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
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

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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.

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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!

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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!

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Urban Farmer Launches New Spring Happy Hour Menu!

Spring is here and so is our new happy hour menu!

Chef Matt has created nearly a dozen new food items to go along with some of our classic favorites!

Our new Happy Hour Menu launches today, Tuesday, March 20th starting at 3pm. Join us and tell us what you think!

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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.

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

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

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

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

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

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

House Charcuterie Sliced to Order
Assorted Cheese and Accompaniments

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

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.



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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



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.

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Urban Farmer Desserts Deck The Halls!


 Urban Farmer decked their halls and celebrated the holiday season with delicious desserts from Pastry Chef Sean Sasser. With the holiday spirit as his muse, Sean and his team created mouthwatering miniature desserts aplenty, as well as a handful of one of a kind, final courses that had us and our guests wishing the holiday season could last year round.


Chef Sean Sasser’s Holiday Offerings at Urban Farmer:

Gingerbread Brown Butter Cake, poached pear, honey chestnut ice cream

 Rustic Apple Galette, almond nougatine, spiced caramel cream, green apple sorbet

Chocolate Sticky Toffee Pudding, cranberry fig compote, blood orange sorbet

Cinnamon Creme Brulee , pomegranate, creme fraiche, green apple sorbet

 Caraibe Chocolate Tart, cocoa nib nougatine, malted vanilla ice cream

Almond Pear Pithivier, blood orange sorbet, caramel, almond cream

 Chocolate Banana Bread Pudding, malted vanilla sauce, coffee ice cream

Ginger Pear Cobblers

Chocolate Peppermint Cake

Cinnamon Crème Brulee

Pumpkin Walnut Cheesecake

Caramel Pot de Cremes

Holiday Sugar and Gingerbread Cookies


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Wagyu Beef is HERE!

Beginning November 28th, Urban Farmer is featuring 100% pure Wagyu Beef raised here in Oregon at LDR Ranch. Chef Matt Christianson has been involved in the full process of the cow being raised locally for the specific use in our restaurant.  The local rancher raises only 4 cows a year, and we are the first restaurant to purchase a whole animal from him.    Unlike other Wagyu beef enjoyed in many restaurant in this country, this will be 100% pure Wagyu and aged 21 days.  After receiving the bull in 4 pieces, Chef Matt and team began to break down the entire animal with specific cuts and utilizing the offal for other dishes in the restaurant.  In addition to some photos of Chef Matt with “Colin” and Bob, you can see General Manager of Food and Beverage David Marsh pitching in to butcher Colin as well. 

Chef Matt began a relationship with local rancher Robert La De Route back in the Spring when we purchased half a cow from him and sold out the menu in 5 days in April.  This is when Matt arranged the purchase of “Colin” – number 61.  Bob takes great care in raising only 4 bulls at a time and grows some of the food he feeds the animals on his own land, thus creating an amazing single source, locally raised product for Urban Farmer.  The many different menu items of Wagyu will be available while supplies last, and we are looking to purchase another bull early 2012.