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
Urban Farmer, Portland’s Steakhouse, Portland, OR
The bountiful brunch buffet at Urban Famer Portland has become legendary and we are privileged to welcome back families to feast together and raise a glass to spring. That means staying true to Easter classics like our array deviled egg accoutrements, house smoked fish and carrot + coffee cakes, tarts, and trifles abound. However that also means enticing with something new each year.
As National Eggs Benedict day falls on Easter this year, we had to include a build your own benedict bar with our famous house made sourdough English muffins and béarnaise or sauce choron to complete the look. Something sweet? Let the chefs guide you through our French toast bar with Bourbon bananas, honey and orange mascarpone or foietella for the adventurous set. Our suggestion would be to take a trip through both with a stop at the bloody mary bar on your way back to the table.
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.
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.