7 Ways We Make Your Holiday Party Sparkle

It’s time to plan your holiday party. Whether it’s a company event or a gathering with family and friends, we can make your party sparkle. Here’s how we do it…

  1. Host you in an exquisitely designed Private Party Room
  2. Showcase and Serve Seasonal Cocktails
  3. Create Custom Menus
  4. Provide Excellent Customer Service from Start to Finish
  5. Offer Convenient Valet Parking and a central downtown location
  6. Deliver a Personal Touch, such as providing Urban Farmer swag bags or helping you to deliver special gifts of your own.
  7. Make it Fun! We want you to enjoy, relax, be festive and most of all, have fun. We make it that way by handling all of the details of your party, so you can leave behind the worry and embrace the fun!

Please contact Barbara Gantous at barbara.gantous@sagerestaurantgroup.com or 216-771-7707 to get your party started!



Environmental Stewardship

 Environmental Stewardship at Urban Farmer

Developing new ways to incorporate environmental stewardship into Urban Farmer’s policies and practices is a large focus for General Manager, Andy Hata. The desire to protect our environment is engrained in Andy’s lifestyle and his passion for it can be quite influential and contagious.

Andy, and the Urban Farmer team, believes that their efforts to conserve and utilize sustainable methods are what help make them stand apart and hope they will have influence on others in Cleveland.  With the start of spring, the team has stepped into high gear with growth and exploration of sustainable practices on all levels.


Andy and Kelly, the new Sales and Marketing Manager, recently attended the ILEA (International Live Events Association) “Living and Working in the Green Economy” event,  to learn how businesses can help educate consumers on how their choices impact the planet. The event also provided great inspiration for ways to incorporate recycled and sustainable touches into dinning and private events. Things like repurposed drawers used as serving platters and linen napkins can not only lend to creative food presentations, and dining experiences, but also reduce the amount of waste. Additionally, the ILEA event provided an opportunity for Andy and Kelly to learn from, and network with, like-minded professionals, including the event speaker Lori Hill. Lori, the president and co-founder of Sister Eden media, an online media company that inspires people to make sustainable choices in their everyday lives, shared personal stories, like details of her own green wedding, as well as those of eco conscious special events she produced, including the Mid-Atlantic Green Wedding Showcase, an annual trade show featuring sustainable wedding and event vendors, as well as a eco fashion show.


Andy and Sous Chef Stephanie, with support of the team, recently started a rooftop garden in an effort to enable Urban Farmer to take local to a new level. They started by planting a broad range of seeds, including lettuce, herbs, peppers, tomatoes and more inside to avoid the potential threats of a (typical) Cleveland spring frost. As the plants quickly grew, the team also got to work on building the rooftop beds where the plants will be transferred, for long term growth, once spring truly arrives. The hope is for the plants to flourish and Urban Farmer to incorporate some of these fresh ingredients into their beverage and menu offerings. In doing so, the team will be able to reduce the amount of transportation and energy required to bring food from farm to restaurant and in turn reduce the related harmful effects on the environment.

Spring has also brought the start of a hydroponic garden project inside the restaurant and the start of a recycling initiative. Andy is leading the team to grow chili peppers, within a custom grow tent on premise, with the plan to move the pepper plants to the hydroponic garden once ready. The chili peppers are slated to be incorporated into a few areas of the menu, pending growth.


The recycling initiative has been in the works for some time, as Andy had been working with local leaders to create a plan that could manage the volume of waste a large restaurant, like Urban Farmer, creates. The initiative took a big step forward as volunteers from the team recently participated in a trash audit, sorting by type/category and measuring to determine our biggest offenders and overall volume.  We look forward to sharing more on these developing projects in future posts and surely more exciting sustainable efforts! As you can see, we are on a mission with Andy at the lead.

Our Very Own Signature Bourbon


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.


Healthy New Year Resolutions

Urban Farmer CLE

It’s time for you to make those New Year healthy resolutions and Urban Farmer is right here to make sure you stay on track.

Did you know that Urban Farmer does it best to source all of our ingredients locally in Ohio? Although that is great for the economy and environment, there is another benefit to that; your health! DownToEarth.com author, Tandis Bishop explains the benefits of eating local produce: “The key word in describing the health benefit of locally grown is “fresh.” Since the produce is local, it is fresher than produce that has come from the mainland. Fresher produce means better and more nutritious. How? Fruits and vegetables lose their optimal nutritional value as soon as they are picked. When picked, vitamins such as C, E, A, and some B vitamins begin to deteriorate and thus decrease. Other factors such as the exposure to air, artificial lights, and temperature changes can also contribute to the decrease in nutritional value. Thus, the longer the food sits the more it decreases in nutritional value. That is not to say that you will not get much out of eating fresh produce even if it was picked a week or two ago. It still provides a lot of nutrients but it just won’t be as optimally rich as when first picked. Another health benefit to buying locally grown is that you are getting produce at its peak state. Local farms can allow their fruits and vegetables to ripen longer or even fully ripen, which also adds to nutrition.

Urban Farmer also Pickles all of its vegetables in-house as well. An article titled; Why Pickled Foods Are Good for You and How to Make Cultured Vegetables explains why eating pickled vegetables is a really healthy way to go: n point form, here are some benefits of culturing your own veggies.

  • You’ll be manufacturing the best Lactobacilli in town. It’s a far less expensive option than buying probiotics—and they’ll reproduce and flourish in your tummy.
  • The job of your stomach is to break down food. It does this with the help of hydrochloric acid and bacteria. However, when food has been cultured, the bacteria has already broken it down. This means that there is less stress on your stomach, and food is digested more quickly and easily. The additional bacteria on the fermented foods also helps to break down the other food that you have eaten with the cultured food.
  • Fermented vegetables contain a lot of vitamin C. Vitamin C is probably one of the most used vitamins in the body and the higher the amount in the body, the greater the effectiveness of the immune system and the nicer the skin looks.
  • As fermented food has live bacteria in it, it contains enzymes. In fact, it contains many, many enzymes. Enzyme depletion is responsible for many illnesses and conditions as we grow older. Apart from breaking down food in the stomach, enzymes process toxins and remove them from the system. The greater number of enzymes we have available in our bodies, the healthier we will become.
  • For those wanting to lose weight, the pickles seem to kill the desire for sugars and starches. This is very helpful if one is trying to lose weight. It is also useful because neither sugar nor starches are healthy.


The Urban Farmer Pickling Process

Have you ever noticed our pickled vegetables in our pantry and thought; “I wonder if Urban Farmer uses those in their dishes?” The answer is yes! Our chefs pickle many different types of vegetables that we use in our dishes. Some of these dishes include; the farm burger, charcuterie board, turkey Panini, and our walleye dish.

The chefs begin by making a pickling liquid, depending upon how they wish to flavor the vegetables, sometimes it is sweet, while other times it can be spicier. Vegetables can be used up to one week from the pickling process, but our chefs wait 3-6 months to retrieve them from the pantry and use them in our dishes. The longer the vegetables cure in the liquid, the more flavor and acidity they have.

The canning process starts by sanitizing all mason jars, then the vegetables are added and the liquid mixture is poured over the vegetables. In order to seal in the vegetables and ensure no bacteria is in the Mason jar, they steam them. It is important that they wait to make sure the lid is fully sealed in before taking them from the steamer. Once all steps have been completed they go into our pantry for our guests to view during private events.

The next time you book a private event with a group in the pantry, you will know the secret and be able to tell all your friends!