Come in from the Cold and Enjoy

When it’s cold outside, there’s nothing better than some warm food in a cozy setting.

On our new winter menu this month, we’re featuring Lamb Pot Pie filled with locally sourced lamb, baby carrots, pearl onions, potatoes, mushrooms and more. It’s a hearty dish that will warm you up on a cold day.

We also have our popular mainstay French Onion Soup with braised beef shank as an appetizer. This steamy delight, served au gratin, is perfect with a salad or sandwich. Topped with warm, melted gruyere cheese and sourdough croutons, it also can be a meal in itself for lighter eaters.

For dessert, we have our Baked Alaska that arrives flaming at your seat. It’s made with chiffon sponge cake – yellow cake lightened with meringue – layered with a Zabaione rum gelato, strawberry filling and roasted strawberry gelato. Its covered in meringue, toasted and garnished with cotton candy and flambéed to order, using watershed vodka, and served with strawberry compote. The flame is a welcome sight when it’s chilly outside.

Our delicious Baked Alaska Cassata with strawberry compote and a swirl of cotton candy on top goes up in flames to our guests delight.

Guests who earned Farm Dollars in November and December can use them toward these dishes or any other in January and February.

Knowing our guests are well-fed and well-cared for warms our hearts.

Our delicious Baked Alaska Cassata with strawberry compote and a swirl of cotton candy on top goes up in flames to our guests delight.

Guests who earned Farm Dollars in November and December can use them toward these dishes or any other in January and February.

Knowing our guests are well-fed and well-cared for warms our hearts.

 

Holiday Cheer at Urban Farmer

Urban Farmer, Cleveland’s Steakhouse, Cleveland, OH

Holiday Cheer at Urban Farmer
Visit us in December and Earn Farm Dollars to spend at our restaurant

It’s the perfect time of year to express our gratitude to our loyal guests and also, welcome new ones.

At Urban Farmer this month, we’re offering everyone the opportunity to earn Farm Dollars by simply enjoying our delicious local farm-to-table food and wonderful drinks and cocktails.

Anytime, during any visit from Dec. 1 – Dec. 31, our guests can earn one Farm Dollar for every $10 they spend. Then, in January and February, these Farm Dollars can be applied for cash value toward any food or drink purchase in the restaurant.

It’s our way of rewarding you for coming back again and again – or inviting you to try us for the first time. It’s also a great opportunity for guests to try something new.

Never tried our Meatless Monday feature? Stop by to enjoy a warm winter soup and salad.

Hankering for a hearty steak? Bring a friend and stop by for our fine grass-fed or grain-finished beef, which is purchased from local farms and butchered in-house.

Or maybe you want to get in from out of the cold after a long day at work downtown. Stop by and relax in our comfortable, cozy lounge and enjoy a warm winter cocktail with our popular charcuterie and cheese boards.

Of course, we know our guests have their favorite dishes, too, so our Farm Dollars can also be used to enjoy them more often.

What sets up apart from most other steakhouses is that we source our beef through our partnerships with different local farmer and ranchers. This allows our guests the opportunity to try different cuts and breeds they might have never tried.

Sourcing locally not only provides more variety and fresher-tasting food, it also benefits our regional economy. Raising beef is an intensive job, which supports a lot of families in our area.

So, come in from out of the cold and warm up with us this month. It’s our way of saying thanks for your loyalty and in turn, thanking our local farmers for their hard work.

Happy Holidays!

We’re Crushing it

Why we Recycle 80,000 Pounds of Glass Each year

 

Because so much of our restaurant’s food and beverages come in glass, we generate a lot of waste with glass bottles: About 80,000 pounds annually, which is roughly the equivalent of 13 average-sized adult elephants!

With our commitment to the environment and a sustainable planet, we didn’t want to throw so much waste in the trash, especially when it’s recyclable.

But because of an awkward trash pick-up station below our building, the City of Cleveland’s recycling truck couldn’t maneuver inside to haul and crush our glass on site. And most private recycling companies require glass to be crushed before they will collect it for recycling.

So we had to find another solution.

We considered crushing our glass on site, but that wasn’t feasible because we didn’t have a glass crusher and buying one was not a reasonable option.

Fortunately, we found Recycle Midwest, a Northeast Ohio company that would collect our uncrushed glass.

