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!
Daily Menu Additions & Butcher’s Cuts
Guests of Urban Farmer can never complain about a boring menu! Not only does our menu change seasonally to feature fresh, local products but we also feature daily menu additions and butcher’s cuts. The menu additions and butcher’s cuts allow the kitchen to utilize the whole animal to result in less waste. It also allows for our chefs to showcase their creativity on a daily basis! If you stopped in over during the Christmas week, you may have seen a PB&J Duck on the menu additions card; which was inspired by the classic childhood peanut butter and jelly sandwiches! This seared duck features fermented chestnut pesto (the “peanut butter”), drunken cherry gastrique (the “jelly”), finished with a sage crumble (the “bread”), and garnished with micro greens. Be sure to check the daily card each time you stop in for lunch or dinner to see what creative dishes our chefs have developed!
It’s been an amazing year here at Urban Farmer! With our new location in Cleveland we’ve seen a lot of our staff grow their careers and not just take on new roles but excel at them. We couldn’t be prouder of the team we’ve built! Next year looks to be just as exciting, not that we’re quite ready to share any of that news yet… But 2014 isn’t quite over and we’ve still got a wonderful Christmas feast to share with you and your loved ones. Chef Matt has prepared a menu of classics and new favorites. We hope to see you before the New Year!
The Flying Stag
Although we’ve been barrel-aging cocktails for some time now, our bartenders have really started to understand the nuances of the craft this year. They’ve developed partnerships with many local distillers to create delightful twists on classic cocktails that mellow and ripen with the right amount of aging. One such collaboration is with the gin experts over at House Spirits. They provided us with a barrel and some of their award winning Aviation Gin, which Tyler combined with Hennessy and Cocchi Americano. It was in the barrel for twenty-one days before we tapped it. The result is an earthy, slightly sweet but entirely quaffable beverage that only improves as it breathes. We’ll definitely be making this one again!
Being a hotel restaurant we have the advantage of opening for three meal periods every day of the year. Through rain, sleet and snow we follow the intrepid postman in our perseverance, providing hospitality to everyone walking in our front doors. Because we’re available everyday we look forward to the holiday season knowing that it’s an opportunity to go above and beyond the usual expectations of a restaurant. From decorating to inventing playful new dishes that riff on family favorites, our entire staff takes pride in hosting families that are looking for a less stressful dining experience as well as weary travelers who aren’t able to be with their loved ones on a special day. If you find yourself in need of a little warmth, hospitality, or just a glass of wine and home cooked meal, we’re here for you. Happy holidays
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!