppers
Painted Hills BBQ Beef Brisket
Parker House Rolls

OMELETTE STATION
Organic Farm Eggs, Cooked To Order
Mushroom Ragout, Grilled Asparagus,
Charred Spring Onion, Baby Spinach
Aged White Cheddar, Goat Cheese,
Tails & Trotters Farms Ham,
Nueskes Smoked Bacon
Gulf Prawns

CHARCUTERIE & CHEESE STATION
House Charcuterie Sliced to Order
Assorted Cheese and Accompaniments

DESSERT STATION
Crunchy Butterscotch Eclair
Rose and Lavender French Macaroons
Carrot Pecan Cake
Chocolate Hazelnut Dacquoise
Caramel Pear Trifle
Meyer Lemon Crème Brulee
Dark Chocolate Kumquat Tart
Honey Apricot Frangipan Tart
Apple Cinnamon Cheesecake

CHILDREN’S STATION
Chicken Fingers and Fries
Peanut Butter and Jelly Sandwiches
Ham and Cheese Sandwiches
Macaroni and Cheese
Easter Eggs and Jelly Beans
Brownies and CookiesSee More

Urban Farmer Hosts PDX Jazz Festival Artists

Urban Farmer, downtown Portland’s Steakhouse, participated in the Portland Jazz Festival on Friday, February 24th and Saturday, February 25th, hosting two unique and spectacular jazz talents during the city’s largest Jazz Festival. On Friday, guests dined on farm to table fare while being treated to the smooth song stylings of singer Kelley Shannon, guitarist Dan Duval and bassist Glen Moore as they occupied Urban Farmer’s atrium Lobby. Saturday continued the weekend of eclectic sounds when singer Nancy Curtain, guitarist John Keyser and bassist Tom Gilson swept their talents through Saturday’s dinner crowd.

 

 

Scott Watson Presents: Morgan’s Mutiny!

This past December, Urban Farmer’s bartender Scott Watson competed and won the “On Deck with the Captain” Challenge where his new rum creation won first prize against other local Portland bartenders.  Next time you come into see Scott, ask for  “Morgan’s Mutiny” .  When you are at home, you can make this captain creation to enjoy!

Morgan’s Mutiny

2 oz Captain Morgan Spiced Rum

1 oz Applejack

1 oz cinnamon syrup

½ oz lime juice

¼ oz simple syrup

½ oz of egg whites

for garnish – dash of bitters

 

Method:

Combine all ingredients in empty shaker and give a good shake to froth the egg whites.  Then add ice and give a good shake again.  Strain into chilled martini glass and finish with a dash of bitters.  Garnish with a lime wheel.