Adding this service continues our commitment to sustainability and working to be a leader for commercial – and especially restaurant – recycling in downtown Cleveland. Now that we have created a route for these recycling companies to come downtown, we hope it sparks others to recycle their glass and helps push down the cost as more restaurants participate.

Part of being a sustainable restaurant is taking care of the land and community in which we operate. We consider one of our social responsibilities to reduce the amount of waste we send to the landfills as much as we can.

While recycling is important, reduction of waste is even more important. Through this glass recycling process, we’ve become more proactive by eliminating certain products that have excessive packaging. By eliminating the waste in the first place, we’re helping the planet, too.

Like many people in our community, we care about this issue and want to be part of the solution. We believe we’re crushing it!

 

Chef Vishu Nath Rocks It in NYC

 

Chef Vishu Nath recently traveled to the Big Apple as part of a select group of local chefs chosen to participate in the “Cleveland Rocks” Dinner at The James Beard House in New York City.

Nath, who has served as the executive chef of Urban Farmer since October 2015, is known for emphasizing the importance of using high-quality, locally-sourced ingredients. Along with other influential connoisseurs from Cleveland’s culinary scene, he served up dishes that celebrated the diverse flavors of the Buckeye State.

For the dinner, Vish prepared an Ohio Summer Melon with Corn, Tomato, Basil, Mizuna and Negroni Citrus Dressing. Other dishes created by the chefs included Ohio Chanterelle Pâté with Sweet-and Sour-Duxelles, Cherry Tomato Jam and Smoked Garlic Scape Oil on house-made Mustard Toast and Cleveland Fish ‘n Chips with Radish, Tomatillo and Corn.

Check out this time-lapse video of dish preparation at the event on Instagram. The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse and sustainable for everyone.

Nath will participate in another James Beard event on October 18 in Columbus. The Celebrity Chef Tour in Columbus will take place at Gallerie Bistro on High Street and feature chefs from Cincinnati, Cleveland, Columbus and New York. Tickets can be purchased here.

 

Nath has participated in many high-profile culinary events since joining Urban Farmer Cleveland, including:

  • March of Dimes’ Signature Chefs Auction
  • University Hospitals’ Five Star Sensation
  • Gourmets in the Garden featured Chef at Cleveland Botanical Garden
  • 12th Annual Starchefs Congress and Vitamix Challenge (NYC)
  • James Beard Foundation dinner at The Burnham Restaurant in Cleveland
  • Autism Speaks Chef Gala at the Cleveland Art Museum with Michael Symon

Nath has been involved in the culinary arts since he was young. He has developed a passion for sustainability in both cooking and restaurant management practices, principles that Urban Farmer shares and puts into action with its composting and glass-crushing initiatives.

Come Mix it Up at Our Mixology Class

Come Mix it Up at Our Mixology Class


A fun, team-building event for any company or organization

  

 

It’s always nice to kick off a holiday with a special event and this July 4th we had the pleasure of hosting our friends at Studiothink for a “mixology” class. (Studiothink is our local marketing and public relations agency and a big supporter of what we do.)

A mixology class is part social event, part team-building and part “Bartending 101.” Like the other classes we host, such as our macaroon and butcher classes, our goal is to educate our guests about what we do here at Urban Farmer and how we do it, all while having fun and enjoying our farm-to-table food and drink.

Our classes are great team-building opportunities and a simple way for employees of all ranks to get away from the office, mingle and enjoy each other’s company in a casual setting.

We gather in The Pantry, one of our two private dining rooms, surrounded by a colorful array of house-preserved fruits and vegetables and let our experts engage directly with our guests.

For the mixology class, our restaurant manager Jackson Starr and bartender Ellen Traylor lead the group. Starr, both personable and knowledgeable, came up through the ranks at Urban Farmer, starting as a bus boy then bartender then manager. Traylor, an expert in all things liquor, fell in love with bartending and has been doing it full time for years.

Working off a detailed menu with a dozen different drinks, Starr and Traylor craft a variety of alcoholic and non-alcoholic beverages as they talk about bartending techniques from shaking vs. stirring, the art of muddling and how to accurately measure a shot of liquor.

Guests can ask questions or just listen as they relax and enjoy hearty appetizers, including beef sliders on brioche, hush puppies, cheese plates and deviled eggs. Menus can be customized to guests’ preferences.

Starr and Traylor cover how to mix popular cocktails such as the Manhattan, Martini, Mojito and French 75, and invite guests to suggest drinks they’d like to see made. Then, those guests can step up the bar and make them, with guidance from our experts.

