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.

Paying Homage to Local Farms

Urban Farmer Cleveland’s focus on local farms and fresh ingredients, has led to staff involvement and guest loyalty. Most of our staff; whether it is the back of the house or front of the house, have the opportunity to volunteer and visit local farms.  “It is a privileged opportunity for us to pay homage to the local farms and how hard they work” stated Executive Chef Vishu Nath, whom had the chance to visit and volunteer at the Chefs Garden in Cleveland, Ohio. He explained “I thought farming would be easy, trust me it is not!”

 

The education our staff receives is invaluable and allows them to have a greater respect and involvement with our menu. It is important that we get our team excited about these farms; it’s in our DNA and what we stand by. Our staff has visited many farms including; Ohio City Farms, Ohio Wagyu Farms, New Creation Farms and the Chefs Garden. These visits consist of tours, planting crops, weeding and setting beds, talking with local farmers and receiving an overall education on the farms we partner with. In turn our staff can speak professionally on our local meats, micro-herbs and produce (like long beans and heirloom tomatoes, lettuce and greens) to our guests. We are privileged to have an in house butcher shop where we breakdown whole cows and hogs to feature their steak cuts on the menu every day. In addition we dry age our steaks in house that’s sets us apart from restaurants in the vicinity.

 

Sous Chef’s David Gross and Roland Schlaf agree “we have a unique  competitive edge when you’re utilizing all parts of the animal from nose to tail and can speak on the freshness, dry aging and cuts of the meat, done right in house, it is a win win for our guests and the restaurant.”

 

We continue to see a growing trend of knowing the origins of our food we serve to our curious and well-travelled guests. We encourage our teammates in the kitchen and the restaurant to visit the local farms, ranches and foragers we support as they are able to relay the story and process it goes through to make it on the Urban Farmer Cleveland Menu.