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.’
Urban Farmer Portland takes full advantage of our 1.5 hour proximity to the mighty Pacific Ocean which means an abundance of fresh Pacific Northwest oysters year round. While we admit, we are a bit partial to the petite, delicate and sweet oysters from the Pacific; we are equal opportunity oyster advocates. As such, we always have our east coast Atlantic brethren represented on the menu as well so you can slurp side by side to draw your own conclusions.
What’s the difference you ask?
Look: Smooth, round shells with a somewhat shallow cup, generally ranging from 3 – 4 inches in size.
Taste: Pronounced salinity and brininess, dense and meaty with a light minerality.
Grown: Sub-tidally in Massachusetts, Connecticut, New York, Virginia
Varieties: Blue Points, Belons, Wellfleets
Look: Fluted, pointed shells with deeper cups, generally ranging from 2 – 3 inches in size
Taste: Subdued salinity with more notes of seaweed, cucumber, watermelon and overall, more sweetness.
Grown: Inter-tidally in Washington, Oregon, British Columbia
Varieties: Kumamoto, Kusshi, Shigoku
Ever wanted to try your hand at shucking oysters? Let our friends at Hama Oyster Company share a few tricks of the trade.
Urban Farmer, Portland’s Steakhouse
Chef de Cuisine Adam Schuller
The Urban Farmer Portland kitchen has been graced with wealth of culinary talent and we now celebrate Chef Adam Schuller as he assumes the role of Chef de Cuisine. Chef Adam will also be our apiarist in residency.
Q: What defines your culinary philosophy?
Chef Adam: It all started in childhood with my desire to bring my family closer. After volunteering to cook Thanksgiving dinner at age 12 I discovered breaking bread together and sharing recipes that have been enjoyed for generations was the most organic way to achieve this. I consider dining together to be a time to put the phones away and set distractions aside to connect on an authentic level with people.
Q: What’s your favorite dish on the menu right now at Urban Farmer Portland?
Chef Adam: Our Day Boat Scallops with pork, cumin and carrot. My goal with an entrée is to have fruit, vegetable and protein represented on the plate to create a well-rounded meal. The grapes and arugula we finish it with add a freshness that lifts the dish.
Q: What are you most excited about as you assume your role as Chef de Cuisine?
Chef Adam: I want to be the community outreach chef specifically surrounding community gardens and beekeeping in backyards and homes. In my hometown of Santa Cruz, CA I started a program that partnered with farmer’s markets to educate farm workers on how to utilize the less familiar produce for example celery root, to help feed the families that feed our families and reduce food waste. My goal is to start a similar program with our local markets and farms here in Portland.
Q: How do you spend your days off?
Chef Adam: Taking care of my garden and as a triathlete a lot of time goes into training. Within the last year I have completed the Santa Cruz Half Iron Man, Chelan Long Distance Triathlon, Pac Crest Triathlon and Vancouver USA Marathon. However I try to prioritize time with my beautiful wife Chelsey and 18 month old daughter and soon to be big sister Evelyn.
In the spirit of farm-to-table dining representative of Urban Famer, we have commissioned a custom Pinot Noir from Angela Estate winery. This barrel select pinot noir was blended by the Urban Farmer team and hand crafted by internationally renowned winemaker Ken Wright.
With fruit sourced from the Angela Vineyard in Yamhill-Carlton AVA of the Willamette Valley, Oregon this elegant yet focused pinot noir shows aromas of rose hips, green tea and bright raspberry compliment the flavors of cedar, black cherry, cassis, truffle, and white pepper accentuated by a long and luxurious finish.
This rare expression of Oregon terroir is available exclusively at Urban Farmer Portland, Cleveland, Philadelphia & Denver. And now we share it with you, cheers!
No child should go hungry in America, but 1 in 6 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.
It is our responsibility as food and beverage professionals to do our part. Urban Farmer Culinary Director Matt Christianson & Team Sack Lunch PDX have made a team commitment to raise $55,000 for Chefs Cycle and No Kid Hungry through events in the local Portland community to raise funds and awareness.
Chef Matt and Team Sack Lunch PDX will be riding 300 miles over the course of 3 days on May 16th – 18th in Santa Rosa, CA alongside some of the brightest stars and most committed advocates in the national culinary community.
How can YOU support?
Raise a pint for a cause and by enjoying a Sack Lunch Ale brewed by Oregon’s Rogue Ales on tap at Urban Farmer Portland with $1 of every pint donated directly to the cause.
Team Sack Lunch PDX
Chris DiMinno – JackRabbit PDX
Matt Christianson – Urban Farmer Portland
Jason French – Ned Ludd
Rick Gencarelli – Lardo, Grassa, and Beer Belly
Arielle Clark – The Portland Kitchen
Chris Carriker – Bluehour
Anna Abatzoglou – Rogue Ales
Colin Howard – Multnomah Whiskey Library
Krista Anderson – New Seasons Market
Kayt Mathers – Play Nice PR
Jeff Morrell – Toro Bravo
Thomas Pisha-Duffy – Pok
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!
Woodford Reserve Collaboration
We take our Bourbon seriously round here, so much so that we have partnered with Woodford Reserve for an exclusive bottling of Urban Farmer Portland Bourbon. Bar experts in residency Josue & Robbie traveled to Kentucky to visit one of Kentucky’s oldest distilling sites crafting whiskey since 1812 and collaborate with Woodford’s master distillers on the Urban Farmer blend.
6 select barrels were narrowed down to 4 and from these barrels Josue, Robbie and the Woodford team crafted 6 possible blends one of which was selected to represent Urban Farmer Portland with an eye towards food. A Bourbon reticent of tropical fruit and citrus, elegant and refined yet deep, and complex lingering on the palate all the way back to Portland.
Coming to a glass near you in 2017!
Mission Unfrostable – Gingerbread Adventures
What better way to honor this magical time of year than merging a time honored tradition with technology & community?
OMSI (Oregon Museum of Science & Industry) has teamed up 6 local pastry luminaries and architecture firms to collaborate on Gingerbread structures that will rival any edible feat of engineering. Pastry Chef extraordinaire Hillary Kirkton and her talented team of elves happily accepted the challenge.
Urban-Farmer-Portland-Wine-List-112016 and SRM Architecture and Marketing have spent months moving through the phases of innovation to creation of templates to structure assembly. All of this will culminate in a timed live build with the art pieces on display at OMSI for folks young and old to marvel at throughout the holiday season.
Admittedly, we’re a bit biased but pretty sure Team Urban Farmer has the crowd sourced voting in the bag if not just for nailing the iconic PDX airport carpet.
Here we go spring! True to our Urban Farmer roots, it’s one of our most eagerly anticipated seasons as resident apiarist and garden whisperer Chef Chris Starkus thoughtfully curates our rooftop garden.
Urban Farmer Portland’s 4 rooftop hives are home to 12,000 Hungarian honey bees which will yield 12-15 gallons of micro batch honey. An ideal complement for the Rogue River bleu on the artisanal cheese plate curated specifically to your tastes tableside, but don’t be surprised if it finds its way into your Bees Knees cocktail.
What’s in the seed bank for this season you ask? English thyme, Trinidad scorpion peppers, bloody duck sorrel, yellow Thai chilies, golden purslane, miner’s lettuce, Spanish red garlic, Mt. Hood strawberries, borage, Cascade hops, Mexican gherkin watermelon cucumbers, purple dwarf snap peas, ice box watermelons…just to name a few.