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.

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.

 

 

Forget Waldo, Where’s Urban Farmer?

Forget Waldo, Where’s Urban Farmer?

Urban Farmer Cleveland takes pride in sharing our culinary creativity at off site events in and around Cleveland. Each destination we try to mix it up from our homemade spicy Bison Smokies, Cheddar Bacon Biscuits with Quail eggs and even Ohio Wagyu. Our menu is as eclectic as our offerings at off-site events and we always keep in mind our partners. It is important to our Executive Chef, Vishu Nath, that we incorporate and share which farm our dish was designed around.  Last week we visited the Fabulous Food Show and had home-made Bison Smokies, showcasing our partnership with Red Run Farms.

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Many guests don’t always know that we can accommodate vegetarians to meat lovers to gluten free guests. It is always a pleasure getting to know new fans of Urban Farmer, so please do not hesitate to reach out; ask questions and come back for seconds when you find Urban Farmer at the next event!

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