Q & A with Executive Chef Matt Christianson


Q & A with Executive Chef Matt Christianson

What fall produce are you most excited about?

Chestnuts, quince and canning the 300 pounds of peaches from Baird Family Orchards in Dayton, Oregon we picked up at the Portland Farmer’s Market this week

Favorite dish on the fall menu?

My favorite west coast fish, Alaskan halibut and as the short season ends in October get it while you can! Also our perfectly caramelized grilled cheese sandwich.


Favorite drink on the fall menu?

The addition of Dry Fly Gin to our extensive spirit selection has been long awaited. Dry Fly + a quality tonic water = a happy chef.

What was your best Halloween costume?

The stuffed monkey I wore on my back during service labeled Bradley Ogden, my longtime mentor and Chef/Owner of Lark Creek Inn in Lakespur, CA.

Urban Farmer Portland’s Power Lunch Pledge


We hereby promise to offer a seasonally inspired, responsibly sourced 3 Course Lunch thoughtfully curated by Chefs Matt, Mike, Erick, Chris, Adam & Hillary served to you in under an hour Monday – Friday.

On the menu today? Start with Chilled Shrimp, cucumber, fennel & arugula; then comes the Wagyu Pot Roast, carrot, foraged mushroom, Romanesco, potato; just a little something sweet to send you back to the office, Eggnog Cheesecake, rum caramel, brown sugar crumble.

Did we mention this trilogy of culinary delight and efficiency is priced at $25?