FEAST 2017

 

FEAST 2017

 

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.’

https://feastportland.com/

 

It’s All About The Oyster

 

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?

EAST                                                                                                                                                                               

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

WEST                                                                                                                                                                              

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.

https://www.hamahamaoysters.com/blogs/learn/18297315-shucking-instructions

No Kid Hungry

 

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.

DONATE!

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

 

 

Portland’s DIY Mentality

Urban Farmer Portland

We’re proud to announce that our Chef de Cuisine, Chris Starkus, will be representing us in Tokyo later this fall. He joins one time competitor and frequent collaborator, The Side Yard Farm’s Stacey Givens, and local artisans on a trip to showcase Portland’s DIY mentality. They’ll be cooking at a new farmer’s market and exploring the bourgeoning urban farm scene. Chef Starkus will bring his culinary expertise along with the gardening and beekeeping skills he’s developed on our roof and in his own homestead. We can’t wait for him to share his travels!

Help us #86AIDS with (RED)

DEPARTURE
Help us #86AIDS with (RED)

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.

#CrowdCow

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#CrowdCow

We recently collaborated with an amazingly talented local club of 3D printing enthusiasts to begin an art project that is whimsically educational. The 3D Printing Meetup Group came together to design a full scale cow and have it printed on 14 different printers in the community. Kids as young as 11 participated in the project that took over 700 hours to complete. In the end, the 99 pieces were brought back to the restaurant to be assembled and the full cow, dubbed “Veronin”, was unveiled. Look for another collaboration with a local startup to bring visual effects and interactivity to the piece, which will be on display in the street level window of the hotel very soon.

http://www.oregonlive.com/multimedia/index.ssf/2015/05/portland_3d_printing_meetup_gr.html

National Egg Day At Urban Farmer

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National Egg Day was first declared a day of celebration due to a severe poultry plague that devastated Europe at the beginning of the first millennium. Three years after the plague had begun, Emperor Claudius Nero Germanicus challenged nobles to eat eggs to prove to the peasants that it was indeed now safe to do so. One finally accepted the challenge and invited all to witness his meal of boiled eggs. Showing no ill effects, the Romans once again embraced eggs and poultry. As a result, Claudius issued a royal proclamation dedicating the third day of June as the Holy Roman Day of Eggs and we couldn’t agree more. Urban Farmer goes through dozens of eggs daily, from scrambles and benedicts in the morning to deviled delights and sunny side up, we love eggs!