Our General Manager Andy and our Executive Chef Vishu, took a road trip to Kentucky this week to find our very own signature bourbon. They spent time at Barton Distillery, located in; Bardstown, KY, receiving a tour of how bourbon is made in their facility. Based on our pictures below, we can tell they really enjoyed themselves! But what does that mean for Urban Farmer’s beverage program? While Andy and Vishu were down there, they hand selected bourbons that will be featured at our bar, or table side. Although we do enjoy finding places as close to home as possible, we think it will be fun for our guests to enjoy some Kentucky Bourbon too!
Curious how Bourbon came to be in Kentucky? It began in the 1700s with the first settlers of Kentucky. Like most farmers and frontiersmen, they found that getting crops to market over narrow trails and steep mountains was a daunting task. They soon learned that converting corn and other grains to whiskey made them easily transportable, prevented the excess grain from simply rotting, and gave them some welcome diversion from the rough life of the frontier. Since then, generations of Kentuckians have continued the heritage and time-honored tradition of making fine Bourbon, unchanged from the process used by their ancestor’s centuries before. So how did it get the name Bourbon? Well, one of Kentucky’s original counties was Bourbon County, established in 1785 when Kentucky was still part of Virginia. Farmers shipped their whiskey in oak barrels — stamped from Bourbon County — down the Ohio and Mississippi Rivers to New Orleans. The long trip aged the whiskey, with the oak wood giving it the distinct mellow flavor and amber color. Pretty soon, whiskey from Bourbon County grew in popularity and became known as Bourbon whiskey. In 1964, Congress officially recognized Bourbon’s place in our history — and our future — by declaring it a distinctive product of the United States. (kybourbontrail.com)
You can check out the distillery Andy and Vishu visited here: http://www.1792bourbon.com/distillery. We’re very excited to be offering a hand selected bourbon exlcusivley for Urban Farmer in our restaurant and please feel free to share your experiences on our social media accounts.
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.
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!
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.