Anyone who wants a sample of the drink can have one. Non-alcoholic beverages are available and complimentary. The guest who requests the drink usually gets to enjoy the full glass. Guests get to take the drink recipe list home with them.

Starr and Traylor have been in the restaurant business almost their entire lives, making them not only great teachers for this class, but great employees here at Urban Farmer. They offer not only their bartending expertise but insight and interesting tidbits about their jobs.

Like our other class leaders, they are true professionals with extensive experience and a real passion for the restaurant business. We hope you join in a mixology class soon!

To find out more or book a class for your team, contact Barbara Gantous at
barbara.gantous@sagerestaurantgroup.com

 

 

 

 

 

 

 

 

Rosé Day in Ohio

Urban Farmer, Cleveland, OH

Rosé Day in Ohio

National Rosé Day is celebrated in May so this month’s Friday at the Farm showcased some of Ohio’s finest pink bubbly.

 

What is Rosé?

Originating in the South-Eastern region of France, rosé wine is considered by many to be one of the most ancient styles of winemaking. There are a few different methods, but the pink to orange hue is generally obtained by allowing the wine to stay in contact with the skins of red grapes during the production process. This not only adds color but also adds a level of complexity to the overall structure and flavor of the wine.

 

Why the Hype?

Rosé hasn’t always had its current level of fame.

 

The US market was first introduced to the idea of rosé during California White Zinfandel hype of the 80’s and 90’s. These wines however were considerably sweeter than their European ancestors and eventually gained a type of notoriety similar to that of heavily oaked chardonnay.

 

Then came the rise of the sommeliers to their celebrity-like status and with it a re-introduction to many of the “Old World” European wines. The dry rosés of France, Spain, and Italy became early crowd-winners because of their versatility with food. Everyone had heard of the age-old rule of “white wine with fish and red wine with meat”. Rosé became the perfect pairing at the dinner table that could work with everything from fish and chicken to pork and beef.

 

The Rosés of Ohio

Two of our favorite rosés at Urban Farmer Cleveland are made right here in Ohio.

 

M Cellars, located in the Grand River Valley, is the only winery in Ohio that makes a rosé sparkling wine through the méthode Champenoise process. Using locally grown Chardonnay and Pinot Noir, Matt Meineke follows the same method used in making French Champagne. The wine goes through a second fermentation in the actual bottle that it is served in to give the wine its effervescence.

 

Rosé wine hype has also lent its marketing powers to other beverages. Rhinegeist Brewery from Cincinnati has experienced great success with the release their Bubbles “rosé ale” made with apple, peach, and cranberry.

 

With their bright pink hue, these make the perfect accompaniment for an afternoon on our outdoor patio.

 

In The Kitchen With Kara: Mastering Macarons

Urban Farmer, Cleveland’s Steakhouse, Cleveland, OH

In The Kitchen With Kara: Mastering Macarons

As we have recently hosted Macaron Masterclass at Urban Farmer, we thought it would be a good time to get to know the Master behind our macarons, and all things pastry – Chef Kara Swortchek.

 

In case you missed hearing about it, or attending, Macaron Masterclass provided attendees the opportunity to join Chef Kara, at Urban Farmer, to learn the art of making French macaron shells and buttercream filling. The hands-on experience included assembling macarons, enjoying samples prepared by Chef Kara, and macarons to take home, as well. The first class was held February 24th and, due to popular demand, a second class was scheduled for March 3rd.   It seems that everyone loves macarons! And on that note, we asked Pastry Chef Kara for her insight on the delicate treats and a bit about herself in a recent “interview.”

Why are macarons so popular?

Chef Kara: They’re an appealing treat from multiple aspects for a multitude of people. They’re pretty to look at, are adaptable to many flavor combinations, and in their original form, one of the only desserts to be naturally gluten-free

 

How does macaron-making compare to say cookie, pie or cake baking?

Chef Kara:  Macarons require patience and can be intimidating because they are susceptible to mistakes in time and handling. Once you know the pitfalls and how to set yourself up for success, they can be a lot of fun to make.

 

What makes a good macaron?

Chef Kara:  A great macaron is crisp on the outside, with a smooth shell, and chewy on the inside, with a flavorful filling.

 

What flavors are popular now?

