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
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.