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

 

 

 

 

 

 

 

 

Whiskey Takes Flight

Whiskey Takes Flight

Have you sampled our new whiskey flight? If not, you should land yourself a seat soon to enjoy these five signature bourbons!

 

We’ve partnered with some of our favorite distilleries to create a sampling of single barrel whiskey selections that are exclusive to Urban Farmer.  The flight includes Knock Creek Single Barrel, Cleveland Underground Honey Locust & Hickory, 1792 Single Barrel (full proof), Maker’s Mark Private Select and Eagle Rare Single Barrel Select. The flight lands with an immediate wow factor once served, thanks to the custom reclaimed wood board made by 2 Sails Woodworks.

 

As the flight and presentation concept were crafted by General Manager, Andy Hata, we asked him to share a bit more about the new whiskey flight and what makes it unique.

 

Which distilleries did you partner with and why?

 

Manager Andy: We partnered with Cleveland Whiskey because they are local, but also because they have a unique process that accelerates the maturation of the whiskey. In this process they are able to use unique woods that would otherwise not be used to age spirits. In our case, we decided to incorporate Honey Locust, a tree that is indigenous to Ohio. The Kentucky Bourbons were all single barrel selections. Meaning we, as an Urban Farmer team,  selected a specific barrel from the distillery because we liked the notes of that particular barrel. It was a great educational experience for members of our team to taste the different nuisances from barrel to barrel, as well as seeing the bourbon making process first-hand in Kentucky.

 

What can guests expect when they order and taste the flight?

 

Manager Andy: The flight covers quite a broad range of styles. The Cleveland Whiskey blend, because of the unique woods, offers a very delicate and different profile than traditional bourbons. Then you have single barrel expressions from your major brands such as Eagle Rare, Knob Creek, and Maker’s Mark. I think the highlight piece, however, is the 1792. It is the only selection in the flight that’s bottled at barrel strength. This means you get to taste all of the bold and amazing flavors of the whiskey we selected, without it being diluted to the standard 40% ABV.

 

What makes a good whiskey?

 

Manager Andy: I think this is personal to each person. Just like any food or beverage, “good” is defined by the person enjoying it and the situation. “Good whiskey” is the one that YOU enjoy.  In general though, good whiskey starts with good ingredients (water, grain, and great wood for aging). The distiller then has to find a balance of bold malty, spicy, smoky flavors and subtle smoothness and roundness on the palate.

 

Tell us more about the reclaimed wood flight boards and how you found the maker.

 

Manager Andy:  Sean Kubovcik from 2 Sails Woodworks is someone we’ve been working with for a couple of years now. He’s worked with us on numerous projects and always does an amazing job. We like working with Sean because he’s local, but also shares the same philosophies that we do. He makes sure that his work isn’t negatively impacting the environment and makes sure that everything that he works with is naturally fallen or reclaimed. We just gave him the idea and he just went with it. The design and everything came from him.

 

To learn more about our cocktail and beverage program please visit our drink menu. Better yet, we suggest you pull up a seat, enjoy a flight or signature cocktail and chat with our bartender! We’ve got lots of interesting cocktails and insight to share.

 

Cheers!

 

“Bee-Cause” They Are Important To Our Ecosystem



“Bee-Cause” They Are Important To Our Ecosystem

Understanding the Role of Bees through Indoor Gardening at Urban Farmer

Did you know that”you have a bee to thank for every one in three bites of food you eat”? (Save the Bees, Greenpeace.org). Many of us did not know this or understand the role of bees in agriculture or our ecosystem.

Much of that has changed, at Urban Farmer Cleveland, with the start of an indoor garden and education from General Manager, Andy Hata. As mentioned in our last post, Andy has been leading the team to grow chili peppers within a custom grow tent on premise. This week, we took the project to the next level by moving grown plants from the tent to a garden everyone can enjoy, within Urban Farmer’s lounge.

 

It was exciting to see the plants flourishing; now feature worthy, and being moved to the front of the restaurant.  How the chili peppers grew, from seed – to flowering plant – to vegetable we could eat, is where the learning comes in.

Most of us understand the concept of planting a seed and something growing. But what about when the environment is changed and you are trying to grow something indoors, where there’s lack of sun or bees?

Many of us hadn’t really thought about it. That is until we saw Andy “painting” the chili pepper flowers one day.  After laughs are often exchanged, over the unexpected “gardening” scene, Andy will explain his critical role in the growth of the chili peppers to staff admiring them.

 

In order to transform these flowering plants, into the vegetable producing kind, pollination is required. But without the help of bees, the help of Andy is required for in this environment. Each day, Andy must use a paint brush to transfer pollen from the male to female flowers; to pollinate, and essentially act as the bee in our indoor garden. In addition to our “Andy bee”, we also rely on our iGrowlights to act at the “sun” within our garden.

While both are working rather well, as you can see, the project now has many of us wondering what our lives would be like without bees. Could you imagine growing vegetables on a large scale with these methods? It’s a scary thought and possible reality for our near future. After all, hand pollination (aka painting flowers) sadly is required in many other parts of the world.

Maybe our next project should be bee keeping! You’ll have to wait and see.

In the interim, stop by and check out our new indoor garden, currently featuring chili peppers, oregano and sage. And please wish us luck as we hope to incorporate the fruits of labor into a few areas of the menu, pending growth.

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.

 

The Butcher Shop

 

The Butcher Shop

Aside from the standard dinner menu, Urban Farmer also offers a menu addition card that features daily butcher cuts from our in-house butcher shop. Urban Farmer receives about four pigs and one cow per month. The breakdown of these animals is an all-day process. To ensure less waste, every part of the animal is used – from tail to snout! Since one animal produces a limited number of meat cuts, these items will appear on our daily butcher cuts menu card and is offered based on availability. These animals also contribute to our in-house charcuterie program. While some meats take just over a month to age properly, some meats take six months to a year. The process is very dependent on the size and water content of the meat. Join us for dinner to see the end products for yourself!

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