An Urban Farmer

Urban Farmer Portland

Earth Day!

 

Newly appointed Executive Sous Chef of The Nines Hotel, Chris Starkus, is not one to rest on his laurels. After starting our rooftop garden and beekeeping operation last year, he is ready this year to expand its output and effect on the hotel. We’re doubling the number of hives and, with a year of study under his belt, Chef Chris is ready for the title of fulltime beekeeper. (As if he doesn’t already do enough!) We’re also expanding the garden under his direction and should be able to incorporate more delicate herbs and vegetables into the dishes here at Urban Farmer. The new bee colony and expanded garden boxes will be unveiled on April, 22nd, Earth Day so stay tuned for more!

Daily Menu Additions & Butcher’s Cuts

Urban Farmer Cleveland

Daily Menu Additions & Butcher’s Cuts

Guests of Urban Farmer can never complain about a boring menu! Not only does our menu change seasonally to feature fresh, local products but we also feature daily menu additions and butcher’s cuts. The menu additions and butcher’s cuts allow the kitchen to utilize the whole animal to result in less waste. It also allows for our chefs to showcase their creativity on a daily basis! If you stopped in over during the Christmas week, you may have seen a PB&J Duck on the menu additions card; which was inspired by the classic childhood peanut butter and jelly sandwiches! This seared duck features fermented chestnut pesto (the “peanut butter”), drunken cherry gastrique (the “jelly”), finished with a sage crumble (the “bread”), and garnished with micro greens. Be sure to check the daily card each time you stop in for lunch or dinner to see what creative dishes our chefs have developed!

Our Butchery Program

UrbanFarmer

Urban Farmer, Portland’s Steakhouse, Portland, OR 

Our butchery program has always been a source of pride not only here at Urban Farmer but for Departure, on the roof, and the Nines Hotel’s banquets program right above Macy’s. Chef Matt and his team, including recently promoted Head Butcher Ben Lerner, receive over one and a half whole cows, 156 whole chickens and two whole pigs every week – utilizing every part for all three kitchens. In doing so we hope to participate and encourage sustainability of the meat industry. Now, outside our restaurant we’re trying to increase beef knowledge by installing a visual guide to show you where all of our awesome cuts come from. Stop by next time you’re walking around downtown Portland!

Forequarter:
flatiron
chuck pot roast
pastrami & bbq brisket
grind for The Farm Burger
crispy fried braised beef
Matt’s Mom’s meatloaf
chuck tender

Rib:
deckle
tomahawk ribeye
prime rib

Loin:
tri-tip
coulotte
tartare of tenderloin
bone-in aged New York
tenderloin, bone-in & boneless
hanging tender
porterhouse
top sirloin

Hindquarter:
London broil
slow roasted leg
braised beef shank
glazed meatballs
steamship roast
bresaola

Flank:
bay-leaf marinated bavette
flank

Rib Plate:
beef bacon
skirt steak skewers
24 hour sous vide short rib beef
crispy fried braised

Bones:
beef jus
beef stock
broiled pipe marrow bones
Urban Farmer steak sauce
rich onion soup

Offal:
bone marrow
sous vide beef heart
brandy beef liver pâté
pastrami beef tongue
tallow for candles
tallow for soap
oxtail

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.