Chef Kara:  The classic flavors are always in style, like Pistachio, Lemon, and Salted Caramel. And, there are more adventurous flavors like Hot pepper, Honey lavender, and Lychee.

What can attendees look forward to in your macaron classes?

Chef Kara:  Guests will learn what not to do when making a batch of French macarons, where they could be going wrong, and how to fix their mistakes when possible.

 

How did you become a pastry chef?

Chef Kara:  When I was little, I always told my Mom that I was going to be a “Cooker” when I grew up. I started out in the industry as a short-order cook, working in mom & pop places (I can sling eggs with the best of them).  I attended the local vocational school (Lorain County JVS) learning Culinary Arts and chose to pursue a degree in Baking in Pastry Arts when I left for college. I attended Johnson & Wales University in Providence, RI on a FCCLA (Family, Career, Community Leaders of America) Scholarship and attained a Bachelor’s degree in Baking and Pastry Arts, with a concentration in Leadership. I’ve worked in multiple applications of the industry – from a truck stop, to a hospital, to a luxury resort. I’ve lived in five states and worked my way from an intern, to a pastry cook until I finally got my first Pastry Chef position, a few years out of college.

What is your favorite dessert to eat?

Chef Kara:  Ice cream sandwiches. I could eat them every day.

 

What is your day to day like?

Chef Kara:  I spend my days strategizing and organizing with my team, handing out prep work, and keeping up with costing, ordering and inventory. I also come up with ideas to incorporate new techniques, attend necessary meetings, and help my staff with any issues that may arise.

What led you to Urban Farmer?

Chef Kara:  I started at Urban Farmer as a pastry cook.   I had only been looking for a part time position and I really liked the concept, specifically working with locally sourced products. It’s rare to find places that make their own breads and desserts anymore, let alone a place that believes in sustainability. It turned into a great match for me, and I was promoted to pastry chef within the first year.

To learn more about Urban Farmer classes and the team, please follow us on Facebook.

For those who attended Macaron Masterclass, we hope you are practicing the skills you learned at home! Please share photos of your macaron creations on Instagram by tagging #ufmacaron so we can see your progre

        

Find Us in February

Urban Farmer, Cleveland’s Steakhouse, Cleveland, OH

Find Us in February

Urban Farmer will be about town this month and we hope to see you!

With the start of a new year, we are excited to offer opportunities for you to experience Urban Farmer in new ways and the chance for us to support our community.  This month, we will be participating in Donut Fest and Passport to Cleveland, as well as hosting a macaron class.

Maybe you have enjoyed our steaks or lunch in the past but you haven’t tried our brunch, enjoyed our appetizers, or attended a class. This month is for you!

On February 10th Urban Farmer will be participating in Donut Fest Cleveland. This is the second year for this sellout event and we are excited to be a part of it. Join us, along with the best bakers and finest coffee purveyors in Cleveland, at RED SPACE for the best donuts and joe samples. Pastry Chef Kara has some exciting donut creations in the works that you won’t want to miss.

On February 23rd we’ll participating in the CLEseats Passport to Cleveland, at Lago Events.  Urban Farmer, along with over 20 local restaurants, will be providing samples and a great start to the weekend. Not only will you have a chance to try one of Chef Vishu’s delicious appetizers; there will be live music from the Big Bang Dueling Pianos!

Last, but not least, we’ll be hosting Macaron Masterclass with Pastry Chef Kara Swortchek on February 24th at Urban Farmer.  Participants will learn the art of making French macaron shells and buttercream filling during this fun hands-on experience. During class, attendees will make and assemble macarons, enjoy samples prepared by Chef Kara and also get to take macarons home to enjoy!

We hope to see you at some of these exciting events and look forward to sharing more with our Cleveland community.

Shedding Light on Dinner in the Dark

Shedding Light on Dinner in the Dark

You might recall from our last post that we hosted Dinner in the Dark at Urban Farmer Cleveland on August 14th. While we couldn’t reveal much then, we can now shed light on the great people and food behind this fun and unique event.

 

For those of you not familiar, Dinner in the Dark is a monthly event that brings together six different chefs to cook a six course meal together at different restaurants around Cleveland.  The participating chefs and the menu are not revealed until the guests arrive, keeping them ‘in the dark.’ The concept was created by Brian Okin and Jeff Jarrett as a way to bring together Cleveland chefs and food lovers to share their passion and compassion, as ticket proceeds benefit a local charity chosen by the participating chefs.

