Monterey Bay Seafood Watch
With a new year brings renewed commitments to sustainability. A cornerstone of our commitment to sustainability would be our participation in the Monterey Bay Aquarium, Seafood Watch. As a restaurant partner, Urban Famer Portland commits to no longer serving items from the red “Avoid” list in addition to training our staff members to help raise awareness.
The Monterey Bay Aquarium Seafood Watch program creates science-based recommendations that help consumers and businesses make ocean-friendly seafood choices.
Buy first; they’re well managed and caught or farmed responsibly.
Buy, but be aware there are concerns with how they’re caught or farmed.
Take a pass on these for now; they’re overfished or caught or farmed in ways that harm other marine life or the environment.
How can YOU help keep our oceans healthy? Take moment to familiarize yourself with the fish included on the lists above.
Monterey Bay Aquarium Seafood Watch West Coast Consumer Guide
Urban Farmer Portland sits in the heart of a city which is increasingly (and deservedly) lauded as a top destination for all things food + drink. Since 2012 the FEAST Portland festival has been celebrating this authentic and dynamic culinary scene by drawing likeminded folks from all over the world to showcase Portland and its talented culinarians.
Chef Matt has been a FEAST Portland mainstay and is honored to once again represent Urban Farmer in the much beloved Sandwich Invitational alongside 19 nationally renowned chefs. This year Chef Matt will also be flexing his culinary muscles by hosting an intimate Portland Surf and Texas Turf dinner in the Barrel Room cooking alongside ‘Top Chefs’ and friends Gregory Gourdet, Doug Adams, BJ Smith and out of towner Texan, John Tesar.
We’ll keep you updated with drool worthy pics of the edible art Chef Mat and company will be serving up for everyone’s FEAST-ing pleasure – stay tuned!
ABOUT FEAST: ‘Feast Portland is more than a food and drink festival. It’s a movement that showcases the energy, creativity and enthusiasm that’s driving America’s food revolution while celebrating two of the culinary world’s most inspiring places: Portland and Oregon. From spirited one-of-a-kind large-scale events featuring trendsetting chefs from all over the country and the world, to intimate hands-on classes, collaborative dinners and panels, Feast offers some of the most compelling experiences and original programming in the modern food festival conversation.’
Sourdough English Muffins
The house-made sourdough English muffins at Urban Farmer are a testament to the expertise and dedication of our pastry and culinary teams. Anchoring signature dishes from our family of Eggs Benedict variations to the Farm Burger, our English muffins have become a highly recognizable staple of the Urban Farmer repertoire.
It all starts with our beloved eight-year-old sourdough starter ‘Charlie’. Our English muffins undergo fermentation and proofing before baking then butter griddling to perfection. Billowy, light with just the right amount of chew and that delicate sourdough tang, make sure you tuck into an Urban Farmer English muffin on your next visit!
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!
With spring starting unseasonably warm, Pastry Chef Carrie Merrill can’t wait for strawberry season. She’s been using a Californian varietal to perfect her shortcake and ice cream recipes and has settled on a nice balance of vanilla, cream, and sweet strawberry syrup. However, Oregon strawberries are one of the state’s oldest and best loved agricultural crops and Chef Carrie wouldn’t dream of using anything but the best. If apple pie is the icon of the good life for America, then strawberry shortcake highlights the heritage of Oregonians. It wouldn’t be summer in Oregon without a bowl of red, ripe strawberries or the luscious dessert of strawberry shortcake. Our climate includes lots of rain, cool nights and warm sunny days. These conditions are perfect for growing the sweetest strawberries as the berries stay on the vine and ripen slowly, allowing the sugars to increase before harvest.
Look for this perfect local dessert to hit our menu as the warm weather continues!