For the month of June we are partnering with Mario Batali and (RED) to help #86AIDS. During the month we will be offering special cocktails whose proceeds will go towards the United Nations global fund that fights against AIDS. By choosing where to eat lunch or have a cocktail you can help end the suffering caused by AIDS. For more information on participating restaurants or to donate to the UN Fund directly, click here.
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!
We proudly feature some of Oregon and Washington’s best farmers and ranchers on our menu because of the quality of their product. Sometimes this means working with a farm seasonally, to get the region’s best tomatoes, for example, while other times it means working on breeding and feeding methods of cattle, as Chef Matt has done with Scott Laney of Eat Oregon First. One of our most fun relationships has been working with Bob La De Route and his 100% Wagyu. Bob raises only eight animals at a time to ensure each one is nurtured properly. He processes and sells only four every year! That means once a year we get a whole cow in to butcher and work our magic. This Valentine’s Day we’ll offer a special ribeye for two and you’ll see some choice cuts offered on our special’s card for the next couple of weeks! If you want a one-of-a-kind experience come in soon!
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!
It’s been an amazing year here at Urban Farmer! With our new location in Cleveland we’ve seen a lot of our staff grow their careers and not just take on new roles but excel at them. We couldn’t be prouder of the team we’ve built! Next year looks to be just as exciting, not that we’re quite ready to share any of that news yet… But 2014 isn’t quite over and we’ve still got a wonderful Christmas feast to share with you and your loved ones. Chef Matt has prepared a menu of classics and new favorites. We hope to see you before the New Year!
The Flying Stag
Although we’ve been barrel-aging cocktails for some time now, our bartenders have really started to understand the nuances of the craft this year. They’ve developed partnerships with many local distillers to create delightful twists on classic cocktails that mellow and ripen with the right amount of aging. One such collaboration is with the gin experts over at House Spirits. They provided us with a barrel and some of their award winning Aviation Gin, which Tyler combined with Hennessy and Cocchi Americano. It was in the barrel for twenty-one days before we tapped it. The result is an earthy, slightly sweet but entirely quaffable beverage that only improves as it breathes. We’ll definitely be making this one again!
Being a hotel restaurant we have the advantage of opening for three meal periods every day of the year. Through rain, sleet and snow we follow the intrepid postman in our perseverance, providing hospitality to everyone walking in our front doors. Because we’re available everyday we look forward to the holiday season knowing that it’s an opportunity to go above and beyond the usual expectations of a restaurant. From decorating to inventing playful new dishes that riff on family favorites, our entire staff takes pride in hosting families that are looking for a less stressful dining experience as well as weary travelers who aren’t able to be with their loved ones on a special day. If you find yourself in need of a little warmth, hospitality, or just a glass of wine and home cooked meal, we’re here for you. Happy holidays
Urban Farmer, Portland’s Steakhouse, Portland, OR
What a blessing to have been able to host not only the public stars of Feast, the chefs and media darlings that spent a week of hedonistic pleasure in our city, but the quiet multitudes that worked behind the scenes making sure everything stayed organized and everyone was fed. Chef Matt demonstrated our casual approach to “High Comfort,” the theme for a marquee event hosted in the Nines Hotel, with flat iron pastrami dipped in melted asiago cheese and served on a stick; and the entire culinary team executed a flawless media brunch that left many bloggers questioning their ability to partake in the lunch event. (Don’t worry, they all managed to make enough room.) It was a pleasure to host visionary chefs and show them what we’re working on here as well as have a chance to sit down and listen to their vision of the future. Forging lasting relationships is why we do what we do and we’re happy for such a wonderful opportunity.
Over the past weekend, in our post BBQ, beer and illegal fireworks haze we celebrated another American holiday: National Fried Chicken Day. Though it may have less patriotic roots, July 6th is a date well celebrated in the waning phases of Independence Day. In exalting a dish that was brought by immigrants and perfected by the South, we are continuing to honor the similarities that make us uniquely American. Here at the Farm, we were delighted to serve variations on the classic fried chicken all day.
For brunch we used buttermilk batter to create a benedict that that provided a nice salty crunch to counteract the tangy béarnaise.
For lunch and dinner Chef de Cuisine, Chris Starkus, played with the idea of chicken and waffles by utilizing fresh, local blueberries and a homemade truffle honey.
Portland’s Steakhouse Urban Farmer Is Off to the Races Again!
2nd Annual Kentucky Derby Party featuring Woodford Reserve
May 4, 2013
We are very thrilled to host a special viewing party again for this year’s 139th Kentucky Derby! Everyone had such a great time last year (as you can see from the photos), we just had to partner with Woodford Reserve again for racing, hats, food and fun! Join us for live viewing of the day’s races with multiple screens in our Georgian Room and enjoy delicious Derby Happy Hour treats such as the Kentucky famous “Hot Brown” while sipping on specially priced Woodford Reserve cocktails – the official bourbon of the Kentucky Derby! We will be awarding the best hat seen in the crowd with a special gift from Urban Farmer. The party starts at 12pm, and the final “post” is 3:24pm. See you there!
Three Pacific Oysters, champagne mignonette $6
Shrimp Dip, Caper Crackers $6
Farmer “Hot Brown”, Chicken Confit, House Bacon $6
Cajun Candied Pecans $5
Marinated Spring Beets, Andouille Dressing $6
BBQ Pork Slider, Brussels slaw $6
Pork Belly Pastrami, killer rye, Chou croute $8
House-made Kennebec Chips with seasonal spice $3
Farm Fries, pimento, lemon $4
Chocolate Pecan Derby Pie $3
Bourbon Banana Pudding Parfait $3
DERBY COCKTAILS $5
Woodford Reserve Mint Julep – bourbon, mint and simple syrup
Woodford Lily – bourbon, lemonade, pomegranate juice, lemon twist
The Big Horse (Winner of Portland’s Manhattan Competition) Woodford Reserve bourbon, chinato, combier, old fashioned bitters, garnished with skewered cranberry