BBQ – Urban Farmer Style
Did you know that Urban Farmer Cleveland hosts classes? Well now you do!
From baking to butchery, our experts periodically host classes to help others explore their culinary passions and develop their skills. Our most recent class, Carolina vs Texas BBQ, enabled attendees to learn a bit about the different styles of BBQ, try their hand at making a few related items, and explore our in-house butcher program.
Each class is led by the experienced in-house experts who focus on the topic featured. This class was led by Executive Chef, Vishu Nath, and Chef de Cuisine, Anthony Bernal. These Urban Farmer Chefs have experience in a variety of cuisines, including BBQ, and bring unique geographic and cultural influences to share. Chef Vishu’s South Asian culture tends to lead to spicy blends and use of ingredients that are typically not part of stateside BBQ. Chef Anthony’s time in the Southwest lends to sweeter styles of sauce and BBQ cooking techniques not often found in Ohio.
While each Urban Farmer class is unique, they all incorporate some classroom style learning. During the Carolina vs Texas BBQ Class, attendees learned the different types of meat, sauces and slaws associated with each region. Most were surprised by the variety of slaws and hadn’t tried the vinegar and mustard styles typically found in the south. The Chefs also shared some of their smoking tips and techniques, and ways to make BBQ rubs.
After the classroom portion of the day, attendees got to take a tour of the on premise butcher room and dry aging cooler. Here, they got to see how Urban Farmer utilizes full animals and minimal waste in their butcher program, and some of the aged meats that would soon be found on the Bucher’s Card Specials that evening.
Post tour, class moved out to the patio where attendees got to utilize the knowledge gained inside to make their own BBQ sauce and rub to take home. Chef Vishu and Anthony also guided students in preparing their own meats, to grill and enjoy with attendees, and answered questions that arose in the live setting.
Everyone then sat to enjoy the “meats of their labor”, including a few prepared by the Urban Farmer culinary team, and the amazing weather that day. Students left, full of knowledge and food, carrying a swag bag including the restaurants very own BBQ sauce recipes!
We are planning our next class schedule so be sure to keep your eye out for future offerings. And, feel free to drop us a line with suggested class topics!