 

As guests arrived for the August 14th event they were greeted with a signature cocktail and the anxiously awaited menu was unveiled. Each of the six courses began with the dedicated chef sharing his inspiration with guests and an accompanying wine to compliment the selection.

The meal began with an octopus terrine and tongue pastrami amuse bouche, created by Urban Farmer Chef, Travis Gunter. Next, Chef Matt Del Regno, of Levy Restaurants and Huntington Convention Center, shared his squash blossom, duck, sweet and sour plum and local chevre appetizer. The appetizer course was completed by a second selection of Hamachi- peaches, blueberries, basil and miso cream vinaigrette created by Urban Farmer’s very own Chef de Cuisine, Anthony Bernal.

After enjoying the opening courses and wine pairings, guests were ready for the salad created by Chef Christopher Kocsis, of The Burnham, that consisted of sweet corn panna cotta, corn meal cracker, frisee, heirloom tomatoes, and paprika vinaigrette. Barramundi, goan curry, and basmati rice were featured for the seafood entrée, created by Chef Rasul Welch, of Polpetta.

Next, palates were refreshed with Urban Farmer Executive Chef Vishwatej Nath’s champagne rosemary sorbet intermezzo, which included summer flower petals, sea salt and verjus rouge.  A special feature wine, of 2015 ‘Meritage,’ provided by event partner M Cellars was served for the meat entrée, also created by Chef Vishwatej Nath. Smoked Wagyu-mi cuit, charred creamed corn, house grown chill mole sauce with foie gras and merlot jam spiced donut with maple syrup made this a standout entrée.

Last, but not least, the six course meal concluded with dessert. Chef John Selick, of Sodexo and University Hospitals, created the finale with honey roasted peaches, fried cornbread, bourbon sabayon, and crème fraiche ice cream. After a wonderful evening of food and drink, guests departed with full stomachs, new friendships and having helped The Refugee Response, the chosen charity for the event and partner of Urban Farmer.

 

 

Dinner In The Dark

Urban Farmer, Cleveland’s Steakhouse

The lights will be on, but the menu is in the dark until you are served!

That’s right; you won’t know who will be cooking or what they’ll be serving until you attend this unique dining experience at Urban Farmer Cleveland on August 14th.

 

That evening, Executive Chef Vishu Nath and a handful of the best local chefs will join together to create a six course dinner that is sure to surprise and delight you. Each chef will create a course of their choice. Instead of using rules or themes, each course will provide an opportunity for the featured chef to display their creativity and engage your senses as they are inspired. In other words, the chef at your favorite Italian restaurant may surprise you with your new favorite Asian entrée at this event. You wouldn’t want to miss that, now would you?!

 

We’ll be keeping you ‘In The Dark’ as the participating chefs and menu won’t be revealed until you arrive. However, we can share that in addition to six courses of culinary surprises, you will also enjoy carefully selected wine or artisanal cocktails with each course. And most importantly, we want you to know that proceeds from the event will benefit The Refugee Response, a local partner that we greatly value and chose to support for this event.

 

So what’s the 2.0 about? Well, this is the second time Urban Farmer has hosted a Dinner In The Dark event. While it may be 2.0, we are just as excited as the first in 2016 (maybe even more) and look forward to hosting new guests, new chefs and maybe a few returning.

 

We hope you’ll join us for this exciting evening of passion and compassion!

 

Reservations:

Dinner In The Dark

Monday, August 14 at 6:30 PM – 10 PM

Urban Farmer Cleveland

$65.00 PER PERSON, PLUS TAX AND GRATUITY ($86.99 total)

Tickets by Eventbrite – http://bit.ly/2vrtq2a

 

More About Refugee Response:

The Refugee Response was founded in 2009 by two local Clevelanders, Mr. Paul Neundorfer and Mr. David Wallis. In 2010 ground was broken on the Ohio City Farm in Cleveland’s Historic West Side and the Refugee Response began to recruit mentors to support refugee students, established the REAP employment training program and began to sell organically farmed fresh produce to some of Cleveland’s best restaurants, including Urban Farmer.

Now the Refugee Response supports over 60 refugees each year, provides opportunities for hundreds of Clevelanders to mentor and volunteer and supports over 20% of the annual budget from farm sales.
To learn more about Dinner In The Dark, visit: www.dinnerinthedarkcleveland.com